Homemade Moussaka
Description
A tasty appetizer for any gathering. It’s a kind of casserole built in layers: eggplant, meat with tomatoes, and cheese béchamel sauce.
Instructions
- 1
Step 1
Wash the eggplants and slice them into thin rounds. Salt them and place in a colander for 1 hour.
- 2
Step 2
Cut the tomatoes and remove the seeds. Cut the onion.
- 3
Step 3
Heat 4 tablespoons of olive oil in a large skillet. Add the eggplants and fry for 4-5 minutes, then place them on a paper towel.
- 4
Step 4
In the same skillet, heat another 4 tablespoons olive oil. Sauté the onion, then add the ground meat.
- 5
Step 5
Cook the meat until browned, then season with salt and pepper and add 1 bouquet garni and 2 unpeeled garlic cloves. Add the tomatoes. Mix thoroughly, cover with a lid, and cook over low heat for about 30 minutes, stirring occasionally.
- 6
Step 6
After this time has elapsed, uncover and remove the bouquet garni and garlic.
- 7
Step 7
Prepare the béchamel sauce. When everything is ready, add the feta in small pieces.
- 8
Step 8
Preheat the oven to 200°C. Grease the dish with oil and arrange half of the eggplants. Then a layer of half the ground meat. Then spread half of the béchamel sauce.
- 9
Step 9
Then repeat these 3 layers, and sprinkle cheese on top.
- 10
Step 10
Bake in the oven until the top turns golden brown (about 30 minutes).