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Recipe of the day, moussaka
2024-04-10 07:24:25 / RECETA ALFA
Ingredients (for 1 large pan)
2 kg of round, large eggplants
1 kg of minced meat
½ cup of oil
2 large chopped onions
5 red tomatoes
2 cups dry white wine
salt
pepper
grated kefalotiri cheese
oil for frying
bechamel sauce
Recipe for bechamel sauce
1 liter of milk, 100 g of flour, 100 g of butter, a little salt, a little nutmeg
Boil the milk aside, and in another pot melt the butter and add the flour, mixing it without allowing the formation of grains. Cook until the flour turns light brown.
Remove from the heat, add the boiled milk and mix. Bring back to a low heat with the salt and nutmeg and stir constantly until the sauce thickens, being careful not to stick to the bottom.
Preparation of moussaka
Preparation of moussaka
Clean, wash and cut the eggplants into large, thin slices. Salt and leave in a colander.
Fry the minced meat in oil and onion and deglaze with white wine.
Add the cleaned and chopped tomatoes, salt, pepper, and let it simmer until the sauce thickens.
Pour the oil into a pan and fry the aubergines aside.
Arrange the aubergines in a large casserole dish and sprinkle with the kefalotiri cheese.
Place the meat sauce on top, and cover with the other eggplants, creating layers one after the other, until the eggplants and meat are used up.
On the last layer of eggplants, lay cheese again, add the béchamel sauce and sprinkle with cheese again.
Put it in the oven at 200 degrees and bake it until the sauce is golden on the surface, about 30-40 minutes.
Moussaka with pumpkin
Just replace the eggplants with pumpkins and follow the same steps as above. A portion of moussaka with eggplant has about 900 calories, while the portion with pumpkin has 750 calories.
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