Moussaka, as a modern Greek dish, is relatively new. This recipe was first published by the famous Greek culinary expert Nicholas Tselementes in 1910. Most likely, the basis for this dish was the dish of the Ottoman period of Greek history – moussaka, which was made from minced lamb (beef), eggplant, tomatoes, herbs, and spices.

Summary

Ingredients

• Eggplant (medium) – 2 pcs.
• Bread crumbs – 3 tablespoons

For farshe:

• Minced beef (or lamb) – 0.5 kg
• Bulb onions – 2 pcs.
• Tomatoes – 2 pcs.
• Tomato paste – 1 tablespoon
• Parsley (chopped leaves) – 2 tablespoons
• Oregano (oregano) – 1 tablespoon
• Mint – 1 teaspoon
• Lavender (flowers) – 0.5 teaspoon
• Ground cinnamon – 0.25 teaspoon
• Salt – 0.5 teaspoon
• Olive oil – 2 tablespoons
• Feta cheese – 100 g

For sauce:

• Flour – 1 tablespoon
• Butter – 50 g
• Milk – 2 cups
• Hard cheese – 70 g
• Fresh egg yolks – 2 pcs.
• Nutmeg – 0.25 teaspoon

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Instructions

1. Wash the eggplants, cut into thin slices (lengthwise or diagonally), salt well, leave for 30 minutes. Then rinse, dry, fry. Scald tomatoes with boiling water, peel, chop finely. Grate hard cheese and feta cheese. Wash parsley greens, dry, chop finely.
2. In a skillet in olive oil, fry the onion until transparent, golden brown. Add minced meat. Fry for 30-40 minutes. Add tomatoes and tomato paste, a little water. Simmer for 10-15 minutes. Turn off heat, add parsley, oregano, lavender, mint, cinnamon, salt. Mix.

   

3. Heat butter in a frying pan, add flour, stir. Fry for 2-3 minutes. Add milk while stirring. Cook for 2-3 minutes. Add nutmeg, grated hard cheese, mix. Turn off heating. Cool by half, add yolks, stir.
4. Place baking paper inside the mold. Pour breadcrumbs at the bottom. Layout the bottom layer with eggplants. Layout the 2nd layer with minced meat. Put feta and a little hard cheese on top of the minced meat. Then add another layer of eggplant. Sprinkle with breadcrumbs. Pour over the sauce. Sprinkle a little hard cheese on top
5. Put the collected moussaka in a preheated oven. Bake for 30 minutes. Remove from oven, cool by half. Cut into portions.

   

Bon Appetit!