Today we will prepare a traditional Greek dish - moussaka according to the classic recipe. Baked with layers of minced meat, eggplant and potatoes under tender bechamel sauce create an inexpressible taste bouquet that will not leave indifferent even the most demanding gourmet. Special charm is attached to the spices used. Their presence can be adjusted to your liking, replacing them with more preferred ones.
Preparation of moussaka in Greek takes a lot of time, but the result fully compensates for all costs and will please the excellent taste of the dish.
Recipe moussaki in Greek with eggplant, potatoes and béchamel sauce
Ingredients:
- minced meat - 850 g;
- eggplant - 750 g;
- potato tubers - 350 g;
- hard cheese - 250 g;
- onion - 75 g;
- garlic - 3 teeth;
- fresh tomatoes - 250 g;
- tomato paste - 75 g;
- wine dry - 155 ml;
- egg - 2 pieces;
- butter - 45 g;
- wheat flour - 40 g;
- milk - 450 ml;
- spicy herbs - to taste;
- nutmeg - to taste;
- cinnamon powder - to taste;
- basil dried - to taste;
- salt - to taste;
- black ground pepper - to taste.
Preparation
Initially, we will prepare the bechamel sauce. We put the butter on the frying pan, sprinkle the wheat flour and pass for about a minute. Then remove from heat and let it cool down a little. At the same time, warm up a little milk to a temperature similar to a flour mixture.
Again, determine the flour and butter on the fire and pour in a thin trickle of milk and mix it vigorously until a homogeneous mass is obtained. Leave about a hundred milliliters of milk for the subsequent adjustment of the density of the sauce. Heat the mass to a boil and cook for four minutes.
Then pour the hard cheese through the grater, leaving fifty grams for the top of the dish, and mix continuously until it is completely dissolved in the sauce. Then add salt, ground black pepper, nutmeg and spicy herbs as desired. If the sauce is too thick, bring it to the desired consistency, pouring the left milk, and give a boil for another minute. Then remove from heat, whisk with egg whisk and in small portions, put into sauce and mix until homogeneous. We cover the prepared sauce with food film, placing it directly on its surface, and proceed to prepare the remaining components of the dish.
The washed eggplants are cut into mugs or slices up to five millimeters thick, sprinkled with salt, stacked in a colander and left for thirty minutes. Then we wash the slices from the salt, dry it, cover it with vegetable oil and bake it in the oven or in a grill pan until soft.
The potato tubers are mine, cleaned and shredded in circles as thick as eggplant slices and boiled in water for seven minutes. Do not forget to pre-salt water.
In a frying pan with vegetable oil, brown the semoliners finely chopped onion and remove it on a plate with the help of a noise. On the remaining oil fry minced meat, then pour the wine and add the already fried onion, chopped garlic, peeled and cut into small cubes tomatoes. We season the mass with salt, ground black pepper, ground cinnamon and dried basil and patched on
All components are prepared, we form a moussaka. The first layer on the bottom of the baking dish is laid potatoes. Then follows a layer of aubergines and minced meat, then again eggplant, pour all the sauce bechamel and pritrushivayem remaining grated cheese.
Determine the dish in a preheated to 195 degrees oven for forty minutes.
On readiness we give the moussaka to cool down for twenty minutes and can serve.