Greek casserole with eggplants, minced lamb, and creamy béchamel is a masterpiece of Mediterranean cuisine. Layers of eggplant are filled with aromatic ragù of meat and tomatoes, topped with golden béchamel with a hint of nutmeg. Baked to perfection, with a crispy crust and a melting interior. A festive and Sunday dish that brings the whole family together at the table.
💡 Kliknij na składnik aby oznaczyć jako użyty
Cut the eggplants into 1cm slices, salt them, and set aside for 30 minutes to release their juice.
We dry the eggplants, grill or fry them on both sides until soft.
Sauté the onion with garlic, add the meat, and fry until browned.
We pour in the tomatoes, add cinnamon, and simmer for 20 minutes.
We prepare the béchamel: melt the butter, add the flour, sauté for 2 minutes.
Gradually pour in the milk, stirring. Cook until thickened.
Add parmesan and nutmeg to the béchamel, season to taste.
We layer it as follows: eggplant, meat, eggplant, béchamel.
Bake at 180°C for 45 minutes until golden on top.
Moussaka in Greece is often served cold as an appetizer, not just as a main dish.
Serve the moussaka on a large ceramic plate, at room temperature or slightly warm. You can garnish with fresh herbs, such as parsley or thyme. It pairs perfectly with Greek salad and white wine.
Store leftover moussaka in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. It is best to reheat in the oven at 180°C for about 20 minutes, until hot.
Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.
Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!
Main courses are the heart of every meal - hearty, nutritious, and full of flavor. In this category, we present a rich selection of recipes for lunches and dinners that will satisfy even the most discerning palates. From classic Polish pork chops to aromatic chicken dishes, to exquisite steaks an...
See all recipes in this categoryEuropean cuisine is a mosaic of culinary traditions from the Old Continent - from Spain to Scandinavia. Valencian paella and tapas from Spain - sunshine on a plate. Boeuf bourguignon and ratatouille from France - elegance and finesse. Wiener schnitzel and strudel from Austria - Central European c...
See all recipes in this category
Comments (4)
Jeśli danie jest za słone, dodajcie surowego ziemniaka podczas gotowania - wchłonie sól.
Ile kalorii ma jedna porcja tego dania? Liczę makra.
Można to zrobić w multicookerze? Jaki program ustawić?
Dobre na imprezę - łatwe do przygotowania dla większej grupy.
Add a comment