Greek moussaka
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A very tasty casserole of eggplant and minced meat with béchamel sauce, which is perfect for a romantic dinner and will look great on a festive table.
The famous Greek moussaka casserole has won the hearts of not only Greeks, but also gourmets around the world. In fact, in Greek the word μουσακάς sounds like musakAs - with the emphasis on the last syllable - it is a masculine noun.
Ингредиенты
Eggplants - 2 pcs. (800 g)
Minced meat (pork + beef) - 700-800 g
Onions - 1 pc.
Tomatoes - 2-3 pcs.
Dry white wine - 160-180 ml
Hard cheese - 30-50 g
Vegetable oil - for frying
Salt - 1/3 teaspoon
Ground black pepper - 1/3 teaspoon
For the sauce:
Butter - 40 g
Flour - 30 g
Milk - 500 ml
Eggs - 2 pcs.
Hard cheese - 200 g
Nutmeg - 1 pinch
Рецепт
1. First prepare the béchamel sauce. To do this, place the butter in a frying pan and melt over medium heat. Add flour and fry for 40 seconds, stirring vigorously.
2. Remove the pan from the stove and cool slightly.
3. In small portions, stirring constantly with a whisk to avoid the appearance of lumps, pour the milk into the frying pan with the oil mixture. The temperature of the milk should be approximately the same as the temperature of the butter mixture, so the milk can be slightly warmed if necessary.
Place the pan back on the stove and adjust the heat to low.
4. Wait until it boils and add coarsely grated cheese.
5. Stir the sauce until the cheese is completely melted. Add salt, black pepper and nutmeg. Mix. Remove the sauce from the heat and leave to cool for 5 minutes. Pour the béchamel sauce into a bowl.
6. In a separate bowl, beat the eggs until smooth.
7. Pour the eggs into the sauce in small portions, stirring constantly with a whisk. Cover the bowl with the sauce with cling film and set aside.
8. Peel the onion and cut into quarters of rings.
9. Wash the eggplants, cut off the tails. Cut the eggplants into slices, place in a large bowl, sprinkle with salt and set aside for 15 minutes. Then rinse the eggplants under running water.
10. Fry the onion over medium heat for 3 minutes until light golden.
11. Scald the tomatoes with boiling water, then easily remove the skin from them. Cut the tomatoes without skin into cubes.
12. Grease a grill pan with a thin layer of vegetable oil and fry the eggplant slices over medium heat for 5 minutes on each side until cooked.
13. Fry the minced meat in another frying pan, adding a little vegetable oil. At the end of the process, pour in the wine, stir and remove from the stove.
14. Add fried minced meat to the fried onions and add tomatoes. Add salt, pepper and mix. Simmer until the liquid has completely evaporated.
15. Place fried eggplant slices on the bottom of the pan.
16. Place minced meat on top in an even layer.
17. Cover everything with the remaining eggplants.
18. Pour the contents of the mold with bechamel sauce.
19. Sprinkle everything with grated cheese. Place the filled form in an oven preheated to 180 degrees. Bake eggplants with minced meat for 40 minutes.
20. Ready-made moussaka can be eaten immediately, or after complete cooling.
Bon appetit!