The museka of eggplants and minced meat is probably the traditional recipe of Greece more popular. It was created in 1910 by the Greek chef Nikolaos tselmentes and consists of a dish with eggplants, meat and white sauce. The result is a dish very similar to a eggplant lasagna with ground meat, perfect for those who like this vegetables. If just imagining an authentic Greek musek ! Take a look here in recipes to all the details of the Moussaka of eggplants and try to try it.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make eggplant museka and minced meat: |
| 1 median eggplant-large 1 tablespoon of corn starch or maicena 1 tablespoon of butter 1 tablespoon dessert of oregano 1 tablespoon of thyme 1 teaspoon of clove of smell powder 1 teaspoon of nutmeg 1 jet of olive oil 1 pinch of black pepper 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make eggplant museka and minced meat:
1. Cut the sliced eggplants of approximately half a thick centimeter to start with this version of the original Moussaka. Place them in a baking sheet with sulphurized paper and pour a splash of olive oil on top. Sprinkle salt and pepper to taste and bake at 200 ° C for 15 minutes, or until they are soft.
2. Prepare the Bechamel as follows: take a saucepan with the butter and the cornstarch and kitchen if you stop stirring with manual rods until it becomes a thick paste.
Trick: I recommend that you use some rods to remove this sauce because it is easier to dissolve the lumps.
3. Little by little, while stirring add the milk. Keep stirring for about 10 minutes or until the Bechamel sauce of the Greek moussaka boils and thickens. Season to taste with nutmeg, black pepper and salt, turn off the fire and reserve.
4. Salte the onion and garlic in a pan with hot olive oil until they begin to brown. Then add the ground meat, mix with a wooden and kitchen spoon until it is very fried.
Trick: In a recipe of authentic Greek museka, lamb meat is used but you can use other softer taste types if you prefer (I used bite beef).
5. When the meat is well golden add the tomato sauce (or crushed tomato, as in my case). Sprinkle a pinch of oregano, thyme, clove of smell powder, black pepper and salt to taste and let everything until the sauce is almost completely reduced.
Trick: Condicating meat is one of the original moussaka secrets! So do not hesitate to use the mentioned condiments and some others such as laurel, cinnamon or Jamaica pepper.
6. Assemble the vegetable and meat museka putting the eggplant at the bottom of a baking mold. Top it with the landfill filling and press with the spoon so that it is compacted well. Then extend the bechamel on the meat, add the cheese to gratin (grated mozzarella cheese or slices) and bake at 200 ºC for 10 minutes or until the cheese is melted.
7. You already have the Musaka of eggplant and minced meat. Serve it with salad and sweet potato chips for example and enjoy this popular dish! If you like or if you have questions, leave a comment below.
