Moussaka. Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce. Moussaka is to the Greek what Lasagna is to Italians.
Eggplant, potatoes & a hearty spiced meat Moussaka recipe: layers of eggplant, potatoes, and a spiced meat sauce nestled in between. This classic Greek moussaka recipe is made by layering eggplant and potatoes with a spiced meat filling and topping it with a béchamel sauce. Moussaka is the iconic hearty Greek dish composed of layers of eggplants, saucy ground meat and Moussaka is an eggplant-and/or potato-based casserole dish, that traditionally also includes ground. You can have Moussaka using 8 ingredients and 12 steps. Here is how you cook that.
Ingredients of Moussaka
- It's 2 of aubergines.
- You need 1 of oignon.
- Prepare 200 g of viande haché (Charal).
- Prepare 1 of bouteille de purée de tomate.
- You need 2 CS of maïzena.
- Prepare 25 CL of lait.
- Prepare 1/2 of cube de bouillon.
- Prepare of Gruyère râpé.
Greek Moussaka recipe - A delicious taste of Greece. To prepare a traditional Greek Moussaka recipe, luscious layers of juicy beef mince (or lamb) are cooked in a tomato based sauce, layered with. The moussaka, the most famous Greek dish, is a succulent casserole made of eggplants, lamb ragout and cheese, topped with béchamel sauce. if you haven't tried it yet, you really should! This moussaka provides a wonderful meal for a family occasion and is made with the traditional lamb mince.
Moussaka instructions
- Lavez bien les aubergines, coupez-les en morceaux..
- Plongez-les dans une casserole remplie d’eau bouillante et laissez cuire 20 minute, égouttez-les..
- Préchauffer votre four à 200°..
- Préparez la bolognaise maison, faites dorer l’oignon émincé dans une poêle..
- Ajoutez la viande hachée et remuez à feu moyen..
- Ensuite ajoutez la purée de tomate, mélangez et laissez cuire pendant 12 minutes..
- En attendant préparez la sauce béchamel, versez le lait dans une casserole, ajoutez maïzena et le bouillon puis mettre à feu moyen.
- Remuez sans cesses jusqu’a ce que la sauce épaississe..
- Dans un plat à gratin, mettez au fond un peu de bolognaise puis la moitié des aubergines, encore une peu de bolognaise, mettre le reste des aubergines, suivis par la béchamel..
- Saupoudrez avec un peu de gruyère râpé..
- Enfin mettez votre plat au four pour une cuisson de 30 minutes..
- Servez chaud et bon appétit.
This moussaka is mostly authentic with a couple of twists for added flavor. Many very traditional versions of moussaka use a layer of potatoes. Most modern versions do not which is a shame. Moussaka by Greek chef Akis Petretzikis! It is usually followed when someone is allergic to nuts.
