How to make Greek moussaka with eggplant, potatoes and minced meat, step by step recipe

Рет қаралды 5,531

Күн бұрын

Welcome to my channel!
Greek moussaka with eggplant, potatoes, minced meat and Bechamel sauce.
Ingredients:
Eggplant - 4 pieces (1500 grams)
Potatoes 4 pieces (600 grams)
Wash the eggplant, cut it into 1 centimeter slices, sprinkle with salt and leave aside for at least 30 minutes.
Cut the raw potatoes into 1/2 centimeter slices.
Fry the potato slices on medium heat, on both sides, until they are slightly browned, then remove them on a paper towel to absorb the oil.
Fry the washed and dried eggplant slices on both sides until they are lightly browned. Remove from the pan and place on paper towel, which will absorb the oil.
Onion - 1 piece
Garlic - 3 cloves
Minced meat - 800 grams
Vegetable oil - 4 tablespoons
Tomato paste - 2 tablespoons
Tomato sauce - 250 milliliters
Warm water or beef broth - 100 milliliters
Bay leaves - 2 pieces
Salt and pepper to taste
Thyme - a teaspoon
Chopped parsley
Finely chop an onion and fry for 3-4 minutes on medium heat. Add the crushed garlic and saute for another 2-3 minutes. Add the minced meat, salt, pepper, thyme. Mix well. Add 2 tablespoons of tomato paste, 250 milliliters of tomato sauce and two bay leaves. Mix everything and fry it stewed, on low heat.
From time to time we add a little warm water or beef broth and boil everything for about 40 minutes.
Remove the bay leaves and set the pan aside
For the Bechamel sauce:
Butter - 100 grams
Flour - 100 grams
Milk - 900 milliliters
Salt, pepper to taste
Nutmeg - ½ teaspoon
Parmesan - 60 grams
Egg yolk - 2 pieces
We prepare the Bechamel sauce:
Melt the butter in a bowl, on a low heat, add the flour and mix for just one minute, taking care that the flour does not color at all. Gradually add the milk, mixing each time, until all the lumps are dissolved. Mix until the sauce is smooth and creamy.
Remove from heat and add salt, pepper, nutmeg, parmesan and egg yolks
Everything is homogenized.
Add 3 tablespoons of Bechamel sauce to the meat mixture and mix well. Add chopped green parsley.
Place the potatoes in the pan measuring 32x22 centimeters and sprinkle with salt.
Place half of the eggplant slices on top of the potatoes. Add the meat mixture, the rest of the eggplant slices and the Bechamel sauce.
Sprinkle with parmesan cheese and place the pan in the oven preheated to 180 degrees for 40-50 minutes.
Sprinkle with parsley.
Leave to cool for 30-40 minutes before serving
Good appetite!
If you liked the video, you can help grow my channel:
- You can write a comment, you can ask me questions about the recipe.
I will be happy to answer you.
- You can subscribe to my channel.
- A like is important to me.
- You can share the video to your friends on social networks.
Thanks for watching and supporting!
#recipe
#eggplants
#moussaka