This is without a shade of doubt the best known Greek dish. Primarily. Moussaka relies on the taste and flavour of the brinjals; so use fresh brinjals and of good quality. The baked moussaka by the end should have a golden crusty top, resembling a thick pie and shouldn’t be too much oily.
Basmati rice - 150 gm
Long brinjal - 1
Refined oil - for frying the brinjal
Chopped onion - 1 cup
Tomatoes chopped - 4
Stock - 3/4 cup
Grated cheese -100 gm
Salt and pepper - to taste
Bechamel Sauce
Flour - 3 tsp
Butter - 3 tsp
Milk - 2 cups
Blade of mace - 1
Onion finely chopped - 1
Pinch of salt and pepper
Boil the rice in plenty of water, strain. Take care not to overcook the rice. Each grain should be separate.
Cut the brinjal in round slices. Sprinkle with 1 tsp. salt. Let degorge for 1/2 an hour. Press to get rid of excess moisture and pat dry. Fry in oil till a light brown. Remove and set aside.
Pressure cool the mince with 1 cup of water for 5 minutes. Strain and reserve stock. There should be 3/4 cup of water left. If less, top with water.
Heat 2 tbsp. oil in a frying pan and fry the onion till golden. Add the mince and fry till dry. Add the tomato and stir till the flour is cooked. Strain and add the milk gradually, stirring constantly. Add 1 tsp. salt and 1/2 tsp. pepper, freshly ground. Cook till thick. Remove.
Mix the rice with the bechamel sauce and half the cheese.
Grase an ovenproof dish and line with half the rice. Top with half the fried brinjal. Cove with the mince; top with the rest of the brinjal and the remaining rice. Sprinkle the rest of the cheese on top.
Bake for half an hour in an oven preheated to 350 degree F/ 180 degree C. To top should be golden brown.
Serve hot. Tastes good cold also.
