Moussaka
Greek-style eggplant and potato lasagna flavored with nutmeg and soy sauce.
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Use (A) to prepare the white sauce. Saute the onions in the olive oil, sprinkle in the flour, mix well and turn off the heat.
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Add in the milk, salt and pepper and mix well. Turn the heat to medium and simmer for 2 to 3 minutes while stirring.
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Use (B) to prepare the meat sauce. Saute the onions and garlic in the olive oil, add in the ground meat, break apart while cooking and season with the salt, pepper and nutmeg.
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Add in the whole tomatoes and simmer while mashing. Once the mixture has boiled down, add and mix in the soy sauce, then turn off the heat.
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Cut the eggplants up lengthwise into 1 cm (0.4 in.) thick slices. Cook in olive oil until softened, remove and coat with the soy sauce.
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Rinse the potatoes, without peeling wrap while still wet and cook in a microwave (500W) for 3 minutes, then turn over and cook for 2 more minutes. Peel and cut into 1 cm (0.4 in.) thick slices.
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Align (5) along the inside of a heat-safe bowl so there are no spaces between each slice, and place 1/3 of the potatoes on the bottom of the bowl. In order, add in 1/2 each of the meat sauce and white sauce, then the remaining potatoes, meat sauce and white sauce, cover with the cheese and bake in an oven at 200C (392F) for 20 minutes.
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Carefully flip over onto a dish, and sprinkle on the parsley.
Cooking Basics
Make a shallow slit around the entire stem without cutting it off. Use your hand to start peeling off the calyx from this slit and remove in one motion all the way around. When grilling, simmering or deep-frying whole, the calyx is often removed.
Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
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