Ingredients for Eggplant Moussaka with Béchamel Sauce
- 3 eggplants
For the mincemeat:
- 250 g minced meat
- 1 onion
- 2 green peppers
- 3-4 cloves of garlic
- Black pepper, paprika, salt
For the bechamel sauce:
- 1.5 tablespoons of flour
- 2 cups of milk
- 2 tablespoons of oil (you can mix butter and oil.)
- Black pepper
For the above;
- Cheddar cheese
To fry the eggplants;
- Liquid oil
How to Make Eggplant Moussaka with Béchamel Sauce
Eggplants are peeled and sliced. Soak in salted water for half an hour. Then it is washed with plenty of water and dried on a clean cloth or paper towel. And fry it on paper towel again to drain excess oil.
While preparing the stuffing, edible chopped onions are fried in oil. After it starts to turn pink, add the chopped peppers and fry for 1-2 more minutes. Add the minced meat and continue frying. After the minced meat is cooked a little, add the tomato paste (if you have tomato sauce instead of tomato paste, you can use it). The mortar is cooked by adding the spices and salt.
For the bechamel sauce, it is fried in oil until the smell of flour comes out. Add milk to it and cook it by whisking so that no lumps remain. When the bechamel sauce thickens, add black pepper. Then, first the eggplants and then the bechamel sauce we prepared on the stuffing with minced meat are added to the oven dish and cooked in a 190-degree oven for 15 minutes. Finally, the cheddar cheese is added and left to wait until golden brown and served. Enjoy your meal.
