Greek Moussaka
ID: 7d2bc413...
A classic Greek dish featuring layers of tender eggplant, rich seasoned minced meat sauce, and a creamy, cheesy Bechamel topping baked to golden perfection.
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🍳 요리 흐름
Soak eggplant slices in salted water and make homemade breadcrumbs from oven-dried bread. → Sauté onions and brown the meat, then simmer with tomatoes, red wine, and spices for 20 minutes. → Whisk together a thick cheese Bechamel sauce and pan-fry the dried eggplant slices. → Assemble the dish in layers: breadcrumbs, eggplants, meat sauce, Bechamel, and cheese topping. → Oven bake at 180°C (356°F) for 30-40 minutes until golden.
조리 단계
간단한 조리 순서
Soak eggplant slices in salted water and make homemade breadcrumbs from oven-dried bread. → Sauté onions and brown the meat, then simmer with tomatoes, red wine, and spices for 20 minutes. → Whisk together a thick cheese Bechamel sauce and pan-fry the dried eggplant slices. → Assemble the dish in layers: breadcrumbs, eggplants, meat sauce, Bechamel, and cheese topping. → Oven bake at 180°C (356°F) for 30-40 minutes until golden.
소개
A classic Greek dish featuring layers of tender eggplant, rich seasoned minced meat sauce, and a creamy, cheesy Bechamel topping baked to golden perfection.
단계 1
Slice the eggplant longways and soak it in salted water for at least 30 minutes to remove bitterness and prevent darkening.
단계 2
Dry two slices of white bread in the oven at 100°C (212°F) for 15 minutes, then break them into small pieces and blend into breadcrumbs.
단계 3
Mix 1 tablespoon of ground cinnamon and 1 tablespoon of oregano together in a small bowl.
단계 4
Heat olive oil in a pan, fry the diced large onion until soft, then add the ground lamb or beef, breaking it apart and cooking on medium-high heat until browned.
단계 5
Pour in the chopped tomatoes, red wine, and the mixed spices. Cook on low heat for 20 minutes, stirring occasionally, then set aside away from the heat.
재료 목록
중요 사항
Soaking the eggplant in salted water is essential to extract bitter juices and keep the eggplant from absorbing too much oil.
Gently squeeze the eggplant slices with paper towels before frying to prevent hot oil from splattering.
When preparing the Bechamel, stirring the flour and melted butter off the heat prevents lumps from forming.
This recipe is analyzed based on visual content; please refer to the original video to confirm visual cues.
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