It so happened that for 3 weeks I was with my family in a beautiful and still warm Greece. This is not my first visit, and musaka is my old Love. But this time with me 5 month old daughter and walking around the taverns and eating this magical dish is almost impossible. Well, here we do not like the restaurants ); So I decided to cook moussaka at home. A similar recipe on the site is not found. It is based on a recipe from the Greek forum and slightly adapted. Share the result.
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 500 gram Potatoes
- 500 gram Eggplant
- 500 gram Minced meat Pork and beef 50/50
- 2 pieces Tomatoes
- 2 tablespoons Tomatoes
- 1 piece Onion
- 3 cloves garlic
- 1 pinch Cinnamon
- 1 pinch Cloves
- Salt to taste
- Red hot pepper to taste
- 300 ml Sauce Bechamel
- 150 gram Hard cheese Here in Greece, it is possible to use Kefalotiri cheese, but at home you can also replace other hard cheese
- 5 tablespoons olive oil for fry
- 2 tablespoons Dry white wine
- 50 ml Water
- 1 teaspoon Sugar
Ingredients
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Instructions
- Cut the eggplant and potatoes into thin longitudinal slices. Salt the eggplant and leave for 20-30 minutes to stand. Fry the potatoes in a pan until Golden.
- Wash and dry the eggplant. Fry in hot olive oil.
- Mince fry with onions in a pan almost until the disappearance of excess moisture. Add the wine. Spices and water. Simmer for 20-30 minutes on medium heat.
- Add the garlic, chopped tomatoes, tomato paste, and simmer until the sauce thickens. In a ladle already Bechamel is preparing in parallel.
- In a greased baking dish spread a layer of potatoes. Salt. Sprinkle with sugar. Sprinkle with cheese.
- Spread the meat filling on top of a layer of potatoes.
- Then a layer of eggplant. This layer is also salt and sprinkle with grated cheese.
- Top with Bechamel sauce and sprinkle with remaining cheese.
- Put in a preheated 200 degree oven. Bake until Golden brown.
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