Me Melitzanes moussaka (Moussaka with aubergines)

Ingredients for Me Melitzanes moussaka (Moussaka with aubergines)

Instructions for Me Melitzanes moussaka (Moussaka with aubergines)

To prepare the Me Melitzanes moussaka (Moussaka with aubergines) recipe, please follow these instructions:

The eggplants, cut into ca. 1 cm-thick slices on the long part, and placed in salted water about 1 hour. Thus dragged the bitter flavours out. Rinse the Eggplant slices under cold water then, and let them drain. Eggplant slices fried golden in olive oil.

Meat sauce: Onion peeled and chopped fine. Hvidløgsfedene peeled and chopped. The tomatoes must be scalded, skinned and chopped fine, or tomato paste stirred up with a little water.

Hot button 3 tbsp. olive oil in a pan and it diced meat in came together with onions, garlic, tomatoes, salt, pepper and ½ cup water. Mix everything well and let it spin for low heat and, covered, for 30 minutes. Take the pot to the heat and stir in 50 g. cheese in.

Cheese sauce: melt the butter for the sauce in a saucepan, stir in the flour, warm it well up under stirring and add the milk little by little, still stirring, until you get a creamy sauce.

Take the Pan from the heat. Whip the eggs with a fork and add a little salt and grated nutmeg. Stir egg mixture into the sauce, which gets a slight rehash, before the rest of the cheese stirred in.

Sprinkle a baking dish with breadcrumbs and put half of the fried eggplant slices. Above are distributed meat mixture, covered with the rest of the Eggplant slices. Cheese sauce poured over, and the dish made in a preheated oven at 220 degrees c. alm. oven for 35 minutes.

Served with Greek Salad.