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MoussakaLa Mussaca also called Moussaka is a recipe typical of Greek cuisine, surely one of the most popular dishes in all the world of this ethnic cuisine. The Moussaka is nothing but a flan made with eggplant and ground meat to be cooked in the oven, topped with a thick cover of white sauce au gratin. This dish is prepared with those foods that are more typical of the culinary culture of Greece: lamb, eggplant and cheese. There are variations of the recipe with zucchini, potatoes, and other vegetables as desired. But now we see what are the ingredients and the preparation of the original recipe of Moussaka.

Ingredients for 6 persons: 3


long eggplant 1 onion
750 g shoulder of lamb 2 tablespoons

thick white sauce 2 tablespoons tomato paste 1 egg


1 sprig of parsley 1 clove garlic ( optional)
1 / 2 cup vegetable broth

Olive oil Salt Pepper


Preparation:

Finely chop the onion, place in a cold pan with a tablespoon of olive oil and a few tablespoons of broth and cook for covered 5 minutes, sprinkling with more broth if necessary, because remains soft and does not take color. Cut the lamb into pieces, remove half of the sauce and add the lamb to the pan, making flavor, add a tablespoon of tomato paste and garlic if you like, pour hot broth, season with salt and pepper and cook lamb uncovered for about 20 minutes. If necessary, during cooking pour hot soup by adding a little at a time. Turn off the heat, let cool, boneless meat and pass it to the mixer. Preheat oven to 200 degrees round sliced \u200b\u200beggplant, lightly salted slices in a colander and put them to lose water of vegetation for at least half an hour. With a vegetable peeler to peel the eggplant bow oblong, trying to get wider strip of skin and long as possible. Boil for half a minute in boiling salted water, drain them and put them to dry on paper towels.

Divide half the eggplant peel, carve the meat from the long flat part and then to the forming of large cubes, salt them, transfer them on a baking tray or in a pan and cook for about half an hour. When they are boiled, chop them, put them in a cloth and squeeze the pulp well. Then add the chopped onions taken from the minced lamb, the sauce, a tablespoon of chopped parsley, tomato paste left, egg, season with salt, pepper and mix to mix the filling. Shoot from the colander round eggplant slices, fry them quickly in olive oil, salt and put them to lose the excess grease on paper towels. Line a lightly oiled baking dish with strips of the eggplant, bringing together the shiny side of the container and letting them protrude slightly from the pan. Continue alternating layers of stuffing and slices of fried eggplant. Finish with a layer of filling, fold it over the overflowing part of the tape and finish with those kept aside. Brush with oil, place the pan over the flame in a water bath for 5 minutes, then transfer it in an oven set to 180 degrees and cook for about 1 hour.

PS To better appreciate the mix of flavors, the moussaka served warm or even slightly warm but not hot. Another tip: the lamb is not cooked long; times specified, otherwise the filling may be too dry.