Theo's Greek Moussaka Recipe

MOUSSAKA - is a casserole made by layering aubergine with minced lamb & potato then topping it off with a bechamel sauce that is baked to golden perfection.

We got this recipe from Colm & Pauline whose friend, Theo who along with his son Alex runs one of the nicest hotels in Kefalonia Greece www.moundabeach.gr 

Theo has been cooking this recipe for many years. We're honoured that he gave it to us to share with you.  Word has it - it's the best Moussaka you'll ever taste!

Ingredients
Aubergine sliced
Olive Oil
Potatoes sliced
Onion sliced
Lamb Mince
Dry White Wine
Passata
Plain Flour
Milk
Parmesan / Percorino

THEO'S GREEK MOUSSAKA RECIPE:

Slice your aubergine (no thicker than your finger) drizzle with olive oil and salt and grill or fry until nicely browned but not too soft. Set aside.

Again slice your potatoes same as aubergine and fry lightly until soft but not fully cooked.

Slice an onion finely and put in a pan with olive oil until going soft. Add lamb mince (Cullen's of course) and a small amount of white dry wine. Then add some tomato sauce (passata is best). Only add sufficient sauce to slightly redden the mixture.

To make the bechamel sauce put 8 spoonfuls of olive oil in a pan and heat up. Add 8 soup spoons of plain flour while heating do not boil. Take off the heat and whisk in one litre of milk.

To Assemble..

(The secret is don't put loads of bechamel sauce on at the end as most places tend to do)

Layer a dish with the potatoes first then add a layer of the aubergines then a layer of lamb mince (single layers do not double up). Now add a second layer of aubergine. Finally add the bechamel sauce so all the layers are similar thickness. Sprinkle over some grated cheese (Parmesan or pecorino cheese is best). Place in the oven at about 170 degrees until the cheese is melted and brown. Serve by itself or with a Greek salad..........Yummy.

www.moundabeach.gr 

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