Moussaka

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 750 gr Daging cincang, 3 Terong besar, 2 Kentang besar
• 3 Bawang putih-haluskan, 1 st Gula merah, 2 Daun salam
• 1 Bawang bombay-cincang, 8 Putih telur-kocok, Olive oil
• 100 gr Parmesan parut, 1 st Bumbu Italy, 1 st Oregano
• 4 sm Peterseli cincang, 1 st Kayu manis bubuk, 2 st Garam
• 250 gr Tomat puree, 3 sm Tomat pasta, 100 ml Red wine
• 250 gr Panir, 1 st Thyme, 2 st Lada hitam bubuk

Saus Bechamel:

• 8 Kuning telur-kocok, 225 gr Mentega, 1 st Pala bubuk
• 800 ml Susu, 100 gr Keju Parmesan parut, 1 st Garam
• 125 gr Terigu, 1 st Lada

Cara membuat

• Iris2 terong memanjang setebal ± 1½ cm, bagi menjadi 2. Taburi garam, biarkan 30 menit agar cairan keluar. Cuci & keringkan lalu sisihkan. Kukus kentang ¾ matang lalu iris2 setebal 1 cm, beri garam. Sementara itu, panaskan oven 200°C. 
• Celup kentang & terong di putih telur lalu gulingkan di panir. Olesi loyang dengan olive oil. Letakkan terong & kentang di dalamnya lalu panggang ½ jam (balik posisi setelah 15 menit). Keluarkan dari loyang & sisihkan. Kecilkan suhu oven ke 180°C
• Sementara itu, tumis bawang putih, bombay, salam & daging sampai berubah warna. Masukkan wine, masak sampai wine terserap. Beri kayu manis, bumbu Italy, thyme, oregano, garam, lada, gula merah, peterseli, tomat pasta & puree. Masak hingga mengering. Angkat dari api & sisihkan. Buang daun salamnya.
• Saus Bechamel: Panaskan mentega hingga leleh, masukkan terigu sedikit2 sambil diaduk cepat. Beri susu, keju, garam, lada, pala & aduk hingga kental. Angkat & dinginkan. Masukkan kuning telur lalu aduk hingga rata.
• Olesi loyang dengan olive oil lagi & taburi dasar serta tepinya dengan panir. Letakkan kentang di dasar, susun terong di atasnya, beri adonan daging, taburi keju, letakkan lagi terong di atasnya lalu beri daging. Tuang saus, ratakan hingga permukaannya tertutup. Taburi keju & panir. Panggang selama 45 menit. Keluarkan dari oven & diamkan 15 menit sebelum dipotong/dihidangkan.

Ingredients

• 750 gr ground Beef, 3 big Eggplant, 2 big Potatoes
• 2 tsp Black pepper, 1 Onion-chopped, 2 Bay leaves
• 3 Garlic cloves-grind, 1 tsp Thyme, 1 tsp Oregano
• 3 tbsp Tomato paste, 2 tsp Salt, 100 ml Red wine
• 250 gr Breadcrumbs, 1 tsp Brown sugar, Olive oil
• 100 gr grated Parmesan, 4 tbsp chopped Parsley
• 1 tsp Italian seasoning, 1 tsp Cinnamon powder
• 8 Egg whites-beaten, 250 gr Tomato puree

Bechamel Sauce:

• 225 gr Butter, 1 tsp ground Nutmeg, 125 gr Flour
• 800 ml Milk, 100 gr grated Parmesan, 1 tsp Salt
• 8 Egg yolks-beaten, 1 tsp ground Pepper

Directions

• Slice eggplant lengthwise into 1½ cm thick; & then halve. Smear with salt; let it sit for 30 minutes to get rid of their water content. Wash, drain & set it aside. Steam potatoes until ¾ cooked & then slice it into 1 cm thick; sprinkle with salt. Preheat oven to 200° C.
• Dip potatoes & eggplant into egg whites & then roll them in bread crumbs. Smear a baking dish with olive oil & then spread the potatoes & eggplants in it. Roast for ½ hour (flip it over after 15 minutes). Remove them from the baking dish & set them a side. Reduce the oven temperature to 180°C.
• Meanwhile, sauté garlic, onion, bay leaves & beef until the colour changed & then pour in the wine. Cook until the wine evaporate. Add in the cinnamon, Italian seasoning, thyme, oregano, salt, pepper, brown sugar, parsley, tomato paste & puree. Cook until all dries. Remove from the heat & set it aside. Discard the bay leaves.
• Bechamel Sauce: Heat butter until it melt. Add in flour a little at a time; stir quickly. Put in milk, cheese, salt, pepper & nutmeg; stir constantly until it thickens. Remove from heat, let it cool a little & then stir in egg yolks until it combine well.
• Smear the baking dish with olive oil again, sprinkle the dish bottom & sides with bread crumbs. Place roasted potatoes in the bottom of the dish. Arrange the eggplants above & put in sautéed meat. Sprinkle with parmesan. Place more eggplants & meat. Pour béchamel sauce on top to cover all. Sprinkle the parmesan & bread crumbs. Bake for 45 minutes. Remove from the oven & let it stand for 15 minutes before serving.