lördag 26 oktober 2019

Mousaca Wannabe Quick and Dirty

Let us make my life easier. Moussaka I love. But as much as I try, I will never become Greek. So I will never manage to do a real moussaka. I can't even spell it without Googling it out.
This makes for food for 4 people and it will be left for the lunch the day after.

Ingredients 

4 tablespoons olive oil
4 onions
4 garlic cloves
8 tablespoons tomato puré
2 grated aubergines
600 grams minced lamb meat
300 grams grated cheese
2 teaspoons sugar
2 teaspoon cinnamon
2 teaspoons chili flakes
2 teaspoons salt
1 teaspoon black pepper
4 dl water
2 pieces meat bouillon cubes
800 gram crushed tomatoes
1200 gram waxy potatoes
1 liter milk
100 gram butter
100 gram flour
1 teaspoon salt
nutmeg
4 eggs

Instructions

Cut onions in small cubes and put in a frying pan with the olive oil.
Grate the aubergines.
Grate the garlic.
Grate the bouillon cubes.
Slice the potatoes thin.

Fry the onion until the onion is soft.
Add the minced lamb meat, the aubergines and the grated garlic.
Cook until the meat is done.
Add then the tomato puré, the sugar, the cinnamon, the chili flakes, 2 teaspoons of salt, 1 teaspoon of black pepper.
Add the grated bouillon cubes, the water and the crushed tomatoes.
Cook until the water has gone away and remember to mix regularly so it does not burn.

Take a gratin form and do layers of meat sauce and potatoes, starting with the potatoes and finishing with the meat sauce.

Melt the butter, add salt and flour. Mix so you have no lumps. Add the milk and mix until no lumps are present. If you get lumps, just use a mixer to mix away the lumps. Cook up until the sauce is thick.
Remove from the stove. Mix in the eggs, the nutmeg and the grated cheese.

Chunk on the reinforced bechamel sauce over the minced meat sauce.

Bake at 210 degrees Celsius for 35 minutes.

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