DOCUMENT

248 Moussaka Serves 6 | Preparation time: 100 minutes Ingredients 1.25 kg eggplants Salt 90 ml olive oil For the meat sauce: 1 ½ tbsp. oil 750 g mince, half beef and half pork 1 onion | diced 480 g tinned tomatoes (drained weight) | chopped 2 tbsp. fresh parsley | chopped 125 ml white wine Salt Pepper 3 tbsp. breadcrumbs 2 eggs | just the white For the béchamel sauce: 40 g butter 40 g plain white flour 500 ml milk, 3.5 % 1 tsp. salt Pepper Nutmeg 50 g grated Gouda cheese 2 eggs | yolk only For sprinkling: 50 g grated Gouda cheese Accessories: Rack 2 baking trays Paper towels Ovenproof dish, 32 cm x 22 cm Preparation Cut the eggplants lengthways into 1 cm thick slices, sprinkle with salt and leave for approx. 20 minutes to draw out the liquid. For the meat sauce, fry the mince in oil. Add the onions and continue to fry. Add tomatoes, parsley and wine. Season liberally with salt and pepper. Allow to simmer for approx. 15 minutes. Leave to cool slightly. To bind, fold in the breadcrumbs and egg white. Pre-heat the oven using the indicated settings. Pat the eggplants dry with paper towels and lay across 2 baking trays. Brush both sides lightly with olive oil. Place the baking trays in the oven and cook. Turn the eggplants halfway through cooking and continue to cook until they have lightly browned. For the béchamel sauce, heat the butter, stir in the flour and sweat. Deglaze with the milk. Leave the sauce to simmer for 5 minutes while stirring constantly. Season with nutmeg, salt and pepper. Remove the pan from the cooktop. Stir in the cheese and egg yolk. Arrange half of the eggplants in the bottom of the ovenproof dish and then add the meat sauce on top. Then layer the rest of the eggplants and coat with the béchamel sauce. Sprinkle the remaining cheese on the moussaka. Place on the rack in the oven and bake until golden.