Recipes! Graviera

Moussaka

Serves 6 Print this recipe

Preparation time : 2 hours 15 minutes

Cooking time : 45 minutes

Total time : 3 hours

 
 

Ingredients

  • 3-4 aubergines
  • 170g grated Yamas! Graviera Cheese
  • 250g potatoes
  • 750g minced beef (or lamb, or a combination of the two)
  • 2 large onions, finely diced
  • 2 cloves garlic, crushed
  • 150ml red wine
  • 4 teaspoon chopped fresh parsley
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 250ml tomato passata
  • 2 tablespoon tomato paste
  • 1 teaspoon sugar
  • Salt and pepper
  • 250g plain breadcrumbs
  • 8 egg whites, lightly beaten (reserve the yolks for the béchamel sauce)

For the Béchamel (White) Sauce:

  • 250g salted butter
  • 125g flour
  • 1 litre milk, warmed
  • 8 egg yolks, lightly beaten
  • Pinch of ground nutmeg

Method

1. Peel the aubergines, leaving strips of peel about 1 inch wide around the aubergines and slice them in 1/2 inch pieces. Place them in a colander and salt them liberally, then cover with a plate which is weighted down with something heavy – a weight or a jar, for example. Place the colander in the sink for 45 minutes, so that the excess moisture and bitterness of the aubergines can be drawn out.

2. Peel the potatoes and boil them whole until they are cooked enough so that they no longer crunch. Drain, cool and slice them in 1/4 inch slices. Set aside.

3. Preheat the oven to 200°C. Lightly grease two baking pans with olive oil. In a separate bowl, beat the egg whites gently with a fork. Put the breadcrumbs on a plate.

4. Rinse the aubergine slices and dry with paper towels, then dip each slice in the beaten egg and then cover them in the breadcrumbs, coating both sides. Place the breaded aubergine slices on baking sheets and bake at 200°C for 1/2 an hour, turning them over once during cooking.

For the Meat Filling:

1. In a large sauté pan, brown the minced meat. Then add the onion and fry until translucent, about 5 minutes. Add garlic and cook for a further 60 seconds.

2. Add the wine to the pan and allow it to reduce for five minutes before adding the cinnamon, allspice, parsley, tomato paste, passata and sugar. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. Season to taste with the salt and pepper.

For the Béchamel Sauce:

1. Melt the butter over low heat. Using a whisk, slowly add the flour to the melted butter, whisking continuously to make a smooth paste. Allow the flour to cook for a minute, but do not allow it to colour. Add the warmed milk to the mixture in a slow and steady stream, whisking continuously.

2. Simmer the mixture over a low heat until it thickens, and make sure it doesn’t start to boil.

3. Remove the mixture from the heat, and stir in the beaten egg yolks and a pinch of nutmeg. Return to a very low heat and stir until the sauce thickens.

4. To assemble the moussaka, lightly grease a large deep baking pan. Sprinkle the bottom of pan with the remaining breadcrumbs. Place a layer of potatoes on the bottom. Complete with a layer of the aubergine slices to lie on top.

5. Add the meat sauce and sprinkle with 1/4 of the grated Yamas Graviera cheese. Top with another layer of aubergines and sprinkle once again with 1/4 of the grated Graviera.

6. Pour the béchamel sauce over the aubergine and make sure the sauce covers all the corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated Graviera. Bake in the oven at 200°C for 45 minutes or until the béchamel sauce has become golden brown. Allow to cool for 15 minutes before serving.