Moussaka with Veal
Main Dishes • Greek
Description
Moussaka with veal is a delicious baked dish that layers tender veal, sliced eggplant, and a creamy béchamel sauce. This hearty and flavorful meal is perfect for family gatherings or special occasions.
Ingredients
- Eggplants 2 pieces
- Courgette 2 pieces
- Tomatoes 1 piece
- Onion 1 head
- Vegetable Oil 0 fl oz
- Veal Mince 10 oz
- Mild Chili Spice a pinch
- Passata Tomato Sauce ½ spoons
- Ground coriander a pinch
- Turmeric a pinch
- Ground Black Pepper to taste
- Salt to taste
- Cream 22% 10 oz
- Butter 1 tablespoon
- Wheat Flour 1 tablespoon
- Cilantro 3 stalks
- Suluguni Cheese 0 oz
Step-by-Step Guide
Step 1
Slice the zucchini and eggplant into disks about 6 mm thick. Sprinkle them with salt, place in a colander, and let sit for half an hour to draw out the bitterness.
Step 2
Finely chop the onion and sauté it in vegetable oil until golden brown. Add the ground meat and cook, constantly breaking it apart and stirring, until it turns a grayish-golden color. Then mix in the tomato paste along with a pinch of salt, black pepper, chili pepper, coriander, and turmeric. Simmer for fifteen minutes and let it cool.
Step 3
Prepare the béchamel sauce. To do this, melt the butter in a saucepan. Keeping the heat on low, gradually add the flour to the butter and mix well, then slowly pour in the cream. Continue to cook the sauce for another fifteen minutes.
Step 4
Rinse the vegetables to remove the salt, squeeze out any excess moisture, and pat them dry with paper towels. Sauté in vegetable oil until golden brown. Place the vegetables back on paper towels to drain any excess oil.
Step 5
Grease the baking dish and layer the vegetables, minced meat, and sliced tomatoes in it. Pour the sauce over the top, sprinkle with grated sulguni cheese, and place in a preheated oven at 390°F for twenty minutes. Before serving, garnish with cilantro leaves.
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