Wash and wipe the eggplants, being careful not to peel them, as the skin contributes to the final texture and flavor. Cut the eggplants into slices about 1/2 cm thick, then place them in a bowl and sprinkle with a tablespoon of salt. Turn them gently so that the salt reaches both sides, then let them sit for 30 minutes. This step is essential as the salt helps to remove the bitterness from the eggplants. After the time has passed, wash the eggplants in two cold waters, then gently squeeze them between your hands, being careful not to crush them, and let them drain.
In a skillet, heat the butter and sauté the eggplants on both sides until golden. Once cooked, drain the excess fat using paper towels to achieve a less oily final result. Next, in the remaining butter, add the finely chopped onion and garlic and sauté until translucent. Then, add the minced meat and cook until it changes color. Incorporate the peeled and diced tomatoes, tomato paste, oregano, cinnamon, and cumin, allowing the mixture to simmer, uncovered, over medium to low heat, stirring occasionally for about 20 minutes. Season with salt and pepper to taste, then remove from heat.
Meanwhile, prepare the white sauce: in the same skillet, lightly sauté the flour in the heated butter, being careful not to change its color. Gradually pour in the milk, stirring continuously over low heat until the sauce thickens. Once it reaches the desired consistency, remove from heat and add the grated cheese, seasoning with salt and pepper to taste. Mix the composition well and let it cool. After it has cooled, add the egg yolks, mixing well, then incorporate the beaten egg whites, gently folding to preserve the air in the foam.
In a heatproof dish, layer the eggplants and meat mixture alternately, ensuring that the last layer is eggplant. Pour the white sauce on top, then garnish with cheese mixed with breadcrumbs, sprinkling evenly to achieve a delicious crust at the end. Preheat the oven to a suitable temperature and bake the dish for 45-60 minutes, or until a browned and appetizing crust forms on top.
After removing the moussaka from the oven, wait 5 minutes before serving to let it settle. In the meantime, you can decorate the dish with slices of tomatoes and finely chopped green onion tops, providing a fresh and pleasant appearance. This eggplant moussaka will surely impress with its rich flavors and creamy texture. Enjoy your meal!
In a skillet, heat the butter and sauté the eggplants on both sides until golden. Once cooked, drain the excess fat using paper towels to achieve a less oily final result. Next, in the remaining butter, add the finely chopped onion and garlic and sauté until translucent. Then, add the minced meat and cook until it changes color. Incorporate the peeled and diced tomatoes, tomato paste, oregano, cinnamon, and cumin, allowing the mixture to simmer, uncovered, over medium to low heat, stirring occasionally for about 20 minutes. Season with salt and pepper to taste, then remove from heat.
Meanwhile, prepare the white sauce: in the same skillet, lightly sauté the flour in the heated butter, being careful not to change its color. Gradually pour in the milk, stirring continuously over low heat until the sauce thickens. Once it reaches the desired consistency, remove from heat and add the grated cheese, seasoning with salt and pepper to taste. Mix the composition well and let it cool. After it has cooled, add the egg yolks, mixing well, then incorporate the beaten egg whites, gently folding to preserve the air in the foam.
In a heatproof dish, layer the eggplants and meat mixture alternately, ensuring that the last layer is eggplant. Pour the white sauce on top, then garnish with cheese mixed with breadcrumbs, sprinkling evenly to achieve a delicious crust at the end. Preheat the oven to a suitable temperature and bake the dish for 45-60 minutes, or until a browned and appetizing crust forms on top.
After removing the moussaka from the oven, wait 5 minutes before serving to let it settle. In the meantime, you can decorate the dish with slices of tomatoes and finely chopped green onion tops, providing a fresh and pleasant appearance. This eggplant moussaka will surely impress with its rich flavors and creamy texture. Enjoy your meal!
Ingredients
For moussaka; -2 large eggplants -2 large onions -80 g butter -450 g minced meat -2-4 cloves of garlic -400 g tomatoes -2 tablespoons thick tomato paste -1 teaspoon oregano -1/4 teaspoon ground cinnamon -1/4 teaspoon ground cumin -salt -pepper For the sauce: -90 g flour -100 g butter -550 ml milk -80-100 g grated cheese -2 eggs -salt -pepper For garnishing: -150 g grated cheese -80-100 g breadcrumbs -tomatoes and green onions (optional)