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Greek Moussaka
Plat

Greek Moussaka

2 h 30Pour 8Nutri-Score C€€
par @alexandras.home1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • extra virgin olive oilÉpicerie60 ml
  • ground beefViandes600 g
  • onions (blended)Fruits et légumes2 morceaux
  • garlic cloves (blended)Fruits et légumes2 morceaux
  • cognac or white wineBoissons50 ml
  • tomatoes (peeled and blended)Fruits et légumes3 morceaux
  • tomato juiceBoissons80 ml
  • cinnamon stickÉpices1 morceau
  • bay leafÉpices1 morceau
  • salt (to taste)Épices5 g
  • black pepper (to taste)Épices2 g
  • parsley (chopped)Fruits et légumes30 g
  • potatoes (cut lengthwise into 6 mm slices)Fruits et légumes3 morceaux
  • eggplants (cut lengthwise into 6 mm slices)Fruits et légumes4 morceaux
  • olive oil (for frying)Épicerie200 ml
  • milkProduits laitiers1,5 litres
  • cornstarchÉpicerie45 g
  • butterProduits laitiers30 g
  • nutmeg (ground)Épices1 g
  • egg yolksProduits laitiers3 morceaux
  • grated cheese (for the béchamel)Produits laitiers120 g
  • breadcrumbsBoulangerie50 g
  • grated cheese (for layering and topping)Produits laitiers120 g

par portion

Nutrition

474kcal

Glucides
26 g
Protéines
22 g
Lipides
31 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Casserole
  • Plat allant au four
  • Four
  • Fouet
  • Passoire

pas à pas

Préparation

  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.
    Étape 1

  2. Finish the meat sauce

    • Stir in the chopped parsley and cook for 1 more minute.
    • Set the sauce aside.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5

  6. Bake

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

  7. Rest and serve

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