Courgettes, aubergines, potatoes
1 kilo of mince meat
1 cup of olive
2 onions
1 glass of wine
1-2 tablespoons of tomato sauce (pulp)
3 eggs
1 cup of grated cheese
Salt, pepper, Bread crumbs
Béchamel cream:
8 tablespoons of flour, 4 tablespoons of butter, 2 ltr of milk, 2 eggs, Salt, pepper, nutmeg
Sauté the onion in olive oil and add the mince meat, pour some wine and then the tomato pulp diluted with some water and cook the mince meat. At the end mix the eggs, the cheese and the bread crumbs. Fry the courgettes, the aubergines and the potatoes all chopped into wide slices (if you wish, cook in the oven with some olive oil in order to make the moussaka lighter). (also yu may use only the courgettes or only the aubergines). Butter a large flat pan and sprinkle the bread crumbs, then place on layer of potatoes evenly, then the meat mixture, then a layer of aubergines evenly, then the meat mixture again. Prepare the cream. In sizzling butter pour flour and stir till golden brown. Then add the milk and stir until thick. Finally add the beaten eggs, salt, pepper, nutmeg. Cover the pan’s surface with the cream, sprinkle with cheese and oven-cook until golden brown.
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