Moussaka with Potatoes
⏳ Time
1 hour 20 minutes
🥕 Ingredients
18
🍽️ Servings
4
Description
A Greek casserole with meat (often lamb). This recipe can serve as a base for experimentation: potatoes are sometimes replaced with rice, and instead of a sauce, yogurt with garlic is used...
Ingredients
- Onion - 1 piece
- Bay leaf - 1 piece
- Pork Mince - 12.3 oz
- Baking Tomatoes - 14.1 oz
- Eggplants - 1 piece
- Potato - 2 pieces
- Courgette - 1 piece
- Olive Oil - 2 spoons
- Nutmeg - a pinch
- Cinnamon - a pinch
- Garlic - 2 cloves
- Salt - to taste
- Ground Black Pepper - to taste
- Margarine - 2 spoons
- Wheat Flour - 2 spoons
- Milk - 1 glass
- Grated Pecorino Pepato Cheese - 1 tablespoon
- Breadcrumbs - 4 spoons
Step by Step guide
Step 1
Finely chop the onion. Sauté the onion and minced meat (without oil) in a small pot, stirring constantly, until they are browned. Add the tomatoes and bay leaf, cover, and simmer for about 30 minutes.
Step 2
Slice the eggplant into rounds, sprinkle with salt, and let it sit for 20 minutes.
Step 3
Slice the potatoes thinly and boil them in boiling water for 3 minutes, then add the chopped zucchini and continue to boil for another 2 minutes. Preheat the oven to 392°F.
Step 4
Place the boiled vegetables (potatoes and zucchini) in a colander or on a kitchen towel.
Step 5
Fry the eggplant slices on both sides in a skillet with a small amount of vegetable oil.
Step 6
Add spices, garlic, and seasonings to the lamb mince. Sauté everything together for 1 minute. Remove the bay leaf from the mixture, then transfer it to a baking dish.
Step 7
Layer the potatoes, zucchini, and eggplant on top of the lamb.
Step 8
In a small saucepan, melt the butter, mix it with the flour, and add the milk. Bring to a boil, stirring constantly until the mixture becomes smooth and thickens. Season with salt and pepper to taste, and add a pinch of nutmeg.
Step 9
Pour the sauce over and coat with breadcrumbs and cheese.
Step 10
Place in the oven and bake at 392°F. After 45 minutes, the moussaka is ready.
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