Moussaka

Moussaka is a dish with layers of Aubergines (Begun or Eggplant) , Potato and Ground meat (keema) with Tomato sauce, topped with a white sauce and cheese. It is a Greek dish also popular in other Mediterranean countries, with many local and regional variations. Here is my take on this great dish, a healthier version.  

Ingredients for Layers

2 large potatoes
1 large aubergine
250 g minced meat

1 cup Tomato Sauce or Puree

1 tsp Salt

1 tsp Black Pepper

1 tsp Cinnamon

1 Onion, chopped

4 cloves of Garlic, chopped
1/4 cup Olive oil
(feel free to add your regional spices like Cumin, Corriander, Garam Masala etc.)

• Thinly slice the potatoes and aubergines, coat them with some olive oil, salt and pepper.
• Cook the Mince meat with rest of the ingredients.
• Make white sauce.

Ingredients for White Sauce

2 cups milk
2 tbsp Flour
1 tsp Salt
1 tsp Black Pepper
1/2 tsp Nutmeg.
1 cup cheese (mix of Mozzarella and Cheddar)

Making the sauce:

• Add the Milk, Flour, Salt, Black pepper, and Nutmeg (everything except cheese) in a pot and bring to simmer on medium heat, stirring constantly until the milk thickens with a creamy consistency.

Layering

• Place one layer of sliced Potatoes at the bottom of a ovenproof dish
• Spread 1/3rd of the meat over the potato
• Place a the Aubergine slices over the meat.
• Spread 1/3rd of meat over the aubergines
• Place the remaining potatoes over the meat
• Spread the remaining meat over the potatoes
• Pour the white sauce all over the meat.
• Spread the Cheese all over the white sauce.

Cooking:

• Cover the dish with a foil and put in the preheated oven to 200 c and cook for 30 minutes.
• Take the cover off and cook for another 15 minutes.

Serve with some Parmesan cheese sprinkled over.