Sara's Cooking Class: Moussaka

About Sara's Cooking Class: Moussaka Game

Do you love lasagna? How about trying something new and exciting? Get ready for a tasty trip to Greece in Sara's Cooking Class: Moussaka! This time, you get to cook a classic dish that's a bit like lasagna but with soft slices of eggplant instead of pasta! Imagine a layered bake with yummy spiced meat and creamy sauce between the eggplant!

Your mission is to be Sara's special helper in making a perfect moussaka! You'll follow her simple steps to cook the meat, prepare the eggplant, and make a creamy sauce. Get ready to layer everything together and bake a truly amazing Greek meal!

How to Play

Before you start cooking, pay close attention to Sara's instructions! She'll guide you through each step so you can create your moussaka masterpiece.

Let's begin! Here's the recipe:

Ingredients:
- 2 potatoes, fried
- 3 aubergines (eggplants)
- 150 ml olive oil
- 500 gm lamb meat, minced
- 4 cloves of garlic, minced
- 1 onion, finely chopped
- 400 g tomato, puree
- salt and pepper
- 3 tbsp tomato paste
- 1 tsp cumin
- ½ tsp cinnamon
- 2 bay leaves
- 100 g flour
- 75 g butter
- 750 ml milk
- ½ tsp nutmeg
- 3 egg yolks
- 70 g parmesan cheese

Instructions:

1. First, let's get the oven nice and warm to 250° degrees centigrade.

2. Find a saucepan and put it on the stove. Once it's really hot, add a little olive oil and the minced lamb. Stir it around until it's nicely browned.

3. Now, add the chopped onions and a bit more olive oil to the pan. Stir them in, then add the minced garlic and stir again. Cook for a few more minutes until the onions look soft.

4. Stir in the tomato paste, tomato puree, bay leaves, cumin, and cinnamon. Season with salt and pepper and mix everything well. Let it cook for about 20 minutes, stirring now and then so the meat doesn't stick. Once it's done, set it aside.

5. Time for the aubergines! Slice them up and lay the slices on a baking pan. Brush both sides of the aubergine slices generously with olive oil and sprinkle with salt and pepper.

6. Pop the baking pan into the preheated oven for about 15 minutes, or until the aubergine slices are nicely browned.

7. Get a bigger pan and put it on the heat. Once it's hot, add the butter and flour and stir them together.

8. Slowly pour the warm milk into the pan while whisking constantly. Keep whisking until the sauce starts to get thick. Take the pan off the heat.

9. Now, with the pan off the heat, add the 3 egg yolks, half of the grated Parmesan cheese, and season with nutmeg, salt, and pepper. Whisk everything in well. This is your yummy cheese sauce!

10. Time to build the moussaka! Start by putting the fried potato slices on the bottom of a baking dish.

11. Next, add a layer of the browned aubergine slices on top of the potatoes.

12. Spread the cooked meat filling evenly over the aubergine.

13. Add the rest of the aubergine slices on top of the meat.

14. Finally, pour the creamy cheese sauce all over the top layer of aubergine.

15. To make it extra special, sprinkle the remaining grated cheese on top.

16. Now, remember to turn the oven down to 180°C and carefully place your moussaka inside to bake for about 30 minutes, or until the top is nicely browned and bubbly.

17. Once it's out of the oven, let your delicious moussaka cool down for at least 15 minutes before serving. This helps it stay together when you cut it. Enjoy!

After all the cooking and layering, you'll have a wonderful Greek moussaka to be proud of! With Sara's help, you've taken a tasty trip to a new flavor adventure! What other exciting dishes from around the world will you discover next?