The Real Greek Moussaka Ingredients: Vegetarian version - 2 - eggplant - 5 - tomatoes (/- half a brick of tomato coulis) - 1 - onion olive oil (I take it with basil) - 30 g of - butter - 1 tablespoon of - honey nutmeg pepper salt - 6- potatoes - 500 g of - ground beef - 1 small spoon of - cinnamon For the béchamel: - 20 g of butter - 3 tablespoons of flour - 35 cl of milk.
Utensils： 1 saucepan - 1 Kitchen knife - 1 peeler- 1 gratin dish - 1 oven - 1 baking tray - 1 wooden spoon - 1 grater - 1 cutting board - 1 casserole dish - 1 pitter 1 kitchen scale - 1 dish -
Total time:
2h55
Preparation:
20 min -
Cooking:
2h35
Phase 1
Preparation of the tomato sauce. Slice the onions and brown them in a small saucepan.
Phase 2
Add the tomatoes cut into large cubes and 2 good tablespoons of olive oil, cinnamon, honey, salt and pepper. Let everything reduce for 25 minutes (or more, until the meat is ready) over medium heat. You should obtain a sauce, which can be homogenized with ready-made tomato coulis.
Phase 3
Preparation of the eggplants. Cut the eggplants into slices (without peeling them), salt generously, andlet it drain for the next phase. Tip for draining the eggplants: in a dish, alternate a layer of salted eggplant slices and a layer of absorbent paper or leave them in a colander.
Phase 4
Preparation of the potatoes. Peel and cut the potatoes into thin slices.
Phase 5
Place the potato slices at the bottom of a fairly high, oiled gratin dish. Sprinkle the potatoes with a little (3 tablespoons) of the juice released by the simmering tomatoes.
Phase 6
Place the potato dish under the grill for 5 to 15 minutes depending on your oven, so that they brown.
Phase 7
Now that they have disgorged, place the eggplant slices in the pan over high heat to grill them a little on each side, set aside.
Phase 8
Preparation of the meat. In a stewpot, brown the ground meat in butter over a fairly high heat, add salt and pepper and remove the water released by the viand.
Phase 9
Add the tomato-onion sauce and reduce the heat (very low).
Phase 10
Remove the potato dish from the oven and preheat the oven to 200°C (thermostat 6-7).
Phase 11
Preparation of the béchamel. In a small saucepan over low heat, brown the 20 g of butter, add the flour and mix to obtain a homogeneous mixture.
Phase 12
Add the milk little by little, never stopping stirring, it can take a good 10 minutes, you should obtain a fairly thick sauce.
Phase 13
Salt, pepper and grate a little nutmeg (it's strong, you should use a little).
Phase 14
Assembling the moussaka. On top of the layer of potatoes, spread half of the minced meat with the tomato, then half of the eggplants, then the other half of the meat, then the other half of the eggplants, a drizzle of olive oil and finish with the béchamel.
Phase 15
Put everything in the foolr at 200°C (thermostat 6-7) and cook for 1 hour (the béchamel should crisp and be golden).
Utensils： 1 saucepan - 1 Kitchen knife - 1 peeler- 1 gratin dish - 1 oven - 1 baking tray - 1 wooden spoon - 1 grater - 1 cutting board - 1 casserole dish - 1 pitter 1 kitchen scale - 1 dish -
Total time:
2h55
Preparation:
20 min -
Cooking:
2h35
Phase 1
Preparation of the tomato sauce. Slice the onions and brown them in a small saucepan.
Phase 2
Add the tomatoes cut into large cubes and 2 good tablespoons of olive oil, cinnamon, honey, salt and pepper. Let everything reduce for 25 minutes (or more, until the meat is ready) over medium heat. You should obtain a sauce, which can be homogenized with ready-made tomato coulis.
Phase 3
Preparation of the eggplants. Cut the eggplants into slices (without peeling them), salt generously, andlet it drain for the next phase. Tip for draining the eggplants: in a dish, alternate a layer of salted eggplant slices and a layer of absorbent paper or leave them in a colander.
Phase 4
Preparation of the potatoes. Peel and cut the potatoes into thin slices.
Phase 5
Place the potato slices at the bottom of a fairly high, oiled gratin dish. Sprinkle the potatoes with a little (3 tablespoons) of the juice released by the simmering tomatoes.
Phase 6
Place the potato dish under the grill for 5 to 15 minutes depending on your oven, so that they brown.
Phase 7
Now that they have disgorged, place the eggplant slices in the pan over high heat to grill them a little on each side, set aside.
Phase 8
Preparation of the meat. In a stewpot, brown the ground meat in butter over a fairly high heat, add salt and pepper and remove the water released by the viand.
Phase 9
Add the tomato-onion sauce and reduce the heat (very low).
Phase 10
Remove the potato dish from the oven and preheat the oven to 200°C (thermostat 6-7).
Phase 11
Preparation of the béchamel. In a small saucepan over low heat, brown the 20 g of butter, add the flour and mix to obtain a homogeneous mixture.
Phase 12
Add the milk little by little, never stopping stirring, it can take a good 10 minutes, you should obtain a fairly thick sauce.
Phase 13
Salt, pepper and grate a little nutmeg (it's strong, you should use a little).
Phase 14
Assembling the moussaka. On top of the layer of potatoes, spread half of the minced meat with the tomato, then half of the eggplants, then the other half of the meat, then the other half of the eggplants, a drizzle of olive oil and finish with the béchamel.
Phase 15
Put everything in the foolr at 200°C (thermostat 6-7) and cook for 1 hour (the béchamel should crisp and be golden).