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Greek moussaka

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Greek moussaka

O tempo para ficar pronto é de 55 min á 1hrs. Read more


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Tempo de preparo

55 min(s)


6 servings

Chef Yllam

  • Ingredients
  • Recipe
  • Eggplant1 kg
  • Ground beef500 g
  • Chopped onion1 unit(s)
  • Garlic clove2 unit(s)
  • Olive Oil2 tablespoon
  • Canned peeled tomatoes1 unit(s)
  • Cinnamon powder1 teaspoon
  • Nutmeg1 teaspoon
  • Salt and pepper to taste to taste
  • Milk1 cup
  • Wheat flour2 tablespoon
  • Grated parmesan cheese1 cup
  • Butter1 teaspoon
  1. Cut the eggplants into thin slices and soak in salted water for about 10 minutes. Drain and reserve.
  2. In a pan, sauté the onion and garlic in olive oil until golden.
  3. Add the ground beef and cook until it is well browned.
  4. Add the peeled tomato, cinnamon, nutmeg, salt and pepper. Let cook over low heat for 15 minutes.
  5. In another pan, melt the butter and add the flour, stirring constantly to avoid lumps. Add the milk little by little, stirring constantly, until
  6. In a refractory, place a layer of eggplant, a layer of ground meat and finish with the Heavy cream.
  7. Sprinkle the Parmesan cheese over the Moussaka.
  8. Bake in a preheated oven at 180°C for about 30 minutes, or until golden on top.
  9. Serve hot accompanied by a green leaf salad.

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