6 aubergines (\u03bc\u03b5\u03bb\u03b9\u03c4\u03b6\u03ac\u03bd\u03b5\u03c2)<\/p>\n
Oil (\u03bb\u03ac\u03b4\u03b9) to fry the aubergines
\n700gr minced beef (\u03ba\u03b9\u03bc\u03ac \u03bc\u03bf\u03c3\u03c7\u03b1\u03c1\u03af\u03c3\u03b9\u03bf)
\n1 big onion (\u03ba\u03c1\u03b5\u03bc\u03bc\u03cd\u03b4\u03b9) finely sliced
\n1 glass of white wine (\u03bb\u03b5\u03c5\u03ba\u03cc \u03ba\u03c1\u03b1\u03c3\u03af), not retsina!
\n1 coffee cup olive oil (\u03b5\u03bb\u03b1\u03b9\u03cc\u03bb\u03b1\u03b4\u03bf)
\n1 big spoon tomato paste (\u03c0\u03b5\u03bb\u03c4\u03ad \u03bd\u03c4\u03bf\u03bc\u03ac\u03c4\u03b1\u03c2)
\n1 bay leaf (\u03c6\u03cd\u03bb\u03bb\u03bf \u03b4\u03ac\u03c6\u03bd\u03b7\u03c2)
\n1 teaspoon cinnamon (\u03ba\u03b1\u03bd\u03ad\u03bb\u03b1)
\n4 \u00a0grains of allspice(\u03bc\u03c0\u03b1\u03c7\u03ac\u03c1\u03b9)
\nsalt (\u03b1\u03bb\u03ac\u03c4\u03b9) and pepper(\u03c0\u03b9\u03c0\u03ad\u03c1\u03b9)<\/p>\n
For the Bechamel Sauce (\u03bc\u03c0\u03b5\u03c3\u03b1\u03bc\u03ad\u03bb)<\/strong>: <\/p>\n Method:<\/strong><\/p>\n Remove the stems from the aubergines and cut lengthways into thick slices of 1 cm. Salt them and put them in a colander for \u00bd hour. Take them out, squeeze gently, rinse, and then squeeze them again.Fry them (or shallow-fry them) until they become pale golden on both sides. Afterwards, drain them on absorbent paper to remove the most of their oil<\/p>\n Prepare the minced meat. In a big pan, heat the olive oil and sautee the chopped onion until it looks glistening. Add the meat and sautee together, stirring, until the meat starts to change color. Add the white wine. Cook the mixture until the wine evaporates. Dissolve the tomato paste in some water and then add it into the meat. \u00a0Put the bay leaf, cinnamon, allspice, pepper and salt. Stir and cook until all liquid evaporate and minced meat is dried. Let it cool.<\/p>\n Prepare the sauce. Heat the fresh butter in a saucepan, add the flour and cook until it become darker \u00a0and add the hot milk while stirring continuously . Once the sauce thickens, remove from heat and add the nutmeg, a pinch of salt and plenty of pepper. Add the cheese and stir, then add the eggs and stir quickly until they are absorbed by the rest of the mixture. Let it wait.<\/p>\n Take a roasting container and put to the bottom create a layer with the slices of eggplant placing them very close without leaving any gaps. Pour over the meat and move it to go everywhere and then do a second layer with the remaining slices of the eggplant. Pour the Bechamel sauce and straighten it with a knife. Then you bake it in the oven for about 1 hour until a golden crust is formed on top. Before cutting into pieces the Moussaka let it sit for \u00bd hour.<\/p>\n","protected":false},"excerpt":{"rendered":" Are you hungry? Today with the help of my grandmother I will give you a recipe of Mousaka (\u039c\u03bf\u03c5\u03c3\u03b1\u03ba\u03ac\u03c2). This is one of the most known food we have and one of the \u201cmust eat\u201d once you visit Greece. This food requires a lot of efforts and time to be cooked. So, here we are…<\/p>\n
\n3 big spoons fresh butter (\u03b2\u03bf\u03cd\u03c4\u03c5\u03c1\u03bf)
\n4 big spoons flour (\u03b1\u03bb\u03b5\u03cd\u03c1\u03b9)
\n2 water glasses of milk (\u03b3\u03ac\u03bb\u03b1)
\n2 eggs (\u03b1\u03b2\u03b3\u03ac)
\n1 pinch of nutmeg (\u03bc\u03bf\u03c3\u03c7\u03bf\u03ba\u03ac\u03c1\u03c5\u03b4\u03bf)
\n1 tea cup grated Kasseri cheese \u00a0(\u03ba\u03b1\u03c3\u03c3\u03ad\u03c1\u03b9)
\nsalt and pepper<\/p>\n![\"\"](\"https:\/\/blogs.transparent.com\/greek\/wp-content\/uploads\/sites\/20\/2012\/05\/Mousakas-350x236.jpg\")