Moussaka with eggplant in Greek

• Beef – 500 g
• Potatoes – 2-3 pcs.
• Eggplant – 2 pcs.
• Cheese – 200 g
• Onions – 1 pc.
• Garlic – 1-2 cloves
• Tomato paste – 2 tbsp. spoons
• Vegetable oil for frying
• Salt to taste
• Green feed
• Spices: black pepper to taste

For the sauce:
• Cream – 400 g
• flour – 2 tbsp. spoons
• Salt to taste

Inventory: Form for baking

1.Repchaty onion peel, chop, fry in vegetable oil until translucent, add chopped garlic and fry for another 2-3 minutes.
2.Govyadinu mince, add it to the onions, garlic, salt, pepper and continue to cook over medium heat, at the end of cooking, add the tomato paste.
3.Baklazhany wash, cut into slices well with salt and let stand 30 minutes, then rinse well under cold water and dry with a paper towel.
4.Kartofel clean, cut into slices, boil in salted water until soft.
5.Sous. Flour fry in a pan, combine the cream, salt and bring to a boil.
6.Razogreyte oven, the temperature of 180C.
7. In a baking dish lay out the layers: ground beef, eggplant, potatoes, sauce, sprinkle on top, grated cheese. Bake in the oven for about 30-40 minutes until golden brown.
8.Podacha. The finished dish Serve garnished with a sprig of greenery.

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