Moussaka with Gruyere
12 servings
120 minutes
Moussaka with Gruyère is an exquisite dish of European cuisine inspired by Greek traditions. Its taste is rich and deep: juicy meat, aromatic spices, and velvety sauce create harmony, complemented by the tenderness of potatoes and eggplants. The special touch comes from Gruyère cheese, which melts to form a golden crust. This dish embodies the coziness of family evenings and is perfect for warm gatherings when you want to impress guests.
1
Heat 3 tablespoons of olive oil over medium heat, sauté chopped onion, bay leaf, cinnamon sticks for about 5 minutes. Add the minced meat and fry for about 30 minutes until all the liquid evaporates and the meat turns brown. Add tomato paste, 1 1/4 teaspoons of ground cinnamon, 1/4 teaspoon of nutmeg, and cloves, cook for another 2 minutes. Add vinegar, sugar, chopped tomatoes, and 2 cups of water, bring to a boil. Reduce heat, cover, and cook until almost all the liquid evaporates, about 1.5 hours.
- Olive oil: 2 glasss
- Onion: 1 head
- Bay leaf: 6 pieces
- Cinnamon: 1.5 teaspoon
- Nutmeg: 0.5 teaspoon
- Carnation: 0.3 teaspoon
- Wine vinegar: 1 tablespoon
- Sugar: 1 teaspoon
- Tomatoes in their own juice: 800 g
- Milk: 4 glasss
2
Remove from heat, take out the cinnamon and bay leaf. Season with salt and pepper; set the sauce aside.
- Salt: to taste
- Black peppercorns: to taste
3
Fry the flour in butter until a uniform mass is obtained. Add 1.5 teaspoons of salt, the remaining cinnamon, and nutmeg. Pour in the milk and cook until thickened, about 10 minutes.
- Butter: 120 g
- Wheat flour: 1 glass
- Cinnamon: 1.5 teaspoon
- Nutmeg: 0.5 teaspoon
- Milk: 4 glasss
4
Remove from heat and let cool slightly. Meanwhile, beat the eggs with a mixer and gradually pour in the milk sauce. Whip the sauce until smooth. Set the sauce aside.
- Chicken egg: 4 pieces
5
Preheat the oven to 180 degrees.
6
Fry thinly sliced eggplants in olive oil, sprinkling them with a little cinnamon. Place the eggplants on paper towels.
- Olive oil: 2 glasss
- Cinnamon: 1.5 teaspoon
- Eggplants: 3 pieces
7
Slice the potatoes into thin rounds.
- Potato: 5 piece
8
Pour 1 cup of milk sauce into the baking dish, sprinkle with 0.5 cup of grated Gruyère, layer potatoes on top, and then eggplants on the potatoes. Pour meat sauce over the eggplants, then pour the remaining milk sauce. Sprinkle everything with cheese and bake until golden brown, about 1 hour.
- Milk: 4 glasss
- Gruyere cheese: 120 g