Moussaka
6
rations30
minutes43
minutes613
kcal/ration10
minutes0
minutes1
hour23
minutesLet yourself be seduced by the intense flavors and rustic textures of a classic Greek cuisine, the Moussaka. This recipe combines the richness of ground beef, the freshness of crushed tomatoes and the subtle bitterness of eggplants to create a dish full of nuances and contrasts.
The preparation, although meticulous, is a culinary journey that invites you not only to cook, but to experience how each ingredient is transformed and how their flavors intertwine to culminate in a spectacular dish. When baked, the top layer of cheese melts and browns, offering an irresistible finish. Immerse yourself in this process to the rhythm of our carefully selected playlist, where each song is a step towards the Mediterranean, accompanying you through the sizzle of eggplants in the pan, the aromatic sautéing of meat with onions and the bubbling boil of tomatoes.
Cooking Musaka is not just about preparing a meal; it is a sensory experience that pleases both the palate and the soul. Get ready for a Greek feast that will remain in your memory and in your heart, with melodies that will transport you straight to the streets of Athens, from the comfort of your kitchen.
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredients
1,5 kg Eggplants
1 kg Crushed tomatoes
1 Finely chopped onion
Chopped parsley to taste
750 gr Ground beef
Salt and pepper to taste
150 ml White wine
Olive oil
Flour
Steps
- Prepare the eggplants:
- Cut the eggplants in slices of approximately 0.5 cm. Place them in a bowl and sprinkle salt generously over them. Let stand for about 10 minutes to release their bitterness. After this time, dry the slices with kitchen paper to remove moisture and dust them lightly with flour if desired.
- In a large skillet, heat a good splash of olive oil over medium heat. Add the chopped onion and sauté for 7-8 minutes or until translucent and tender.
- Add the ground beef to the pan with the onion. Use a wooden spoon to break up any lumps and make sure the meat browns evenly. Cook until the meat loses its pink color.
- Pour the crushed tomatoes over the meat and onion. Add the chopped parsley and white wine. Season with salt and pepper to taste. Stir well to combine all ingredients. Simmer for 15-20 minutes, until the mixture thickens slightly and the flavors have melded.
- While the meat mixture is cooking, heat oil in another skillet over medium-high heat. Fry the previously prepared eggplant slices until golden brown on both sides. You may need to do this in batches. Place the fried slices on paper towels to remove excess oil.
- Assemble the moussaka:
- In an ovenproof dish, place a layer of eggplants on the bottom. On top of this, spread a layer of the meat and tomato mixture. Repeat the process, alternating layers of eggplant and meat, ending with a layer of eggplant on top.
- Baking:
- Optionally, you can cover the last layer of eggplant with grated cheese for gratin. Bake in a preheated oven at 190-200 °C for about 15 minutes or until the cheese is golden brown and bubbly.
Nutrition facts (per serving)*
- Serving Size: 452g
- Total number of serves: 6
- Calories: 613kcal
- Carbohydrates: 30.42g
- Protein: 32.5g
- Fat: 33.33g
- Saturated Fat: 11.17g
- Trans Fat: 0g
- Cholesterol: 100mg
- Sodium: 510mg
- Potassium: 1361.25mg
- Fiber: 9.5g
- Sugar: 13.8g
- Vitamin A: 1388IU
- Vitamin C: 28.83mg
- Calcium: 39.17mg
- Iron: 4.45mg