Thursday, April 28, 2016

Zucchini and eggplant moussaka - recipe (with step-by-step photos)

  • 50 grams of grated cheese
  • 2 zucchini
  • 1 eggplant
  • a few spoons with olive oil
  • salt
  • pepper

 Ingredients for the bechamel sauce:
  • 500 milliliters of milk
  • 70 grams of butter
  • 20 grams of flour
  • 1 egg yolk
  • salt 
  • pepper

Ingredients for the meat filling:
  • 900 grams of minced meat
  • 100 grams of fresh cream
  • 100 grams tomato paste /mashed bell pepper
  • a few spoons with olive oil
  • 2 eggs
  • 1 egg yolk
  • 1 carrot
  • 1 onion
  • a few leaves of young garlic 
  • fresh parsley
  • salt
  • pepper 

Clean and cut the eggplant in thin round slices. Spread some salt and let it rest for 10 minutes in a strainer.

Meanwhile prepare the bechamel sauce:

Melt the butter over a slow fire and add the flour, mixing until well incorporated. Let it simmer for a few moments.

Add the milk, the salt and the pepper and let it boil until thick.

 Let it cool for a few minutes then add the egg yolk and mix until well incorporated. Put it aside.

Prepare the meat filling:

In a frying pan add some olive oil and when heated add the chopped onion and the chopped carrot. Let it simmer for a few minutes until yellow.

Add the meat and 2 entire eggs and the egg yolk and mix.

Add the bell pepper/ tomato paste and the fresh cream and mix. Add the salt, the pepper.

Let it simmer for 25-30 minutes or until the meat is ready. Just before the meat is ready add the chopped parsley and the chopped garlic leaves and leave the mixture on fire for a couple of more minutes. Put it aside.

In a frying pan, add some olive oil and then add the sliced eggplant. Fry them on each side until a bit soft and tender. Clean and cut the zucchini and fry them as well.Use salt and pepper according to taste.

In an oven pan add one layer of fried zucchini/eggplant then half of the bechamel sauce. 

Above the bechamel sauce add the meat, then another layer of fried zucchini/eggplant and above of them the rest of the bechamel sauce.

 Finish off with some grated cheese.

Put it in the oven at 180 Celsius degrees for 30-40 minutes or until golden brown.


The original recipe can be found here



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