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 Cuisines > Greek cuisine > Search results
3 large eggplants
2 lbs potatoes
1 onion (diced)
2 lbs ground beef
1/2 cup white wine
1/2 cup olive oil
2 tomatoes
parsley (diced)
salt and pepper
some corn oil (for frying)
"Beshamel" sauce:
4 cups warm milk
8 spoons flour
3 spoons butter
salt and pepper
a pinch of cinnamon or nutmeg

1. Prepare the "Beshamel" sauce: Melt the butter in a pan, add the flour and mix thoroughly. Turn the heat down to minimum and add the milk carefuly a little at a time, mixing continiously. Keep mixing until it settles. Add the salt, pepper and cinnamon or nutmeg.
2. Moussaka: Wrap the eggplants in alluminum foil and bake until they are soft. Slice them in thick slices. Peel the potatoes, slice them and fry them lightly. Brown the onion and the ground meat together in the olive-oil. Grate the tomatoes and add them in along with the parsley and the salt and pepper. Simmer for 15. Layer the potatoes, the ground meat mix and the eggplants (in this order) in a deep pan. Cover with the beshamel. Bake in a medium oven for 30-40.  
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