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Greek Food - Recipe: Moussaka

The famous eggplant casserole borrowed from the middle east.

1 Batch Beshamel Sauce
1 A Little Corn Oil (For frying)
3 Large Eggplant
2 lb Ground Beef
1/2 Cup Olive Oil
1 Medium Onion (Diced)
1 Bunch Parsley (Diced)
1-2 Pinch Pepper (To taste)
2 lb Potatoes
2-3 Pinch Salt (To taste)
2 Medium Tomatoes
1/2 Cup White Wine
  • Prepare the “beshamel” sauce.
  • Wrap the eggplants in aluminum 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 & pepper.
  • Simmer for 15 minutes.
  • 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 minutes.

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