Eggplant and Beef Moussaka

  • Difficulty: Medium
  • one hour and 15 minutes
  • 4 servings
  • A recipe from the cuisine, also allowed in a diet

Moussaka is a well-known dish in countries like Greece, Turkey, Serbia, and Romania. The most common version involves layering eggplant and minced meat, and then pouring a white sauce called béchamel over it. Cook the moussaka in the oven and give it a try when you are very hungry!

Ingredients Needed for Eggplant and Beef Moussaka

2 eggplants
3 tablespoons of vegetable oil
1 onion
10 ounces of ground beef
salt
pepper
⅓ cup tomato sauce
3.5 ounces of butter
¼ cup flour
½ cup milk
¼ cup parmesan, grated

How to Cook Eggplant and Beef Moussaka

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Slice the eggplants.
  3. Put a parchment paper sheet on a baking tray, add the eggplant slices and drizzle with 2 tablespoons of vegetable oil.
  4. Sprinkle some salt on top and bake for 10 minutes.
  5. Meanwhile, finely chop the onion.
  6. Heat 1 tablespoon of vegetable oil in a skillet and cook the onion.
  7. Add the ground and season with salt and pepper.
  8. Add the tomato sauce.
  9. In a saucepan, melt the butter on low heat.
  10. Add the flour and mix it with the melted butter until thick.
  11. Add the milk and whisk until you make a white sauce. Season it with salt.
  12. Divide in two all your ingredients: the eggplant slices, the ground beef mixture, and the white sauce.
  13. Put a layer of eggplant on a baking tray. Add a layer of cooked ground beef and a layer of white sauce.
  14. Continue with another layer of eggplant, meat, and white sauce.
  15. Sprinkle parmesan on top and bake for 35 minutes to 350 degrees F/175 degrees C.

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