Greek food somehow seems to often get forgotten in my kitchen, as well as when dining out. There is no particular reason for it, but it just doesn’t seem to be an obvious first choice. Apart from moussaka that is, which is a dish I make quite regularly.
3 aubergines (eggplants)
2 medium onions
2 green peppers
bunch of parsley
50ml olive oil
2 tsp salt
1 1/2 tsp ground black pepper
1 dl tomato puree
4 dl water
500g minced lamb
3 dl milk
2 1/2 tbsp plain flour
pinch of salt
1. Finely chop onions and parsley. Cut the green peppers into small pieces.
2. Fry the onions in the oil until translucent. Add the chopped green peppers and parsley, fry for 5 minutes.
3. Add butter, salt, pepper, tomato puree, water and the lamb. Cook for 15 minutes, stirring occasionally. Check the taste, add more salt and pepper if required.
4. Mix the flour with the milk, and heat until the mixture thickens. Pour the eggs in whilst mixing, and season with salt.
5. Cut the aubergines lengthwise, to about 1cm thick slices. Use half of them to layer bottom of an oven casserole dish. Add the lamb mixture, and put a layer of aubergines on top. Pour the white sauce over everything.
6. Cook in preheated oven 190°C / 375°F for 45 minutes.