In each of the countries where it is a Mediterranean dish is "his", the recipe has its own peculiarities dictated by national habits and tastes.Although home to this eggplant, meat casseroles called Greece, in fact, its exact origin is not established.Reliably it is known only that the story moussaka has been far more than a century.Despite the differences in the formulation of different peoples, the basic idea moussaka is 3 components, which are stacked in layers and baked in the oven or in clay pots: the meat, vegetables and milk sauce.
almost classic moussaka
- minced meat (mutton or beef) - 800 g;
- eggplant - 3 pcs.,
- onions - 1 pc;
- tomatoes - 3 pieces;
- dry white wine - 180 ml .;
- cheese varieties (eg Parmesan) - 50 g;
- vegetable oil;
- spices, pepper and salt to taste.
For the sauce:
- milk - 500 ml .;
- flour - 30 g;
- butter - 40 g;
- cheese varieties m 200 g;
- Eggs - 2 pcs .;
- nutmeg powder - 1 pinch;
For the sauce, fry the flour in butter, remove from heat and cool for a little bit.The milk is heated in a separate bowl, and then the pan with flour again put on the fire and pour a thin stream into her milk while stirring constantly with a wooden spoon the sauce.Note that to avoid the formation of lumps of flour and milk temperature should be approximately the same.
At a minimum the fire, remembering to stir the sauce, bring to a boil.After waiting for 5 minutes, pour the grated cheese and a little hold on the fire found the sauce to desired consistency and uniformity (medium density as sour cream).When the cheese is completely melted, add the sauce a little salt and nutmeg, stir well and remove from heat.The sauce should be slightly cooled and then, stirring constantly with a whisk, gently combine with the previously beaten eggs.
prepare the product for moussaka .Eggplant and onion cleaned, washed and cut into small slices and half rings, respectively.To release from the tomato skin, omit them in boiling water for a short time, and then immediately into cold water.Peeled tomatoes cut into cubes.Eggplant we put in a colander, add some salt and leave about half an hour, then were dried, laid out on paper towels.Eggplant grease with vegetable oil and bake for 15 minutes in a well-heated oven or fry in a pan.Minced meat and onion fry in a separate pan, then add the meat pan with wine, tomatoes and fried onions.All the mix, salt, pepper and simmer over medium heat until the liquid has evaporated.
in baking dish moussaka future laid layers : first, eggplant, then mince.The layers sprinkle with salt and spices, pour the sauce on top and sprinkle with grated cheese.In a preheated 180 ° oven bake for about an hour.
Ready moussaka best served slightly chilled as hot casserole that is difficult to cut.
If you want to cook original Greek moussaka , recommend another recipe.