Musaka in greek

6 servings
1 hour 50 min


1. Pour boiling water over tomatoes and leave for 10 minutes. Remove the skin from the tomato and cut into half-rings.

2. Cut the aubergines into rings, cut the onions into half-rings.

3. Heat the pan, drizzle with olive oil and fry the aubergines on both sides, 40-50 seconds on each side on a strong flamm.

4. Then, drizzle the pan with oil, fry the chopped onions for 2 minutes. Add the mince and fry for 2 minutes over a high heat, stirring constantly. Pour 150ml dry white wine, salt, pepper and oregano into the mince, fry the minced meat on a moderate heat until the wine is fully evaporated, about 5 minutes. Put a layer of fried eggplant in the baking dish, put a layer of minced meat on the eggplant evenly and then a layer of tomatoes, on tomatoes a layer of eggplant, a layer of minced meat and a layer of tomatoes. 6 In a small saucepan, at medium temperature, melt 90 g of butter and add 2 tbsp. spoons of flour, mix well so that there are no lumps. Slowly pour in 1/2 liter of milk and constantly stir bring to a boil. Remove the bucket from the stove and add the grated cheese, mix well so that the cheese dissolves.

7. Pour 2 beaten eggs into a thin stream, while stirring constantly so that the eggs do not boil. The sauce should be homogeneous.

8. Pour the sauce evenly into the prepared mold with the vegetables laid, forming the top layer of the musaki.

9. Heat the oven to 180 ° C and bake the musaka for 40 minutes at a temperature of 180 ° C. Pour the musaka from the oven and let it rest for 15 minutes. Musaka is ready. Enjoy your meal!