Second dishes

Greek moussaka (layered casserole of eggplant, minced meat)

Greek moussaka (emphasis on the last word) is a casserole made of eggplant and lamb, sometimes beef, pork or chicken minced meat, covered with a thick layer of b├ęchamel sauce, which becomes hard and golden in the process of cooking.

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Greek moussaka recipe

  • Eggplants (medium) – 2 pieces.
  • Breadcrumbs – 3 tbsp.

Wash the eggplants, cut them into thin slices (lengthwise or diagonally), salt well, leave for 30 minutes. Then wash, dry, fry.

Scald the tomatoes with boiling water, peel them, and finely chop them. Grate hard cheese and feta cheese. Wash, dry and finely chop the parsley.

In a frying pan, fry the onion in olive oil until transparent, golden. Add minced meat. Fry for 20-30 minutes. Add tomatoes and tomato paste, a little water. Simmer for 10-15 minutes. Remove from heat, add parsley, oregano, lavender, mint, cinnamon, salt, mix.

Heat oil in a pan, add flour, mix. Fry for 2-3 minutes. Add milk, cook for 2-3 minutes, stirring constantly. Add nutmeg, grated hard cheese, mix. Remove from heat. Cool by half, add yolks, mix.

Line a baking dish with baking paper. Put breadcrumbs on the bottom. Put eggplants on the bottom layer. Next, we lay out a layer of minced meat. Put feta and a little hard cheese on top of the minced meat. Then put another layer of eggplant. Sprinkle with breadcrumbs. Pour sauce. Sprinkle a little hard cheese on top.

We put our moussaka in an oven heated to 180 and bake for 30-40 minutes until golden crust.

Remove from the oven, cool a little. Cut into portions.

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