Original Moussaka recipe

On this occasion, we are going to make a traditional Greek dish, eggplant mousse. This preparation is like lasagna made from eggplant and lamb. Eggplant acts as a substitute for pasta sheets, so layers are made with this ingredient.

Eggplants contain a lot of water, so when serving we will have a very juicy and flavorful dish. Precisely because it contains such a high amount of water, this food has very few calories. Likewise, eggplant is rich in fiber and has powerful antioxidant properties. For this and much more, stay with us to prepare our delicious Greek eggplant lasagna. Let’s do it!

Ingredients to make original Moussaka:

• 2 large aborigines
• 1 carrot
• 3 tomatoes
• 1 pound of beef
• 100 grams of mozzarella cheese
• 1 white onion
• 1 pinch of salt
• 1 pinch of black pepper
• 200 milliliters of béchamel sauce
• 1 glass of red wine
• 1 teaspoon dried thyme

How to make original Moussaka:

1. To start making the original mousse recipe you must prepare the ingredients.
2. The first thing you should do is cut the aborigines into slices as thin as possible.
3.  Then, add a little salt to the surface of each one to remove the bitter taste they have.
4. Meanwhile, bring a skillet to medium heat, add a little olive oil and once hot add the ground beef, thyme, salt, black pepper and garlic paste to taste.
5. Sauté for a few minutes and remove the preparation from the heat.
6. To continue with the Greek mousse recipe, in the same pan where you fried the meat, add the carrot, tomato and onion, all grated.
7. Add a little salt and pepper to taste. Sauté the vegetables for a few minutes.
8. Add the meat back to the pan where the base sauce for the vegetable lasagna is.
9.  Add the red wine and let it preserve until it has the desired texture and flavor. Remove from the fire and let cool.
10. As can be seen in the photograph, the aborigines have released a brown liquid, remove it with absorbent paper.
11. Place a deep frying pan over medium heat with enough oil to fry and, once hot, fry the eggplant slices for a few minutes, or until golden.
12. When they are ready, reserve the aborigines on absorbent paper to remove excess fat and continue with the preparation of the mousse.
13. To start assembling the vegetable lasagna, grease a baking dish and add the first layer of aborigines as shown in the photograph.
14. Cover the aborigines with the fried meat.
15. Add mozzarella cheese over the meat, well sprinkled. On top of the cheese, add béchamel sauce.
16. Tip: Preheat the oven to 200 ºC.
17. Repeat the above process until the container is full.
18.  The last layer should be Parmesan cheese. When the oven is hot, bake the mousse for 20 minutes or until the cheese is well gratin.
19. Serve the Greek mousse hot.
20. As you can see, when portioning the vegetable lasagna, the liquid released by the vegetables appears, a fact that will give the dish a truly delicious touch of juiciness.