Eggplant and potato moussaka
Description
This recipe will tell you
Instructions
- 1
Step 1
1. Wash the eggplants, slice them into rounds, and generously salt them. Let them sit for a while, then thoroughly rinse under running water to remove excess bitterness.
- 2
Step 2
2. Add some spices to taste, place the dried eggplant slices on a baking sheet, drizzle with olive oil, and put in the preheated oven. Bake until golden brown for about half an hour.
- 3
Step 3
3. To prepare the meat filling, sauté finely chopped onion in a small amount of olive oil. Add the ground meat and cook, stirring. Season with salt and pepper, add red wine, nutmeg, and a little tomato paste. Mix well and simmer over medium heat until cooked through.
- 4
Step 4
4. Wash the potatoes, peel them (young potatoes can be left with the skin on), and dry them. Slice thinly. Heat olive oil in a skillet and fry the potatoes over high heat until golden brown on both sides. Alternatively, mashed potatoes can also be used in the moussaka recipe.
- 5
Step 5
5. The final preparatory step is the sauce. To prepare it, bring the milk to a boil in a saucepan. Separately, melt the butter in a skillet. Add flour and mix thoroughly to avoid lumps. When the flour turns golden, transfer it to the milk. Add salt, pepper, and nutmeg, then remove from heat. Let it cool slightly, then add beaten eggs and grated cheese. Continue whisking until the sauce becomes completely smooth.
- 6
Step 6
6. Grease a heatproof dish with oil. Place slices of fried potato on the bottom.
- 7
Step 7
7. Place the eggplants on top.
- 8
Step 8
8. And spread the meat mince in an even layer.
- 9
Step 9
9. Pour the sauce over everything, carefully spreading it to cover all ingredients. Then place the dish in the preheated oven.
- 10
Step 10
10. Bake for about an hour until a golden crust forms. That's it, homemade eggplant and potato moussaka is ready to serve.