The classic recipe of musaka: juicy and fragrant
What do you need for musaka
Based on 6-8 servings and baking molds of 23x23 centimeters in size, you will need: 2 eggplants, 800 grams of minced meat (it can be lamb, beef, veal), 1 onion, 3 tomatoes, 180 milliliters of white dry wine, 50 grams of solid low-melting cheese (for sprinkling the surface), a little vegetable oil for frying, salt, freshly ground pepper. To prepare the Béchamel sauce, take 40 grams of butter, 30 grams of flour, 500 milliliters of milk, 2 eggs, 200 grams of hard, low-melting cheese, salt and a pinch of nutmeg.
Cooking sauce "Bechamel"
To begin, melt butter in a frying pan on a low heat, then add flour to the pan and fry for 40 more seconds with oil. After that, remove the pan from the heat and let the mixture cool slightly. Meanwhile, heat the milk in a small container. To make the sauce free of lumps, make sure that both the milk and the mixture of butter and flour are about the same temperature, but they should not be hot.
Now put the butter and flour on a slow fire and slowly pour in the milk, stirring the mixture with a wooden spatula. Continue to stir the sauce until it comes to a boil, then let it simmer a little (about 5 minutes). Next, you need to rub the cheese and pour it into the sauce. Stir the mixture and cook until the cheese is melted. Now simply salt the sauce and add a little nutmeg to taste. After that, remove from heat and let stand for about 5 minutes. You can already put the sauce in a bowl.
Now take the eggs and beat them a little in a separate bowl. Add them to the sauce in two rounds, stirring constantly both times. That's all. Cover the food film with the sauce so that it lies gently on the surface of the mixture - so you will avoid the appearance of film on it.
Peel the onion and cut it into quarters of rings, then wash the tomatoes, make a cross-shaped incision on the surface until the end, put boiling water for 1 minute and immediately transfer them into ice water. So you can easily peel the tomatoes. Cut them into small cubes.
Now take care of the eggplants: wash them, remove the stalks and cut them into thin slices.After that, put all the slices in a colander or bowl, lightly salt and leave in this state for half an hour. After 30 minutes, rinse the eggplant slices and dry them. Now you can fry eggplants in a frying pan in vegetable oil, lightly drying them with napkins after that to remove excess fat.
Put sliced onions in a frying pan with vegetable oil, put on medium heat and, stirring occasionally, cook it until soft. Now put the onion out of the pan, add more oil, if necessary, and increase the heat. Put half of the minced meat in the pan and fry until ready, stirring. Put this stuffing in a bowl, and add the rest to the pan and fry it. Now return the first piece of minced meat to the pan, pour in the wine and mix everything. Add onion, tomatoes, salt and freshly ground pepper to the mixture in the pan. Continue to extinguish the mixture until all the liquid has evaporated from it.
The bottom layer - eggplant. Put them in a baking dish. Next, lay the minced meat in an even layer. Now again a layer of eggplants. And the last, top layer - sauce "Bechamel", sprinkled with grated cheese on top.Preheat the oven to 180 degrees and bake the moussaka for about 40 minutes. After 40 minutes, remove the finished dish, let it cool for about 15 minutes, you can start the meal.
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