It was very, very long time that I wanted to make a Moussaka at home. This is something made. After my gratin of eggplant parmigiana, I realized that I could be particularly addicted to the eggplant gratin. Finally, when I say that it is a done thing, I must admit that this recipe has been carried out by Fab. And yes, it is 2 to the house and he put, him also, often the hand to the dough… ��
He loved it so much to cook the eggplant, he asked me to start over with another recipe. He would like to make an indian dish called the beghan bharta. This is a recipe that I already tested several times but never get what I wanted so I never published. Well, we’ll see if he succeeds… I’d love to ! And if he gets there, I’d share it here with you. It is so good, that I saliva nothing than to write and look forward to… ��
Now, normally, there is no grated cheese on the top of a Moussaka, but Fab brought her little personal touch. Yes, a gratin is a synonym of au gratin cheese, no !? �� I say why not because I have to admit that it fitted perfectly and it was delicious. For the purists, or those who do not like cheese, you’re not obliged to put it, it is just the bonus.
In the meantime, back to our recipe for Moussaka !
Moussaka – eggplant Gratin beef
To 6 Save Print Ingredients
- 3 eggplants
- 5 tomatoes
- 1 pinch of cinnamon
- 1 pinch of chilli powder
- 500 g of ground beef
- 3 onions
- 2 cloves of garlic
- Olive oil
- Salt and pepper
- FOR THE BÉCHAMEL SAUCE
- 30 g of butter
- 40 g of flour
- 50 cl of milk at room temperature
- 1/2 c. to c. of ground nutmeg
- Salt and pepper
- 100 g of grated cheese
- Prepare your béchamel sauce and set aside.
- Cut the tomatoes into small pieces and put them in a pan without oil. Let them cook until much of the water evaporates, about 10 minutes. Then add a tablespoon of olive oil, cinnamon and chili pepper. Season with salt and pepper and prolong the cooking 5 minutes over low heat. Book also.
- Cut the eggplant into slices of 1 cm and then brush olive oil on both sides, using a brush kitchen.
- Lay the slices oiled in a very hot frying pan until they are well coloured. Extend the cooking so that they are well-roasted. Reserve in a plate.
- In the same pan, lightly sauté the sliced onions and garlic pressed with a little olive oil. Then add the minced meat and brown. Add the tomato sauce.
- Preheat your oven to 180°.
- In a baking dish, alternate layers of eggplant and then tomato sauce.
- Pour finally the béchamel sauce on top of the gratin and sprinkle the grated cheese. Bake for 20 minutes until it is golden brown.