Is the trip to Greece postponed again? Then treat yourself at least to a Greek moussaka. In fact, this is a casserole of eggplant and minced meat. Bechamel sauce is always used as a filling. The following recipe describes everything in detail.
Ingredients
- Eggplant - 600 g
- Minced meat - 450 g
- Onion - 1 piece
- Garlic - 2 cloves
- Olive oil - 80 ml
- Ground black pepper - to taste
- Salt - to taste
- Parsley (for decoration) – 1 twig
- Milk (warm) – 2 glasses
- Flour - 4 art.l.
- Cheese (solid) – 100 g
- Chicken eggs - 2 pieces
- Butter - 60 g
- Nutmeg (ground) – to taste
- Salt - to taste
Step-by-step cooking recipe
Cut eggplants into slices and soak for 10 minutes in salted water.
Peel the onion and garlic from the husk and finely chop.
Grate the hard cheese on a fine grater.
Melt butter in a saucepan, add flour and fry for 2-3 minutes.
Add warm milk and cook over low heat until thickened.
Pour in the lightly beaten eggs, stirring intensively.
Add salt, nutmeg and cheese. Stir and remove from heat.
In a preheated frying pan with oil, fry the onion until golden brown.
Add the minced meat and fry until tender. Knead all the lumps with a spatula.
Season with salt, pepper and add chopped garlic.
In a separate frying pan, fry the eggplants until golden brown on both sides.
In a greased form, put half of the eggplants, then a layer of minced meat.
Put the remaining eggplants on top and pour the sauce over them.
Bake moussaka for 40 minutes at a temperature of 200 degrees.
Remove from the oven, cool and garnish with parsley.
