Moussaka- Greek

Moussaka is a baked dish consisting of layers of slices of eggplant and ground lamb. It is usually flavored with tomatoes and covered with a cheese sauce sprinkled with grated cheese.

Ingredients- Moussaka meat


Chopped onion- 3/4 cup
Mince beef or lamb- 1 lb or 500 grams
Tomato puree- 2 tbsp
Potatoes- 1/2 lb or 200 grams
Eggplant- 1 small
Tomato-1
Clove of garlic crushed- 1
Seasoning- salt and pepper to taste
Oil- for deep frying
Margarine- 1 tsp

Method - Moussaka 

• Peel the skin of the potatoes.
• Slice the tomatoes , eggplant and the potatoes into thin slices with a knife.
• In a pan, heat oil for deep frying. Fry potatoes so that they are cooked. Keep aside.
• In the same oil, fry the eggplant so that it is cooked as well. Keep aside.
• Heat  a frying pan. Heat margarine. 
• Fry onions and beef or lamb in it and when the meat changes color, add tomato puree, crushed garlic and salt and pepper. 
• Cover with a lid and simmer for 20 minutes.
• Transfer into a  deep dish.
• Layer the meat with eggplant, then tomatoes, potatoes and finally with the cheese sauce.
• Sprinkle with the remaining 1/4 of the cheese .
• Cover the dish and bake it in a pre heated oven at 400 F for 20-30 minutes.

Ingredients- Cheese Sauce


1/2 pint milk
1 big spoon margarine or butter
1 big spoon refined flour ( maida)
2 tbsp cheese grated
Salt and pepper

Method- Cheese sauce

• Melt butter or margarine in a pan. Add flour. Stir it well. 
• Add 1/2 pint milk in intervals of 4. So, add the milk slowly to the flour and not all in once.
• Keep on stirring all the time.
• Make pouring consistency and bring it to a boiling point.
• Stir for another 1-11/2 minutes.
• Remove from fire and add 3/4 of the cheese to it.
• Season with salt and pepper.
• Pour it over the dish on top of the potatoes.

TIP: For a lower carbohydrate version of moussaka, you can avoid the potato layer altogether. The dish still remains equally tasty!!