Moussaka “From Greece” Recipe
It so happened that for 3 weeks I was with my family in beautiful and still warm Greece. This is not my first visit, and moussaka is my old love. But this time I have a 5-month-old daughter with me, and it’s almost impossible to go to taverns and eat this magical dish. Well, we don’t like restaurants here); So I decided to cook moussaka at home. I didn’t find a similar recipe on the website. It is based on a recipe from the Greek forum and slightly adapted. Share the result.
Servings
8
Cook Time
90minutes
Servings
8
Cook Time
90minutes
Ingredients
Instructions
  1. Cut the eggplant and potatoes into thin longitudinal slices. Add salt to the eggplants and leave to stand for 20-30 minutes. Fry the potatoes in a frying pan until golden brown.
  2. Wash and dry the eggplants. Fry in preheated olive oil.
  3. Minced meat is fried with onions in a frying pan almost until excess moisture disappears. Add wine. Spices and water. Simmer for 20-30 minutes over medium heat.
  4. Add garlic, chopped tomatoes, tomato paste and simmer until the sauce thickens. In the ladle, bechamel is already being prepared in parallel.
  5. Put a layer of potatoes in a greased baking dish. Salt. Sprinkle with sugar. Sprinkle with cheese.
  6. Put the meat filling on top of the potato layer.
  7. Then a layer of eggplant. This layer is also salted and sprinkled with grated cheese.
  8. Pour the bechamel sauce on top and sprinkle with the remaining cheese.
  9. We put it in a preheated oven to 200 degrees. Bake until golden brown.
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