MY MUM’S MOUSSAKA WITH SHAVED CABBAGE, BALSAMIC, KEFALOGRAVIERA SALAD

This is a STEP-BY-STEP guide to follow if you need clarification along the way. Enjoy the cook!

PREP TIME: 30 MINS COOK TIME: 40 MINS

Firstly, pre-heat your oven to 180C.
POTATOES

Take the washed potatoes and slice them into rounds that are about 1/2cm in thickness. Place them into a pot of cold water, add a good pinch of salt and bring them to the boil. The potatoes need to be cooked through, but not mushy. Once they are cooked, drain them and set them aside.

EGGPLANT

  1. Cut the tops off the eggplant and slice them into 4, length ways. Then slice them into strips
    and then into cubes that are about 1cm in size.
  2. Place EVO Oil into a deep frypan or a wok on a high heat. Once the pan is hot, add the eggplant cubes and the white miso provided. You can portion the eggplant and the miso to fry it off in portions if it’s easier for you. The eggplant needs to be golden and soft and then you can set this aside.

Whilst the eggplant is frying off, prepare the Salad.

Whilst the eggplant is frying off, prepare the Salad.

WHITE CABBAGE SALAD

  1. Thinly shred/shave the white cabbage & place it into a salad bowl.
  2. Pick the washed Dill fronds into the salad.
  3. Grate Kefalograviera cheese into the salad to taste and set it aside.
  4. Crush whole roasted almonds for the salad too.
 
BECHAMEL SAUCE
 
  • Recipe for 2: 1/2 brown onion, 25gms unsalted butter, 25g flour, 250 ml milk
  • Recipe for 4: 1/2 brown onion, 50gms unsalted butter, 50g flour, 500 ml milk
  • Recipe for 6:  1 brown onion, 75gms unsalted butter, 75g flour, 750 ml milk
  1. Finely dice a brown onion (amount above) and add it to a pot with a little drizzle of olive oil.
  2. Sweat the onion, on medium heat, without colour until translucent.
  3. Add the butter and melt it.
  4. Rain the flour (amount above) into the melted butter and onions. Constantly stirring for about 1-2 mins to toast off the flour.
  5. a little Kefalograviera into the sauce. Set it aside.Add the milk (amount above), stir it in and let the Béchamel thicken. Once it is thick, grate
    e it is thick, grate a little Kefalograviera into the sauce. Set it aside.

ASSEMBLE THE MOUSSAKA

  1. Using a caserole/oven dish, add some EVO Oil to the base
  2. Layer 1 row of potato, leaving some gaps in between them
  3. Add a layer of eggplant
  4. Add a layer of potato
  5. Add a layer of the meat sauce we have provided you
  6. Add a layer of potato
  7. Add a layer of eggplant and make sure you get into the gaps between the potato
  8. Add a layer of the meat sauce
  9. Add the béchamel sauce and make sure it covers all the corners
  10. Grate some Kefalograviera over the top
  11. Bake it for 30-40 mins until golden brown