Musaka



Dinner tonight , September 12, 2018
Just to delicious !!! Smooth and so creamy , so tastefull and will be one of my go to dishes.
4 servings

  • 3 aubergine
  • 1 ½ teaspoons salt
  • 50 g butter
  • MEATSAUCE
  • 25 g butter
  • 2 onion, chopped
  • 2 clove hvidløg
  • 600 g ground beef
  • 1 can tomato puree
  • 1 dl water
  • 2 teaspoons salt
  • black pepper, freshly grounded
  • BECHAMELSAUCE
  • 25 g butter
  • 3.5 tablespoons flour
  • 6 dl milk
  • ½ teaspoon salt
  • black pepper, freshly grounded
  • 1 teaspoon ground nutmeg
  • 150 g cheese 30%
  • 2 tablespoons bread crumbs
  • SERVE WITH
  • 300 g green salad
  • 200 g whole wheat baguette

1) Sprinkle aubergines with salt and let them sit for approx. 10 min. Dip the aubergines dry with kitchen towel. Fry the aubergine slices in the butter ( 2-3 batches ) 1 min. per. side. Let it dry on kitchen towel

2)
Melt butter in the pan, Fry onion, garlic and meat for approx. 8 min. Or until the meat has an changes color. Add tomato paste, water, salt and pepper. Boil the sauce on low heat and under a lid for approx. 5 min. Taste like

3)
Melt the butter in a thick bottomed pot. Add flour and mix well with the butter. Whip half of the milk in and bring the sauce to a boil. Stir the rest of the milk in a little by little. Add spices and cheese, let the sauce boil well until thick , add salt and pepper to taste.

4)
Place half of the aubergines in a greased ovenproof dish (about 5 x 18 x 28 cm). Distribute the meat sauce on top and cover with the rest of the aubergines. Pour the bechamel sauce over the dish and sprinkle with bread crumbs. Bake the moussaka in the middle of the oven.

5)
Ca. 55 min. at 175 ° - traditional oven.

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