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Greek moussaka
O tempo para ficar pronto é de 55 min á 1hrs. Read more
🇧🇷Brazil
•View in original language
(Português)
55 min(s)
6 servings
Chef Yllam
@chefyllam- Ingredients
- Recipe
- Eggplant1 kg
- Ground beef500 g
- Chopped onion1 unit(s)
- Garlic clove2 unit(s)
- Olive Oil2 tablespoon
- Canned peeled tomatoes1 unit(s)
- Cinnamon powder1 teaspoon
- Nutmeg1 teaspoon
- Salt and pepper to taste to taste
- Milk1 cup
- Wheat flour2 tablespoon
- Grated parmesan cheese1 cup
- Butter1 teaspoon
- Cut the eggplants into thin slices and soak in salted water for about 10 minutes. Drain and reserve.
- In a pan, sauté the onion and garlic in olive oil until golden.
- Add the ground beef and cook until it is well browned.
- Add the peeled tomato, cinnamon, nutmeg, salt and pepper. Let cook over low heat for 15 minutes.
- In another pan, melt the butter and add the flour, stirring constantly to avoid lumps. Add the milk little by little, stirring constantly, until
- In a refractory, place a layer of eggplant, a layer of ground meat and finish with the Heavy cream.
- Sprinkle the Parmesan cheese over the Moussaka.
- Bake in a preheated oven at 180°C for about 30 minutes, or until golden on top.
- Serve hot accompanied by a green leaf salad.
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