Greek moussaka casserole
8 servings
180 minutes
The recipe was shared with us by Yannis Chrysochoidis, chef of the restaurant "Porto Mykonos".
1
Peel the potatoes and slice them into rings about 5 mm thick. Transfer to a bowl, add salt, a little vegetable oil, and mix.
- Potato: 3 pieces
- Vegetable oil: 300 ml
- Salt: to taste
2
Slice the eggplants into rounds 5–7 mm thick. Salt them and let sit for 20–30 minutes to draw out moisture and bitterness.
- Eggplants: 1 piece
- Salt: to taste
3
Slice the zucchini into thinner rings.
- Zucchini: 1 piece
4
Heat oil (100 ml) in a pan and fry the potatoes on both sides, the oil should cover the vegetables halfway. Fry until golden on one side, then flip and fry for another 2-3 minutes.
- Vegetable oil: 300 ml
- Potato: 3 pieces
5
Place the potatoes on paper towels to remove excess fat.
6
Place the potatoes in a single layer in a 20x30 cm dish. Salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
7
Fry the zucchini in the same pan for 1-2 minutes. Place the cooked zucchini on paper towels, then transfer to the potatoes. Season with salt and pepper.
- Zucchini: 1 piece
- Vegetable oil: 300 ml
- Salt: to taste
- Ground black pepper: to taste
8
Pat the eggplants dry and fry them on both sides until golden brown. Then transfer to a paper towel to remove excess fat and layer them on top of the zucchini. Season with salt and pepper.
- Eggplants: 1 piece
- Vegetable oil: 300 ml
- Salt: to taste
- Ground black pepper: to taste
9
Chop the onion into small cubes. Mince the garlic.
- Onion: 1 head
- Garlic: 3 cloves
10
Heat 60 ml of oil, add onion and garlic, and fry, stirring, until transparent.
- Vegetable oil: 300 ml
- Onion: 1 head
- Garlic: 3 cloves
11
Fluff the minced meat with a fork to break up clumps and add it to the pan in portions, mixing well with the vegetables and mashing it with a spatula. When the added minced meat darkens, add more and mix and mash again. Gradually add all the minced meat this way.
- Ground beef: 500 g
12
Add tomatoes, mix, add 0.5 cup of water, salt and pepper to taste, add cinnamon, clove, bay leaf and oregano and simmer on low heat for 20 minutes. If needed, add sugar.
- Canned tomatoes in pieces: 400 g
- Cinnamon sticks: 2 pieces
- Bay leaf: 3 pieces
- Carnation: 3 pieces
- Oregano: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
13
Melt the butter in a saucepan over low heat, gradually add flour while constantly stirring. Bring to a homogeneous mass.
- Butter: 100 g
- Wheat flour: 100 g
14
Gradually pour in the milk while constantly stirring to avoid lumps. Heat and bring to the thickness of sour cream, continuing to stir. Add nutmeg, pepper, and salt.
- Milk: 1 l
- Nutmeg: to taste
- Salt: to taste
- Ground black pepper: to taste
15
Transfer the minced meat onto the vegetables in a baking dish and spread it evenly. Top with sauce and smooth it out. Sprinkle with grated cheese and send to an oven preheated to 180 degrees for 30-40 minutes.
- Cheese: 100 g
16
Let the moussaka sit for 20-30 minutes before serving.