Friday, April 3, 2015


Ingredients for 4 people
3 large eggplants sliced 
3 large potato thinly  sliced
3 large zucchini cut lenghtwise
1/2 cup olive oil
5 tablespoons butter
7 table spoons flour
5 cups milk
1 pinch ground nutmeg
1 egg yolk beaten
1 table spoon olive oil
1 1/2 pounds ground beef
1 onion chopped
1 teaspoon oregano
5 ripe tomatoes
1 cup crumbled feta cheese
1/2 cup chopped parsley 

Preheat an outdoor grill for medium high heat and lightly oil grate.  Brush eggplants, potatoes and zucchini with olive oil lightly. Grill vegetables until just tender and golden brown. Layer potatoes into to bottom of 9x13 inch pan. Next layer in the eggplant followed by the zucchini. Set aside. Preheat oven to 375 degrees F. Melt butter in large saucepan over medium heat. Whisk in the flour, and cook until the flour smells slightly toasted , about 5 minutes. Whisk in milk, nutmeg and salt .Bring to a bare simmer over medium high heat, then reduce heat to medium low and simmer 10 minutes. Place the egg yolk into a bowl, and quickly whisk in 1/4 cup of thickened milk, a tablespoon at the time. Quickly stir the egg yolk mixture into the thickened milk until smooth, then set aside. Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium high heat.Stir in the ground beef and onion, and cook until the beef is crumbly and no longer pink. Drain off any excess grease, then stir in the oregano, parsley, tomatoes, salt and pepper. Turn heat to medium low, cover and simmer for 10 minutes, stirring occasionally. To assemble, spread the meat mixture over the vegetables and sprinkle with the feta cheese. pour the white sauce over top and smooth with a spatula. bake moussaka in  preheated oven until bubbly and golden brown for about 30 minutes. 

Enjoy your meal!