Moussaka in Greek is a casserole of vegetables folded in layers, meat and white sauces. This dish combines the culinary traditions of Mediterranean, Arab, Turkish cuisines. In Greek moussaka, one of the main ingredients is eggplant and béchamel sauce. The rest of the vegetables, such as potatoes and squash, are optional.
In the classic version, minced mutton is needed as a meat component. In principle, it can be replaced with any other (from turkey, lean pork, beef).
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Ingredients:
For the meat sauce:
Meat - 500 grams
Tomato paste - 2 tablespoons
Bulb onions - 1 pc.
Garlic - 2 cloves
Salt - 0.5 tsp
Ground black pepper - to taste
A mixture of Italian herbs - 1 tsp
Vegetable oil - 2 tablespoons
Water - 0.5 cups
For the béchamel sauce:
Milk - 1 glass
Flour - 1 tbsp.
Butter - 1 tablespoon
Salt - 1 pinch
Nutmeg - 1 pinch
Additionally:
Eggplant - 3 pcs.
Young zucchini - 3 pcs.
Potatoes - 500 grams
Cheese - 50 grams
Vegetable oil - 1 tablespoon
Course of action:
Preparing the necessary set of products for the meat sauce.
It is advisable to cook minced meat yourself. For the sauce, I use a lean piece of pork.
Instead of tomato paste, you can take canned tomatoes in their own juice.
I twist the meat in a meat grinder. I chop onion and garlic.
I heat vegetable oil in a frying pan. I fry the onion with garlic and add the minced meat. So that during frying large meat lumps do not form, interfering, I rub the minced meat with a spoon.
I add tomato paste and some water. Salt, add a mixture of Italian herbs and black pepper.
Carcass the sauce over low heat, covered with a lid, until excess moisture boils away. This process can take from 40 minutes to an hour.
In the meantime, I'm preparing a set of products for the white sauce.
In a saucepan, melt the butter, add flour and stir.
Stirring vigorously with a whisk so that no lumps form, I gradually pour in milk. Over low heat, bring the sauce to thicken. Salt, add a pinch of ground nutmeg. I take it off the fire and cool it down.
I cut the prepared vegetables into washers. Since I use young potatoes, I do not peel them, but only thoroughly rinse them with a brush and dry them.
Sprinkle the eggplants with a small amount of salt and leave for a while until the juice is released and the bitterness is removed.
I fry the vegetables in a grill pan until the characteristic stripes appear. Pre-lubricate its surface with a small amount of vegetable oil using a cooking brush.
Preparing a baking dish. I spread the potatoes first, then a layer of zucchini and eggplant.
I put the meat sauce on top of the vegetables and again distribute the layers of potatoes, zucchini and eggplant.
Try to stack vegetables closer to each other so that there are as few voids between them as possible.
Spread white béchamel sauce on top. I knock the mold on the work surface so that it fills in all the voids.
I send the form to an oven preheated to 180 degrees for 40-45 minutes. 10 minutes before cooking, sprinkle with grated hard cheese.
Moussaka in Greek with eggplant is ready.
A hearty, bright dish does not require an additional side dish. It contains everything you need to feed a large company.
Bon Appetit!
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