Moussaka;)

Name: Moussaka;)｜aястасияさんの料理レシピ
Ingredients: 1kg Large egg plants cut horizontally into 1cm slices; 3 enough to cover the bottom of the baking pan Medium potatoes cut into 1cm slices; 80ml plus 2tbs extra Olive oil; 1 Large onion grated; 3 cloves Garlic sliced; 1kg Lean ground minced beef; 600g Pur ed canned tomatoes; 1 2tsp Ground allspice; To taste Salt Pepper; 1 egg Egg white lightly beaten; 3tbs Fresh parsley finely chopped; 150g Butter; 120g Soft plain flower; 600ml Fully body milk; 150g Parmesan cheese grated; 2eggs Egg; 1pinch Ground nutmeg; 1pinch Salt

レシピ

材料・調味料 (9 人分)

Large egg plants cut horizontally into 1cm slices: 1kg

Medium potatoes cut into 1cm slices: 3 (enough to cover the bottom of the baking pan)

Olive oil: 80ml(plus 2tbs extra)

Large onion grated: 1

Garlic sliced: 3 cloves

Lean ground minced beef: 1kg

Puréed canned tomatoes: 600g

Ground allspice: 1/2tsp

Salt & Pepper: To taste

Egg white lightly beaten: 1 egg

Fresh parsley finely chopped: 3tbs

Butter: 150g

Soft plain flower: 120g

Fully body milk: 600ml

Parmesan cheese grated: 150g

Egg: 2eggs

Ground nutmeg: 1pinch

Salt: 1pinch

作り方

1: Eggplants:
Cut the eggplants lengthwise into thin slices, sprinkle with salt and leave to rest for at least 30min.(the best is a night before.) After 30min. rinse with cold water, squeeze out the excess water and dry with paper towel. Layer the eggplants in the baking pan and brush them with olive oil. Heat the oven in 200℃ and bake to soften around 20min.

2: Meat sauce:
In a large, heavy skillet heat two spoons of olive oil and sauté onion and garlic until translucent. Add ground beef and brown lightly. Add tomato, allspice, salt, sugar(1tsp), pepper and a bit of water, if necessary. Reduce the heat, cover and simmer for about 15-20min until all liquid has evaporated. Optionally you can add a cup of red wine and stir in the meat. When done remove from the stove and add egg white and parsley. Cool. Pour the meat in the sieve and drain the excess oil.

Preheat the oven to 180℃.

3: Topping:
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7min.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, stirring continuously until very smooth. Bring to a boil. Cook 10min, stirring constantly, then remove from heat. Stir in the eggs. Season with salt and nutmeg, and set aside until ready to use.

4: Layering:
Lightly oil a large baking pan. Sprinkle bread crumbs on a bottom of a baking pan.
1st layer: potatoes
2nd layer: eggplants
3rd layer: meat sauce
4th layer: eggplants
5th layer: white sauce
Sprinkle with grated cheese.

5: Baking:
Bake in the preheated oven on 180℃ for about 1 hour covered with aluminum foil. Remove the cover and bake another 20-30min till the toppings browns lightly. You will let cool at least 15min before serving.

ポイント

Preparation time: 2 hours
Cooking time: 1.30 hours

Must be no liquid even oil.