Moussaka using a Silvercrest Monsieur Cuisine
Monsieur Cuisine Plus, Monsieur Cuisine Connect, Monsieur Cuisine Smart
(5)
Preparation time
118 min
Total time
126 min
Servings
6
Calories / Serving
707 Cals
Difficulty
Average
Moussaka, that beloved dish from the Mediterranean, is like a warm hug from a Greek grandmother, rich in flavor and history! Originating from the Middle East, this hearty casserole layers succulent lamb shoulder with tender eggplant and a luscious béchamel sauce that’s so creamy, it could make a cloud jealous. Did you know that moussaka has been enjoyed since ancient times? The Greeks adopted it from the Arabs, who originally made it with spiced eggplant and meat. So, when you dig into this divine dish, you're not just savoring a meal, but also a slice of culinary history that has traveled through time and across cultures. Bon appétit, or as they say in Greece, Καλή όρεξη!
Ingredients
- 800 g Potato
- 800 g Water
- 800 g Eggplant
- 60 g Olive oil
- 200 g Onion
- 500 g Ground beef
- 200 g Tomato puree
- 1 Teaspoon(s) Garlic powder
- 2 Pinch(es) Salt
- 2 Pinch(es) Pepper
- 1 Teaspoon(s) Cinnamon powder
- 1 Bay leaf
- 2 Pinch(es) Nutmeg gourd
- 50 g Butter
- 50 g Flour t55
- 500 g Milk
- 50 g Grated gruyère
Steps
Potatoes and Eggplant
- Peel, sliced, and add 800 g of potato in the food processor bowl.
- Add 800 g of water in the food processor bowl.
- Mix manual: 10:00min / 100°C / Speed 1.
- Drain the content of the food processor bowl beside a strainer.
- Setaside the preparation content on a plate.
- Wash the food processor bowl.
- Sliced in rings, and add 800 g of eggplant in the food processor bowl.
- Add 30 g of olive oil in the food processor bowl.
- Mix manual: 15:00min / 120°C / Speed 1.
- Setaside the preparation content on the plate.
Meat Sauce
- Wash the food processor bowl.
- Chop, and add 200 g of onion in the food processor bowl.
- Mix manual: 5:00min / 0°C / Speed 5.
- Add 30 g of olive oil, 500 g of ground beef in the food processor bowl.
- Mix manual: 10:00min / 120°C / Speed 1 in inverse.
- Add 200 g of tomato puree, 1 teaspoon(s) of garlic powder, 1 pinch(es) of salt, 1 pinch(es) of pepper, 1 teaspoon(s) of cinnamon powder, 1 bay leaf, 1 pinch(es) of nutmeg gourd in the food processor bowl.
- Mix manual: 20:00min / 100°C / Speed 1 in inverse.
- Remove the content of the food processor bowl beside a bowl.
- Remove the bay leaf.
- Setaside the preparation content on the plate.
Béchamel Sauce
- Wash the food processor bowl.
- Add 50 g of butter, 50 g of flour t55 in the food processor bowl.
- Mix manual: 3:00min / 100°C / Speed 2.
- Add 500 g of milk, 1 pinch(es) of salt, 1 pinch(es) of pepper, 1 pinch(es) of nutmeg gourd in the food processor bowl.
- Mix manual: 8:00min / 90°C / Speed 4.
Assembly
- Preheat the oven at 180°C.
- In a baking dish, layer half of the sliced potatoes.
- Add the eggplant slices.
- Transfer the content of the plate on a baking dish.
- Add the remaining potatoes.
- Transfer the content of the plate on the baking dish.
- Pour the content of the food processor bowl over the baking dish.
- Sprinkle 50 g of grated gruyère on the baking dish.
- Cook in the oven at 180°C.
- Bake in the preheated oven for 30-40 minutes, or until golden brown and bubbly.
- Serve Hot.
