Macedonian Cuisine – Moussaka Recipe

Elvis Elvis

This is a traditional Macedonian recipe using aubergines and minced meat. I use a ready made béchamel sauce to save time, but if you want to go all out make one from scratch!

Difficulty rating: Moderate

Serves: 6-8

1 x 300ml jar of béchamel sauce
3 large aubergines
2 lb minced beef
2lb potatoes, peeled thinly sliced
1 onion, peeled and roughly chopped
2 medium tomatoes, chopped
100ml white wine
1 bunch of fresh flat leaf parsley, roughly chopped
35ml olive oil
salt and pepper

Macedonian Cuisine   Moussaka Recipe

Pierce the aubergines in a couple of places and cook on a medium heat for 45 min until tender. When cool enough to handle slice lengthways into ½ “ slices. Heat 15ml of the olive oil in a large pan and add the onions. Cook for 5 min until they have softened before adding the minced beef. Stir frequently until all the meat is browned. Add the tomatoes, parsley, white wine, salt and pepper and stir in and cook for a further 15 min. Meanwhile, Add 20 ml of the oil into a shallow non sick frying pan and add the potatoes, cook for 10 min until the potatoes have started to golden. Remove from the pan and reserve on kitchen towel. In a large baking dish, Place the potatoes on the bottom of the pan ensuring that it is thoroughly covered. Next pour over the meat mixture ensuring that the cover is even. Next add the slices of aubergine, pour over the béchamel sauce. Cook in the oven over a medium heat for 35 – 40 min. Serve with a crisp green salad.