Moussaka Aubergine Courgette

Moussaka Aubergine Courgette. Arrange the potatoes, zucchini and eggplant slices on lightly oiled baking sheets. For the courgettes, heat a griddle pan.

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Faire dorer les oignons dans une sauteuse huilée, ajouter la viande, les échalotes et l'ail. Butter the bottom and sides of the pan and layer the potatoes first (if you're using them), then half the eggplants. Line two baking trays with baking paper and spread out the eggplant and zucchini slices on top.

Put the potatoes into a saucepan, cover with water and bring to the boil.

Do so in batches and pat them dry of excess oil over a paper towel.

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Spread the ground meat over the vegetables. Cover with an inverted plate and weigh down the plate with a heavy can or jar. To assemble the moussaka, grease an oven-proof dish with olive oil, add one layer or the baked eggplant and zucchini, one layer of the cooked beef, one layer of potatoes and onion, another layer of beef, then top with the bechamel sauce.

Judul: Moussaka Aubergine Courgette
Rating: 100% based on 788 ratings. 5 user reviews.
Jays Reezs

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