MOUSSAKAS
Ingredients
3 large eggplants
6 sliced potatoes
salt and freshly ground black pepper
Extra-virgin olive oil
1 medium onion, chopped
1 handful fresh flat-leaf parsley, chopped
1/2 a kilo minced veal meat
3 tablespoons tomato paste
3 ripe tomatoes, grated
1 red pepper, chopped
1 tea spoon sugar
1/2 a kilo feta cheese, crumbled
1 cup freshly grated kefalotyri ( greek yellow cheese )
Bechamel sause
1 cup butter
1 cup flour
3 eggs, whisked
salt, pepper
4 cups milk
1 cup kefalotyri, grated
1 cup feta cheese
Preparation
Cut the potatoes in slices and fry them. Cut the eggplants in slices and leave them in salty water for 1/2 an hour. Drain them and fry them until brown.Drain the eggplants and the potatoes on a paper towel-lined platter.
Minced meat
Saute the onion, add the minced meat and leave it to cook for 5', add salt, pepper, the chopped red pepper, the parsley,the tomato paste and the grated tomatoes. Cook and stir until soft. Simmer until the liquid has evaporated, stirring occasionally. Remove from the heat.
Bechamel sauce
Heat the butter in a saucepan and add the flour, the milk, the eggs, salt and pepper. Stir until the mixture becomes creamy and add the grated kefalotyri and the feta cheese. Remove from the heat.
Preheat the oven to 180 degrees C.
Line the bottom of a 9 by 13-inch glass or ceramic baking dish with 1/3 of the eggplant slices; they should completely cover the bottom with no gaps. Spread 1/2 of the meat sauce over the eggplant, evening it out with a spatula. Lay the fried potatoes over the meat. Sprinkle with the feta and the kefalotyri. Repeat the layers again, ending with a final layer of eggplant.Add the bechamel sauce. Bake the moussaka for 30 to 40 minutes or until the top is golden. Let it cool 10 minutes before serving.
1. You need ................... to make moussaka.
a. eggplants
b. minced meat
c. feta cheese
d. all the above
2. Moussaka is a traditional ................. dish.
a. french
b. italian
c. romanian
d. greek
3. You .......................... the eggplants and the potatoes to make moussaka.
a. fry
b. roast
c. boil
d. simmer
Ingredients
3 large eggplants
6 sliced potatoes
salt and freshly ground black pepper
Extra-virgin olive oil
1 medium onion, chopped
1 handful fresh flat-leaf parsley, chopped
1/2 a kilo minced veal meat
3 tablespoons tomato paste
3 ripe tomatoes, grated
1 red pepper, chopped
1 tea spoon sugar
1/2 a kilo feta cheese, crumbled
1 cup freshly grated kefalotyri ( greek yellow cheese )
Bechamel sause
1 cup butter
1 cup flour
3 eggs, whisked
salt, pepper
4 cups milk
1 cup kefalotyri, grated
1 cup feta cheese
Preparation
Cut the potatoes in slices and fry them. Cut the eggplants in slices and leave them in salty water for 1/2 an hour. Drain them and fry them until brown.Drain the eggplants and the potatoes on a paper towel-lined platter.
Minced meat
Saute the onion, add the minced meat and leave it to cook for 5', add salt, pepper, the chopped red pepper, the parsley,the tomato paste and the grated tomatoes. Cook and stir until soft. Simmer until the liquid has evaporated, stirring occasionally. Remove from the heat.
Bechamel sauce
Heat the butter in a saucepan and add the flour, the milk, the eggs, salt and pepper. Stir until the mixture becomes creamy and add the grated kefalotyri and the feta cheese. Remove from the heat.
Preheat the oven to 180 degrees C.
Line the bottom of a 9 by 13-inch glass or ceramic baking dish with 1/3 of the eggplant slices; they should completely cover the bottom with no gaps. Spread 1/2 of the meat sauce over the eggplant, evening it out with a spatula. Lay the fried potatoes over the meat. Sprinkle with the feta and the kefalotyri. Repeat the layers again, ending with a final layer of eggplant.Add the bechamel sauce. Bake the moussaka for 30 to 40 minutes or until the top is golden. Let it cool 10 minutes before serving.
1. You need ................... to make moussaka.
a. eggplants
b. minced meat
c. feta cheese
d. all the above
2. Moussaka is a traditional ................. dish.
a. french
b. italian
c. romanian
d. greek
3. You .......................... the eggplants and the potatoes to make moussaka.
a. fry
b. roast
c. boil
d. simmer
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