Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, moussaka. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Moussaka is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Moussaka is something that I have loved my whole life. They are nice and they look fantastic.
Moussaka is an eggplant- and/or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations. Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe.
How to Prepare Moussaka
To get started with this particular recipe, we have to first prepare a few ingredients. You can have moussaka using 13 ingredients and 7 steps. Here is how you can achieve that.
Ingredients
The ingredients needed to make Moussaka:
- Prepare 3 grosses Aubergines
- Prepare 500 g Steak haché
- Get 2 tomates
- Prepare 200 ml sauce à base de tomates
- Prepare 1 blanc d’œuf
- Prepare Sauce béchamel
- Get Huile d’olive
- Get Origan
- Get Fromage râpé
- Get Chapelure
- Prepare Beurre
- Take Gros sel
- Get Poivre
This moussaka is mostly authentic with a couple of twists for added flavor. Traditional moussaka uses ground lamb while most modern versions use ground beef. I took culinary license to add the additional. This delicious lamb moussaka recipe from the Hairy Bikers provides a wonderful meal for a family occasion.
Instructions
Instructions to make Moussaka:
- Découper les aubergines en tranches d’un cm d’épaisseur. Mélanger dans un saladier avec du gros sel pour les dégorger et laisser reposer une heure.
- Rincer les aubergines à l’eau et les essorer. Badigeonner les tranches de blanc d’œuf.
- Sur une poêle chaude faire revenir chaque tranche d’aubergine dans de l’huile d’olive pour bien les dorer. Laisser reposer sur du sopalin pour absorber l’excédent d’huile.
- Dans une poêle faire revenir la viande hachée avec un peu d’huile d’olive. Quand la viande commence à cuire rajouter les tomates coupées en petits morceaux ainsi que la sauce à base de tomate. Laisser mijoter une dizaine de minutes à feu très doux. Saler, poivrer et rajouter de l’origan.
- Beurrer le plat et saupoudrer de chapelure le fond. Verser ensuite le mélange viande / tomate puis recouvrir d’une couche d’aubergines. Recommencer pour terminer sur une couche d’aubergines.
- Verser la sauce béchamel sur les aubergines puis le fromage râpé.
- Préchauffer le four à 180 degrés. Une fois le four chaud, mettre le plat au four à 180 pendant 10 minutes puis baisser à 150 pendant 20 minutes. Passer ensuite au grill pour gratiner le fromage 5 minutes.
Make our easy moussaka for an instant crowd pleaser. This classic Greek dish of layered thinly sliced potato, aubergine and lamb is topped with a creamy béchamel sauce. Moussaka is traditionally made with lamb, but I often use ground beef instead. The recipe looks a bit daunting, but if you prepare one step while working on another, it will save time. Moussaka is a classic Greek casserole.
As simple as that Simple Way to Make Moussaka
So that’s going to wrap it up with this exceptional food moussaka recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
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