Dinner

Eggplant moussaka. A recipe for incredible Moussaka

For the meat filling:
low-fat minced meat: beef, veal or lamb – 500 g;
large onion – 1 pc.;
canned tomatoes – 400 g;
garlic – 3 cloves;
dry white wine – 120 ml;
oil for frying – 1 tbsp. L.;
spices and herbs: 1 tsp. cinnamon and sweet pepper; 1 tsp. nutmeg and sugar; pepper and salt.

For the bechamel sauce:
butter – 50 g;
milk – 500 ml;
wheat flour – 3 tbsp. L.;
feta, cheddar or parmesan cheese – 80 g;
spices: 1/4 tsp. nutmeg; a pinch of salt and pepper.

Other:
large eggplants – 2 pcs.;
large potatoes – 4 pcs.;
oil for frying – 8 tbsp. L.;
salt.

Moussaka is a very popular and tasty Greek dish based on eggplant and minced meat.

The process of making moussaka.

  1. I always start with the meat filling, but you can prepare the potatoes or eggplant first. At the end, lay it out in layers anyway and bake in the oven with bechamel sauce.

Heat a large pan with a thick bottom and add 1 tbsp. l. oil for frying. Peel a large onion, finely chop and fry on low power. Stir the onions every few minutes, then after 10 minutes add 500g of minced meat to the pan. I recommend lean beef or any combination of beef, veal and lamb. This time I used 250 g of veal and 250 g of beef.

Peel three cloves of garlic and pass through a press or chop with a knife. Also add 1 tsp. sweet pepper, 1 tsp. nutmeg, pepper and salt. Mix everything thoroughly and saute for 5 minutes.

Advice: if you don’t have wine, add some broth or water from 2 tbsp. l. apple cider vinegar or lemon juice.

Place the eggplant slices on the paper with the greased side up. Place the mold in an oven heated to 200 degrees for 15 minutes. I put the finished eggplant rings on a separate plate.

Advice: if you do not put potatoes on the bottom, first put only eggplants, and then half of the minced meat. Then eggplants and another filling again.

The sauce should be stirred until it thickens. This may take up to 10 minutes. I heat the sauce on low power for quite a while. Beat the bechamel sauce with a whisk. Remember that you cannot stop stirring. When the béchamel becomes thick enough, the sauce is ready.

Cooking time: 2 years
Preparation time: 40 minutes
Kitchen: Greek
Description: Eggplant moussaka is a cooking recipe with step-by-step photos

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