Moussaka with beef and eggplant: recipe
Miscellaneous / / August 01, 2023
Cut eggplant into thin slices or circles. Lightly salt, cover with a napkin and leave for half an hour. Pat dry with paper towels to remove juice.
If the eggplant is not bitter, you can skip this step.
Dip the tomatoes for 30-60 seconds in boiling water. Rinse under cold water, peel and grind in a blender.
Saute the onion and garlic for a minute or two. Add the meat and cook, stirring, for a few minutes until the beef changes color.
Add tomatoes, tomato paste, sugar, broth, oregano, cinnamon and salt. After boiling, cover with a lid and leave on moderate heat for 15 minutes.
Melt butter over moderate heat. Pour in the sifted flour and, stirring, fry for about a minute.
Whisking constantly, pour in the milk in a thin stream. Let the sauce simmer for 3-5 minutes to thicken. Stir occasionally.
Remove bechamel from heat, add finely grated parmesan and nutmeg. Cool slightly and stir in egg and yolk.
Don't add the eggs while the sauce is too hot.