moussaka
Making moussaka yourself means a lot of effort and time, but it pays off. If you do not have a big family, invite friends. Moussaka can also be frozen well in portions.
From a variety of recipes, I have one? I would like to introduce you:
ingredients
- 600 g of eggplant
- 600 g of potatoes
- 2 onions
- 700 g lamb chop or pork hamburger
- 800 g of tomatoes peeled from the tin
- 3 tablespoons olive oil for frying
- 1 tablespoon tomato paste
- 2 tablespoons freshly chopped parsley
- 1 tbsp. Oregano dried
- 1 pinch of sugar (about 1 tsp)
- 1 pinch of cinnamon (about 1/2 tsp)
- Pepper, freshly ground
- salt
- 150 g mozzarella
- 2 egg yolks
- 1 whole egg
- (200 ml of white wine, unless you use the tomato juice)
For the bechamel sauce
- 6 tablespoons butter
- 6 tablespoons flour
- 1 L of milk
- 3 egg yolks
- Nutmeg freshly grated
- salt
- some white pepper
preparation
- Wash the aubergines, cut into 1 cm thick slices, sprinkle with salt and leave for about 30 minutes. Place on kitchen paper and pat dry.
- Peel potatoes and cut into thin (about 1/2 cm) slices.
- Dice the onions.
- Strain the canned tomatoes (if you like white wine instead of the sauce) and cut small.
- Roast the aubergines in a coated pan in a little olive oil until golden brown and drain on kitchen paper. Same procedure with the potatoes.
- Salt the fried aubergines and potatoes lightly.
- Fry the onions with the minced meat in olive oil vigorously, then add the tomato paste and roast briefly.
- Add the tomatoes without the juice or with the white wine and bring to a boil.
- Add the parsley, oregano, sugar, cinnamon, pepper, salt and stir well. Simmer for about 45 minutes and then remove from heat (the liquid should be almost overcooked!)
- Add the eggs to the lukewarm mass and stir well.
- While the mince is simmering, prepare the bechamel sauce.
- Make a cup of Bechamel from the butter, flour and milk, season with nutmeg and a little salt, allow to cool slightly and stir in the eggs.
- Preheat the oven to 220 degrees Celsius.
- A correspondingly large casserole dish (mine is 32/24/8 cm inside) grease and, starting with the potatoes, eggplants, mozzarella and mince layers. It should be 2 layers each.
- Bake in a preheated oven at 200 degrees on a medium rack for about 1 hour until golden brown. If the top layer of sauce is too dark, cover with aluminum foil.
- Let the moussaka rest for about 10 minutes with the oven open, then it will cut better.
Tip:
If you like the taste of Parmesan, you can mix something in the meat sauce and / or Bechamel sauce.
