Greek Moussaka
ID: e25e1a7e...
A traditional Greek Moussaka layered with tender grilled eggplants, crispy fried potatoes, and a deeply aromatic meat sauce, all topped with a rich, velvety Bechamel sauce and grated cheese.
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🍳 烹飪流程
Prep and grill the eggplant slices, then slice and fry the potatoes. → Sauté minced beef with onion, garlic, tomato paste, wine, tomato juice, and spices, then simmer for 20 minutes. → Whisk up a thick Bechamel sauce using butter, flour, warm milk, egg, nutmeg, and seasonings. → Assemble by layering eggplants, potatoes, meat sauce (bound with a bit of Bechamel), more eggplants, and finishing with Bechamel and cheese. → Bake at 180°C (356°F) for 30 minutes until golden.
烹飪步驟
簡短烹飪順序
Prep and grill the eggplant slices, then slice and fry the potatoes. → Sauté minced beef with onion, garlic, tomato paste, wine, tomato juice, and spices, then simmer for 20 minutes. → Whisk up a thick Bechamel sauce using butter, flour, warm milk, egg, nutmeg, and seasonings. → Assemble by layering eggplants, potatoes, meat sauce (bound with a bit of Bechamel), more eggplants, and finishing with Bechamel and cheese. → Bake at 180°C (356°F) for 30 minutes until golden.
開場介紹
A traditional Greek Moussaka layered with tender grilled eggplants, crispy fried potatoes, and a deeply aromatic meat sauce, all topped with a rich, velvety Bechamel sauce and grated cheese.
步驟 1
Slice the eggplants into vertical slices. Dissolve 1 tsp of salt in 1 litre of water and soak the eggplant slices for 5 minutes to remove bitterness.
步驟 2
Drain the eggplants and rinse thoroughly with clean water, then pat dry.
步驟 3
Pour a little water into a baking tray and place a wire rack on top. Arrange the eggplant slices on the rack and brush both sides with olive oil.
步驟 4
Bake the eggplants using the oven's grill function for 3 minutes on each side until lightly browned, then transfer to a bowl.
步驟 5
Peel and cut the potatoes into thin slices, then dry them thoroughly with paper towels.
材料清單
重要提醒
Soaking the eggplants in salted water helps reduce bitterness and prevents them from absorbing excessive oil.
Ensure the milk used for Bechamel is warm (not hot) and poured in gradually while whisking vigorously to prevent lumps.
Adding a small amount of Bechamel sauce to the meat sauce helps bind it together, making it easier to slice the moussaka beautifully.
Let the moussaka cool for at least 15-20 minutes before slicing so the layers can set.
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