Moussaka: an eggplant lasagna
Imagine a lasagna with eggplant slices instead of pasta and you have a moussaka dish that although Arabic name, is originally from Greece. This versatile recipe allows you to vary the mince meat or use other mushrooms and turn it into a tasty vegetarian moussaka.
We need:
4 large eggplants 1 / 2 kg each
4 tablespoons olive oil
3 large onions
2 cloves garlic, minced
1 green pepper
1 / 2 kg of lean ground beef
1 / 2 teaspoon ground cinnamon
1 tablespoon salt
1 / 2 teaspoon pepper
1 cup sweet red wine
1 kg of tomatoes pureed
Vegetable oil
1 1 / 3 cup plain yogurt
4 eggs
1 can evaporated milk or whole
1 / 3 cup grated Parmesan cheese
Peel eggplants and cut into slices 1 / 2 cm, sprinkle the slices with salt and let drain in a colander for an hour.
Heat the olive oil in large saucepan. We add the onions cut into thin slices, minced garlic, and diced green pepper. Cook until peppers and onions tender. Add meat and cook until it changes color. Seasoned with salt, pepper and cinnamon. Add wine and boil and let cook for a minute. Add the tomato paste, stir and taken back to a boil. We boil and simmer covered for 20 minutes.
Heat the vegetable oil in a skillet to 1 / 2 inches from the bottom, but we dried aubergine and fry over medium heat until browned on both sides. Removed and placed on absorbent paper.
Preheat oven to 200 º C – 400 º F. We accommodate a layer of eggplant in the bottom of a baking dish, cover with a layer of gravy, alternating until we finish with a layer of eggplant.
Mix the yogurt with the eggs, milk and Parmesan cheese. Pour over the eggplant.
We baked for 40 minutes or until browned on top. Let rest 10 minutes before serving.
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