Slightly adapted from a recipe of Lefteris Lazarou,
a prominent Head Cook, specialised in fish and sea food recipes
from "Gourmet" magazine of "ELEFTHEROTYPIA" newspaper
Ingredients (for 6 people):
3 large plum aubergines
3 large courgettes, cut in slices (crosswise)
4 large potatoes, cut in slices (crosswise)
1Kg of crayfish, cleaned and cut in small pieces
2 yellow onions, grated
½ tea-cup of white dry wine
½ tea-cup of olive oil
2 large ripe tomatoes, peeled and coarsely grated
2 tbsp of flat-leaf parsley, finely chopped
1 tbsp of fresh spearmint, finely chopped
1 tsp of granulated sugar
frying oil
salt
pepper
béchamel sauce (recipe further down)
Method:
Gently prick the aubergines with a fork here and there and wrap each one with aluminium foil. Put in a tray and bake in the oven in medium temperature until they are tender. When they cool down cut in slices crosswise.
Gently fry the courgettes and the potato slices in medium heat with a bit of oil and transfer on kitchen paper to drain.
In a wide pot, warm the olive oil in medium heat and sauté the onions and the crayfish. Season with salt and pepper and pour over with the wine. Add the tomatoes, the parsley, the sugar and the spearmint. Cover with the lid, turn the heat to medium-low and simmer the sauce for about 10 minutes. Take off the heat and leave aside.
Preheat the oven to 180ºC.
In a spacious pyrex dish (or oven pan) array at the bottom the potato slices and season with a pinch of salt and some pepper. Cover with half of the crayfish sauce, then top with the courgette slices, the rest of the crayfish sauce and finish with the aubergine slices.
Cover on top with the béchamel sauce and put in the oven. Bake for about 30-40 minutes.
*** Depending on the amount of the ingredients you will arrange the size of your dish accordingly. You can have each ingredient in one layer which it will make a rather normal moussaka in height or if you want you can have more layers of the same ingredient. On top always finish with aubergine slices.
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For the béchamel sauce
Ingredients:
4 tea-cups of warm milk
8 tbsp of all-purpose flour
6 tbsp of olive oil
salt
pepper
ground nutmeg
Method:
In a saucepan gently warm the oil in medium heat, add the flour and constantly stir with a wooden spoon until the flour absorbs the oil and gets a light golden colour.
Turn the heat down to low and gradually add the warm milk, constantly and vigorously stirring with the wooden spoon.
Allow the sauce to thicken without stopping stirring. Season with salt, pepper and the nutmeg and pour over the food.
3 large plum aubergines
3 large courgettes, cut in slices (crosswise)
4 large potatoes, cut in slices (crosswise)
1Kg of crayfish, cleaned and cut in small pieces
2 yellow onions, grated
½ tea-cup of white dry wine
½ tea-cup of olive oil
2 large ripe tomatoes, peeled and coarsely grated
2 tbsp of flat-leaf parsley, finely chopped
1 tbsp of fresh spearmint, finely chopped
1 tsp of granulated sugar
frying oil
salt
pepper
béchamel sauce (recipe further down)
Method:
Gently prick the aubergines with a fork here and there and wrap each one with aluminium foil. Put in a tray and bake in the oven in medium temperature until they are tender. When they cool down cut in slices crosswise.
Gently fry the courgettes and the potato slices in medium heat with a bit of oil and transfer on kitchen paper to drain.
In a wide pot, warm the olive oil in medium heat and sauté the onions and the crayfish. Season with salt and pepper and pour over with the wine. Add the tomatoes, the parsley, the sugar and the spearmint. Cover with the lid, turn the heat to medium-low and simmer the sauce for about 10 minutes. Take off the heat and leave aside.
Preheat the oven to 180ºC.
In a spacious pyrex dish (or oven pan) array at the bottom the potato slices and season with a pinch of salt and some pepper. Cover with half of the crayfish sauce, then top with the courgette slices, the rest of the crayfish sauce and finish with the aubergine slices.
Cover on top with the béchamel sauce and put in the oven. Bake for about 30-40 minutes.
*** Depending on the amount of the ingredients you will arrange the size of your dish accordingly. You can have each ingredient in one layer which it will make a rather normal moussaka in height or if you want you can have more layers of the same ingredient. On top always finish with aubergine slices.
-----------------------------------------
For the béchamel sauce
Ingredients:
4 tea-cups of warm milk
8 tbsp of all-purpose flour
6 tbsp of olive oil
salt
pepper
ground nutmeg
Method:
In a saucepan gently warm the oil in medium heat, add the flour and constantly stir with a wooden spoon until the flour absorbs the oil and gets a light golden colour.
Turn the heat down to low and gradually add the warm milk, constantly and vigorously stirring with the wooden spoon.
Allow the sauce to thicken without stopping stirring. Season with salt, pepper and the nutmeg and pour over the food.
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