World Recipe: Musaka

05 May World Recipe: Musaka

Try this traditional Greek recipe with eggplants and minced meat.

Ingredients:

– 1/2 kilogram of minced beef

– 1 kilogram of eggplant

– 2 tomatoes

– 2 onions

– 4 cloves of garlic

– 1/2 liter of béchamel sauce

– 1 teaspoon of ground cinnamon

– a pinch of pepper

– a pinch of salt

– a handful of chopped parsley

– a splash of white wine

– 3 tablespoons of grated Parmesan cheese

– extra virgin olive oil

Instructions:

1. Slice the eggplants thinly using a mandolin. Place them in a dish and sprinkle with plenty of salt. Let them sit for 40 minutes to release water and eliminate bitterness. After this time, rinse them under running water, drain well, and pat them dry.
2. Heat a pan with a little olive oil and fry the eggplant slices until they are golden. Place them on absorbent paper and set aside.
3. Blanch the tomatoes, peel them, and cut them into large pieces.
4. Chop the onions and garlic cloves.
5. Heat 3 tablespoons of oil in a pot and add the onions and garlic. Season with salt and pepper. Sauté everything well. Add chopped parsley and a tablespoon of ground cinnamon.
6. Add the minced meat and mix well. Sauté for 5 minutes over low heat, stirring. Add the tomatoes and a splash of white wine. Let it reduce (about 15 minutes).
7. Prepare the béchamel sauce.
8. Assemble the moussaka: place a layer of eggplant, followed by a layer of the meat mixture, another layer of eggplant, and another of meat. Finish with a layer of béchamel sauce and grated cheese for gratin.
9. Place the moussaka in the oven (preheated) with the grill at 200°C for 10 minutes.
10. Serve the Greek moussaka.