Classic Greek Eggplant Moussaka Recipe
Greek moussaka is a dish made by layering eggplant and potatoes with a spiced meat filling, at that point finishing it off with a smooth egg-improved béchamel sauce (white sauce) and preparing it to brilliant flawlessness.
It is maybe the most generally perceived of every Greek dish and was made celebrated by the amazing Greek gourmet expert Nicholas Tselementes.
Absolute: 2 hrs 45 mins - Prep: 2 hrs - Cook: 45 mins - Yield: 6 to 8 Servings
While moussaka can be tedious to set up, it merits the exertion. It is generous and filling so you won't require many side dishes to go with it.
Ingredients
For the Vegetables
3 to 4 eggplants (around 4 pounds)
Salt
1 pound potatoes
Olive oil (for lubing heating sheets)
8 substantial egg whites (saving the yolks for the béchamel)
2 mugs plain breadcrumbs
For the Meat Filling
1/2 pounds ground hamburger (or sheep)
2 substantial onions (finely diced)
2 cloves garlic (minced)
1/2 glass dry red wine
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 glass new parsley (hacked)
2 tablespoons tomato glue
1 glass smashed tomatoes
1 teaspoon sugar
Salt (to taste)
Crisply ground pepper (to taste)
For the Béchamel Sauce
1 glass (2 sticks) unsalted spread
1 container universally handy flour
4 mugs milk (warmed)
8 substantial egg yolks (gently beaten)
Squeeze of ground nutmeg
For the Assembly
Breadcrumbs (for the base of the container)
1 container Kefalotyri cheddar (ground, or crisply ground Parmesan cheddar)
Method
Set up the Vegetables
1-Gather the elements for the vegetables.
2-Using a sharp peeler, somewhat strip the eggplants, leaving portions of strip around 1-inch wide around the eggplant. Cut the eggplant into 1/2-inch cuts.
3-Place the eggplant cuts in a colander and salt them generously. Spread them with an altered plate and overload the plate with a substantial can or container. Spot the colander in the sink and let it sit for no less than 15 to 20 minutes, ideally 60 minutes.
4-Peel the potatoes, place entire in a pot, spread with virus water, and heat to the point of boiling. Cook until they are simply done, around 10 minutes. They ought not get excessively delicate, sufficiently cooked so they never again crunch. Channel, cool, and cut them into 1/4-inch cuts. Put aside.
5-Heat the stove to 400 F. Line two heating sheets with aluminum foil and gently oil with oil.
6-Add a sprinkle of water to the egg whites and beat them delicately with a fork. Spot breadcrumbs on a level plate.
7-Rinse the eggplant cuts and dry with paper towels. Dunk the eggplant cuts in the beaten egg whites and afterward dig them in the breadcrumbs, covering the two sides.
8-Place breaded eggplant cuts on the foil-lined preparing sheets and heat for 30 minutes, turning them over once amid cooking.
9-When eggplant is done cooking, put aside and lower the broiler temperature to 350 F.
Make the Meat Filling
1-Gather the elements for the meat filling.
2-In an extensive sauté dish, darker the ground hamburger until the pink shading vanishes. Include onion and sauté until translucent, around 5 minutes. Include garlic and cook until fragrant, around 1 minute.
3-Add wine to the container and enable it to stew and decrease a bit before including cinnamon, allspice, parsley, tomato glue, pounded tomatoes, and sugar.
4-Allow the sauce to stew, revealed, for roughly 15 minutes with the goal that abundance fluid can dissipate. It ought to be a drier, chunkier sauce. Season to taste with salt and pepper.
Make the Béchamel Sauce
1-Gather the elements for the sauce.
2-In a huge pan, soften margarine over low warmth. Add flour to liquefied margarine, whisking consistently to make a smooth glue. Give the flour a chance to cook for a moment however don't enable it to darker.
3-Add warmed milk to blend in a constant flow, whisking consistently. Stew over low warmth until it thickens a bit yet does not bubble.
4-Remove from warmth, and blend in beaten egg yolks and squeeze of nutmeg. Come back to the warmth and blend until sauce thickens. Put aside.
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