Moussaka is a traditional eggplant dish in the Middle East and the Balkans. The Greek version of moussaka is made from several layers, the main ones being layers of eggplant, minced lamb and béchamel sauce.
It is necessary
- Ingredients for 4-6 servings:
- - minced mutton - 1 kg;
- - 3 tomatoes and eggplant each;
- - 2 onions;
- - olive oil;
- - garlic - 2 cloves;
- - fresh mint - 5-6 leaves;
- - Bay leaf;
- - nutmeg - on the tip of a knife;
- - ground cloves - half a teaspoon;
- - ground coriander - a teaspoon;
- - dry white wine - 100 ml;
- - flour - half a glass;
- - pepper and salt.
- For the sauce:
- - half a glass of grated parmesan and flour;
- - 1, 5 glasses of milk;
- - 2 tablespoons of butter;
- - an egg;
- - parsley - 2-3 branches.
Instructions
Step 1
Peel the onion and garlic, chop the onion, squeeze the garlic. Cut the tomatoes into cubes. Heat the oil in a frying pan, fry the onion over medium heat for 5-7 minutes. We spread the minced lamb, fry for 10 minutes, stirring regularly.
Step 2
Add tomatoes, mint leaves, garlic, bay leaf, all spices, salt and pepper to taste into the pan. Cooking for 15 minutes. Pour in the wine, bring the meat and vegetables to a boil over maximum heat, immediately remove from heat and carefully pour out the excess liquid. Close the pan with a lid and set it aside.
Step 3
We clean the eggplants and cut them into circles no more than 1 centimeter thick. Sprinkle the eggplants with salt, after 10 minutes rinse from the juice that has come out and dry with a paper towel. Dip the eggplant mugs in flour, put them in one layer on a tray, let stand for a few minutes.
Step 4
Heat the oil in a frying pan, fry the eggplants - 1 minute on each side is enough. We put it on a paper towel.
Step 5
Preheat the oven to 200 ° C. Put half of the eggplants in a deep form so that they overlap one another a little. Distribute half of the minced meat on top and spread the other half of the eggplant. Put the remaining minced meat on top of the eggplant, level it.
Step 6
Finely chop the parsley, heat the butter in a saucepan and add the flour, quickly mix the ingredients. Fry flour and butter over low heat for 5 minutes, stirring continuously. Heat the milk a little and pour the egg into it, beat slightly. Pour the mixture into a saucepan for flour, cook for 5 minutes. Finally, add grated parmesan and parsley, stir and remove from heat.
Step 7
After a few minutes, pour the sauce into a mold with meat and eggplants, distribute so that the layer is as even as possible. We bake the moussaka in the oven for 25-30 minutes. The most delicious Greek dish is ready!
