Pour 6 Personnes
Type de recette : Plat
Temps de préparation : 30 min
Temps de cuisson : 40 min
Meat » Main Courses » Greek recipes
Recipe Language : French
Put the slices of eggplants into a colander with salt between the layers and leave to drain for 30 min.
Meanwhile, heat 2 tablespoons of olive oil in a frying pan. Fry the onion. Add the meat and fry. Add the tomatoes, the cinnamon, parsley, red wine, salt and pepper. Stir well, cover and cook gently for 30 min.
Rinse the eggplants. Heat 2 tablespoons of olive oil in a large frying pan. Fry the eggplants slices gently on both sides until tender (5 min.)
Prepare the Bechamel: In a small saucepan, melt the butter, remove from the heat and add the flour. Replace on the heat, stir constantly while adding milk. Add salt and pepper to taste. The sauce is ready when it becomes thick and homogeneous.
Pre heat the oven to 200°.
In the roaster, alternate layers of eggplants and meat, finishing with eggplants. Pour the bechamel evenly on top.
Bake in the oven 40 min, until the topping is golden.
Recipe Name : Moussaka
Recipe Chef Name : Catherine Gilbert
Recipe Course : Main Courses
Recipe Type : Meat
Recipe Cuisine : Greek recipes
Recipe Diet :
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