| Ingredients for 8 servings |
Benodigdheden voor de bechamelsaus |
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500 grams of courgettes |
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2 litres of whole milk |
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500gr s of eggplants |
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9 tablespoons of flour |
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1 kg of potatoes |
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3 eggs |
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500 gr of pommodore (tomatoes) |
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4 tablespoons of butter |
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1,5 kg of ground beef |
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1 cup of grated cheese |
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2 big unions cut finely |
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1.5 cup of olive oil |
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4 cups of sunflower oil |
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1 tablespoon of butter |
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1/2 cup of parsley cut finely |
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1 cup of grated cheese |
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1 cup of wine |
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pepper and salt |
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| Preparation |
| 1 |
Preheat the oven at 200 degrees. Wash and slice
the courgettes and eggplants (in the length) and salt them.
Peel the potatoes, slice them and deep-fry them in the chip
pan. Fry the sliced courgette and eggplant in the sunflower
oil in a frying pan. Put the slices on kitchen towel so the
fat can drip out. Fry the onions in olive oil, add the ground
beef to it and fry it. Add the wine, pommodore, pepper and salt
to it and braise it for ten minutes.
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| 2 |
The béchamel sauce: melt the butter with
half a teaspoon salt and pepper, add the flour to it meanwhile
stirring with a whisk until it has a smooth mixture. Add the
2 litres of whole milk (in one go) and stir until it boils.
Take the pan of the stove and add the eggs and the grated cheese
to it. Mix together with whisk.
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| 3 |
Take a casserole of size and grease it with butter.
Cover the bottom with the potatoes, sprinkle them with some
grated cheese and a layer of courgettes. Divide half of the
ground beef over it and sprinkle it with grated cheese. Another
layer of potatoes, cheese, the eggplant and the other half of
ground beef and again some grated cheese. Pour the béchamel
sauce over it and sprinkle with some grated cheese. Put the
casserole in the middle of the oven. About half an hour later
your Mousaka will be ready. The top should be a little bit brown.
Have a nice meal: "kali orexi".
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