Sunday, September 1, 2013

Moussaka

    Is a traditional Greek eggplant dish, what you can eat all over the Balkan, Turkey and Middle East. This dish has many local and regional variations, some people are making with potato but are who use only eggplants, some are who use bechamel and cheese but also are who use only cheese. In Greek they say that in the original recipe is made with lamb meat.
   Do not be surprised if this recipe won`t look like that moussaka what you ate in Greek, this delicious food I have eaten in 5 various until now. 
   This moussaka is made by layering eggplant with meat, topping with a creamy bechamel sauce mix with cheddar cheese and baked to golden perfection.


Ingredients :

450 gr beef mince
3 cloves mashed garlic
3 medium eggplant
1 medium onion
half cup grated cheddar
5 tablespoon tomato sauce
1 teaspoon oregano
1 teaspoon salt
1 teaspoon ground cinnamon
one teaspoon ground pepper
parsley 

Bechamel sauce: 
3 tablespoon melted butter
3 tablespoon flour
350 ml milk
half teaspoon salt
pinch ground black pepper


1.Preheat the oven to 200 C.

2. Slice the eggplant in 1/5 cm thick slices and sprinkle with salt, let it to sit for 30 minutes until excess moisture come out from the slices, then drain them in paper towel. Fry them on a teaspoon oil, until they are golden brown (approximately 1,5 minutes).

3. Dice the onion in and fry them until golden brown,add the black pepper,smashed garlic and mince, cook it 5 minutes until the meat loose his red color. Mix the tomato sauce with 150 ml water and cinnamon and pour on the meat. Cook it on low fire 10 minutes. Add the parsley to.

4. Prepare the bechamel sauce, melt the butter in saucepan, add the flour stir it well, cook it 1 minutes more on medium heat than pour the milk on it and whisk it continuously until you get a thick sauce. Add the grated cheddar and mix it well.

5.In a lightly greased casserole place the first layer from eggplant, then add the meat layer and the eggplant, pour the bechamel sauce onto. Bake it for 45-50 minutes.


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