COOK GREEK: Tony’s take on Moussaka By Tony Jackman TonyJackman8
1 tin chopped tomatoes1 small cinnamon stick 2 or 3 large brinjals, sliced thinly from top to bottomFor a change, I only sliced the brinjals in half, though usually I slice them in several slim pieces. I found that this was great for the look of the finished dish, with the slices showing through the bechamel. Fry the brinjal/aubergine slices in olive oil until soft and lightly golden, seasoning lightly with salt, pepper and garlic. Set aside.
Add the bay leaf, tomatoes and oregano, cinnamon, lemon juice and zest, stir and bring to a simmer. Add the mince, working it with a wooden spoon to ensure that it doesn’t clump. Season to taste with salt and pepper. Bring to a simmer and cook, stirring, over a low heat for half an hour. The liquid should almost entirely have cooked away, but don’t let it catch.Bring the milk until just off the boil but remove from the heat as soon as it starts simmering/rising. Keep to hand.Quickly stir in the flour and mix thoroughly until it’s a smooth roux.
Over a moderate heat, add the milk a cup or so at a time , stirring continuously with a wooden spoon. When it thickens, add more and continue until incorporated. Once all the milk is in, add the bay leaves, salt lightly, and simmer over a low heat for up to 15 minutes. Never stop stirring.Grease a deep oven dish. Add all the cooked mince and even it out. Make a layer of all the brinjal slices. Pour over the bechamel. Trickle some melted butter over the top.
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