Easy and Delicious Greek Moussaka Recipe

Ingredients
2 large eggplants
4 potatoes
400 g ground beef
1 can of crushed tomatoes + 1 small can of tomato coulis
1 large onion
Olive oil
A teaspoon of cinnamon
One tablespoon of honey
Nutmeg
salt and pepper
For the béchamel sauce
20 g of butter
3 level tablespoons of flour
35 cl of milk
100 g grated Gruyere cheese
Preparation
Preparation of the tomato sauce: Chop the onions and brown them in a frying pan. Add the can of crushed tomatoes and 2 tablespoons of olive oil, the cinnamon, the honey, salt, pepper, and let it reduce for 25 minutes on medium heat.
We must obtain a sauce, which we can homogenize with 1 small box of tomato coulis all ready.
While the sauce is simmering… Prepare the eggplants, cut them into slices (without peeling them), salt them generously, and let them drain while you make the potatoes
(Tip: alternate a layer of salted eggplant slices with a layer of paper towels in a dish or leave them in a colander).
Preparation of the potatoes: Peel your potatoes and pre-cook them for 5 to 10 minutes in a pot of boiling water (5 minutes for small potatoes, 10 minutes for large ones). Cut the potatoes into thin slices.
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