This moussaka is mostly authentic with a couple of twists for added flavor.
Many very traditional versions of moussaka use a layer of potatoes.
Most modern versions do not which is a shame.
Ingredients of Moussaka
- Prepare 2 of medium courgettes.
- It's 3 of medium potatoes.
- You need 400 gr of minced beef.
- Prepare 1 can of tomatoes.
- It's 2 of onions.
- You need of olive oil.
- You need of salt.
- Prepare of ground black pepper.
- It's of cayenne pepper.
- You need of white pepper.
- You need of dried oregano.
- It's 2 of fresh minced garlics.
- Prepare 3 tbsp of butter.
- You need 3 tbsp of flour.
- You need 1 cup of milk.
- It's 1 of egg.
- It's 30-40 gr of grated parmesan cheese.
Moussaka instructions
- Slice the courgettes and place them on the bottom of a greased ceramic dish. I've added some salt and ground black pepper.
- Cook the sliced onions and beef till it gets almost ready. Add some salt, white pepper and ground black pepper. I've added 1 hot green pepper to get extra spicy.
- Add the tomato can, oregano, garlic, cayenne pepper.
- Place the mixture to the ceramic dish.
- Start preparing the cheese sauce by warming up the butter in a deeper pan. Add the flour. Remove from the heat and start adding the milk on small doses..
- In a small bow beat the egg and add some of the hot sauce.
- Mix the 2 mixtures and stir well. Add some salt and ground black pepper.
- Plece the potatoes in the ceramic dish.
- Add the cheese sauce on top and bake in a preheated oven for 45min on 150 C.
- Bon appetit.
Moussaka by Greek chef Akis Petretzikis! It is usually followed when someone is allergic to nuts. An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering. Moussaka, undoubtedly one of the most well known classic Greek recipes, is My Greek moussaka is aubergine based, and one which I make with a yogurt based topping for a slightly lighter Moussaka. A Greek-inspired casserole with layers of fried eggplant, beef, and Bechamel.
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