On this occasion, at recipesgratis.net, we are going to make a traditional Greek dish, Moussaka de Berenjenas. This preparation is like a lasagna made of eggplants and lamb meat. The eggplant acts as a substitute for the pasta sheets, so layers are made with this ingredient. Berenjenes contain a lot of water, so when serving we will have a very juicy dish and full of flavor. Precisely by containing this amount of water so high, this food has very few calories. Likewise, the eggplant is rich in fiber and has powerful antioxidant properties. For this and much more, stay with us to prepare our delicious Greek eggplants. Lets do it!
| 🚻 6 Diners | 🕘 1H 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make original moussaka: |
| 2 big eggplants 1 carria 3 tomatoes 1 pound of beef of beef mozzarella 1 white onion 1 pinch of salt 1 pinch of black pepper 200 milliliters of sauce bechamel 1 glass of wine red wine 1 teaspoon of dry thyme |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make original moussaka:
1. To start performing the original Moussaka recipe you must enlist the ingredients.
2. The first thing you should do is cut the eggplants in sheets as thin as possible. Then, add some salt to the surface of each of them to remove the bitter taste they have.
3. Meanwhile, it carries a pan over medium heat, add a little olive oil and once hot add the ground meat, thyme, salt, black pepper and garlic pasta to taste. Suffle for a few minutes and remove the preparation of fire.
4. To continue with the recipe of Greek Moussaka, in the same pan where you fry the meat add the carrot, tomato and onion, all grated. Add some salt and pepper to taste. Skip the vegetables for a few minutes.
5. Add the meat again to the pan where the vegetable lasagna base is. Add the red wine and let it keep until you have the desired texture and flavor. Remove from the fire and let cool.
6. As seen in the photograph, the eggplants have released a brown liquid, remove it with absorbent paper.
7. carries a Honda pan over medium heat with enough frying oil and, once hot, fries the eggplant for a few minutes, or until golden brown.
8. When they are ready, reserve the eggplants on absorbent paper to remove excess fat and continue with the preparation of the moussaka.
9. To start riding the vegetable lasagna, a refractory greases and adds the first layer of eggplants as seen in the photograph.
10. Cover the eggplants with the sofrita meat, as shown in the image.
11. Add mozzarella cheese on the meat, well sprinkled. Above cheese, add Bechamel sauce.
Trick: Preheat the oven at 200 ºC.
12. repeat the previous process until the container is filled. The last layer must be from Parmesan cheese. When the oven is hot, bake the moussaka for 20 minutes, or until the cheese is well gratin.
13. The hot Greek moussaka serves. As you can see, by portioning the vegetable lasagna, the liquid released by vegetables appears, a fact that will contribute to the dish a really delicious touch of juiciness. If you liked this recipe with eggplants we invite you to include these in your recipe book: Crostini of eggplants or eggplants to the Neapolitan. Remember that you can write if you have any comments or concern. Enjoy the Greek recipe!
