- 5 aubergines
- Extra virgin olive oil
- 750 grams of minced lamb meat (can be substituted for beef or pork)
- 2 onions
- 4 cloves of garlic
- 5 tomatoes (or 1 400 gram can of crushed tomato)
- 1 teaspoon of sugar
- 1 glass of red wine Pepper
- 2 sprigs of fresh rosemary (or 1 teaspoon of dried rosemary)
- 4 sprigs of fresh thyme (or 1 teaspoon of dried thyme)
- 900 milliliters of whole milk
- 120 grams of butter
- 120 grams of flour
- 100 grams of Kefalotyri cheese (or Parmesan)
The musaca ( moussaka or mousaka, transcriptions used in French and English of the original Arabic voice) is one of the typical dishes of Greek cuisine that is best known and replicated in the rest of the world. One of its main ingredients is eggplant, a food rich in fiber, iron, and magnesium.
Prepare the musaca recipe from Santiago Rodrigo Carmena, professor of the Master in Nutrition, Obesity and Food Safety at the International University of La Rioja (UNIR) by following these 10 steps :
- Cut the aubergines into thin slices lengthwise (you can use a mandolin). Salt on both sides and spread on a strainer or absorbent cloth. Allow 30 minutes to release moisture and then dry thoroughly with a cloth.
- Fry the aubergine slices in oil over medium-high heat on both sides until lightly browned and transfer to a cloth or absorbent paper. Fry in small batches.
- In a large pot with a little hot oil (covering the base), cook the minced meat over medium heat until it is no longer pink.
- Add the chopped onion and garlic and cook for about five minutes until the onion is soft.
- Add the chopped tomatoes (or the can), sugar, wine, salt, pepper, chopped rosemary and thyme, and a pinch of cinnamon to taste. Bring to a boil and then cook over medium-low heat covered, stirring occasionally, about 30 minutes or until all the liquid has evaporated.
- For the bechamel, melt the butter in a saucepan over medium heat, add the flour and stir with a few rods. Cook for about two minutes and gradually add the milk while continuing to stir. Stir until smooth and without lumps. Turn off the heat and add the grated cheese and salt and nutmeg to taste and continue stirring until it thickens (about three minutes).
- Grease a baking dish (ideally it should measure 20×30 cm).
- Alternate layers of aubergine and meat and, finally, cover with the béchamel sauce.
- Bake in a preheated 180º oven for 60 minutes or until the surface is golden brown .
- Remove Musaca from the oven and let it rest for a minimum of 10 minutes before serving.
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