Moussaka – tradition and simplicity

Moussaka

 

Moussaka – casserole from Greece, prepared on the basis of eggplant, tomatoes and minced meat. The top layer of the dish is béchamel sauce sprinkled with cheese. Until 1900, moussaka was a simple dish consisting only of vegetables and minced meat. A Greek school cook started adding Béchamel sauce to this dish. The traditional moussaka consists of meat and eggplant, you can add potatoes, zucchini and other favorite vegetables. There is also a vegetarian version of this dish. Moussaka is a very filling dish.

Ingredients

Eggplants
2 pieces
5.79/kilo
Minced meat
400g
9.99/kilo
Potatoes
3 pieces
1.00/kilo
Onion
1 pieces
1.50/kilo
Garlic
4 cloves
7.00/kilo
Tomatoes
300g
3.99/kilo
Cheese
To grate
19.99/kilo
Spices: oregano, thyme, rosemary, salt and pepper
About one and a half teaspoons each
Oil
For frying
6.99/liter

Ingredients for the béchamel sauce

Butter
50g
4.99/200g
Flour
3 tablespoon
3.19/kilo
Milk
500ml
2.79/liter
Nutmeg
A pinch
1.19/10g
Salt
A pinch
2.90/kilo

A method of preparing

Wash the eggplants and cut them into thin slices. Then put them on a plate and pour lemon juice over them and set aside for twenty-five minutes.

Peel the potatoes, cut them into slices and set aside for 10 minutes in a bowl with water. Cut the onion into small pieces, squeeze the garlic in the squeezer. We wash the tomatoes, then scald them with boiling water, peel them and cut them into cubes.

Heat the olive oil in a frying pan and add the onion. We add garlic and minced meat. Add thyme, rosemary, oregano, salt and pepper to taste. After the meat is golden brown, add the tomatoes and put the pan aside.

We wash the eggplant and cut it into slices. Then heat up the olive oil in the second pan and put the eggplant slices on it, frying them briefly. We do the same with potatoes.

Prepare the Béchamel sauce:

  1. Dissolve the butter in a saucepan. Add the flour to it and mix it until the ingredients combine.
  2. Add milk in batches to the resulting mixture.
  3. ook the sauce for 4 minutes, stirring constantly so that it does not burn.

4.Season with nutmeg, salt and pepper to taste.

Prepare the moussaka:

At the bottom of an ovenproof dish, put a layer of potatoes, then put the meat filling with the eggplants on top.

 Place the potatoes at the bottom of the casserole, then the meat, and then the eggplants.

Believe and pour béchamel sauce

Put the moussaka in an oven preheated to 185 degrees Celsius for 35 minutes. 10 minutes before removing the roast, sprinkle the casserole with grated cheese.

Pour the moussaka with the béchamel sauce on top.

Bon appetit!

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