This is a recipe that I tried to Kefalonia, beautiful Greek island, on a trip a few years ago. I wanted to present it again to participate in the contest Recipes by Oscar, because it is a dish in the movie "My big fat greek wedding" (the protagonist is forced to eat Moussaka to lunch at school, while her blonde girlfriends and eat an American sandwich!). The preparation is a bit long, but easy to do. Ingredients:
- 2 eggplant
-
2 potatoes - 1 cup + 300 ml of milk
- 9 tablespoons grated Parmesan
- 200 gr minced beef
- 1 carrot, 1 celery stalk, 1 / 2 onion
- 2 tablespoons white wine
- 3 tablespoons of tomato sauce
- 30
g butter - 30 grams of flour
- extra virgin olive oil, salt and pepper to taste
- 1 teaspoon ground cinnamon
- nutmeg
proceed by steps:
1) Meat
In order to better manage preparation of moussaka, meat can be prepared the day before. Sauté the carrot, onion and celery in two tablespoons of olive oil until they turn brown. In another pan put the ground meat over medium heat until it color slightly, then put the whole of vegetables with the chopped. Mix well and add salt, pepper and cinnamon. Then fade with white wine and then add the sauce. Cook for 20 minutes over low heat. The mixture should be as dry as possible.
2)
Mashed potatoes Peel potatoes and cut into pieces, put liquids in a saucepan and cover with cold water and then salted. It takes about 20 minutes, but depends on the size of pieces of potato, then tested with a fork. When cooked, drain and mash the potatoes are still warm with a potato masher or a food mill. In a saucepan warm 1 cup of milk, then pour over the potatoes and finally, 3 tablespoons of Parmesan cheese. If you like black pepper. Also add a teaspoon of butter (to taste).
3) Eggplant
grossly Peel eggplant and cut into thick slices about 5 mm, then store the slices in a bowl with water and salt (1 handful of salt) and let the eggplant for about 10 minutes, then squeeze well and fry in oil.
4)
Béchamel Melt 30 grams of butter in a saucepan over low heat. Then remove from heat, and add 30 grams of flour "00" sifted. Mix with a wooden spoon to dissolve any lumps, put on the heat and cook until it takes on an amber color. Then add 300 ml of milk "flush", ie making it drop so slowly into the pan. Combine 4 tablespoons of Parmesan cheese to the mixture , salt, pepper and nutmeg.
Continue cooking until boiling, stirring constantly to achieve the desired consistency.
Once prepared all the components, it is time to settle the Our moussaka in a pan, alternado first layer of mashed, then fried eggplant, then the meat and finally the sauce. Sprinkle Finally, the surface with 2 tablespoons of Parmesan cheese. Then bake at 200 g for 20 minutes. Serve warm.
With this recipe I participate in:
- 2 eggplant
-
2 potatoes - 1 cup + 300 ml of milk
- 9 tablespoons grated Parmesan
- 200 gr minced beef
- 1 carrot, 1 celery stalk, 1 / 2 onion
- 2 tablespoons white wine
- 3 tablespoons of tomato sauce
- 30
g butter - 30 grams of flour
- extra virgin olive oil, salt and pepper to taste
- 1 teaspoon ground cinnamon
- nutmeg
proceed by steps:
1) Meat
In order to better manage preparation of moussaka, meat can be prepared the day before. Sauté the carrot, onion and celery in two tablespoons of olive oil until they turn brown. In another pan put the ground meat over medium heat until it color slightly, then put the whole of vegetables with the chopped. Mix well and add salt, pepper and cinnamon. Then fade with white wine and then add the sauce. Cook for 20 minutes over low heat. The mixture should be as dry as possible.
2) Mashed potatoes Peel potatoes and cut into pieces, put liquids in a saucepan and cover with cold water and then salted. It takes about 20 minutes, but depends on the size of pieces of potato, then tested with a fork. When cooked, drain and mash the potatoes are still warm with a potato masher or a food mill. In a saucepan warm 1 cup of milk, then pour over the potatoes and finally, 3 tablespoons of Parmesan cheese. If you like black pepper. Also add a teaspoon of butter (to taste).
3) Eggplant grossly Peel eggplant and cut into thick slices about 5 mm, then store the slices in a bowl with water and salt (1 handful of salt) and let the eggplant for about 10 minutes, then squeeze well and fry in oil.
4) Béchamel Melt 30 grams of butter in a saucepan over low heat. Then remove from heat, and add 30 grams of flour "00" sifted. Mix with a wooden spoon to dissolve any lumps, put on the heat and cook until it takes on an amber color. Then add 300 ml of milk "flush", ie making it drop so slowly into the pan. Combine 4 tablespoons of Parmesan cheese to the mixture , salt, pepper and nutmeg.
Continue cooking until boiling, stirring constantly to achieve the desired consistency.
Once prepared all the components, it is time to settle the Our moussaka in a pan, alternado first layer of mashed, then fried eggplant, then the meat and finally the sauce. Sprinkle Finally, the surface with 2 tablespoons of Parmesan cheese. Then bake at 200 g for 20 minutes. Serve warm. 
With this recipe I participate in: 
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