Greek Moussaka
INGREDIENTS
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5-6 medium globe eggplants
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A pinch of salt (do not use salt substitute- salt is used to eliminate the bitter taste of the eggplants)
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Olive oil for sautéing and broiling
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3 medium sweet Vidalia onions, pilled and chopped into small pieces
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3 cloves of garlic, minced
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7 whole garlic cloves
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black pepper, to taste
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1/2 tsp of freshly ground cinnamon
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1/8 tsp allspice
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2 fresh bay leaves
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3 cups ripe tomatoes chopped (substitute with 3 cups canned tomatoes with the juice, if desired)
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1 cup whole wheat bread crumbs
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½ cup red cooking wine
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2.5 pounds (1.3 kg) of ground beef/or ground lamb
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Grated Kefalotyri cheese for garnish (optional)
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Béchamel sauce (6 cups) - Note: - When doubling the recipe, use no more than 3 yolks.
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¾ cup plus 3 tablespoons of all-purpose flour
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¾ cups of unsalted butter
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6 cups hot whole milk (substitute 2% milk if preferred)
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Sea salt to taste
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Freshly ground black pepper to taste
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½ tsp nutmeg
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