In the standard (three-layer Moussaka) Greek recipe, the bottom layer includes sliced eggplant, the middle layer contains mashed and cooked mutton and tomatoes, and the top layer is added with sauce. Butter can be left here, used less, or replaced with cheese crumbs sprinkled on it.
Change this recipe: sometimes there is no sauce, and sometimes there are other dishes. The most consistent changes in Greece (or Britain) include green-skinned cucumbers, potatoes or mushrooms other than eggplant. Some versions (in Greek recipes) include Tselementes without meat or sauce, with eggplant at the bottom of the main course replaced by meat stuffing and tomato sauce and bread crumbs at the top. (put away)
condiments
Oval eggplant 350g, potato 800g.
condiments
Olive oil, a little egg yolk, 2 eggs.
A can of fresh yogurt with minced onion (350g).
Fresh cheddar cheese 50 grams cheddar cheese 200 grams tomato sauce.
A little salt and a little pepper.
2.5g of dried thyme and 4.5g of fresh basil.
Cinnamon powder1.25g.
Steps of Greek food Moussaka
1. Cut the eggplant into dices, blanch it in boiling water for two minutes, and drain it. Then peel the potatoes and cut them into round thick slices, and blanch them in boiling water for 5-6 minutes. Don't cook potatoes for too long, just cook them. )
2. Pour some olive oil into a hot pot, add chopped green onion and stir-fry, then add eggplant and stir-fry, sprinkle with basil, basil and cinnamon powder, then add tomato sauce and stir-fry for later use.
3. Prepare a round bowl suitable for the oven, spread potato chips on the bottom of the bowl, then pour in the ingredients fried in the second step and spread a layer of potato chips.
4. Stir the cheddar cheese, egg yolk and yogurt to make sauce, then pour the sauce into a bowl, completely cover the potato chips, and bake in the oven180 C 12 minutes.
: )