Moussaka - a traditional dish of eggplant in the Balkans and the Middle East.The original three-layer Greek moussaka consists of a bottom layer of eggplant with olive oil, the middle layer of lamb with tomatoes and a top layer of bechamel sauce.Sometimes moussaka add zucchini, potatoes or mushrooms.In each area of Greece - a recipe moussaka.But in any of these you will find fresh vegetables, cheese and stuffing.Best cheese for moussaka - indisputably Greek Kefalotyri.But basically fit another, the same cheese.Serve the Greek moussaka canons necessary with feta cheese, green salad, for example, Roman, krupnozernovym bread and, of course, with the Greek red wine.
4 servings you will need:
- 1 large eggplant
- 2 small zucchini
- 3-4 tomatoes
- 600-800 g of potatoes
- 300 ml olive oil
- 600 g of finished ground beef(beef or lamb)
- 300 g grated cheese
for the bechamel sauce:
- 100 g flour
- 100 g butter
- 3 eggs
- 1 liter of milk
- a pinch of grated nutmeg
Cooking:
Clear eggplant from the skin, pre-cut the top and bottom.Get the "bar" set upright on the work surface and cut into thin slices lengthwise.Transfer the eggplant strips in a separate bowl and leave.
Similarly, peel and slice the zucchini, set aside.If you are using young zucchini, the skin can not be cut.Potatoes cut into thin slices and place in a separate bowl.
In a large skillet, heat the olive oil.Fry the potato slices, then in the same oil - zucchini and least - eggplant.Fruits put in a frying pan in one layer, and fry on both sides.Potatoes about 10 minutes, zucchini and eggplant 7-8 minutes.
As roasting vegetables alternately recline in a colander or on a paper towel to excess oil drained.Do it carefully, keeping the shape cutting vegetables.Put each kind of vegetables in a separate bowl and allow to dry.
Form moussaka - lay out the prepared vegetables and meat in a baking dish.The first layer - sliced potatoes, lightly salt and pepper to taste.Then, grated cheese, on top of a layer of minced meat to be leveled shovel.
second layer of vegetable moussaka - eggplant slices that need to season with salt and pepper, sprinkle with cheese, minced but not add to moussaka in baking is not "sunk".
At least put in a form of a layer of zucchini, salt and pepper, sprinkle with cheese and cover with the remaining minced meat, smooth his shovel.
Wash the tomatoes, dry, cut into thin slices and arrange in a single layer on top of the mincemeat.Sprinkle with cheese.
Prepare bechamel sauce.
melt the butter in a skillet, add, stirring constantly, flour.Lightly whisk whisk until creamy, to avoid lumps.Continuing to whisk, pour into a saucepan the milk, salt and pepper to taste.
whisk eggs lightly in a bowl and add to the skillet, still whisking continuously sauce.When the sauce will be small funnel, it is ready.Lightly season the sauce with salt, pepper and grated nutmeg.
Pour sauce form content with vegetables and meat, well flatten the surface of the scapula.Lightly sprinkle with remaining cheese.Bake in preheated oven to 180 degrees for 15-20 minutes until golden brown.
Materials Gastronom magazine.
