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Thursday, July 30, 2009


I have to admit that Pastichio is my favorite Greek food but I also love moussaka...

4 Large eggplants

Meat mixture

2 Lb Lamb ground
1 Lb Beef ground
1 Large onion diced
4 Tbs Penzeys Greek seasoning
1/4 Tsp nutmeg
1/4 Tsp cinnamon


4 Tbs Butter
4 Tbs Flour
4 Cups Milk
3 Egg Yokes
1 Cup Kefalotiri cheese grated

Add meat and onion to a heated pan - add the Penzeys Greek seasoning, nutmeg, and cinnamon - mix in well. Once cooked drain off all the fat - set aside. Slice the eggplant into rounds and place on a sheet pan. Lightly salt the eggplant and cook at 400 degrees for 10 min or so just to soften them up a bit. Melt the butter in a large pan then add the flour to form a roux. Slowly add the milk and bring back to temperature so it thickens. Temper the egg yokes, then add to the bashamel. Stir in the cheese and mix well. Coat the bottom of a large pan with a bit of the sauce. Put down a layer of eggplant, lay on all the meat. Layer on the rest of the eggplant. Cover with the remaining sauce. Bake in the oven for 45 minutes or until it is nice and brown on top. Eat and enjoy - drink ouzo - dance - throw dishes and yell Opa!

Bon Appetit...



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