Moussaka. Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce. Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until.

The beauty of this recipe (besides great taste) is it's ability to freeze (and defrost) so well, with no loss of flavour, making it ideal for OAMC (once a month cooking). Note: Greeks do not eat their food piping hot out of the oven - especially in the summer heat. Food is served just warm or at room temperature (but cooked that day - otherwise it is reheated. You can cook Moussaka using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Moussaka

It's 3 of grosses Aubergines.
Prepare 500 g of Steak haché.
You need 2 of tomates.
You need 200 ml of sauce à base de tomates.
It's 1 of blanc d’œuf.
Prepare of Sauce béchamel.
Prepare of Huile d’olive.
It's of Origan.
You need of Fromage râpé.
It's of Chapelure.
You need of Beurre.
You need of Gros sel.
You need of Poivre.

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring. A comfort food classic, this Greek casserole is really delicious the day after, and believe it or not, it's great straight out of the fridge for breakfast. Don't ask us how we know this, but if you.

Moussaka step by step

Découper les aubergines en tranches d’un cm d’épaisseur. Mélanger dans un saladier avec du gros sel pour les dégorger et laisser reposer une heure..
Rincer les aubergines à l’eau et les essorer. Badigeonner les tranches de blanc d’œuf..
Sur une poêle chaude faire revenir chaque tranche d’aubergine dans de l’huile d’olive pour bien les dorer. Laisser reposer sur du sopalin pour absorber l’excédent d’huile..
Dans une poêle faire revenir la viande hachée avec un peu d’huile d’olive. Quand la viande commence à cuire rajouter les tomates coupées en petits morceaux ainsi que la sauce à base de tomate. Laisser mijoter une dizaine de minutes à feu très doux. Saler, poivrer et rajouter de l’origan..
Beurrer le plat et saupoudrer de chapelure le fond. Verser ensuite le mélange viande / tomate puis recouvrir d’une couche d’aubergines. Recommencer pour terminer sur une couche d’aubergines..
Verser la sauce béchamel sur les aubergines puis le fromage râpé..
Préchauffer le four à 180 degrés. Une fois le four chaud, mettre le plat au four à 180 pendant 10 minutes puis baisser à 150 pendant 20 minutes. Passer ensuite au grill pour gratiner le fromage 5 minutes..

Moussaka is to the Eastern Mediterranean what lasagna is to Italy: A very rich, special casserole that is perfect for Sunday dinners or potluck gatherings. The recipe takes some time to put together, but like a good lasagna, it's worth it! Moussaka (/ muːˈsɑːkə /, / ˌmuːsəˈkɑː / or / ˌmuːsɑːˈkɑː /) is an eggplant - and/or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations. What is Moussaka The epitome of Greek comfort food, moussaka is basically a hearty eggplant casserole with a juicy, flavor-packed meat sauce. Topping the meat is either a rich bechamel sauce-- a French influence that was introduced later--or, as in today's Moussaka recipe, a cheese-based topping.