Moussaka Recipe (A lighter Version)
Ingredients
Mince (I used pork)
200g Potatoes
200g Aubergine
1-2 Onions
Garlic
2-3 Cans of Tomato
Parsley
Olive Oil
Ground Black Pepper
Salt
Ingredients for Béchamel Sauce
2 full tbsp Butter
2 tbsp Flour
3tbsp Corn Flour
5 cups Milk
2 eggs
Pinch of Salt
Method
Begin by preparing the meat sauce for the moussaka. Heat a large pan to medium - high heat and add the olive oil. Stir in the chopped onions and sauté, until softened and slightly colored. Stir in the garlic, tomato puree and the mince breaking it up with a wooden spoon and sauté. Season with salt and pepper, stir from time to time. Cook for 20 minutes.
Prepare the aubergine by removing the stalks from the and cut them into slices, 1 cm thick. Bake them in the oven, gas mark 6-7, for 20 minutes , until nicely colored ( this is a lighter version of the traditional Greek moussaka, where the aubergine is fried).
Prepare the béchamel sauce for the moussaka. On a low heat melt the butter in the saucepan. Add in the flour and corn flour and stir continuously to make a paste. Let it sit for 2-3 minutes. Slowly pour the milk, while whisking in order to prevent your sauce from getting lumpy. Beat the eggs, add in the eggs and continue to stir on a low heat until it has become a thick creamy consistency. Before you turn the heat off add a pinch of salt
Clean and thinly slice the potatoes, add them to the baking dish cook them in the oven with a little olive oil.
Once the potatoes are half cooked and have a nice color assemble the moussaka. On top of the layer of potatoes, pour in the meat sauce and even out, add a layer of aubergine. Add a second layer of mince, top with the béchamel sauce and smooth out with a spatula.
Sprinkle with grated cheese and bake the moussaka in preheated oven, gas mark 6 (200°C) for about 45 minutes, until crust turns light golden brown. Let the moussaka cool down for a while before cutting into pieces and serve with a Greek salad.
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