Moussakas is one of the most known traditional Greek dishes!
With this recipe, even if you have gluten intolerance you can try it!
Difficulty: Hard
Time required: 90′
Portions: 10
Calories per serving: 435,9 kcal
Ingredients
- 4 potatoes
- 4 aubergines
- 100 ml olive oil
- 1 onion
- 500g minced beef
- 1 tomatoe
- Salt and pepper
For the bechamel
- 1 litre of milk 2% fat (optionally you can use goat milk)
- 2 tablespoons of butter
- 5-6 tablespoons of niseste flour
Method
- Wash all vegetables (potatoes and aubergines) and cut it in 2 cm.
- In 2 baking pans place the potatoes and aubergines alone, add 50 ml olive oil and let the cook. Aubergines are cooked faster, so we cook the first.
- In a pan stir-fry the onions with the mince, add 1 cup of water, the tomatoe, salt and pepper and cook for 25-30 minutes at low temperature.
- In a baking pan add the rest of the 50 ml olive oil the potatoes leaving a gap between them. Place the aubergines on top of the potatoes and then add the mince on top.
For the bechamel
- In a boiling pot add the milk, the niseste flour, the butter, salt and pepper at low temperature and mix continuously.
- Once the mixture begins clotting and looks like a cream the bechamel is ready.
- Remove the pot from fire and pour into the mince carefully to cover the baking pan.
- Cook moussaka at 180 degrees for 40-50 minutes depending the oven. Once it is cooked let it cool down and serve.
Bon appetite!
#Sp_recipes
Products that were used in the recipe:
