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Greek Moussaka
Détails de la recette
Un plat grec traditionnel avec des couches d'aubergines, de viande hachée et de béchamel. Un festin méditerranéen riche en saveurs.
Préparation
60 minutes
Cuisson
90 minutes
Portions
8 personnes
Ingrédients
| Ingrédient | Quantité |
|---|---|
| eggplants, sliced | 3 large |
| 1kg ground lamb or beef | 1 portion |
| diced | 2 onions, |
| garlic, minced | 4 cloves |
| 400g canned tomatoes | 1 portion |
| tomato paste | 2 tbsp |
| cinnamon | 1 tsp |
| oregano | 1 tsp |
| 100g butter | 1 portion |
| 100g flour | 1 portion |
| 1L milk | 1 portion |
| eggs | 3 portion |
| 100g Parmesan cheese | 1 portion |
Instructions
"[\"Salt eggplant slices and let sit for 30 minutes, rinse and pat dry.\",\"Grill or fry eggplant slices until golden, set aside.\",\"Brown meat in a large pan, add onions and garlic.\",\"Add tomatoes, tomato paste, and spices, simmer for 20 minutes.\",\"Make béchamel: melt butter, add flour, gradually add milk.\",\"Remove from heat, whisk in eggs and cheese.\",\"Layer eggplant, meat sauce, and béchamel in baking dish.\",\"Bake at 350°F (180°C) for 45 minutes until golden.\"]"
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