MOUSSAKA {08}

Thursday, November 28, 2013

Ingredients for the Vegetables and Tomato Ragout
1/2 - Eggplant (thinly sliced)
2-3 Tbsp - Olive oil
1/2 large - Zucchini (thinly sliced)
1 - Potatoes (thinly sliced)
1 - Onion (sliced)
1 clove - Garlic (chopped)
1/2 Tbsp - White Vinegar
2 - Tomatoes (deseeded, chopped)
1/4 cup - Chickpeas (soaked and boiled)
1/2 tsp - Oregano
2 Tbsp - Parsley
To taste - Salt
To taste - Pepper
1/4 cup - Feta cheese (crumbled) needed during assembling
1/4 cup - Parmesan Cheese (crumbled) needed during assembling

Bechamel Sauce (Cheese sauce with Feta)
Ingredients
2 Tbsp - Butter
2 Tbsp - Flour
2 cups - Milk
To taste - Salt
To taste - Pepper
A pinch - Nutmeg (grated)
200 grms - Cream cheese (paneer)
200 grms - Feta Cheese

Method for the Vegetables and Tomato Ragout
Sprinkle eggplant slices with salt and set aside for 30 minutes.
Preheat the oven to 200 degree C.
Heat oil in a large skillet over medium-high heat.
Place the eggplant and zucchini slices on the skillet, cook them on both sides.
Add more oil if necessary.
Remove the vegetables and keep them aside.
Put the potato slices on the same skillet and brown them.
Remove and keep them aside.
Heat a pan, add some oil to it.
Add the onion and garlic until lightly browned.
Pour the vinegar in it and reduce the heat.
Put the tomatoes, chickpeas, oregano, parsley, salt and pepper.
Cover, reduce the heat further and simmer 15 minutes.

Method for the Bechamel Sauce (Cheese sauce with Feta)
Melt the butter in a saucepan over medium heat.
After the butter melts, add the flour and stir continuously on medium flame (This is the roux).
When the flour turns light brown, gradually add the milk, stirring constantly so that no lumps are formed.
Bring to a boil and add the salt, pepper and nutmeg.
Cook further for a few minutes till it is smooth and slightly thickened.
Add the creame cheese and remove from fire after a minute.
Finally, add the feta cheese and mix well.

Assembling
In a casserole dish layer eggplant, zucchini, potatoes and feta.
Pour the tomato ragout over the vegetables.
Cover and bake in the oven for 20 minutes at 190 degree C.
Pour Bechamel sauce over vegetables and sprinkle with Parmesan cheese.
Bake, uncovered, for another 10 minutes.