how to make a Moussaka Recipe?


5 aubergines 

3 long zucchini 


1kg of veal and beef grounded meat 



Tomato paste 

6 fresh tomatoes

1 cinnamon stick 

Bay leaves 

Fresh Rosemary 

2 egg whites 

1 egg 




120 gr butter

120 gr flour

1.5 L milk 


2 eggs 


The first thing I did was slice my aubergines, salt them, and drain them for at least 30 minutes to remove the bitterness.

My zucchini was cut and fried in sunflower oil.

I put them in a sieve after they were cooked to remove the extra oil.

I’m also rinsing and drying the aubergines before frying them.

They also go through the strainer to remove any extra oil.

I’m sautéing the ground meat in a skillet with no oil. When it’s done, I take it out of the pan and place it in a bowl.

I’m sautéing the onion in a pan, then adding the garlic and tomato paste.

Return the meat, fresh tomatoes (grated), and all herbs, salt, and pepper to taste.

I let it cook for a couple of hours on low heat.

I take the cooked sauce off the stove and set it aside to cool.

My béchamel is the last thing I’m making.

I’m putting the milk, a couple of bay leaves, and an onion in a skillet with four cloves on it. I’m slowly heating the milk till it reaches 90 degrees Celsius.

I’m frying the butter in a separate pan before adding the flour. Remove them from the stove after 2-3 minutes of frying.

When the milk is done, I pour it into the roux and return it to the heat, tossing constantly until 5 bubbles appear.

I add the grated cheese from the best and the lightly beaten eggs after it has cooled for a few minutes.

In an oven pan, I alternate two layers of aubergines, zucchini, sauce, and béchamel before serving.

I’m going to top it with some more cheese and bake it at 180°C for 50 minutes, or until it has a golden crust.

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