Moussaka in Greek

Greek Moussaka – a detailed recipe for cooking. друзьями: Time: 2hour. 35 minutes Difficulty: easy Servings: 6 – 8 Recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Eggplant:

• 2 unpeeled and sliced lengthwise, 1 cm thick slices. large eggplant
• 1/2 tbsp. olive oil
• Salt and ground black pepper

Meat sauce:

• 450 gr ground beef
• 2 tbsp. l olive oil
• 1/2 medium chopped onion head
• 3 minced cloves of garlic
• 1/2 tsp dried oregano
• 1/8 tsp ground allspice
• A pinch of ground cloves
• 1 cinnamon stick broken in half
• 1/2 tsp coarse salt plus to taste
• Ground black pepper
• 1.5 tbsp. coarsely chopped, peeled, canned tomatoes (with mashed potatoes)
• 1 bay leaf

Custard sauce:

• 5 tbsp. l (75 gr.) Butter
• 6 tbsp. l wheat flour
• 3 tbsp. milk at room temperature
• 1.5 tsp coarse salt
• A pinch of ground nutmeg
• 1 egg of category CO
• 2 egg yolks from eggs of category CO
• 1/2 tbsp. dry bread crumbs
• 3 tbsp. l pecorino romano cheese

Recipes with similar ingredients: eggplant, ground beef, cheese pecorino romano, tomatoes, onions, garlic, oregano, pepper allspice, cloves, cinnamon, bay leaf, nutmeg, eggs

Recipe preparation:

1. Bake the eggplant. Preheat the oven to 245 ° C. Grease slices of eggplant on both sides with butter and put on 2 small or 1 large baking sheet covered with foil. Salt and pepper. Cover with foil and bake until soft, about 25 minutes. Leave covered.
2. Make the meat sauce. In a large frying pan on moderately Heat the olive oil over high heat. Put the onions and sauté, stirring with a wooden spoon until it is slightly browned, about 4 minutes Add garlic and cook, stirring frequently, until aroma, about a minute. Add beef, oregano, allspice, cloves and cinnamon. Divide the meat into small slices and add 1/2 tsp. salt and pepper to taste. Cook stirring occasionally, about 2 minutes Reduce the fire to medium and fry, stirring, until tender, but so that the meat is inside remained slightly pink, about another minute. Add tomatoes and bay leaf and bring to a boil. Cover the pan with a lid and cook until the sauce thickens and aromatic, about 20 min
3. Make custard sauce. In a medium sized pan Melt the butter over medium heat. Enter the flour and knead until smooth. Cook, stirring, a minute. Take off pan from the heat, add milk, salt and nutmeg. Again put the pan on the fire and continuing to whisk constantly whisk, bring to a boil. Cook for 2 minutes. Pour the sauce into a bowl and mix to cool the sauce. When the sauce has cooled, enter the egg and yolks.
4. Gather the musaka. Reduce oven temperature to 180 ° C. Grease a baking dish with a size of 23x33x5 cm. Oil. Sprinkle bottom bread crumbs. Put half the eggplant in the mold, with Necessarily laying slices on top of each other. Lay on top half the meat sauce and level it with a silicone spatula. Repeat with the remaining eggplant and meat sauce. Pour the layered mixture with custard sauce and smooth silicone spatula. Sprinkle with cheese and bake, not covering, until Moussaka does not lightly brown, and the sauce does not set, about an hour. Remove the moussaka from the oven and let stand for 10 minutes. For filing use a slotted spoon or spatula.