Greek Musaka (puff casserole with eggplant and minced meat) – A detailed recipe for cooking. Share with friends: 
Time: 3 hours. 20 minutes. Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Casserole
- 3 large eggplants (approximately 1.8 kg.)
- 450 gr minced lamb or beef
- 1/2 tbsp. plus 2 tbsp. l olive oil plus some more for forms
- Salt and ground black pepper
- 1 large bunch of leaf beets (cut petioles, leaves slice)
- 3 tbsp. l (45 gr.) Butter
- 1 medium sized chopped onion
- 3 minced cloves of garlic
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- 1/2 tsp grated nutmeg
- 1/4 Art. dry white wine
- 1 can (410 gr.) Of tomato cubes (drain the juice)
- 2 tbsp. l tomato paste
- 2 tbsp. l Worcester sauce
- 2 bay leaves
- 2 tbsp. l breadcrumbs
- 1 peeled and thinly sliced potato tuber medium size
Cheese sauce
- 1.5 tbsp. grated Kefalotiri cheese or 1/2 tbsp. grated Parmesan mixed with 1 tbsp. crumbled feta cheese
- 6 tbsp. l (90 gr.) Butter
- 1/2 tbsp. wheat flour
- 5 tbsp. milk at room temperature
- Pinch of grated nutmeg
- Salt
- 2 eggs of category CO plus 3 egg yolks
Recipes with similar ingredients: eggplant, minced lamb, minced meat beef, tomatoes, tomato paste, potatoes, feta cheese, beets leaf, onions, garlic, white wine, Worcestershire sauce, breadcrumbs, eggs, milk, cinnamon, nutmeg, bay oregano leaf
Recipe preparation:
- Preheat the oven to 230 ° C. Cut the eggplant and chop lengthwise, 1 cm thick slices. Lay on 2 large baking sheets, covered with foil. Lubricate generously with 1/2 tbsp. olive oil, salt and pepper. Bake until soft, about 30 minutes.
- In a roasting pan or thick-walled pan over moderate heat warm the remaining 2 tbsp. l olive oil. Add sheet beets, salt and pepper. Cook, stirring until it is softens, about 4 minutes Put in a colander, let cool and squeeze out excess liquid. Dry pan, put butter and melt over moderate heat. Lay the bow fry until golden, about 4 minutes. Add the garlic and cook another minute. Add the lamb, dividing the minced meat into pieces, together with oregano, cinnamon, nutmeg, 2 tsp. salt and pepper taste. Fry until lightly browned, about 2 min
- Add wine and simmer, stirring, until the meat is cooked, but will remain slightly pink, another minute. Add chopped diced tomatoes, tomato paste, Worcester sauce and bay leaves. Bring to a boil, cover the pan with a lid and cook 30 min. Meanwhile, lightly oil the casserole mold 23×28 see and sprinkle with breadcrumbs. Put slices in shape potatoes, dry with a paper towel, salt and pepper. the sauce continues to cook, make the cheese sauce: Melt butter over medium heat. While stirring with a whisk, introduce the flour and cook until a soft paste forms. Turn off the fire, pour in milk, add nutmeg and 2 tsp. salt. Increase again fire and whisk, bring the mixture to a boil. Remove from the heat again add 1 cup of cheese, cool slightly, then enter the eggs and egg yolks.
- Reduce oven temperature to 180 ° C. Lay out half eggplant on potato. Put half the meat sauce on top, then half the cheese sauce. Repeat with the remaining eggplant, meat and cheese sauce. Fill in surface with cheese sauce, then sprinkle with the remaining 1/2 tbsp. cheese Kefalotiri. Bake moussaka without covering until cheese sauce grabs and does not lightly brown, about an hour. Before serving let stand for 20 minutes.
