Greek Moussaka: An Explosion of Flavors Worth the Time!

Greek Moussaka An Explosion of Flavors Worth the Time!

Recipe for: Greek Moussaka: An Explosion of Flavors Worth the Time!

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Ingredients:

For the filling:
  • 600 g minced meat
  • 500 g potatoes
  • 3 eggplants
  • 2 zucchini
  • 2 onions, finely chopped
  • 2 carrots, finely chopped
  • 1 red bell pepper, finely chopped
  • 3 cloves garlic, finely chopped
  • 1/2 bunch parsley, finely chopped
  • 500 g tomato juice
  • 80 g tomato paste
  • 100 ml white wine
  • Salt
  • Black pepper
  • Oregano
  • 1 cinnamon stick
  • 1 bay leaf
  • Olive oil
For the béchamel:
  • 125 g butter
  • 100 g flour
  • 1 l fresh milk
  • Salt
  • 2 egg yolks

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Instructions:

Instructions:

  1. Cut the eggplant into 1 cm thick slices and place in a large bowl. Salt and let stand for 10-15 minutes to drain the bitterness.
  2. Cut the zucchini and potatoes in the same way.
  3. In a pan with oil, sear the potatoes on both sides until golden brown.
  4. Sear the eggplant, drained of the bitter juice, until golden brown on both sides.
  5. Sear the zucchini in the same way.
  6. In a pan with oil, fry the minced meat for a few minutes, stirring constantly, until it breaks into small chunks.
  7. Add the onion, carrots, bell pepper, and garlic, and sauté for a few more minutes until the vegetables soften.
  8. Add the tomato paste, white wine, and tomato juice. Season with salt, pepper, oregano, cinnamon, and bay leaf. Stir and simmer over low heat for 10-15 minutes.
  9. Remove the cinnamon stick and bay leaf. Add the chopped parsley and stir.
  10. In a baking dish, arrange a layer of potatoes, a layer of zucchini, half of the filling, a layer of zucchini, the remaining filling, and the eggplant.

Prepare the béchamel: Melt the butter in a saucepan. Fry the flour for 1 minute. Gradually add the fresh milk, stirring constantly. Season with salt. Separate a small amount of the béchamel and mix with the egg yolks. Return the mixture to the saucepan and stir until the béchamel thickens. 11. Pour the béchamel over the moussaka and bake in a preheated oven at 180 degrees Celsius, without fan, on the bottom shelf of the oven, for 40-50 minutes, until the béchamel is golden brown. 12. Let the moussaka cool slightly and cut into pieces.

Enjoy!

Recipe for: Greek Moussaka: An Explosion of Flavors Worth the Time!

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