Courgette and potato moussaka

Courgette and potato moussaka

Musaka de kalavasikas

By
From
Hazana
Serves
4-6
Photographer
Mowie Kay

This classic dish from Thessaloniki is perfect for a family dinner or special occasion.

Ingredients

Quantity Ingredient
450g courgettes
4 tablespoons extra virgin olive oil
450g potatoes
1 medium onion, finely chopped
1 teaspoon dried oregano
450g ripe plum tomatoes, peeled, deseeded and chopped
pinch ground cinnamon
75g freshly grated parmesan or kefalotyri cheese
salt
freshly ground black pepper

For the béchamel sauce

Quantity Ingredient
4 tablespoons butter
3 tablespoons flour
450ml hot milk
grating of nutmeg
2 egg yolks

Method

  1. Trim the ends o€ the courgettes, then cut lengthwise into 3mm slices. Heat half of the oil in a large frying pan and fry the courgettes in batches until golden on both sides. Drain on paper towels. Meanwhile, cook the potatoes in lightly salted boiling water for 20 minutes or until tender. Drain and, when cool enough to handle, peel and slice fairly thinly.
  2. Heat the remaining olive oil in a large frying pan and add the onion and oregano. Cook over a moderate heat for 5 minutes or until the onion has softened. Add the tomatoes and cinnamon and continue to cook for about 10 minutes or until the sauce starts to thicken. Set aside.
  3. To make the béchamel sauce, melt the butter in a heavy saucepan and stir in the our. Cook for 1 minute without browning, stirring constantly. Pour in a little hot milk and stir vigorously with a wooden spoon over a moderate heat until the mixture is lump-free. Add the rest of the hot milk, a little at a time, until all incorporated and the sauce is smooth and creamy. Add the nutmeg and season with salt and pepper. Allow to cool slightly before stirring in the egg yolks.
  4. Arrange a third of the potatoes over the bottom of a well-oiled baking dish. Cover with a third of the fried courgettes. Spoon over a third of the tomato sauce and one quarter of the grated cheese. Repeat, finishing with tomato sauce and grated cheese. Pour the béchamel over the top and sprinkle over the remaining grated cheese. Bake in a preheated 180°C oven for 35–40 minutes until the top is golden and the sauce is bubbling.
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