Greek Moussaka 🎥 home.alexandras | IG

Ingredients For the meat sauce: 4 tbsp extra virgin olive oil 1 pound (600 g) ground beef 2 onions, blended 2 garlic cloves, blended 1/4 cup (50 ml) cognac 3 tomatoes, blended 1/3 cup (80 ml) tomato juice 1 cinnamon stick 1 bay leaf Salt and pepper 1 bunch parsley, chopped

For the vegetables: 3 potatoes, cut lengthwise into 1/4-inch (6 mm) slices 4 eggplants, cut lengthwise into 1/4-inch (6 mm) slices Olive oil for frying For the béchamel sauce: 1.5 liters milk 6 tbsp cornstarch 2 tosp butter 1/2 tsp nutmeg Salt and pepper, to taste 3 egg yolks 1/2 cup (120 g) grated cheese 1/4 cup (50 g) breadcrumbs 1/2 cup grated cheese

Heat olive oil in a pan. Sauté the ground beef until browned. Add the blended onions and garlic, stirring until fragrant. Pour in the cognac and let it simmer for 1-2 minutes. Add the blended tomatoes, tomato juice, cinnamon stick, bay leaf, salt, pepper. Lower the heat and let the sauce cook for 25 minutes. Stir in the chopped parsley, cook for 1 more minute, and set aside. Fry the potato slices until golden Fry the eggplant slices until softened and lightly golden.

Place them on paper towels to absorb excess oil. In a saucepan, mix the milk and cornstarch. Stir constantly over medium heat until it thickens. Add the butter, nutmeg, salt, and pepper. Mix well. Remove from heat and whisk in the grated cheese and egg yolks. Preheat the oven to 350°F (180°C). Grease a baking dish and sprinkle breadcrumbs evenly on the bottom. Add a layer of grated cheese, then a layer of fried potatoes. Add another layer of grated cheese, followed by a layer of fried eggplants. Sprinkle lightly with salt.

Spread the ground beef sauce evenly over the vegetables. Add another layer of potatoes, followed by a final layer of eggplants. Pour the béchamel sauce over the top, spreading it evenly. Sprinkle with grated cheese. Bake in the preheated oven for 50 minutes, or until the top is golden and bubbly. Bake in the preheated oven for 50 minutes, or until the top is golden and bubbly. Let the moussaka cool for 1-2 hours before slicing.

- Moonlight

I never made this myself, but now I really feel like making a real Greek moussaka 😋🫶

I love this dish.. we make it mostly in the summer when our eggplant and other veggies are growing in our garden.

That’s lovely

@_XRP_QUEEN Make me some lol

Sorry to disagree, but this food isn't Greek based, it's Egyptian, made from fried eggplant,with added minced meat, then we cook it completely together with red sauce, the girl in the video chose to put bachamel on top of it, still, it's an Egyptian food, we cook it all the time.