Moussaka

Gourmet Cooking Club Q8

Ingredients:         IMG-20130506-WA0043

  • 1 kg aubergines
  • 500gr potatoes
  • 1 cup grated Parmesan cheese
  • ½ cup breadcrumbs Meat sauce
  • 750 gr. minced beef
  • 1 onion chopped
  • 2 cloves of garlic, minced
  • 1 cup tomato puree (or crushed tomatoes)
  • 1 bay leaf 1/4 cup chopped fresh parsley
  • 1 stick of cinnamon or 1 tsp. ground cinnamon
  • 1/2 cup olive oil
  • 1 pinch of sugar
  • Salt and pepper to taste

Bechamel Sauce:

  • 150 gr. Butter
  • 150 gr. Flour
  • 1 1/2 liter of fresh milk
  • 1 small onion
  • 2 cloves
  • 1/2 teaspoon nutmeg
  • 2 eggs yolks
  • Salt and white pepper to taste
  • Pinch of ground nutmeg

Preparation:

Prepare the aubergines and the potatoes:

  • Using a sharp peeler, partially peel the aubergines, leaving strips of peel about 3 cm wide around the aubergine and slice them. Sprinkle them with salt and leave in a colander for 20 min to get the bitterness. Then rinse and dry, laid…

View original post 359 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s