Moussaka
Moussaka is a delicious Greek dish, maybe the most famous of the Greek cuisine. This is the moussaka original recipe, because there are variants such as without potatoes or replacing the eggplant with zucchini. A base of eggplant and ground beef sauce, covered with a creamy bechamel sauce.
Ingredients
Serves 8
- 1.5 kg of eggplant
- 2 potatoes
- 750 g of ground veal
- 150 g grated Parmesan cheese
- 100 g of white wine
- 3 tablespoons breadcrumbs
- 2 chopped onions
- 750 g of peeled tomatoes
- bechamel
- 6o g of olive oil
- oil for frying
- salt and pepper
For the bechamel sauce
- 80 g butter
- 80 g flour
- 600 g milk
- salt
Preparation
Wash the eggplant, remove the ends and cut into slices (along the width of the eggplant) with a thickness of about 1 cm. Put them for about 1/2 hour in a bowl with cold water and salt.
Squeeze gently, let them drain for a while and fry in olive oil. When they are golden on both sides, place them on a plate with paper towels. Cut the potatoes, salt and fry.
Put the oil in a saucepan and just is hot, add chopped onions and let them wither. Later add the ground beef and stir constantly so that no lumps, until it gets brown.
Add the wine and let it evaporate.
Add the tomato paste, salt, cover and cook over low heat for 30-40 minutes.
Meanwhile, prepare the bechamel sauce.
Put half of the grated cheese in the meat sauce and 2-3 tablespoons of bread crumbs and mix well.
Put in a baking pan a layer of eggplant slices and a few potatoes. Add meat sauce on top of eggplant layer and sprinkle with 1/2 of the grated cheese. Then put another layer of eggplant slices and potatoes.
Cover with the bescamel sauce and sprinkle with the rest of the grated cheese and bread crumbs.