Moussaka is an eggplant casserole very popular in the Balkan countries. In addition to eggplant, various vegetables and meat are added to it. This is a recipe for the traditional moussaka, which is prepared on the island of Crete - it is the tastiest.
It is necessary
- - 3 medium eggplants;
- - 2 young zucchini;
- - 500 g minced meat;
- - 500 g of potatoes;
- - 4 tomatoes;
- - 2 carrots, 2 onions;
- - 300 g of hard cheese;
- - dill, parsley;
- - 5 cloves of garlic;
- - 1 tbsp. a spoonful of tomato paste;
- - olive oil, salt, pepper.
- For the sauce:
- - 2 eggs;
- - 300 g of milk;
- - 100 g flour;
- - 100 g of butter;
- - salt, dry herbs.
Instructions
Step 1
Boil potatoes in their uniforms, cool, peel. Peel the garlic, onion and carrots, chop, fry in vegetable oil, add minced meat, salt and pepper to taste. Fry the minced meat until it starts to disintegrate. Then add tomato paste and stir.
Step 2
Peel the zucchini and eggplant. If they are young, you can leave the skin, so more vitamins will be preserved. Cut the eggplants and zucchini lengthwise into strips, fry. Place on a plate lined with napkins to drain off excess fat. Cut the tomatoes and potatoes into slices.
Step 3
Make béchamel sauce. Pound flour and butter in a skillet, pour in milk. Beat eggs separately, add to sauce, salt, season with spices. Cook until thick, there should be no lumps in the sauce.
Step 4
Line a high-sided baking sheet with parchment. Lay out the potatoes, salt and pepper. Rub the cheese on the potatoes. Put half the minced meat on the next layer, eggplant on top and cheese again. Further zucchini, cheese. Put the remaining minced meat, cover with tomato slices. Pour the sauce, rub the cheese on top.
Step 5
Bake the moussaka at 180 degrees for 30 minutes. Sprinkle the cooked casserole with herbs, cut into pieces.
