Moussaka is an indulgent Greek classic, similar to lasagna. If you love eggplant and want to make something special for your next potluck, try cooking this in your kitchen.
Tip: You can make a vegetarian version by omitting the meat and substituting it with lentils.
EGGPLANT MOUSSAKA
Ingredients:
Ragu:
2 red onions, diced
3 cloves garlic, diced
750g beef mince
3 tbsp olive oil
1 pc Maggi Chicken Cube
1 cinnamon stick
2 bay leaves
2 tbsp tomato paste
200ml red wine
1 can of diced tomatoes
Bechamel:
120g butter
120g flour
1L milk
250g grated parmesan cheese
¼ tsp ground nutmeg
Fried Eggplant:
Half a pack of MAGGI Magic Sarap
3 large eggplant, sliced 1.5cm thick
Procedure:
1. Start by heating the oil in a large pot, then add the onions then cook for 5 minutes before adding the garlic, bay leaf, and cinnamon stick. Add to ground beef and stir to break it up.
2. Cook the beef for 6-7 minutes stirring occasionally and season with Maggi Chicken Cube. Add the red wine and tomato purée to the pot, stir well and once the wine has reduced, add the tinned tomatoes. Stir the tomato well, put the lid on, and cook for 25-30 minutes on low, stirring occasionally.
3. For the white sauce, melt the butter in a medium pot over medium heat. Once the butter has melted, whisk in the flour and cook for 2-3 minutes. Pour in the milk and whisk until smooth. Once it starts to simmer, add the nutmeg and half of the grated cheese.
4. Season the eggplant on both sides with Maggi Magic Sarap and cook on both sides in a large fry pan with lots of olive oil. To assemble the moussaka, start by laying all the eggplant on the bottom, followed by the red meat sauce, and finally the white cheese sauce. Sprinkle the rest of the cheese over the top and bake at 170°C for 25-30 minutes or until golden brown. Best served the next day. Makes 5 servings.
