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Greek Moussaka
It is believed that the recipe for classic Greek moussaka was created on the basis of an eggplant salad that was prepared in Arab countries. This potato casserole consists of layers of potatoes, tomatoes, eggplants, minced meat and béchamel sauce. The latter, by the way, was borrowed from French cuisine. Thanks to the herbs in the composition, moussaka with eggplants turns out not only very satisfying, but also aromatic. These are rosemary, garlic, nutmeg and thyme.
How to cook Greek Moussaka
Step 1
Fry the eggplant in vegetable oil until golden, then remove it from the pan. In the same pan, fry the onion and garlic until golden. Add the mince, thyme, rosemary, salt, pepper and fry everything together, stirring, for 5 minutes.
Step 2
Grease a baking dish with butter. Layer half the potatoes, minced meat, the remaining potatoes, eggplant and tomatoes.
Step 3
Prepare the sauce: Heat the butter in a frying pan and fry the flour until golden brown. Add the hot milk and bring to a boil, stirring constantly. Remove from heat, cool slightly, add sour cream and egg to the sauce. Season with nutmeg, salt and pepper. Mix well.
Step 4
Pour the sauce over the contents of the pan and place in the oven preheated to 200°C for 30 minutes.
Step 5
Cut the finished moussaka into portions and serve.
Greek Moussaka - FAQ About Ingredients, Baking Time and Storage
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