Moussaka for beginners

Moussaka for beginners

How many of you have ever eaten any of the wonderful dishes of the incredible greek gastronomy? And how many of you have dared to bring the Trojan horse at home? Surely few ... very few ... and it's a shame. That is why I have been wanting to share with you some Hellenic delight like this for a long time Moussaka for beginners (It is like a lasagna but instead of having pasta plates it has aubergine).

I make it very easy for you to encourage yourself to enrich your cookbook. You already tell me what you think!

Moussaka for beginners
If you have not yet had your first time with Greek gastronomy, I recommend that you jump into the pool with this very easy Moussaka recipe for beginners. Delicious!

Author
Kitchen: Greek
Recipe type: Meat

Ingredients
  • 2 onions
  • 4 cloves of garlic
  • ½ kg of minced beef / lamb
  • 1 kg of aubergines (not missing)
  • 1 large can of peeled tomato
  • fresh mint
  • cinnamon
  • 2 containers of prepared bechamel
  • Salt and pepper to taste)
  • parsley
  • ¼ glass of white wine
  • grated cheese (whatever you want) Ha

Preparation
  1. As you know, in the moussaka we substitute the pasta squares for the aubergines, so we will start with them. We cut them into half-cm thick slices and place them in an elongated container. We add a lot of salt on top so that they release water (we let it rest for half an hour or so).
  2. Once that time has passed, we wash the aubergine slices to remove excess salt and dry with kitchen paper. In a frying pan we add olive oil in abundance and fry the aubergines until they are golden brown. We let them "dry" again on absorbent paper. We booked.
  3. We chop 2 onions and the garlic dinets as finely as we can get. Season the meat and put each ingredient in a bowl.
  4. In a saucepan, add 3 tablespoons of oil and add the onion and garlic. Let poach and once poached, add the lamb meat (or veal). We add mint, chopped parsley and a tablespoon of cannel. Let it fry for 5 minutes over low heat, without stopping stirring. Add the diced peeled tomato and ¼ glass of white wine. Let reduce (15-18 minutes).
  5. We preheat the oven to about 180º C.
  6. We begin with the assembly: We smear the bottom of the fountain with a brush and the remaining oil from the aubergines. We mount a layer of aubergines. Top a layer of the mixture with the meat, the next with béchamel and repeat until we have 2 floors. Finally we finish with a final layer of a lot of bechamel and grated cheese.
  7. We put in the oven 25 minutes at 180º and 5 minutes with the gratin mode on.
CLEVER!!!!

Nutritional information per serving
Calories: 120 x 100 gr

 


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