This is more or less how my aunt makes her moussaka. It seems like an incredible job, but you could split up your workload and make the mince sauce the day before (but bring it back to room temperature before putting the moussaka together). If you peel the potatoes in advance, keep them in a bowl of water so that they don’t discolour. You could even fry your eggplant and potatoes a few hours before making the béchamel and putting the moussaka in the oven. The size of the dish is important: I use a transparent oval dish,
Trim the hats off the eggplants, then slice the eggplants lengthways into
Meanwhile, slice the potatoes lengthways into
Rinse the salt from the eggplant with cold water and pat dry. Fry in batches in the same pan and oil as the potatoes — they will absorb a lot more oil than the potatoes, so they need a bit of attention. When the underside is golden, turn over and prick with a fork in several places, especially in any still hard bits, so that they are almost collapsing. If you press down with a fork, they should not be hard and papery but instead should be almost like a purée. If they are darkened but not yet soft, stack them on top of the new batch so they can cook for longer. Remove the slices to a plate lined with kitchen paper to absorb some of the oil while you finish the next lot, adding only a tablespoon of oil if possible between batches.
The béchamel needs to be made just before you bake the moussaka. Melt the butter in a saucepan. Whisk in the flour and cook for a few minutes, stirring constantly, then begin adding the warm milk. It will be immediately absorbed, so work quickly, whisking with one hand while adding ladlefuls of milk with the other. When the sauce seems to be smooth and not too stiff, add salt, pepper and a grating of nutmeg and continue cooking, even after it comes to the boil, for 5 minutes or so, mixing all the time. It should be a very thick and smooth sauce. Taste for seasoning and spoon over the mince. It should come just about flush with the top of the dish.
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