Moussaka is a traditional eggplant dish in the Balkans and the Middle East. I have tried moussaka in Moldovan, Bulgarian and Greek cuisine. It was Greek moussaka that seemed to me the most unusual and delicious.
It is necessary
- - 500 grams of beef,
- - 3 medium sized potatoes,
- - 2 eggplants,
- - 200 grams of hard cheese,
- - 1 onion,
- - 2 cloves of garlic,
- - 2 tablespoons tomato paste
- - 400 grams of cream,
- - 2 tablespoons flour,
- - vegetable oil for frying,
- - salt, ground black pepper to taste,
- - parsley and dill for decoration.
Instructions
Step 1
Peel the onions, chop them finely and fry in vegetable oil until translucent. Add finely chopped garlic to the fried onions and fry for another 2-3 minutes.
Step 2
Rinse the beef well, mince it several times and add to the onion and garlic. Season with salt and pepper to taste. Dissolve the tomato paste in 2 tablespoons of boiled water and pour over the meat. Mix well.
Step 3
Rinse the eggplants and cut into slices. To remove the bitterness, pour boiling water over the eggplants, salt well and let it brew for 30 minutes. Rinse the eggplants thoroughly and pat dry with a paper towel.
Step 4
Peel the potatoes, cut into slices and cook in salted water until half cooked.
Step 5
Fry flour in a skillet, mix with cream, salt and bring to a boil.
Step 6
Preheat the oven to 180 degrees. In a baking dish, carefully lay out in layers: minced meat, eggplant, potatoes, flour and cream sauce. Grate the cheese on a coarse grater and sprinkle on top of the dish.
Step 7
Bake in the oven for about 30-40 minutes until golden brown. Finely chop parsley and dill and garnish the finished dish. Serve hot.
