How to cook moussaka?
Prepare the meat sauce for the moussaka. Heat a large pan to medium -high heat and add the olive oil. Stir in the chopped onions and sauté, until softened and slightly colored. Stir in the garlic, tomato puree and the mince breaking it up with a wooden spoon and sauté.
What is moussaka made of?
Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture.
How to cook eggplant moussaka in oven?
Assemble the moussaka. Lower the oven to 350 degrees F. Brush a 9 x 13 x 2-inch casserole dish with the oil. Scatter the breadcrumbs over the bottom of the pan. Lay half of the eggplant in the pan, overlapping the slices if needed.
What can I use instead of moussaka?
The traditional Greek moussaka recipe calls for fried eggplants (and potatoes), but for a lighter alternative, try drizzling the aubergines (and potatoes) with some olive oil and bake them for 20 minutes instead of frying them.
What is moussaka (Musaka) meat sauce?
Firstly, the spices used for the Moussaka (musaka) meat sauce are bay leaf and They infuse the meat and give it a fresh taste and smell that characterises the traditional Greek Moussaka! Secondly, the Moussaka meat sauce needs to be very thick, so it doesn’t soak through the vegetables.
Can you use béchamel sauce for moussaka?
Moussaka needs a thick and creamy bechamel. A thin béchamel sauce will soak through the meat sauce and won’t give you that creamy thick layer that sits on top and makes your Moussaka stand out! So, when preparing your bechamel, make sure you cook it for long enough, until it resembles a thick custard.
How do you cook beef mince in a pan?
Fry 500g lean beef mince over a high heat for 3-4 mins until well browned. Return the onion mixture to the pan with the mince and reduce the heat to medium. Stir in 1 heaped tsp ground cinnamon and 1 tbsp tomato purée; cook for 2 mins. Increase the heat to high and pour in 100ml white wine, if using.