Greek moussaka: the recipe for a delicious dish based on meat and aubergines

Are you looking for an alternative idea for a lunch with friends? This meat and aubergine flan is one of the most famous dishes of Greek cuisine but is also affected by some features of the Turkish one. Follow the video recipe and the procedure below to prepare this tasty and alternative first course for your family.

Ingrediants:

2 eggplants
Olive oil
2 onions
Garlic
500 g lean ground sheep (or beef)
2 tablespoons of tomato paste
1 tablespoon of chopped parsley
Pepper and salt
5 cl of water
1 nut
2 potatoes
30 g of butter or margarine
30 grams of flour
30 cl of milk
2 eggs
50 g of grated cheese

Method:

Step 1: wash and dry the eggplant.
Step 2: cut them into slices, salt them and let them drain for 1 hour.
Step 3: Meanwhile, cut the tomatoes and potatoes into slices.
Step 4: then brown the aubergine slices with olive oil on both sides.
Step 5: Dry the eggplant thoroughly on absorbent paper.
Step 6: in a pan, cook the minced meat, onion and garlic with a little oil.
Step 7: add the tomato puree, parsley, seasoning and broth previously prepared.
Step 8: Stir continuously while cooking (about 15 minutes).
Step 9: In a deep baking pan that goes to the oven, arrange a layer of meat, a layer of tomato, a layer of eggplant, a layer of potatoes.
Step 10: make a bechamel sauce with butter, flour and milk. season, add the egg yolks off the heat and the grated cheese.
Step 11: Then incorporate the whipped egg whites (optional).
Step 12: pour a generous layer of béchamel into the dish and heat for 40 minutes.
Step 13: Serve the Greek Mussaka hot!

A kind of parmigiana revisited and enriched with textures and flavors. A typical dish of Greek origin that should be served hot with tomato sauce on the side. A delicious recipe particularly suitable for those who have a lot of time to cook; the final result will be a surprising and tasty dish! We opted for sheep meat but you can still use tender beef if you prefer. Attention to the quality of the meat is an indispensable factor for the success of this first course! This delicious mussaka is baked in the oven with plenty of bechamel for 40 minutes. It is not a light dish, so we advise you to serve it in small mini portions but it is one of the tastiest dishes of the Greek culinary tradition. You can serve it both fresh out of the oven and the day after. After having interspersed the layers of eggplant, meat and potatoes, put plenty of béchamel and cover all the flan. There are those who reverse the layers and those who end with a layer of crunchy potatoes. How to make béchamel at home? Traditional, light or without butter? Here you will find the recipe for a perfect sauce! For a lighter variant instead of frying the aubergines try grilling them. Use a light béchamel and fry the meat with only a few teaspoons of oil! The Greek dish is served! Good taste!