Hearty and tasty dish — Greek moussaka with eggplant and minced meat, baked in the oven.
Roasted eggplant and minced meat with tomato spread in the form of layers, pour milk sauce, sprinkle with grated cheese and bake in the oven.
Recipe — Greek moussaka:
500 grams of eggplant
500 grams of minced meat
500 grams of fresh tomatoes
2 small onions
For the sauce:
250 ml of fresh milk
30 grams of butter
20 grams of flour
200 grams of cheese solid
How to cook Greek moussaka with eggplant: Eggplant mine, cut into slices, sprinkle with salt and leave for half an hour. Then washed with water to remove the bitterness and dry with a paper towel. Fry eggplant slices on vegetable oil on both sides.
Tomatoes doused with hot water, remove the peel and finely chop.
We spread the minced meat in a frying pan with oil and fry until the liquid has evaporated, then add the chopped onion and fry until cooked beef, salt, pepper to your taste. To spread the stuffing tomatoes, stir and simmer 5-7 minutes. Add the chopped herbs, stir and remove from heat.
For the sauce, melt the butter, add flour, stirring constantly, fry lightly. Adding a thin stream of milk, salt, pepper and cook over low heat until thick sauce, stirring constantly.
The shape of the eggplant spread, then beef again eggplant, pour milk sauce and sprinkle with grated cheese.
We put in a pre-heated oven and bake for about 30 minutes, the temperature in the oven — 180 degrees. All Greek moussaka ready; we also once hot, but cooled down in a tasty moussaka too.