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 10
Place in the oven and bake at 392°F. After 45 minutes, the moussaka is ready.
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.
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