Musaka is traditionally cooked in many countries in the Middle East and The Balkans. But in different regions, the recipes for its preparation are different. Greek Moussaka is a three-layer casserole: eggplant, minced meat and bechamel sauce. For minced meat, like usually use lamb, which is in a compartment with a lot of cheese makes the dish very hearty and fat. The recipe is a lite version of Greek Moussaki, replacing the minced meat from lamb to ground beef and reducing the amount of cheese. Such a dish will become less high-calorie, but in no case will not lose its tastes. Nutrition value of one portion: (in total 6) Calories 390, total fat 15 g., Saturated fat g., Proteins 28 g., Carbohydrates 31 g, fiber g., Cholesterol mg., Sodium mg., Sugar g. 
Time: 2 час. 20 minutes. Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Vegetables
- 450 gr eggplant, unpeeled, sliced in pieces of 2.5 cm.
- 450 gr unpeeled potatoes, sliced in 1.5 slices cm.
- 2 tbsp. l olive oil
Meat sauce
- 450 gr lean ground beef
- 1 tbsp. l olive oil
- Half medium onion, chopped
- 1 tbsp. l tomato paste
- 0.5 tsp dried oregano
- 1/4 tsp ground cinnamon
- 1/4 tsp garlic powder
- 1/4 tsp ground ginger
- 0.5 tbsp. red wine
- 2 tbsp. l red wine vinegar
- 1/4 Art. chopped parsley + a little for decoration
Bechamel sauce
- 2 tbsp. skim milk
- 1/4 Art. flour
- Pinch of nutmeg
- 1 tbsp. grated parmesan
Recipes with similar ingredients: ground beef, eggplant, potatoes, tomato sauce, red wine, parmesan cheese, garlic powder, nutmeg, oregano, cinnamon
Recipe preparation:
- Preheat the oven to 200 ° C. Oil a baking sheet with bumpers. In a large bowl, mix the eggplant, potatoes, olive oil, 0.5 tbsp. water and 0.5 tsp. salt and pepper. Lay out vegetables on a baking sheet. Bake for about 45 minutes until soft, mixing them in the middle of baking.
- In the meantime, cook the meat sauce. Over moderate heat in large skillet non-stick heat olive butter. Sprinkle the onions and fry for 5 to 7 minutes until golden. colors. Add tomato paste, oregano, cinnamon, garlic and ginger. Stir everything quickly so that the spices are evenly fried. how the aroma will go, pour 0.5 tbsp into the pan water and again mix by scraping the fry sticking to the bottom of the pan.
- Add minced meat to the sauce, kneading it with a wooden spoon, and cook 8 to 10 minutes until it darkens slightly. Pour in the wine vinegar, pour 1 tsp. salt and a little pepper. Cook more 5 minutes for the minced meat to fully cook, and partially the liquid evaporated. Remove from heat and mix parsley in the sauce.
- Make bechamel sauce. Pour into a small pot milk and sprinkle flour. Stir whisk until flour is full will not dissolve. Place the pot on medium heat and, constantly stirring, bring the mixture to a boil. Keep on getting in the way 10 to 12 minutes, until the sauce thickens. Sprinkle nutmeg and 0.5 tsp salt. Remove from heat and stir in 3/4 tbsp. Parmesan
- Cook the moussaka. Roasting dish (casserole) 3 liter grease with oil. Put eggplant on the bottom with potatoes, on top – a uniform layer of meat sauce, pour everything bechamel sauce and sprinkle with the remaining parmesan.
- Bake the dish for 35 to 40 minutes until golden brown. Sprinkle parsley with moussaka and serve hot. Tips for Before baking in the casserole, you can leave the moussaka in refrigerator overnight, tightly lid. Ready for storage Moussaka can be frozen for 2 weeks. Cover before use foil and preheat in an oven at a temperature of 175 ° C, about 35 – 45 minutes.
