- Famous Greek Moussaka with Santorini eggplants (white)

Category: Mediterranean Diet, Santorini  Recipe.   

Serves: 6 - 8
Preparation time: 2h 30min
Level: Medium



Famous Greek Moussaka with Santorini eggplants (white), Mediterranean Diet, Santorini recipe,

 

Ingredients:

for the base:
  • 1 ½ kilo white eggplant
  • ^eleon^ extra virgin olive oil   $   for baking
  • 2 large onions chopped  
  • 1 clove garlic
  • ½ kilo of fresh ground beef
  • ½ kilo ripe tomatoes grated
  • ½ cup of tea white wine
  • 2 eggs
  • 1 bunch parsley chopped  
  • 1 cup of tea grated Parmesan
  • 1 tsp sugar
  • 1 tsp grated cinnamon
  • 1 bay leaf
  • 1 tbsp salt
  • ½ tsp pepper


 for the béchamel:
  • 1 cup of tea flour
  • 1 cup of tea butter
  • 4 cups of tea (1 liter) warm fresh milk
  • 2 eggs
  • 1 cup of tea grated Parmesan
  • 1 tsp salt
  • ½ tsp pepper
  • 1 pinch ground nutmeg
  • 1 tbsp breadcrumbs

 

Preparation:

for the base:
 
If it was the classic eggplants would follow the familiar process with salt to get the bitterness out. The Santorini eggplants are sweet.
  1. Cut the white eggplants into thin slices. Many people tend to fry and then leaving them to drain. I prefer to bake like I do with grilled vegetables.  
  2. Place them in a row on a greased baking tray with olive oil and grease the palm and top of eggplants with cooking brush. 
  3. In a wide pan, saute onion in olive oil until it blonde.  
  4. Add the minced meat and salt, stirring well to dissolve any lumps.  
  5. Throw wine, tomato, garlic, bay leaf, sugar, cinnamon, pepper and parsley.
  6. Add little hot water, cover and let simmer for about 25 minutes until you save the liquid
  7. Let the meat cool.  
  8. Put clove of garlic and bay leaf
  9. Add the 2 eggs lightly beaten and mix.


The béchamel:
 
  1. Put the butter in a saucepan to melt over low heat
  2. Add flour and mix quickly with wire to avoid lumping.  
  3. Once golden brown, add the hot milk and stir continuously.  
  4. Add 2 eggs beaten with salt.  
  5. Throw pepper and nutmeg.  
  6. Stirring constantly with a wooden spoon the sauce bake for 10 minutes to shake.  
  7. Remove from the heat, add the grated cheese and mix.
  
ASSEMBLING MOUSSAKA
  1. In a greased with olive oil baking pan and spread the half eggplants. Sprinkle with the half  cheese. Strew the minced meat mixture. Cover with the remaining eggplants. Sprinkle with remaining cheese. 
  2. Spread the béchamel over. 
  3. Sprinkle with breadcrumbs and little cheese.
  4. Bake the moussaka in a preheated oven at 180 ° for 40 minutes being careful not to burn the surface. 
  5. Leave at least half an hour coolbefore cut portions.

 

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