Description
A very tasty dish. Cooking is a little protracted and troublesome, but it's worth it, then to be satisfied by his unique taste. There were a lot of step-by-step photos, as I really wanted is available to give you the whole cooking process. Hope it don't wear you out.
Ingredients
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Figure
1 cup
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Eggplant
2 piece
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Onion
2 piece
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Minced meat
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Garlic
3 tooth
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Tomato
1 can
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Flour
2 Tbsp
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Milk
200 ml
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Butter
2 Tbsp
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Cheese
150 g
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Seasoning
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Vegetable oil
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Black pepper
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Salt
Cooking
Wash rice and boil in salted water until soft.
Eggplant cut into plastochem, thoroughly sprinkle with salt and leave for 15-20 minutes.
Mince the meat through a meat grinder. Onions to chop half rings.
On a heated with oil pan fry the onions until Golden brown. Add the beef and stir intensively.
Chop the garlic (I crushed with the flat side of a knife, and then cut it). When the beef has roasted until Golden brown, add garlic and seasoning hops-suneli, stir and give another 30 seconds for him to fry.
Next, start the tomato juice along with the tomatoes.
Tomatoes can be cut, clearing the skin, and it is possible to suppress the hand.
The stuffing should not be very liquid, but not thick. So do not pour all the tomato liquid. Better then add. Try, salt, and pepper. And leave to stew for 5-10 minutes.
After the eggplant has rested, washed with water (wash off the salt), dry it with a towel and fry on both sides in vegetable oil.
Now prepare the Bechamel sauce. In a pan, melt the butter, add flour and fry until Golden brown.
In flour pour in milk and stir to avoid lumps.
Boil, add some salt and a pinch of nutmeg. The lovers of spicier, you can add pepper.
The sauce should resemble sour cream.
Grate cheese on a grater. So, all the ingredients for musaki ready.
At the bottom of a glass ovenproof form laid in layers half of the rice,
Then half of the minced meat,
Half roasted eggplant,
Half of the Bechamel sauce. Repeat the layers: rice, ground beef, eggplant and Bechamel sauce.
On the top put cheese. Moussaka bake in pre-heated to 200*With the oven for 30-40 minutes until Golden brown.
Moussaka Greek ready. Bon appetit!
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