The traditional Greek dish tastes perfect in the fall, when the vegetables are fresh and the sun is a bit reminiscent of summer. For the moussaka, the aubergines are cooked with meat and tomatoes in a classic béchamel sauce. We tell you how to make it simple and delicious.
- Eggplant – 1 large
- Potatoes – 2 pieces.
- Onion – 1 unit.
- Minced meat (in the original lamb is most often taken, but we offer a more familiar taste) – 400 g
- Tomato – 1 large (you can take canned)
- Garlic – 2 grains
- Olive oil – 5 tbsp. spoon
- Salt, pepper to taste
- Thyme, rosemary, thyme to taste (you can take mixtures already made from Greek or Provencal herbs)
- Cheese – 200 g
For the béchamel sauce:
- Butter – 50 g
- Milk – 200 ml
- Flour – 1 tbsp. l.
- Nutmeg, salt, pepper – on the tip of a knife
Wash potatoes, boil “evenly” until cooked through (but not digested) or cooked. Sliced eggplant, salt and let stand. Peel an onion, grate it and slice it. Peel a squash, grate it and chop finely.
Wash the tomato, grate it. The skin should remain in the hand, it is thrown away.
Fry the onions and garlic in 1 tbsp. tablespoon oil over medium heat until onion is translucent. Add minced meat, salt, pepper. Fry everything over medium heat, stirring occasionally for 5 minutes. Add tomatoes, herbs.
Cook under the lid over low heat for 20 minutes (until the minced meat is ready).
The aubergines are washed, dried and fried with the remaining oil for 5 minutes. If you want to make the dish a little more dietetic (even though it’s not moussaka), you can bake the aubergines in a hot oven for 15 minutes.
Peel a squash, grate it and slice it.
Turn on the oven. Grease a baking tray with oil, add a layer of potatoes. Then roll out the aubergine, then the chopped tomatoes and then again a layer of aubergine.
Grate the cheese on a coarse grater.
Prepare the sauce. To do this, melt the butter in a thick-bottomed pan and fry some flour in it. Pour in the milk slowly, stirring constantly to prevent lumps. Add salt, pepper, nutmeg. Cook over very low heat for 5 minutes.
Pour in the moussaka sauce, sprinkle with grated cheese. Put in the oven and bake for 40 minutes at 180oC.
You can easily make a vegetarian moussaka. To do this, simply remove the minced meat. It can be replaced by tomato sauce (onion stewed with tomato and garlic). In this case, you need to take twice as many tomatoes.
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