|Eggplant — 3 pcs.|
|Tomatoes — 3 pcs.|
|Minced meat — 700 gr.|
|Salt — to taste|
|Ground black pepper — to taste|
|Onion — 2 pcs .|
|Oregano — pinch|
|Vegetable oil — for frying|
|Hard sorot cheese — 2 tbsp . l|
|Milk — 0.5 l sauce|
|Butter — 100 gr. sauce|
|Flour — 3 tbsp. l. sauce|
|Chicken eggs — 3 pcs. sauce|
A feature of the Greek moussaka is the addition of minced meat and bechamel sauce.
How to cook Moussaka — eggplant casserole
Moussaka is a national dish of the Greeks and inhabitants of the Balkan countries, which is prepared from eggplants, onions and tomatoes, in fact, it is a casserole. Different regions of Greece have their own way of cooking this dish.
Wash the eggplants, cut off the stalk, cut into 0.5 mm plates. Put it in salted water so that the bitterness goes away for 20 minutes.
Rinse the eggplants with cold water, dry with a paper towel.
Heat vegetable oil in a frying pan and fry eggplant slices on both sides for 1 minute.
Pour boiling water over the tomatoes, remove the skin. Cut into 2 halves and cut into half rings.
Peel and finely chop the onion.
In another frying pan with vegetable oil, fry the onion until transparent, add the minced meat. Add salt, pepper, and oregano.
Preparing the sauce. In a saucepan, heat the butter, add flour and mix well. Add salt, pour in milk and stir with a whisk. The mixture should thicken. Remove from the stove and add 1 egg, stirring well.
Preheat the oven to 180 degrees.
We take a baking dish and first lay out a layer of eggplant.
Then a layer of minced meat, smooth it well.
The next layer is tomatoes. We repeat the layers again. Top with a layer of eggplant.
Pour the sauce into the mold over the entire surface of the moussaka.
Put in the oven for 35 minutes. Take it out of the oven, sprinkle with cheese and put it in the oven for a couple of minutes.
We take the finished moussaka out of the oven and let it stand for 10 minutes.
The eggplant casserole is ready. Bon Appetit!