An adapted version of the Greek dish Moussaka for home cooks. The key is the microwave- তৈরিable béchamel sauce, resulting in a rich yet light summer vegetable gratin. This exquisite recipe features juicy eggplant, a savory meat sauce, and a fluffy, creamy white sauce that meld together perfectly.
Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- Prepare an "Ai Wrap" (or microwave-safe plastic bag) by opening it.
- Trim the woody ends off the eggplants (3 pcs), leaving just a tiny bit. Peel the eggplants, then carefully remove the tough green part just under the skin with the tip of a knife.
- Cut the eggplants into 4 lengthwise pieces. (Key Tip!) To evaporate moisture and prevent sogginess, cut them with the cut sides exposed. This pre-heating step will remove any raw texture before grilling in the toaster.
- Place the cut eggplants into the plastic bag and microwave on 600W for 5 minutes.
- After microwaving, open the bag and let the eggplants sit to finish cooking with the residual heat.
- Cut off the root end of the onion (1/2 pc) with an angled cut and scoop it out. Cut the onion in half, then into several wedges, and finally into strips.
- Turn the onion strips sideways and cut them into strips of similar width to create dice. (Key Tip!) Cut them slightly larger than minced to retain a pleasant texture.
- Wrap the diced onions in plastic wrap.
- Trim the root end of the garlic cloves (2 pcs), cut them in half lengthwise, and peel.
- Roughly mince the garlic and wrap it in plastic wrap. (Key Tip!) Using minced garlic instead of grated provides a refreshing accent within the rich flavors of tomato and beef.
- Prepare a plastic bag and add the canned whole tomatoes (1 can). Crush the tough stem end with your hands to break them down evenly.
- Seal the plastic bag. Add Cooking Sake (Rice Wine) 3 tbsp to the remaining tomato residue inside the can, scrape it out with a rubber spatula, and dissolve it.
- Place the beef fat (1 pc) in a cold frying pan and heat over medium-low heat until melted.
- Once the beef fat has melted, add the ground beef (200g). Break it up lightly, spread it out flat, and stir-fry until it develops a fragrant browned color.
- Add salt (2 pinches) and sugar (1 tsp) to the beef and mix thoroughly. (Key Tip!) The sugar enhances the beef's sweetness and the tomato's acidity, creating a flavor profile familiar to Japanese palates. The browned surface develops flavor through the Maillard reaction.
- Add the minced garlic and diced onion, and stir-fry until the onion becomes translucent.
- Add the tomato water with sake and the crushed whole tomatoes. Simmer over medium-low heat for 5-10 minutes. (Key Tip!) Simmer until almost all the liquid has evaporated to concentrate the tomato's sweetness and acidity, resulting in a rich meat sauce. Stir occasionally to prevent burning.
- Once the sauce is no longer watery, turn off the heat and keep it spread out in the frying pan, ready for use.
- Place unsalted butter (20g) in a large microwave-safe bowl and microwave for 40 seconds until melted.
- Add rice flour (20g) to the melted butter and mix thoroughly, ensuring the butter is absorbed by the flour. (Key Tip!) Using rice flour instead of wheat flour helps prevent lumps in the béchamel sauce even when prepared in the microwave.
- Gradually add milk (200ml) while mixing until smooth.
- Add salt (1 pinch) and microwave on 600W for 2 minutes.
- While the sauce is microwaving, whisk 1 egg until well beaten, ensuring no lumps of egg white remain.
- Remove from the microwave and whisk vigorously with a whisk for about 2 minutes.
- Microwave again on 600W for 2 minutes to heat through.
- Remove from the microwave and continue whisking for 2-3 minutes until the sauce becomes glossy and smooth, creating a luscious white sauce.
- While still warm, gradually add the whisked egg and mix well. Then, add Parmesan cheese (20g) and mix.
- Arrange the microwaved eggplants in a baking dish and spread the meat sauce evenly over them.
- Pour the egg-enriched white sauce beautifully over the meat sauce. Top generously with melting cheese as desired.
- Bake in a toaster oven or broiler for approximately 10 minutes, or until the surface is golden brown and bubbly.
🌾 Recommended Rice for This Dish
※HowToCook.JPが料理の特徴に合わせて選定しています。動画内でシェフが推薦したものではありません。
* Contains affiliate links
*This article contains Amazon affiliate links. We may earn a commission on qualifying purchases.
🍷 編集部おすすめペアリング
※HowToCook.JP編集部による提案です。動画内でシェフが推薦したものではありません。
ワイン シャトー・メルシャン 甲州きいろ香 ¥2,000〜3,500
シャトー・メルシャンの甲州を代表する銘柄きいろ香。繊細な和柑橘と上品なミネラル感。和食全般・刺身・天ぷらにぴったり
8–10℃ Amazonで探す → ワイン クラウディー・ベイ ソーヴィニヨン・ブラン ¥3,000〜4,000
ニュージーランド マールボロの代名詞クラウディー・ベイ。青草・柑橘・ハーブの爽やかな香り。サラダ・山羊チーズ・シーフードに最適
8–11℃ Amazonで探す → 日本酒 久保田 千寿 純米吟醸 ¥2,000〜4,000
吟醸香と米の旨みが調和した飲みやすい一本。焼き魚・煮魚・和風パスタなど和食全般に合わせやすい
10–15℃（冷酒・花冷え） Amazonで探す → 日本酒 天狗舞 山廃仕込純米酒 ¥1,200〜2,500
米と米麹のみで醸したコク豊かな純米酒。燗にすることで旨みがさらに開花し、煮物・焼き鳥・濃い味の惣菜と絶妙にマッチ
15–55℃（常温〜熱燗） Amazonで探す → 日本酒 浦霞 禅 純米吟醸 生酒 ¥1,500〜3,000
火入れをしない生酒ならではの溌剌とした風味とフレッシュな香り。刺身・カルパッチョ・夏野菜の浅漬けなど、素材の鮮度を活かした料理に最適
5–10℃（雪冷え〜花冷え） Amazonで探す → ビール COEDO 毬花 -Marihana-（セッションIPA） ¥400〜700/缶
国産ホップを使ったフレッシュで繊細な香り。アルコール度数は低めで飲みやすい。和食・刺身・冷奴と驚くほどよく合う
6–10℃ Amazonで探す → ビール サッポロ生ビール黒ラベル ピルスナー ¥200〜500/缶
日本でもっとも親しまれるピルスナースタイル。キリッとした炭酸と軽い苦みが特徴。揚げ物・焼き鳥・餃子など炭酸と合わせたい料理全般に
4–7℃ Amazonで探す → ビール COEDO 瑠璃 -Ruri-（ピルスナー） ¥400〜700/缶
クリアな黄金色と上品な苦みが特徴のプレミアムピルスナー。食事を選ばない汎用性の高さが魅力。和食全般・刺身・寿司に
4–7℃ Amazonで探す → ノンアル 伊藤園 お〜いお茶 緑茶／ほうじ茶 ¥100〜250/ペットボトル
緑茶のカテキンが和食の旨みを引き立て、ほうじ茶は香ばしさで揚げ物・甘い料理のバランスを整える
冷・ホット（4–8℃ / 70–90℃） Amazonで探す →⚠️ お酒に関する注意事項
20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
