I think that Moussaka ( stressed to the last syllable) is the most popular Greek dish.
After many experiments and recipes I have concluded to the recipe I post.
Of course there are many many others.
Moussaka is not made only of eggplants and
minced meat. I have in my collection a couli -flower moussaka :)
Moussaka
9-10 eggplants
700 gr ( 24.69oz) minced meat ( the original recipe asks for lamb, I use beef)
3 medium onions
2 tbsp chopped parsley
2 eggs
7-8 powdered sea biscuits *
1 glass of white wine - the same quantity of water
1-2 tbsp of tomato paste
Brown the minced meat in a casserole using 1-2 tbsp of butter or olive oil and 3 finely chopped onions.
When the meat is completely browned add 1 glass of wine and 1 glass of water, the tomato paste, the parsley, salt and pepper.
Cook on a low heat for an hour.
In the mean time
Chop the eggplants in pieces, lengthwise. Soak them in salty water for half an hour
Fry them in a small amount of butter or olive oil ( 2-3 tbsp) Place them on paper towels in order to remove the excess oil.
NOTE: Some people avoid frying the eggplant. The final result is lighter; if you have problems with cholesterol maybe you should avoid frying them.
When the minced meat and eggplants are ready, grease a pan.
Place a layer of eggplants in a greased pan.
Stir in the casserole with the cooked meat, the powdered sea biscuits and the 2 egg whites.
Cover the layer of eggplants with the meat.
Cover the meat with a layer of béchamel after you have added the 2 eggyolks in it.
Spread ot to create a smooth surface and sprinkle some grated yellow cheese.
Bake in a medium over for half an hour to 45 min.
Good luck.
*I hope that someone helps with this term. In Greece we use a lot a kind of powdered sea biscuits. I don’t know if you do and how is called in the States. But you can omit it without influencing the recipe.
After many experiments and recipes I have concluded to the recipe I post.
Of course there are many many others.
Moussaka is not made only of eggplants and
minced meat. I have in my collection a couli -flower moussaka :)
Moussaka
9-10 eggplants
700 gr ( 24.69oz) minced meat ( the original recipe asks for lamb, I use beef)
3 medium onions
2 tbsp chopped parsley
2 eggs
7-8 powdered sea biscuits *
1 glass of white wine - the same quantity of water
1-2 tbsp of tomato paste
Brown the minced meat in a casserole using 1-2 tbsp of butter or olive oil and 3 finely chopped onions.
When the meat is completely browned add 1 glass of wine and 1 glass of water, the tomato paste, the parsley, salt and pepper.
Cook on a low heat for an hour.
In the mean time
Chop the eggplants in pieces, lengthwise. Soak them in salty water for half an hour
Fry them in a small amount of butter or olive oil ( 2-3 tbsp) Place them on paper towels in order to remove the excess oil.
NOTE: Some people avoid frying the eggplant. The final result is lighter; if you have problems with cholesterol maybe you should avoid frying them.
When the minced meat and eggplants are ready, grease a pan.
Place a layer of eggplants in a greased pan.
Stir in the casserole with the cooked meat, the powdered sea biscuits and the 2 egg whites.
Cover the layer of eggplants with the meat.
Cover the meat with a layer of béchamel after you have added the 2 eggyolks in it.
Spread ot to create a smooth surface and sprinkle some grated yellow cheese.
Bake in a medium over for half an hour to 45 min.
Good luck.
*I hope that someone helps with this term. In Greece we use a lot a kind of powdered sea biscuits. I don’t know if you do and how is called in the States. But you can omit it without influencing the recipe.
