Greek moussaka - III type

Submitted by enr on 20 Jul 2013
3-4 eggplants
500 g beef fat - leg
1 large onion
2 tomatoes
1 liter milk
7 tbsp flour
150 g grated hard cheese
1 cup olive oil or sunflower oil
1 tsp dried oregano or savory
2 pinches of dried basil, a pinch of nutmeg
1 clove garlic
salt, pepper
1 bouillon cube optional
In 1/3 of the oil stew the onions, add the minced meat, salt, pepper, grated grated tomatoes, garlic, oregano and basil. Leave to choke and minced meat is tender and to evaporate part of the sauce. Cut the slices 1 cm thick washed and cleaned handle eggplants. Using a brush or a piece of folded fabric mazhem eggplants with sunflower oil and bake them on the BBQ, in the oven or in a non-stick pan until golden brown and soften. Redim eggplants in an oiled deep rectangular tray, pour the mixture on top with minced meat (if you do not want to use ready broth spend 2-3 tablespoons sauce mixture with the minced meat for Bechamel) and put the tray in the oven at 180C degrees. In a dry saucepan pour the remaining sunflower oil (leave very little for sprinkling on top), as pozagree Pour the flour, stirring constantly so as not to burn until it becomes golden. Separating it from the fire and under vigorous stirring (preferably wire) Pour the milk gradually, taking care not to get lumpy, back on the stove (at low heat) to boil, add a little fuzzy in hot broth or water and put salt spaces of minced meat sauce, nutmeg and pour over the mince obtained bechamel. Top rasim Grated cheese and the remaining sunflower oil and bake about 40 minutes until golden brown.
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20 Jul 2013