Greek Moussaka
ID: bca4c462...
A classic Greek comfort food dish featuring layers of tender potato and aubergine slices, a rich, seasoned tomato-based beef sauce, and an incredibly creamy and cheesy bechamel sauce baked to golden-brown perfection.
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🍳 調理の流れ
Prep, salt, rinse, and dry the aubergines, then shallow fry both the potato and aubergine slices until golden. → Sauté onions and garlic, brown the meat, then add spices, tomato paste, chopped tomatoes, and stock to simmer into a rich meat sauce. → Make the bechamel sauce by cooking butter and flour into a roux, whisking in warm milk, and finishing with cheese, egg yolks, and nutmeg. → Layer the potatoes, aubergines, meat sauce, a second layer of aubergines, and the bechamel sauce in a baking dish, then top with cheese. → Bake at 180°C for 40-50 minutes and let it cool for 45 minutes before cutting.
調理手順
簡単な手順
Prep, salt, rinse, and dry the aubergines, then shallow fry both the potato and aubergine slices until golden. → Sauté onions and garlic, brown the meat, then add spices, tomato paste, chopped tomatoes, and stock to simmer into a rich meat sauce. → Make the bechamel sauce by cooking butter and flour into a roux, whisking in warm milk, and finishing with cheese, egg yolks, and nutmeg. → Layer the potatoes, aubergines, meat sauce, a second layer of aubergines, and the bechamel sauce in a baking dish, then top with cheese. → Bake at 180°C for 40-50 minutes and let it cool for 45 minutes before cutting.
イントロ
A classic Greek comfort food dish featuring layers of tender potato and aubergine slices, a rich, seasoned tomato-based beef sauce, and an incredibly creamy and cheesy bechamel sauce baked to golden-brown perfection.
ステップ 1
Prepare the aubergines by slicing them lengthwise (4-5mm thick). Season lightly with salt on both sides, and set aside on a tray for 25 to 30 minutes to draw out excess moisture and bitterness.
ステップ 2
Peel and slice the potatoes to 4-5mm thickness. Shallow fry them in olive oil over medium-high heat for 2-3 minutes on each side until golden brown, then drain on paper towels.
ステップ 3
Rinse the salted aubergine slices in cold water, pat them completely dry with paper towels, and shallow fry them in the same pan for 2-3 minutes on each side until golden brown. Drain on paper towels.
ステップ 4
Dice the brown onion and finely grate the garlic. Sauté the onions in 30ml olive oil in a large pot over medium heat for 4-5 minutes until soft, then stir in the garlic and cook for an additional 2 minutes.
ステップ 5
Add the ground beef to the pot and cook until browned. Stir in the cinnamon, thyme, and tomato paste, cooking for 1 minute. Add the bay leaves, chopped tomatoes, and beef stock (or red wine). Season with salt and pepper, then simmer for 20-30 minutes until thickened.
材料リスト
重要なメモ
Salting the aubergines draws out bitter juices and prevents them from absorbing too much oil when frying.
Make sure the aubergines are completely dry after rinsing before placing them in the hot oil to avoid splashing.
Adding a few spoonfuls of the bechamel sauce directly into the meat sauce helps bind the meat layer together.
Letting the baked moussaka rest for at least 45 minutes is crucial; it allows the layers to firm up so it can be sliced into clean portions.
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