Greek moussaka with eggplant step by step recipe with photo

Kitchen appliances and utensils

oven;
knife;
cutting board;
plates / bowls for products;
grater baking sheet;
frying pan, whisk.

Ingredients

Eggplant - 3 pcs.
Ground Beef - 450 g
Onion - 2 pcs.
Tomato Sauce - 100 ml
Tomatoes - 2 pcs.
Salt - 1 tsp.
Coriander - 0.5 tsp.
Dried dill - 0.5 tsp.
Black pepper - 0.5 tsp.
Wine vinegar - 1 tbsp. l
Garlic - 2 cloves
Butter - 50 g
Flour - 50 g
Milk - 450 ml
Eggs - 2 pcs.
Cheese - 200 g

Step cooking

Having provided yourself with all the necessary products for cooking Greek moussaka with eggplant, proceed to the process itself. It is implemented according to the following scheme:

Prepare 3 eggplants. Wash, clean and cut them along the plates.
Put the chopped eggplant in a bowl, add salt and let it brew for about 30 minutes.
Finely chop 2 onions.
Heat the vegetable oil in a pan and place onion with 450 g ground beef in it. Sauté everything over medium heat until soft.
Add 100 ml of tomato sauce to the gray minced meat and mix well.
Next, add 1 tbsp. l wine vinegar, 1 tsp. salt, 0.5 tsp dried dill, 0.5 tsp black pepper, 0.5 tsp coriander and 2 cloves of freshly chopped garlic. Simmer over medium heat, stirring occasionally. It is not worth stewing for a long time, only 10-15 minutes, since the meat will reach the oven.
Take Bechamel sauce. To do this, melt 50 g of butter in a large saucepan. Gradually add 50 g of flour to the butter, kneading everything thoroughly with a whisk.
After adding all the flour, immediately pour 450 ml of hot milk in small portions. Stir everything well, preventing lumps from forming.
Let the sauce boil for 10-15 minutes. At the end of cooking, add 1 pinch of salt and black pepper. Your task is to achieve a consistency resembling thick semolina.
Dry the eggplant and grease each one with vegetable oil. Place the eggplant in an oven preheated to 180 degrees for 20 minutes.
While eggplant is baking, cut into slices 2 tomatoes and grate 200 g of cheese on a coarse grater.
After 20 minutes, remove the eggplant from the oven.
Beat 2 eggs in Bechamel sauce and mix.
Place the eggplant on a smaller baking sheet so that you can make several layers of the vegetable.
Put the first layer of eggplant and lay on top half of the previously prepared meat filling.
Sprinkle with a little cheese and lay a second layer of eggplant.
Next, lay out the second part of the meat filling, sprinkle it with cheese and put chopped tomatoes on top.
Pour in all the Bechamel sauce, and evenly distribute the remaining cheese on top.
Place the pan in a preheated 180 oven for 40 minutes.
Then let the finished dish stand on the table for 5-10 minutes and decorate it with greens and serve to the table.

Video recipe

In order to diversify the taste impressions of moussaka in Greek with eggplant, pay attention to the recommendations of qualified chefs. Next, we have prepared videos for you in which experts share their experience and give direct advice on how to improve the taste.

Using the recipe presented in the article, as well as a number of additional ingredients, share your wholesale in the comments.Each of your advice in the future can have a tremendous impact on the process of making moussaki by a novice cook.