Moussaka
Serves 1
Directions
- 1Slice the eggplants into rounds.
- 2Place the eggplant slices on a baking tray.
- 3Add ground beef to a pan with oil.
- 4Season the ground beef with salt.
- 5Chop an onion into small pieces.
- 6Add the chopped onion to the pan with the beef.
- 7Mince garlic.
- 8Add the minced garlic to the pan.
- 9Add red wine to the pan.
- 10Add crushed tomatoes and beef stock to the pan.
- 11Add chopped parsley, ground coriander, bay leaves, and cinnamon sticks to the pan.
- 12Let the mixture simmer.
- 13Cut butter into cubes.
- 14Melt butter in a pot and add flour to make a roux.
- 15Whisk in milk to create a béchamel sauce.
- 16Grate nutmeg into the béchamel sauce.
- 17Season the béchamel sauce with black pepper and salt.
- 18Grate parmesan cheese.
- 19Add grated parmesan cheese to the béchamel sauce and stir.
- 20Add egg yolks to the béchamel sauce.
- 21Remove excess oil from the fried eggplant slices using paper towels.
- 22Fry the eggplant slices in a pan until golden brown.
- 23Peel and slice potatoes.
- 24Dry the potato slices with paper towels.
- 25Fry the potato slices until golden brown.
- 26Layer fried potato slices at the bottom of a baking dish.
- 27Layer fried eggplant slices over the potatoes.
- 28Spread a layer of the meat mixture over the eggplants.
- 29Add another layer of potatoes.
- 30Add another layer of eggplants.
- 31Add the remaining meat mixture.
- 32Pour the béchamel sauce over the meat layer.
- 33Sprinkle grated cheese over the béchamel sauce.
- 34Bake in the oven until the top is golden and bubbly.
Ingredients
- 3 eggplants
- 1 pack ground beef
- salt
- 1 onions
- 1 head garlic
- red wine
- crushed tomatoes
- beef stock
- parsley
- ground coriander
- bay leaves
- cinnamon sticks
- 1 block butter
- flour
- milk
- nutmeg
- black pepper
- parmesan cheese
- egg yolks
- 3 potatoes
Equipment
knifechopping boardbaking traypangraterspatulapotwhiskpeelerslotted spoonbaking dish
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