Moussaka

Moussaka

Eggplant, minced lamb or mutton: these are the bases of the traditional recipe for Greek moussaka. This dish, which is similar to an eggplant gratin, originated in the Balkans. Moussaka is also very popular in Turkey. The recipe is easy and can be made with other meats, such as beef, and even a vegetarian version, which is less authentic but just as good. The Greek moussaka remains the most popular. To make it, remember to soak your eggplant slices in salt before frying them. This will help them absorb less fat and be more digestible. The white sauce that you cover the moussaka with before cooking it is enough to brown the top of the dish. For a more gourmet version, gratinate your moussaka with sheep's cheese!

Ingredients:
Made with eggplant, chickpeas, onions, garlic and tomatoes.

Preparation method:

STEP 1
Wash and dry the eggplants. Cut them into slices, add salt and let them drain for 1 hour. During this time,

STEP 2
cut the tomatoes and potatoes into slices.

STEP 3
Brown the eggplant slices in olive oil on both sides. Drain carefully on paper towels.

STEP 4
In a frying pan, brown the meat, chopped onion and garlic in a little oil. Add the tomato purée, parsley, seasoning and stock. Stir constantly during this cooking (about 15 minutes).

STEP 5
In a deep ovenproof dish, place a layer of meat, a layer of tomatoes, a layer of eggplant, a layer of potatoes.

STEP 6
Prepare a béchamel sauce with the butter, flour and milk. Season, add the egg yolks off the heat and the grated cheese. Then add the egg whites (optional).

STEP 7
Pour the sauce into the dish and bake in a hot oven for 40 minutes.

STEP 8
Serve hot, in the baking dish.

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