Greek -style Eggplant Musakka Recipe
MUSAKKA, which has different types of different species in a large geography extending from the Mediterranean to the Balkans, can be cooked as a juicy pot dinner as it means Arabic "juicy" as a word. Greek Moussaka is made with Turkish eggplant with potatoes, zucchini and eggplant. The fried vegetables are covered with bechamel sauce and cheese. Your choice is yours. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 30 Min
Cook: 30 Min
| Ingredients for Mousaka: | |||
| Garden Eggplant (Medium size) | 3 Qty | ||
| Potatoes (Medium size) | 2 Qty | ||
| Zucchini (Medium size) | 2 Qty | ||
| Sunflower Oil (For Frying) | 1 Cup | ||
| Black Pepper | 1 Qty | ||
| Salt | 1 Tsp | ||
| Parmesan (For Over) | 50 Grams | ||
| Ingredients for Inner Mortar: | |||
| Minced Meat (Lamb Calf Mixed) | 500 Grams | ||
| Dry Onion (Medium size) | 1 Qty | ||
| Olive Oil | 2 Tbsp | ||
| Garlic | 1 Clove | ||
| Granulated Sugar | 1 Half Tbsp | ||
| Thyme | 1 Tsp (large) | ||
| Tomato Paste | 1 Rounded Tbsp | ||
| Tomato Puree (Or 2 Grated Tomatoes) | 1 Cup | ||
| Clove (crushed) | 1/2 Tsp | ||
| Cinnamon Powder | 1 Tsp | ||
| Parsley | 1/2 Bunch | ||
| Fresh Basil | 1/2 Bunch | ||
| Ingredients for Bechamel Sauce: | |||
| Flour | 3 Rounded Tbsp | ||
| Butter | 3 Tbsp | ||
| Milk | 3 Cup | ||
| Salt | 1 Tsp | ||
| Nutmeg Grated | 1 Tsp | ||
| Ground White Pepper | 1 Tsp | ||
| Parmesan | 100 Grams | ||
| Egg Yolk | 3 Qty | ||
Steps:
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Peel the eggplants with a variegated and 0.5 cm thick round round slice. Leave in a deep bowl in plenty of salt water for 30 minutes.
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Peel pumpkin and potatoes and sliced the same sizes. Edit vegetables and add salt and pepper. Fry in deep oil until pink. Remove the paper towel and drain the excess fat.
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For the inner mortar, peel the onion and garlic and chop finely cooking. Heat 2 tablespoons of olive oil in a separate saucepan. Put the onion and garlic in the pot. Add thyme, cinnamon, crushed clove and powdered sugar and fry for 2-3 minutes until caramelized.
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Add the big gravitational ground beef to the roasted mortar. Crush with a wooden spoon and fry until color. Add tomato paste and tomato puree to the roasted mortar and sauté and cut the fever. Boil together for 5-10 minutes until the sauce consistency is taken.
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Take the consistency of the mortar from the fire. Taste it by checking salt and pepper.
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For bechamel sauce, take the butter in a separate pot and melt. Add the flour and fry until the smell of the flour comes out. While adding the milk gradually, continue to beat. When the sauce has a smooth consistency, remove it from the fire.
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Sauce nuts grated from the fire. Add the grated parmesan, salt, white pepper and 3 egg yolks and beat.
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Preferably lubricate the baking tray of 25 x32 cm. Heat the oven at 180 degrees. Cool the bechamel sauce up to 2 scoops on the tray. Place the fried vegetables layer layer. Take 2 tablespoons of bechamel sauce and add to the ground beef and mix. Cool this ground beef between the vegetable layers.
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Close the tray with bechamel sauce completely and correct the opposite of the spoon. Move 50 grams of grated parmesan cheese. Bake in a preheated oven for 35-40 minutes. When it gets color, take it out and let it rest for 5-10 minutes.
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You can present the food you sliced with fresh seasonal greens and cherry tomatoes. Enjoy your meal!
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Menu suggestion: Eggplant Musakka, Basil Pasta Salad, Dry Towed, Frozen Peach Yogurt
75 Min
