Moussaka

Moussaka. Also, if possible, have a friend/child/spouse on hand to help you out. Get Moussaka Recipe from Food Network. I have tried several recipes for Moussaka but this is the best one yet.

Moussaka Greek Moussaka recipe – A delicious taste of Greece. Greek moussaka (mousaka) is one of the most popular dishes in Greece, served in almost every tavern and prepared in every household on special occasions and big family meals and for good reason! Scatter the breadcrumbs over the bottom of the pan. You can have Moussaka using 8 ingredients and 12 steps. Here is how you cook that.

Ingredients of Moussaka

  1. Prepare 2 of aubergines.
  2. You need 1 of oignon.
  3. Prepare 200 g of viande haché (Charal).
  4. It’s 1 of bouteille de purée de tomate.
  5. You need 2 CS of maïzena.
  6. Prepare 25 CL of lait.
  7. You need 1/2 of cube de bouillon.
  8. It’s of Gruyère râpé.

Lay half of the eggplant in the pan. Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. The epitome of Greek comfort food, moussaka is basically a hearty eggplant casserole with a juicy, flavor-packed meat sauce. Topping the meat is either a rich bechamel sauce- a French influence that was introduced later-or, as in today's Moussaka recipe, a cheese-based topping.

Moussaka instructions

  1. Lavez bien les aubergines, coupez-les en morceaux..
  2. Plongez-les dans une casserole remplie d’eau bouillante et laissez cuire 20 minute, égouttez-les..
  3. Préchauffer votre four à 200°..
  4. Préparez la bolognaise maison, faites dorer l’oignon émincé dans une poêle..
  5. Ajoutez la viande hachée et remuez à feu moyen..
  6. Ensuite ajoutez la purée de tomate, mélangez et laissez cuire pendant 12 minutes..
  7. En attendant préparez la sauce béchamel, versez le lait dans une casserole, ajoutez maïzena et le bouillon puis mettre à feu moyen.
  8. Remuez sans cesses jusqu’a ce que la sauce épaississe..
  9. Dans un plat à gratin, mettez au fond un peu de bolognaise puis la moitié des aubergines, encore une peu de bolognaise, mettre le reste des aubergines, suivis par la béchamel..
  10. Saupoudrez avec un peu de gruyère râpé..
  11. Enfin mettez votre plat au four pour une cuisson de 30 minutes..
  12. Servez chaud et bon appétit.

The beauty of this recipe (besides great taste) is it's ability to freeze (and defrost) so well, with no loss of flavour, making it ideal for OAMC (once a month cooking). Note: Greeks do not eat their food piping hot out of the oven – especially in the summer heat. Food is served just warm or at room temperature (but cooked that day – otherwise it is reheated. Moussaka is definitely a labor of love. It isn't hard to make at all, but it does involve multiple steps and does take time to make.