- Eggplant2 Piece(s)
- Potato6 Piece(s)
- Beef500 Gram(s)Ground
- Tomato5 Piece(s)
- Onion1 Piece(s)
- Olive OilAs needed(I take it with basil)
- Butter50 Gram(s)
- Cinnamon1 Teaspoon(s)
- Honey1 Tablespoon(s)
- NutmegAs needed
- PepperAs needed
- SaltAs needed
- Flour3 Tablespoon(s)
- Milk350 Milliliter(s)
Greek Eggplant Moussaka is a casserole made by layering eggplant and potatoes with a spiced meat filling, then topping it off with a creamy egg-enriched and baking it to golden perfection.
Sauce and vegetables preparation
First of all, Mince the onions and brown in a small saucepan, then add the tomatoes cut in large dice and 2 tablespoons of olive oil, cinnamon, honey, salt and pepper. Reduce the whole thing for 25 minutes (or more, until the meat is ready) over medium heat.
We must obtain a sauce, which can be homogeneous with tomato coulis.
Cut the aubergines into slices (without peeling them), salt generously, and allow them to disgorge the time of the next step.
Tip to make the eggplants disgorge: in a dish, alternate a layer of salted aubergine slices and a layer of paper towels or leave them in a colander.
Peel and cut the potatoes into thin slices.
Cooking Moussaka condiments
Arrange the slices of potatoes in the bottom of a dish gratin high enough, oiled, then sprinkle the potatoes a little (3 tablespoons) of the juice made by the simmering tomatoes.
Pass the potato dish under the grill 5 to 15 min depending on your oven, so that they brown.
Now that they have disgorged, pass the aubergine slices in the pan over high heat to grill a little on each side, reserve.
Preparation of the meat and bechamel
In a Dutch oven, brown the minced meat on high heat, salt, pepper and remove the water from the meat.
Add the tomato-onion sauce and lower the heat (very soft).
Remove the potato dish from the oven and preheat the oven to 200 ° C (thermostat 6-7).
In a small saucepan over low heat, brown the 20 g of butter, add the flour and mix to obtain a homogeneous machine.
Gradually add the milk and never stop stirring, it can take a good 10 minutes, you have to get a thick sauce.
Salt, pepper and grate some nutmeg (it’s strong, you have to put some)
Montage of the Greek moussaka
Over the layer of potatoes, spread half of the minced meat with the tomato, then half of the aubergines, then the other half of the meat, then the other half of the aubergines, a drizzle of olive oil and finish with the bechamel.
Finally, put everything in the oven at 200 ° C (thermostat 6-7) and cook for 1 hour (the béchamel must crisp and be brown).
It's a recipe that I invented to rediscover the taste of moussaka that I ate in Greece. Indeed, I found nowhere the "real" recipe like that, with potatoes, cinnamon and bechamel, so I propose this one.