Moussaka (power) Recipe
3/4 kg minced meat
3/4 kg aubergines
3/4 kg potatoes
300 gr fresh tomatoes (ripe)
1-2 spoons tomato paste
1 wine glass olive oil (Greek :P)
1 wine glass red wine
1 wine glass grated cheese
salt, pepper, oregano etc
4 spoons butter
8 spoons flour
1 1/2 liter milk
salt, pepper, muskatnuß
Fry the chopped onions in olive oil, until it looks golden. Add the meat and fry together, stirring, until all the pieces are broken down and the meat starts to change color. Pour in the wine, add tomatoes and tomato paste, sliced finely, the spices, salt and pepper and the oregano. Cover and cook for 20 minutes, stirring from time to time in case it sticks. Then mix in the grated cheese and parsley.
Remove the top and bottom of the aubergines, but leave the skin. Cut in thin, large slices and fry with olive oil until they start darkening. Gently squeeze the oil from them, add salt and cover with paper for half an hour (to remove excess oil). Do the same with the potatoes (remove the skin), do not fry them until crispy.
Put the butter with the flour in a pot stir for about two minutes. When it’s starts changing color you add the milk. Tricky moment, stir constantly until the milk boils. It is easier if the milk is slightly preheated. When it boils you add salt, pepper, muskatnuß and the egg yolks (the yellow bit only). If you want it lighter, you can skip the eggs. If it’s too thick, add some milk. If it’s too watery add some flour. It will become thicker though when it cools down (selbstverständlich).
Add some grated cheese on top of the sauce for decoration and taste.
If you don’t use the besamel immediately, cover with plastic foil, or a layer of milk.
The minced meat should cover the veggies thoroughly and the besamel should cover the minced meat thoroughly.
You can fry the veggies the previous night and put them in paper towels for the oil to be sucked.
If you want a lighter version, skip the eggs, use sunflower oil, soya meat, light butter etc. (you are a smart girl)
It will cost you of course.