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LOCATION: Recipes >> Greek >> Moussaka 03

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Moussaka
Makes 6 servings.

1 1/2 cups milk
1 1/2 cups 2% yogurt
1/3 cup corn starch
2 tablespoons dried parsley
1 tablespoon lemon juice
1/8 teaspoon ground black pepper

1 1/2 pounds (700 g) eggplant
2 medium onions, diced
1 tablespoon peanut oil
4 medium tomatoes, chopped
1/2 teaspoon ground oregano
1/8 teaspoon ground nutmeg

1/2 teaspoon garlic powder
1 pound (500 g) lean ground beef or lamb
2 eggs
1/3 cup red or white wine
1/3 cup freshly grated parmesan cheese

Thoroughly mix all the Bechamel Sauce ingredients using an electric
mixer, and then pour into a medium saucepan. Bring to a boil; then
stir and gently simmer the sauce for 1 or 2 minutes. Set the cooked
sauce aside in a bowl.

Fry the onions and garlic in one tablespoon of oil. Then set aside
in a small bowl.

Fry the meat in a non-stick pan until browned. Remove the excess
fat by adding 1/2 cup of water; bring to a boil, and then spoon
out the liquid. To the meat, add the tomatoes, oregano, nutmeg,
wine, and cooked onions. Simmer, uncovered, for 30 minutes. Then
mix in 1 cup of the Bechamel Sauce, and set aside in a bowl.

Cut the eggplant into 1/4" slices with the skin on. Then broil the
slices until golden brown on both sides.

Lightly oil a 3 quart (3 l) casserole dish. Layer the eggplant and
meat sauce, with the first and last layers being eggplant. Beat
the eggs and into the remaining Bechamel Sauce, and pour over all.
Sprinkle the parmesan cheese over the top. Bake at 350 F (180 C)
for 1 hour, or until golden and bubbling.

Variations: Replace some or all of the eggplant with potatoes or
zucchini. Substitute romano cheese for the parmesan.

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