Greek Moussaka

Ingredients 
Olive oil
500g minced veal or Lamb
500g minced beef
2 onions, finely chopped
2 garlic cloves, minced
2 x 400g cans tomatoes, crushed
2 x eggplants, cut into 5mm slices lengthways
2 red capsicums, roasted, peeled, seeded, finely chopped
1 tsp cumin seeds
1 tsp cinnamon, ground
1 tbs dried oregano
2 green cardamom pods
2 tbs sage, finely chopped
200g kefalograviera (cheese), coarsely grated

Béchamel
3 cups milk
1 onion
4 cloves
1 bay leaf
100g unsalted butter
1/2 cup plain flour

 

Method 
Pre heat the oven to 180 degrees C.

Slice the eggplant and place on racks, sprinkle with salt and set aside for 30-40 minutes, pat off the moisture with paper towel then rinse under cold water to wash off the remaining salt residue, pat dry.

Heat an oiled frying pan over a high heat, cook the veal and beef until browned all over, season with salt. Add cumin, cinnamon, oregano and cardamom; cook stirring for another 5 minutes.

Heat a large oiled saucepan over a medium heat, sauté the onion and garlic until soft, add the tomato and capsicum, season with salt and leave to simmer for 15-20 minutes, stir occasionally. Add mince and sage to tomato mixture and simmer, covered, for 15 minutes.

Heat an oiled char grill pan over a high heat, grill the eggplant slices in batches until charred, 2-3 minutes each side. Drizzle with olive oil before turning.

For the béchamel, stud the onion with cloves and bay leaf. Pour the milk into a saucepan and place over a medium heat, add the prepared onion, and bring to a simmer. Melt the butter in a saucepan over a medium heat, stir in the flour and cook, stirring for 1 minute. Strain the milk, then add 1/4 cup at a time, beating well between additions, continue to stir until the sauce has thickened, then simmer over a low-medium heat for about 10-15 minutes stirring often. Season with salt.

Arrange a layer of grilled eggplant on the base of a baking dish, spoon over a thick layer of the meat and tomato sauce, then repeat with layers of eggplant and tomato sauce, finally spoon over the béchamel sauce and sprinkle with a layer of cheese.

Bake for about 35 minutes until hot and lightly browned.

Wine Match

Chase down with Pinot Noir