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Recipe for Moussaka in Greek

Ingredients:
  • Eggplant - 1 Kilogram
  • Olive oil - 7 Art. Spoons
  • Salt and pepper - - To taste
  • Bulbs - 2 pieces
  • Cloves of garlic - 2 pieces
  • Beef or lamb - 450 Grams
  • Of dried tomatoes - 900 Grams
  • Tomato paste - 2 teaspoons
  • Chopped fresh parsley - 1/3 Glass
  • Dried oregano - 2 teaspoons
  • Ground cinnamon - 1 teaspoon
  • Ricotta cheese - 270 Grams
  • Feta cheese - 120 Grams
  • Big egg - 1 piece
Instructions

Preheat the oven to 230 degrees. Lubricate the dish for baking with oil. On the baking sheet lay aubergine with 6 tablespoons oil and 1/2 teaspoon salt and pepper. Distribute into one layer and bake in the oven until soft and golden, from 20 to 30 minutes. Put the eggplants in the finished dish on an even layer. In a large saucepan, heat the remaining oil over medium heat. Add the onions, garlic and minced meat, cook, stirring until the meat turns brown, from 5 to 7 minutes. Add tomatoes, tomato paste, parsley, oregano, cinnamon and 1/4 teaspoon of salt and pepper. Cook over low heat, 15 minutes. Evenly distribute the mixture over eggplant. In a small bowl, combine cottage cheese, feta cheese, egg, 1/8 teaspoon of pepper and a pinch of salt. Pour the mixture into a dish with eggplant. Bake for 5 to 10 minutes. Serve hot.

Servings: 4

Pay attention to: