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Greek Moussaka
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Greek Moussaka

2 h 30 minPara 8Nutri-Score C€€
de @alexandras.home1 importación0 veces cocinadas
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lo que necesita

Ingredientes

8 personas
  • extra virgin olive oilDespensa60 ml
  • ground beefCarne600 g
  • onions (blended)Frutas y verduras2 piezas
  • garlic cloves (blended)Frutas y verduras2 piezas
  • cognac or white wineBebidas50 ml
  • tomatoes (peeled and blended)Frutas y verduras3 piezas
  • tomato juiceBebidas80 ml
  • cinnamon stickEspecias1 pieza
  • bay leafEspecias1 pieza
  • salt (to taste)Especias5 g
  • black pepper (to taste)Especias2 g
  • parsley (chopped)Frutas y verduras30 g
  • potatoes (cut lengthwise into 6 mm slices)Frutas y verduras3 piezas
  • eggplants (cut lengthwise into 6 mm slices)Frutas y verduras4 piezas
  • olive oil (for frying)Despensa200 ml
  • milkLácteos1,5 litros
  • cornstarchDespensa45 g
  • butterLácteos30 g
  • nutmeg (ground)Especias1 g
  • egg yolksLácteos3 piezas
  • grated cheese (for the béchamel)Lácteos120 g
  • breadcrumbsPanadería50 g
  • grated cheese (for layering and topping)Lácteos120 g

por ración

Nutrición

474kcal

Carbohidratos
26 g
Proteínas
22 g
Grasas
31 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Cazo
  • Fuente de horno
  • Horno
  • Varillas
  • Escurridor

paso a paso

Preparación

  1. Prepare the meat sauce

    • Heat the olive oil in a pan over medium heat and sauté the ground beef until browned.
    • Add the blended onions and garlic and stir until fragrant.
    • Pour in the cognac or wine and let it simmer for 1–2 minutes.
    • Add the blended tomatoes, tomato juice, cinnamon stick, bay leaf, salt and pepper, lower the heat and cook for 25 minutes.
    Paso 1

  2. Finish the meat sauce

    • Stir in the chopped parsley and cook for 1 more minute.
    • Set the sauce aside.
    Paso 2

  3. Prepare the vegetables

    • Slice the potatoes and eggplants lengthwise into 6 mm thick pieces.
    • Fry the potato slices in olive oil until golden and set aside.
    • Fry the eggplant slices until softened and lightly golden, then drain on paper towels.
    Paso 3

  4. Make the béchamel sauce

    • In a saucepan, mix the milk and cornstarch and stir constantly over medium heat until it thickens.
    • Add the butter, nutmeg, salt and pepper and mix well.
    • Remove from the heat and whisk in the grated cheese and egg yolks, then set aside.
    Paso 4

  5. Assemble the moussaka

    • Preheat the oven to 160 °C and grease a baking dish.
    • Sprinkle the breadcrumbs evenly on the bottom, add a layer of grated cheese, then a layer of fried potatoes.
    • Add another layer of grated cheese followed by a layer of fried eggplants and sprinkle lightly with salt.
    • Spread the meat sauce evenly over the vegetables, then add a layer of potatoes and a final layer of eggplants.
    • Pour the béchamel over the top, spreading it evenly, and sprinkle with grated cheese.
    Paso 5

  6. Bake

    • Bake in the preheated oven until the top is golden and bubbly.
    Paso 6

  7. Rest and serve

    • Let the moussaka cool before slicing and serving.
    Paso 7
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