- Eggplants - 600 Grams
- Olive oil - 80 milliliters
- Onion - 1 Piece
- Pork - 300 Grams
- Beef - 300 Grams
- White dry wine - 200 Milliliters
- Tomatoes - 400 Grams
- Potatoes - 600 Grams
- Salt sea - 1 teaspoon
- Parsley - 2 Teaspoons
- Cinnamon - 1/2 Teaspoon
- Brown sugar - 1/2 teaspoons
- Milk - 500 Milliliters
- Wheat Flour - 50 Grams
- Butter - 50 Grams
- Nutmeg Grated - 1/4 Teaspoon
Eggplants are cut into thin (1-1.5 cm) slices, put on a baking sheet, sprinkled with olive oil. Put the pan in a preheated oven to 180 degrees and bake for 30 minutes. Finely chop the onion and saute until transparent. Pork and beef first cut into small cubes, and then using a blender, grind into minced meat. Mince we add to the frying pan to the onions and fry until the loss of a pink shade. Next, pour into a pan 200 ml of dry white wine and stew everything, stirring, about 20 minutes. On tomatoes, make a cross-cut (as in the photo), then lower them for a couple of minutes into boiling water. Then remove the tomatoes from the skin. Tomatoes must be cut into small cubes and added to the frying pan to the stuffing. Solim and stew for 15-20 minutes. Add spices, stir and remove from heat. Potatoes are peeled and cut into thin (0.5 cm) slices. Fry them in a frying pan until half cooked, salt. We take the form for baking, lightly oil it with oil. We spread the bottom layer from the fried slices of a potato. Then lay out a layer of stuffing. We level. At the very top put the baked eggplants. Fill the form for baked béchamel sauce. Bechamel sauce is prepared as follows: fry the flour with butter, then pour the milk there and heat the sauce, stirring, until thick. Finally add salt and nutmeg. Form for baking with moussaka put in the oven, heated to 190 degrees, and bake 35-40 minutes at this temperature. Done! Serve moussaka with eggplant can be in hot and cold - to whom as you like.
Servings: 5-6