Moussaka Greek Recipe
From louishotels 9 years agoIngredients
- 250g eggplant, thinly sliced shopping list
- 250g courgettes, thinly sliced shopping list
- 250g potatoes, thinly sliced shopping list
MORNAY SAUCE
- 125g flour shopping list
- 125g butter shopping list
- 1 ltr milk shopping list
- 3 egg yolks shopping list
- 125g Edam cheese, grated shopping list
- 1 pinch nutmeg shopping list
- salt and black pepper to taste shopping list
MEAT SAUCE
- 500g beef, minced shopping list
- 50ml corn oil shopping list
- 100g onion, chopped shopping list
- 100g tomato paste shopping list
- 50ml white wine shopping list
- 1 tbsp garlic, crushed shopping list
- 1 ltr water shopping list
- 1 tbsp oregano shopping list
- 1 bay leaf shopping list
- 2 tbsp parsley,chopped shopping list
- salt and black pepper to taste shopping list
How to make it
- Preheat oven to moderate.
- Heat oil in a pan and fry eggplant, courgette and potato slices until golden brown.
- Drain well on absorbent paper.
- In a rectangular dish, arrange a layer each of potatoes, eggplant and courgettes in this order.
- Sprinkle with seasoning.
- Spread with meat sauce.
- Repeat layers and seasoning finishing with the mornay sauce and grated cheese.
- Bake in moderate oven for 40 minutes.
MORNAY SAUCE
- Heat butter in a saucepan.
- Add flour and cook to a sandy texture to make a roux, and gradually add milk, stirring well.
- Simmer on low heat until sauce reaches a boil and thickens.
- Beat egg yolks and add to sauce gradually while stirring.
- Season with nutmeg, salt and pepper to taste.
MEAT SAUCE
- Heat oil in a pan and fry onions and garlic until soft.
- Add mince and cook until browned evenly.
- Add tomato paste, wine, water, parsley, oregano and bay leaf.
- Reduce heat and simmer for 30 minutes or until sauce thickens and liquid is reduced.
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