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Moussaka. Recipe with photo / Second dishes / Delicious

Moussaka is a popular dish in many countries of the world, and everywhere it is prepared differently. Today we will prepare Greek moussaka, which, as a rule, consists of eggplant, tomato-meat sauce and Bechamel sauce. Sometimes potatoes are added here, which are cut into wedges, fried in oil until golden brown and placed on the bottom of the mold as the first layer. I decided to make moussaka without potatoes, because even without it, the dish turns out to be quite high-calorie and filling.
To prepare moussaka, I used a 30x18x5 cm mold.

Cut the eggplants into slices (as in the photo), 7-8 mm thick. Salt each piece well on both sides, put them in a colander and leave for 20 minutes.

Then wash the eggplants and dry them with a paper towel.

Place the prepared eggplants on a baking sheet greased with olive oil. Using a cooking brush, coat them with oil on top and place them in a preheated oven at 180 °C for 15 minutes.

Prepare the meat sauce. Cut the onion into small cubes, chop the garlic with a knife.

Fry the onion in olive oil until transparent, add the garlic and mix.

Next, put the minced meat, mix it well, breaking up the lumps, and fry, stirring occasionally, until the liquid evaporates completely.

Then add wine to the minced meat, mix and simmer for 5 minutes so that the wine evaporates a little.

Put the tomatoes down for 20 seconds. in boiling water and peel. Then grind them into a puree with a blender or cut them into small cubes with a knife.

Add the tomatoes to the minced meat, mix.

Add salt, ground black pepper and cinnamon to the sauce. Simmer on medium heat for about 25 minutes so that almost all the liquid evaporates.

Meanwhile, prepare the Bechamel sauce.

Cool the finished “Béchamel” sauce a little, about 5 minutes, add beaten eggs and mix thoroughly with a whisk.

Grate the cheese on a coarse grater.

Divide the eggplants into 3 parts, the meat sauce into two. Place a part of the eggplant tightly on the bottom of the mold.

Place half of the meat sauce on the eggplants and spread with a spoon.

Sprinkle a little cheese on top.

Lay out the eggplants again.

. and the rest of the meat sauce, sprinkle a little cheese.

Put the last layer of eggplant.

On the eggplants – the remaining cheese.

At the end, cover everything with Bechamel sauce. Bake in an oven heated to 180 °C for 25-30 minutes.

If desired, the finished moussaka can be sprinkled with Parmesan and placed in the oven for a few more minutes. Moussaka is ready.

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