For lovers of meat dishes and eggplant dishes, I present a simple but delicious famous recipe for Greek moussaka. This dish will not leave anyone indifferent, and will also delight the hostesses with its simplicity of embodiment.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Musaka is traditionally made from meat, eggplant, tomatoes and béchamel sauce. There are many variations of its preparation, but in this review I will tell you a classic recipe where vegetables are laid out in layers, soaked in sauce and meat juice. That is, the dish is a casserole of thin slices of eggplant, which are sandwiched with minced meat, tomatoes and poured with sauce. Although the composition of the products and the sequence of cooking may vary. For example, minced meat can be veal, pork, chicken, lamb, or not at all - then the moussaka will be vegetable. One thing remains unchanged for all recipes - the presence of eggplants.
Another feature of moussaka is that all the ingredients are put into the mold at the same time and stewed for about an hour. In addition to eggplants and tomatoes, onions are a must-have vegetable. It is customary to season Musaka with all kinds of spices - bay leaves, garlic, black and red pepper, dill, parsley. Meat is used most often in the form of minced meat, but small cuts are also allowed. Moussaka is usually served hot, but you can also use it as a cold snack. Then it is supplemented with tomato sauce, which is made from whipped tomatoes, previously peeled from seeds and skin, herbs and garlic.
- Caloric content per 100 g - 64, 7 kcal.
- Servings - 2
- Cooking time - 1 hour 30 minutes
Ingredients:
- Eggplant - 2 pcs.
- Pork - 500 g
- Onions - 1 pc.
- Tomatoes - 1 pc.
- Dry white wine - 150 ml
- Eggs - 1 pc.
- Wheat flour - 2 tablespoons
- Milk - 200 ml
- Cheese - 100 g
- Butter - 50 g
- Salt - 1.5 tsp or to taste
- Ground black pepper - a pinch
- Vegetable oil - for frying
- Spices and herbs to taste (basil, suneli hops, ginger, nutmeg)
Cooking Greek moussaka
1. Peel the onions, rinse and chop in half rings. In a preheated frying pan with vegetable oil, fry it until transparent.
2. Strip the pork from the film, cut the veins and remove excess fat. Twist it through a meat grinder with a medium wire rack and place in a heated frying pan with vegetable oil. Fry it over medium heat for about 5-7 minutes.
3. Add sautéed onion, finely chopped garlic, diced tomato, salt, ground pepper and any spices to the minced meat.
4. Stir food, add white wine and boil. Simmer on a low heat and simmer, covered, for about 7-10 minutes.
5. Wash the eggplants, cut off the ends and cut lengthwise into long plates 5 mm thick. Sprinkle them with salt and leave for half an hour. After this time, droplets are formed on the surface of the "tongues", which indicate that bitterness has come out of the vegetable, i.e. harmful solanine. Then rinse the eggplants under running water and pat dry with a paper towel.
6. In a frying pan in vegetable oil, fry the "tongues" of the vegetable on both sides until golden brown.
7. Melt the butter in a clean skillet to prepare the sauce.
8. Add flour and cook until golden brown over medium heat, about 5 minutes. Heat the milk and pour it into a pan with flour.
9. Stir the sauce constantly to avoid lumps. Then pour in the egg and stir it vigorously to prevent curdling. Season the sauce with salt, pepper and your favorite spices.
10. Next, start shaping the moussaka. Find a convenient shape and place the eggplant tongues in it.
eleven. Top with minced meat.
12. Cover the meat with the remaining eggplants.
13. Pour the white sauce over the top. It should be about 1 cm thick.
14. Sprinkle a generous layer of cheese, grated on a medium grater, on the casserole.
15. Heat the oven to 180 degrees and send the dish to bake for 50-60 minutes. In this case, keep it under a closed lid for 45 minutes, then remove it so that the cheese is browned.
16. Serve moussaka either hot after cooking or chilled with your favorite sauce.
See also the video recipe on how to cook moussaka in Greek.
