Musaka is a traditional dish of Balkan and Oriental cuisine. The Greek version is a few baked layers. This is a very original dish that is not so difficult to cook.
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What you need for musaki
Based on 6-8 servings and a baking dish measuring 23x23 centimeters in size, you will need: 2 eggplant, 800 grams of minced meat (it can be lamb, beef, veal), 1 onion, 3 tomatoes, 180 milliliters of white dry wine, 50 grams of solid fusible cheese (to sprinkle on the surface), a little vegetable oil for frying, salt, freshly ground pepper. To prepare the Bechamel sauce, take 40 grams of butter, 30 grams of flour, 500 milliliters of milk, 2 eggs, 200 grams of hard fusible cheese, salt and a pinch of nutmeg.
Making Bechamel Sauce
To start, melt butter in a frying pan over low heat, then add flour to the pan and fry together with the butter for another 40 seconds. After that remove the pan from the heat and let the mixture cool slightly. Meanwhile, heat the milk in a small container. To keep the sauce without lumps, make sure that both the milk and the mixture of butter and flour are at about the same temperature, but they should not be hot.
Now put the butter and flour on a slow fire again and slowly pour milk into it, stirring the mixture with a wooden spatula. Continue stirring the sauce until it reaches a boil, then let it boil a little (about 5 minutes). Next, you need to rub the cheese and pour it into the sauce. Stir the mixture and cook until the cheese melts. Now just salt the sauce and add a little nutmeg to taste. Then remove from heat and let stand for about 5 minutes. You can already put the sauce in a bowl.
Now take the eggs and beat them a little in a separate bowl. Add them to the sauce in two sets, stirring constantly both times. That's all. Cover the sauce with cling film so that it lies neatly on the surface of the mixture - this will prevent the film from appearing on it.
Cooking
Peel the onion and cut it into quarters of rings, then wash the tomatoes, make a cross-shaped incision on their surface not completely, put in boiling water for 1 minute and immediately transfer them to ice water. So you can easily peel tomatoes. Cut them into small cubes.
Now take care of the eggplant: wash them, get rid of the stalks and cut into thin slices. After that, put all the slices in a colander or bowl, lightly salt and leave in this condition for half an hour. After 30 minutes, rinse the eggplant slices and dry them. Now you can fry the eggplants in a pan in vegetable oil, slightly drying them afterwards with napkins to remove excess fat.
Put chopped onions in a pan with vegetable oil, set medium heat and, stirring occasionally, cook it until soft. Now put the onions out of the pan, add more oil, if necessary, and increase the heat. Put half of the minced meat in the pan and fry it until tender, stirring occasionally. Transfer this minced meat to a bowl, and add the remaining to the pan and also sauté it. Now return the first part of the meat to the pan, pour the wine and mix everything. Add onions, tomatoes, salt and freshly ground pepper to the mixture in a pan. Continue to simmer the mixture until all of the liquid has evaporated.