MOUSSAKA | 3 TYPES | EGYPTIAN/ GREEK/ AND VEGAN

This is the Moussaka episode from our Moussaka and Parmigiana mini-series.



This series presents two dishes from across the Mediterranean that share similar cooking methods and the same main ingredient aubergine but presented and served in a different and intriguing way.


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00:00 Preparing The Aubergines
01:16 Frying
01:32 Roasting The Aubergines
02:11 Making The Beef Filling
02:33 Making The Tomato Sauce
03:24 Making The Bechamel Sauce
04:02 Building The Dishes


How to make Moussaka at home, full recipe below:


Egyptian Moussaka


4 aubergines peeled and sliced
250g of minced beef or lamb
1 chopped onion
8 chopped tomatoes or 2 cans 400g each
1 tsp of sugar
2 cloves of garlic minced
Frying oil
Tomato slices for the top
Sprinkle of cumin powder as desired
Salt and pepper to taste


Fry the aubergines in oil, sautee the beef with onions, add the tomato, sugar, salt, pepper and garlic then leave to simmer for 10 minutes.
Layer the aubergines with beef sauce with a sprinkle of cumin then put slices of tomatoes on top.
Bake in a hot oven on 200 degrees for about half an hour.


Vegan Moussaka


4 aubergines peeled and sliced
2 to 3 thin skin green peppers
Few chilis as desired
Olive oil to drizzle
4 tbsps of olive oil
2 tsps of cumin powder
2 cloves of garlic minced
Chili flakes as desired
8 chopped tomatoes or 2 cans 400g each
¼ cup sugarcane vinegar or white vinegar
1 tsp of sugar
Salt and pepper to taste


Sautee the garlic in olive oil then add the tomatoes, vinegar, cumin, chili flakes, sugar, salt and pepper and leave to cook covered for 10 minutes on medium heat.


Bake the aubergines and sliced peppers in a hot oven on 200 degrees for about half an hour or until nicely browned then layer them with the tomato sauce and back into the oven for another half an hour.


Greek Style Moussaka


4 aubergines peeled and sliced
250g minced beef or lamb
1 chopped onion
2 cloves of garlic minced
1 tsp of sugar
4 chopped tomatoes or 1 can 400g
2 eggs
2 cups of milk at room temperature
50g of flour
50g of butter
Salt and pepper to taste
Frying oil
A pinch of cinnamon if desired


Fry the aubergines, sautee the beef with onions then add tomatoes, sugar, garlic, cinnamon, salt and pepper and leave to cook for 10 minutes.
Make the bechamel sauce by frying the flour in butter then whisk in the milk and stir on medium heat until thickens, add salt and pepper then whisk in the eggs.
Layer the aubergines with the beef sauce then add the bechamel sauce on top and bake for about half an hour or until browned from the top in a hot oven on 200 degrees.




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Editors:
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