Description
I'm always respectful of the well-known dishes of national cuisines of the world, especially, to his beloved me Greek cuisine, but in a critical situation, I resorted to improvisation on the theme of "Moussaka" and that's what I got...
Ingredients
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Eggplant
3 piece
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Onion
1 piece
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Minced meat
0.5 kg
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Chicken egg
3 piece
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Flour
2 Tbsp
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Milk
1 cup
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Black pepper
1 piece
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Cheese
50 g
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Vegetable oil
100 ml
Cooking
Time to cook dinner was not enough, and I pulled out of the fridge all that could be useful: a bit of minced meat, slices of Turkey meat, eggplant. So there's my adapted moussaka.
For cooking meat I was spasserovat onion,
Fry the finely chopped slices of Turkey, then added the ground beef. All good prototile under the hood, added pepper, spices.
Aubergines cut along slices
And podbela in the pan with almost no oil.
In a roasting tray put a layer of eggplant,
On top of the finished ground meat,
Covered with a layer of eggplant.
To prepare the Bechamel sauce was no time and I simplified the task: whipped eggs, flour mixed with milk, linked, salted, filled eggplant.
Sprinkled with grated cheese and put in preheated oven for 20 min.
Here is a nice dish was the result.
To the table served hot, watering butter. Then I read that every chef is improvising, cooking moussaka, adding different products to your liking and decided that mine too has the right to life, although in her the lamb meat and something else, but still, tasty.
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