GREEK MOUSAKA
INGRIDIENTS GRM
Egg plant 1 Nos (Medium Size)
Breadcrumb 100 grm
Salt 20 grm
WHITE SAUCE
Flour 500 grm
Fresh Milk 2 ltr
Butter 150 grm
Cream 250 ml
Parmesan Cheese 150 grm
Salt To taste
VEGETABLE FILLING
Olive oil 4 tbs
Garlic 100 grm
Carrot 300 grm
Onion 100 grm
Celery 200 grm
Leek 200 grm
Tomato Paste 200 grm
Tomato ConcasSe 200 grm
Mix Herbs 2 tbs
Basil 1 tbs
Oregano 1 tsp
Salt to taste
White Pepper powder to taste
Sugar to taste
METHOD
1. For the egg plant
.Slice about thickness ½ cm and arrange inside the trays. Sprinkle with salt and breadcrumb. Baked until ½ cook, not overcook
2. WHITE SAUE
.Melted the butter, and added the flour, continuously cooking until become roux. Put in the fresh milk and stir very well until all are combining like white sauce.
. Added in double cream, parmesan cheese and seasoning.
.To makes sure the sauce is thickness not to watery.
3. VEGETABLES FILLING
.Heat the olive oil, sauté the chopped garlic and onion until golden browns. Continuously cooking with all the chopped vegetables ingredients until soft and cook. Added in the tomato paste.
.Continuously cooking until all is mix, and added the tomato paste. Continuously cooking.
. After added in the mix herbs and let it boiled, slow the fire adjusts seasoning and taste.
4. ASSEMBLE THE DISH
.Layer the white sauce at the bottom with 2 tbs, and layer all the base.
.Place the layer egg plants and places the tomato sauce, and layer the egg plant again with the tomato sauce.
.On top place the white sauce and parmesan cheese.
. Baked in the oven until golden browns.
