Moussaka

Moussaka. Moussaka is to the Greek what Lasagna is to Italians. I have visions of Greek Mamas having heated debates about what makes a great moussaka, arguing over earth shattering things like Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce.

Moussaka Moussaka is to the Eastern Mediterranean what lasagna is to Italy: A very rich, special casserole that is perfect for Sunday dinners or potluck gatherings. The best way to make moussaka is in steps. This moussaka provides a wonderful meal for a family occasion and is made with the traditional lamb mince. You can have Moussaka using 8 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Moussaka

  1. Prepare 2 of aubergines.
  2. Prepare 1 of oignon.
  3. It’s 200 g of viande haché (Charal).
  4. You need 1 of bouteille de purée de tomate.
  5. Prepare 2 CS of maïzena.
  6. Prepare 25 CL of lait.
  7. It’s 1/2 of cube de bouillon.
  8. You need of Gruyère râpé.

This classic Greek moussaka recipe is made by layering eggplant and potatoes with a spiced meat filling and topping it with a béchamel sauce. Moussaka is the iconic hearty Greek dish composed of layers of eggplants, saucy ground meat and Moussaka is an eggplant-and/or potato-based casserole dish, that traditionally also includes ground. The wonderful Akis Petretzikis has a fantastic moussaka recipe using baked vegetables instead of fried to make it that little bit lighter. Moussaka by Greek chef Akis Petretzikis!

Moussaka step by step

  1. Lavez bien les aubergines, coupez-les en morceaux..
  2. Plongez-les dans une casserole remplie d’eau bouillante et laissez cuire 20 minute, égouttez-les..
  3. Préchauffer votre four à 200°..
  4. Préparez la bolognaise maison, faites dorer l’oignon émincé dans une poêle..
  5. Ajoutez la viande hachée et remuez à feu moyen..
  6. Ensuite ajoutez la purée de tomate, mélangez et laissez cuire pendant 12 minutes..
  7. En attendant préparez la sauce béchamel, versez le lait dans une casserole, ajoutez maïzena et le bouillon puis mettre à feu moyen.
  8. Remuez sans cesses jusqu’a ce que la sauce épaississe..
  9. Dans un plat à gratin, mettez au fond un peu de bolognaise puis la moitié des aubergines, encore une peu de bolognaise, mettre le reste des aubergines, suivis par la béchamel..
  10. Saupoudrez avec un peu de gruyère râpé..
  11. Enfin mettez votre plat au four pour une cuisson de 30 minutes..
  12. Servez chaud et bon appétit.

This moussaka is mostly authentic with a couple of twists for added flavor. Many very traditional versions of moussaka use a layer of potatoes. Most modern versions do not which is a shame. An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering. Moussaka, dish of baked lamb and eggplant prepared throughout the Balkans and Middle East, but most closely associated with Greece and Turkey.