Description
Greek dish of meat and eggplant. A real moussaka should be juicy.
Ingredients
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Eggplant
2 piece
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Vegetable oil
5 Tbsp
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Potatoes
3 piece
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Onion
2 piece
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Garlic
2 tooth
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Tomato
6 piece
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Parsley
2 Tbsp
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Meat
500 g
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Cheese
300 g
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Bay leaf
-
Carnation
-
Flour
4 Tbsp
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Milk
2 cup
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Yolk egg
3 piece
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Cheese
100 g
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Nutmeg
-
Lemon juice
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Crackers
-
Butter
4 Tbsp
Cooking
Eggplant and potato peel, cut into slices (I strips). Reheat in a separate pan with olive oil. Fry the eggplant and potatoes.
The lamb wash, cut into small pieces, mince. Onions and garlic peel, chop. Tomatoes wash and cut into cubes. In skillet, heat olive oil. Add the onion, fry the ground beef, stir and fry 10 minutes. Add the tomatoes, garlic, cloves, Bay leaf, nutmeg. Season with salt and pepper to taste. Cook 15 min.
Prepare sauce: in a saucepan heat the butter, add the flour and cook over medium heat, stirring constantly, 5 minutes. Add milk and boil for 10 minutes to Cool, add the yolks and mix thoroughly. Add grated Parmesan and herbs.
Deep in refractory form to put rows of half roasted eggplant and potatoes. Mugs have a little go at each other. Put half of the prepared stuffing. To smooth the surface.
Distribute half of the sauce evenly over the entire surface of the moussaka. Then the second half of the potatoes and aubergines, minced meat and the remaining sauce.
Sprinkle with breadcrumbs and bake in the oven at 200C for 25 mins Ready moussaka can be served without removing from the form in which it was prepared, cut into serving squares. To a dish served red wine.
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