Musaka eggplant and potato – a detailed recipe cooking.Поделитьwith я с друзьями: 
Time: 1 hour. 35 minutes Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 340 gr minced lamb meat
- 340 gr minced beef
- 3 peeled and sliced 0.5 cm thick. large eggplant
- 1.5 tbsp. olive oil plus some more when the need
- 3 large tubers peeled and sliced in thick slices potato
- 1 and 1/4 Art. wheat flour
- 5 tbsp. l (75 gr.) Butter
- 1 medium chopped onion, finely chopped
- 1 tbsp. l chopped garlic
- 1/2 tsp dried oregano
- 1/4 Art. dry red wine
- 2 tbsp. l tomato paste
- 1/2 tbsp. pulp of tomatoes
- 1/2 tbsp. water
- 2 tbsp. l chopped fresh parsley leaves
- 1/2 tbsp. salt plus some more
- Ground black pepper
- 2.5 tbsp. milk
- 1 lightly beaten egg, plus 1 egg yolk
- 1 and 1/3 Art. grated Kefalotiri cheese, or Parmesan, or romano
Recipes with similar ingredients: ground beef, lamb, eggplant, potatoes, onions, garlic, red wine, tomatoes, eggs, milk, pecorino romano cheese, oregano, parsley
Recipe preparation:
- Put the eggplant slices in a large bowl and fill with water. Add 1/2 tbsp. salt and mix gently. Let stand 20 min., then drain the water and dry the eggplants with paper with a towel.
- While eggplant is soaked, heat 1/2 tbsp in a large frying pan. olive oil, put in lots of potato slices and fry until golden color on both sides, 3-4 min. Put the potatoes on a plate covered with a paper towel to absorb excess fat, and repeat the same steps with the remaining potato slices. Lightly salt.
- Put 1 cup flour in a bowl and roll slices in it eggplant. Shake them to remove excess flour. Add to pan 1/4 Art. remaining oil and fry in lots eggplant until golden brown on both sides, for 2-3 minutes. сeach side. Add more to the pan as needed. oil, 1/4 tbsp. Repeat the same steps until fried. all eggplant. Put them on a paper towel a plate to absorb excess fat.
- In a large pan, heat 2 tbsp. l (30 gr.) Butter and when it melts, put the onion. Cook until soft, approximately 4 minutes Add the minced meat, garlic, oregano and cook until it is browned for 4-6 minutes, stirring to divide the meat into pieces. Pour red wine and cook until it evaporates. Add the tomato paste and cook, stirring, a minute. Put pulp of tomatoes, add water and parsley and cook, periodically stirring until most of the liquid has evaporated, 5-10 minutes. Salt and pepper to taste.
- In a medium-sized saucepan, melt the remaining 3 tbsp. l (45 gr.) butter and when it is heated, enter, stirring whisk, flour. Sauté it, stirring, for 2-3 minutes. Pour in the milk gradually, stirring until the mixture becomes homogeneous and thick. Salt to taste, enter egg and egg yolk. Add 1/2 tbsp. cheese and leave, covering the pan with a lid, while you collect the casserole.
- Preheat the oven to 180 ° C. Lightly grease the casserole size 23×33 cm. and put potato slices on the bottom uniform layer. Put half of the eggplant slices on top and half meat sauce. Pour meat sauce 3/4 tbsp evenly. bechamel sauce and sprinkle 1/2 tbsp. cheese. Put the rest on top eggplant slices, gently pressing layers with your hands to compress them. Put the remaining meat sauce on top and then pour evenly over the remaining bechamel sauce. Sprinkle the remaining cheese. Bake, uncovered, until golden brown crusts until the moussaka warms up, 50-60 minutes. Let not stand less than 40 min., then cut into squares and serve.
