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Do you like moussaka? Today we are going to prepare a moussaka of minced beef that comes au gratin and that is more than delicious. It is very simple to prepare, You will only need about 30 minutes, and it is perfect as a first course for the little ones in the house.
Special moussaka gratin
This Moussaka of minced meat with béchamel and baked in the oven is sublime. you have to try it
- Ángela
- Kitchen: cuisine
- Recipe type: easy recipes
- Rations: 4
- Total time:
Ingredients
- 3 medium eggplants
- 3 tablespoons of extra virgin olive oil
- 1 large onion, diced
- 4 dientes de ajo chopped
- 300 gr of minced beef
- 2 diced tomatoes
- 1/2 glass of white wine
- A little parsley
- A little bit of salt
For the bechamel
- 20 grams of butter
- 4 tablespoons flour
- 50 ml of milk
- A little nutmeg
- 100 gr of Parmesan cheese
- 1 egg
Preparation
Cut the aubergines into slices, and sprinkle them with salt. You will see how in no time they begin to release moisture. Once they have released all the moisture, press each of the slices with the help of a kitchen towel to remove the moisture.
Place the aubergines on a baking tray previously greased with olive oil and paint the aubergines on top with olive oil. Roast the aubergines at 180 degrees for about 20 minutes and once baked, leave them reserved.
Now we make the meat sauce. To do this, we fry the onion in a little olive oil over high heat for about 4 minutes. Add the garlic and continue to sauté for about 8 more minutes. Add the minced meat, the diced tomatoes, and continue sautéing. When the meat is done, add half a glass of white wine, salt and parsley and let it finish cooking for about 15-20 minutes and leave it reserved.
Once we have the meat ready, we put on the béchamel and put the butter in a pan. Let it melt and add the flour. Once we have it half golden, stirring frequently, add the milk, and continue stirring until it begins to simmer.
Remove from the heat and add the nutmeg, cheese, salt and pepper. We let it cool down.
In another bowl, lightly beat the egg.
We prepare a round oven container and put as a base a layer of aubergines, minced meat, another aubergine base, minced meat and another aubergine base. On top of this last layer of aubergines, add the béchamel sauce and, on top, the egg and a little cheese that we have reserved.
We bake for about 50 minutes at 180 degrees, and before taking it we let it rest for 10 more minutes.
The recipe is delicious… .but in the béchamel there must be an error, it is too little liquid for so much flour, I had to use 4 glasses of milk and it was still very thick. Can someone check it for me ????