I have done this Musaka many times and I admire it every time. So fragrant, so hearty, so good! Moussaka with eggplant, zucchini and tomatoes is actually a typical summer dish, but thanks to the thick layer of béchamel and (vegetarian) minced meat, it is not so light – and therefore remarkably soothing on cloudy, gray days. Canned tomatoes help the taste buds in the cold half of the year and you can easily get enough aroma from roasted eggplant and zucchini.

Ingredients for 25 × 25 cm shape

For the sauce:
150 g of thin strips of soy
400 g of tomatoes (canned).
800 ml of water
2 onions
2 cloves garlic
2 tbsp tomato paste
2 bay leaves
2 tbsp oregano
1 cinnamon stick
1 tbsp paprika powder
Olive oil
Pepper salt

For Béchamel:
75 grams of butter
100 grams of flour
1 liter of whole milk
2 eggs
Freshly ground nutmeg
Salt

Besides:
2 medium-sized eggplant
2 medium-sized zucchini
4 medium potatoes
50 g of cephalothy (alternatively pecorino)
Olive oil

Preparation

Preheat oven to 220 ° C for fan oven. Cut eggplant, pumpkin and potatoes into slices about 0.5 cm thick. Pour plenty of olive oil and mix well. Place the baking paper on two baking trays and place the vegetable slices so that they do not overlap. Bake for 20 to 25 minutes until golden brown. Then reduce the oven temperature to 200 ° C and switch to the upper / lower heat.

For the sauce, chop the onion finely and press the garlic. Pour enough olive oil into the pot to cover the bottom. Cook the onions and garlic on low heat for a few minutes until the onions are translucent. Add tomato paste, bay leaf, oregano, cinnamon stick and paprika and cook for one to two minutes. Stir again and again. Then add the diced tomatoes, water and soy slices. Add salt and pepper and boil until you need the sauce.

Put the butter in a saucepan over medium heat for the béchamel. Add flour and mix with a whisk. Simmer for 2-3 minutes, stirring frequently. Then just add a small amount of milk. Stir gently with a fork so that no lumps form. Repeat this step several times, then pour in the remaining milk. Heat the fire and continue to stir until the béchamel thickens. Mix in the nutmeg and salt, then cool slightly. When the sauce is just warm, mix two eggs.

Now all the ingredients are placed in a bowl: tomato sauce and vegetables alternately, then Béchamel sauce. Finely grind the cephalotir and spread it on top. Bake the moussaka at 200 ° C for about 30 minutes until the top is golden brown. Cool to lukewarm before serving. This is how it is eaten in Greece and only cut like this, without breaking it.


One year ago: Cake with pistachio, marzipan and raspberry filling
Two years ago: Bowl of salmon, wakame, edamame, mango, cucumber and zucchini
Hours ago: Fried plums with cardamom, Greek yogurt and coconut crumble
ᲝFour years ago: Pilaf with pumpkin, peas and fresh mint
Five years ago: Rice salad with chicken breast, celery, herbs and nuts
Six years ago: Do not knead breakfast rolls
Seven years ago: Spaghetti on Pesto Alla Genove
Eight years ago: Green beans in tomato sauce
Nine years ago: Jerusalem artichoke soup with white wine and cottage cheese

By kin

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