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I just loooooove Moussaka!! This is a Greek version although the Turkish and even Hungarian have their own version I like this because of the Bechamel sauce poured on top which gives it a cross-taste similar to that of Shephard's Pie.
Bechamel Sauce
Heat 2 cups of milk
In another pan, melt 1/2 cup butter and stir in 3 tablespoon of flour. Once the flour & butter is throughly combined, add the warmed milk bit by bit while whisking. Add 1 tsp salt & 1 tsp black pepper. Adjust to taste. Once the bechamel sauce cools down, whisk in 2 whole eggs.
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Meat Sauce
1 onion
3 cloves garlic
Dice the above ingredients & sautee in olive oil.
500g minced beef
1 tin of diced tomatoes
1 tsp pepper
1/2 tsp black pepper
1 tsp nutmeg
1 tsp oregano
1 tablespoon chopped parsley
1 tsp salt
Brown the beef in the onion mixture and add all the ingredients until the sauce is completely dried. Season to taste
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3 large Aubergine
Slice the aubergine thinly and coat it with olive oil and sprinkle salt and bake for 5 minutes until the aubergines soften.
Layering
Cheddar Cheese (grated)
2 Potatoes
Slice the potatoes and layer in the baking dish. Cook the potatoes in the oven for 5 minutes. Take it out and start layering with aubergine. Pour over the meat sauce and sprinkle cheddar cheese.
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Layer again with aubergine and cheese and pour the bechamel sauce. Sprinkle with nutmeg powder & balance cheese. Bake in 175 degree oven for 45 min to 1 hour.
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