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Moussaka

Prep Time 45 mins
Cook Time 45 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine Mediterranean
Servings 6 portion

Ingredients
  

  • 300 gms Long green brinjal
  • to taste Salt pepper

For the Meat Mixture

  • 500 gms Minced Beef / Chicken / Lamb
  • 3 Onion big
  • 6 Garlic cloves (Crushed)
  • 1 - 1/2 cups Tomato puree
  • 1 - 2 teaspoons chilly powder
  • 1/2 teaspoon Pepper powder
  • 1 cup Cheddar cheese Grated
  • 1/2 cup Bread crumbs

For the White sauce

  • 2 tablespoons Butter
  • 1/2 cup Flour
  • 500 ml Milk
  • 1 Egg Beaten
  • to taste Salt pepper and

Instructions
 

  • Cut the brinjal into thin round slices and marinate it with salt and pepper.
  • Keep it for 15 to 30 mins.
  • Shallow fry till it turns brown on both sides.
  • Keep aside.
  • For the Meat Mixture
  • Heat oil in a pan.
  • Add crushed garlic and saute it till it turns light brown.
  • Add onions till it turns light brown.
  • Add chilly pdr, minced meat and fry till water is evaporated and the meat separates out and turns loose.
  • It will be dark brown in colour at that point.
  • Now add pepper powder and tomato puree.
  • Cook and dry it out completely, else the pie will turn soggy. For the White sauce
  • Heat a pan.
  • Add the butter.
  • When it starts to melt, add the flour.
  • Stir well till it changes colour a bit.
  • Carefully add milk, a little at a time, stirring continuously.
  • Make sure no lumps are formed.
  • When it starts to boil, it will thicken.
  • Add salt and pepper powder and stir well.
  • Switch off heat.
  • Carefully beat in the egg into the sauce. For the Cheese layer
  • Mix the grated cheese and breadcrumbs and keep aside. Assembling the Dish
  • Preheat the oven at 160C.
  • Grease the pie dish.
  • Arrange the fried brinjal slices onto the base of your pie dish.
  • Spread the meat mixture evenly on top of it.
  • Pour the white sauce and spread evenly.
  • Finally add the cheese- bread mixture.
  • Bake for about 45 minutes or till the top layer turns golden brown in colour.
  • Serve hot with salad and Bread.