Moussaka

Moussaka is an eggplant casserole prepared in the Balkan countries. In addition to eggplant, it can include other vegetables and meat. Moussaka, which is prepared by the Greeks of Crete, seems to be one of the most delicious.

Ingredients

Directions

Boil the potatoes in their uniforms until half cooked. Let it cool and clean.
Chop onion, garlic, and carrots and sauté in vegetable oil, add minced meat, salt, and pepper it. Fry the minced meat, stirring occasionally, until it breaks down into small pieces. Add tomato paste and stir well.
Eggplants and zucchini can be peeled, but if they are small, I do not peel them, let more vitamins be preserved. Cut the eggplants and zucchini lengthwise into strips 0.5 cm thick and fry them in vegetable oil. To remove excess fat, lay on a plate lined with paper napkins. I salt the zucchini and eggplant in a frying pan. You can add salt later when you put it on a baking sheet. Cut potatoes and tomatoes into slices.
Cooking béchamel sauce. Grind butter and flour in a frying pan, add milk. Beat the eggs separately and add to the sauce. Salt and season with herbs. We try to avoid lumps. Can be passed through a metal sieve.
Now we collect the moussaka. Take a baking sheet with high sides. I covered it with parchment. Then it is convenient to take the finished moussaka out of the baking sheet by the ends of the paper. We spread the potatoes, salt and pepper them.
Three cheese.
The next layer is half the minced meat. Put eggplants on it and three-cheese on top.
Then zucchini and cheese again.
We spread the remaining minced meat. Cover it with tomato slices.
Pour everything with sauce and three-cheese on top. We put a baking sheet in an oven preheated to 180 degrees for 25-30 minutes. Sprinkle the prepared moussaka with herbs and cut it into pieces.
Moussaka is ready.

Enjoy your meal!

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