AuthorChef Chad Datu
To prepare this Greek moussaka recipe, begin by preparing the eggplants. Remove the stalks from the eggplants and cut them into slices, 1 cm thick.Season with salt and place in a colander for about half an hour.
Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive water. Pat them dry and fry in plenty of oil, until nicely colored Place the fried eggplants on some paper, in order to absorb the oil.
Prepare 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 minced bell pepper and garlic, Canned tomatoes and the mince breaking it up with a wooden spoon and sauté. Add the canned cornbeef and a good pinch of salt and pepper. Bring to the boil, turn the heat down and simmer with the lid on for about 10 minutes, until most of the juices have evaporated.
Remove the pan from the stove and stir in the egg yolks, salt, pepper and the grated cheese. Whisk quickly, in order to prevent the eggs from turning an omelette.
Assemble the moussaka. Butter the bottom and sides of the pan and layer the eggplants. Pour in the meat sauce and even out. Add a second layer of eggplants, top with mashed potatoes and and egg mixture.
Sprinkle with grated cheese and bake the moussaka in preheated Breville Smart oven at 200 Deg C for about 10 minutes, until crust turns light golden brown. Serve and enjoy.
Ingredients
Directions
To prepare this Greek moussaka recipe, begin by preparing the eggplants. Remove the stalks from the eggplants and cut them into slices, 1 cm thick.Season with salt and place in a colander for about half an hour.
Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive water. Pat them dry and fry in plenty of oil, until nicely colored Place the fried eggplants on some paper, in order to absorb the oil.
Prepare 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 minced bell pepper and garlic, Canned tomatoes and the mince breaking it up with a wooden spoon and sauté. Add the canned cornbeef and a good pinch of salt and pepper. Bring to the boil, turn the heat down and simmer with the lid on for about 10 minutes, until most of the juices have evaporated.
Remove the pan from the stove and stir in the egg yolks, salt, pepper and the grated cheese. Whisk quickly, in order to prevent the eggs from turning an omelette.
Assemble the moussaka. Butter the bottom and sides of the pan and layer the eggplants. Pour in the meat sauce and even out. Add a second layer of eggplants, top with mashed potatoes and and egg mixture.
Sprinkle with grated cheese and bake the moussaka in preheated Breville Smart oven at 200 Deg C for about 10 minutes, until crust turns light golden brown. Serve and enjoy.