2020-08-13 / test@t

Real Greek moussaka with eggplant

Here is one of the most popular options for Greek moussaka - eggplant moussaka. This is how Greek housewives and cooks in good taverns prepare it. As you can see, the dish is very time consuming and does not cook quickly. Therefore, do not let yourself be fooled by unscrupulous sellers of semi-finished ice cream and eat moussaka only in trusted places. Well, or cook it at home according to our recipe.

Real Greek moussaka with eggplant
  • 4 large eggplants
  • 500 g potatoes
  • 1 cup grated kefalothiri (or other hard cheese)
  • 6 proteins
  • 2 cups bread crumbs + a little for the shape
  • olive oil
  • salt
  • 200 g butter
  • 100 g flour
  • 4 glasses of milk
  • 8 large yolks
  • a pinch of ground nutmeg
  • 700 g minced beef or lamb
  • 2 large onions
  • 2 cloves of garlic
  • 1/2 cup dry red wine
  • 1 tsp ground cinnamon
  • small bunch of parsley
  • 2 tbsp. l. tomato paste
  • 250 ml chopped tomatoes in s / s
  • 1 tsp sugar
  • 5 allspice peas
  • salt, freshly ground black pepper


Step 1
Use a peeler to strip some of the skin from the eggplant. Cut the eggplants into 1–1.2 cm thick circles, place in a colander and salt. Cover with a plate and place the weight, leave for 1 hour.
Step 2
Peel the potatoes and boil in salted water until half cooked, 10 minutes. Drain, cool the potatoes. Then cut into slices 5–6 mm thick.
Step 3
Preheat oven to 200 ° C. Line two baking sheets with aluminum foil and brush with oil. Whisk the egg whites lightly with 2 tbsp. l. water. Place the breadcrumbs on a plate. Rinse the eggplant slices with cold water and pat dry with paper towels. Dip the eggplant slices in the whites and then roll in the breadcrumbs. Transfer to baking trays and bake for 30 minutes, turning them once while cooking.
Step 4
Fry minced meat with olive oil in a large saucepan, 5 minutes. Add onion and sauté for another 5 minutes. Add chopped garlic and fry until aroma appears, 1-2 minutes. Pour in wine and let it boil, then add cinnamon, allspice, finely chopped parsley, tomato paste, chopped tomatoes and sugar. Bring the sauce to a boil and cook for 15 minutes to thicken slightly. Season with salt and pepper.
Step 5
In a saucepan, melt the butter over low heat. At the same time, put milk on the stove to warm up. Add flour to butter, stirring constantly, and cook for 1 minute. Pour in warm milk in a thin stream, stirring continuously with a whisk. Cook over low heat for 3 minutes, until thickened. Remove sauce from heat and add yolks and a pinch of nutmeg, stir and return to heat. Boil for another 2-3 minutes. Remove from heat and cool slightly.
Step 6
Lightly oil a deep baking dish and sprinkle with breadcrumbs on the bottom. Place a layer of potatoes with the eggplant slices on top. Add meat sauce and sprinkle with 1/4 grated cheese. Place the eggplant layer again and sprinkle with another 1/4 of the grated cheese. Pour the milk sauce over all the corners of the mold, smooth the surface and sprinkle the remaining grated cheese on the moussaka.
Step 7
Reduce oven temperature to 175 ° C and bake moussaka until golden brown, 45 minutes. Cool the moussaka for 15–20 minutes, cut and serve.
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