In: All Recipes recipes13 May 2010
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Moussaka is a typical Greek dish, amongst the most appreciated and best-known. It is composed of layered eggplant and ground meat, with béchamel sauce, gratinated in the oven. It may remember our Bolognese Lasagna, or Eggplant Parmigiana.
There are many different versions, but the most famous is with potatoes as well. That’s the one I’ve always eaten in Greece, so that’s the one I’m posting today: I think it is really good!

Ingredients for 4 servings:
600 g of eggplants
400 g of lamb ground meat (I’ve actually used beef)
200 ml of tomato purée
300 g of potatoes
350 ml of béchamel sauce
buy Tadalafil online 50 g of pecorino cheese
1/2 glass of red wine
1 Ventolin price onion
1 pinch of cinnamon
1 knob of butter
salt buy Plan B
black pepper
evo oil
peanut oil

Preparation Time: 1 hour and 30 min.
Baking Time: 30 min.
Total Time: 2 hours

How to make Moussaka

Wash, clean and peel eggplants, and cut lengthwise into slices of about 0.5 cm.
Place them in a colander, spread with coarse salt, put a weight over them, and let their water pour out.

After half an hour, rinse them under fresh running water, and squeeze gently.

Fry the eggplants in hot peanut oil till golden brown on both sides.

Lift from the oil and put aside. Thinly slice onion, and brown it in olive oil, then add the meat and brown it too.

Add in the wine and let reduce, add salt, pepper, cinnamon and tomato.

Cook, lid on, for about 30 minutes.

Meanwhile, wash and peel potatoes, and cut them into 3 mm slices. Pan-fry for a few minutes with some olive oil.
Now let’s put the Moussaka together: butter a casserole, and cover the bottom with a layer of potatoes.

Add a layer of eggplants, slightly overlapped, and salt.

Now a layer of meat sauce.

Add a new layer of eggplants, then cover with béchamel sauce and sprinkle with grated pecorino cheese.

Bake at 180°C for 30 minutes or till nicely golden brown.

Let cool down till lukewarm, then slice and serve.

moussaka

Note: in some versions, they add 2 yolks into the béchamel, so that it thickens even more.

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