{"id":9588,"date":"2016-09-23T08:00:43","date_gmt":"2016-09-23T08:00:43","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=9588"},"modified":"2023-04-08T14:29:16","modified_gmt":"2023-04-08T14:29:16","slug":"dalla-tradizione-greca-mussakas-di-melanzane","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/dalla-tradizione-greca-mussakas-di-melanzane\/","title":{"rendered":"Traditional Greek recipes: Aubergine Mussak\u00e0s"},"content":{"rendered":"<p>The recipe we are sharing today is from the family of a Greek friend, Vassilios, whom I asked to help me give my children a taste of this traditional Greek dish: <strong>Aubergine Mussak\u00e0s<\/strong>.<\/p>\n<p><strong>Mussak\u00e0s<\/strong> can be prepared with aubergines only, or by adding potatoes as well. For carbohydrate reasons, I chose to make it with aubergines only, but given the success of the dish, I think I will also try the mixed version soon.<\/p>\n<p>Of course, we will also share it with you, as well as another recipe with an oriental flavour: <a href=\"http:\/\/unochefpergaia.it\/rixcetta-vegana-e-senza-glutine-i-falafel\/\">Falafel<\/a>.<\/p>\n<p>The original recipe calls for aubergines to be fried in oil and, in some cases, a little butter. I preferred to grill the aubergines in the oven to make the dish lighter. I also took the liberty of doing the same with the b\u00e9chamel in terms of both quantity and egg content.<\/p>\n<p>But believe me, the result was very satisfying!<\/p>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong>Aubergine Mussak\u00e0s\u00a0<\/strong><\/span><\/h1>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong><u>5.5g carbohydrates per 100g<\/u><\/strong><\/span><\/h1>\n<h2><span style=\"color: #800000;\"><strong>Ingredients<\/strong><\/span><\/h2>\n<ul>\n<li>1.5kg aubergines, preferably round<\/li>\n<li>750g minced meat (to taste, mixed is also fine)<\/li>\n<li>500g tomato sauce (or 750g fresh tomatoes in season)<\/li>\n<li>150g Roman pecorino cheese (kefalotyri in Greek), grated<\/li>\n<li>100g onions<\/li>\n<li>100g white wine<\/li>\n<li>1 teaspoon finely chopped parsley<\/li>\n<li>extra virgin olive oil, salt and pepper to taste<\/li>\n<li>optional cloves and\/or cinnamon, to be added to the minced meat sauce (this is Vassilios&#8217;s mother&#8217;s secret)<\/li>\n<\/ul>\n<h2><span style=\"color: #800000;\"><strong>Ingredients for the b\u00e9chamel sauce<\/strong><\/span><\/h2>\n<ul>\n<li>600g milk<\/li>\n<li>60g wholemeal rice flour*<\/li>\n<li>30g butter<\/li>\n<li>2 eggs<\/li>\n<li>5g salt<\/li>\n<li>cinnamon and nutmeg<\/li>\n<\/ul>\n<p>*Ingredients whose labels must read \u201cgluten-free\u201d (or, in Italy, present on <a href=\"https:\/\/www.celiachia.it\/dieta-senza-glutine\/il-prontuario-degli-alimenti\/il-prontuario\/\">\u00a0Prontuario AIC<\/a>)<\/p>\n<h2><span style=\"color: #800000;\"><strong>Preparation of Aubergine Mussak\u00e0s<\/strong><\/span><\/h2>\n<ol>\n<li>Put the minced meat in a pan with the onion and fry well with oil. Stir often so that the meat does not create lumps and does not stick; douse with the wine, then add tomato sauce, parsley, salt, pepper and possibly 2-4 cloves and\/or \u00bd cinnamon stick to be removed at the end.<br \/>\nBring to the boil and simmer for at least 1.5 hours, until the sauce has thickened&#8230; almost like a meat sauce.<\/li>\n<li>Meanwhile, wash and dry the aubergines, cut them into thin slices and grill them in the oven at 180\u00b0C until cooked.<br \/>\nPrepare the b\u00e9chamel sauce. In a saucepan, melt the butter, then remove from the heat and add the rice flour to create a creamy mixture; gradually add the milk, continuing to stir with a whisk so that no lumps form, return to the heat adding salt and pepper and stir until the b\u00e9chamel sauce is thick and almost starts to boil. At this point, remove the pan from the heat and add the already beaten eggs, mixing everything well. Sprinkle half of the grated Pecorino cheese into the meat sauce and mix well.<\/li>\n<li>Now let&#8217;s assemble the dish!<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-800 aligncenter\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/09\/DSCF0845.jpg\" alt=\"ricetta-Mussak\u00e0s-blog-uno-chef-per-gaia-ph-chiara-marando\" width=\"500\" height=\"375\" \/><\/p>\n<p>Arrange the aubergines in parallel rows in the baking dish and cover them with a layer of minced meat; form a second layer of aubergines and cover them again with a layer of meat.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-801 aligncenter\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/09\/DSCF0847.jpg\" alt=\"ricetta-Mussak\u00e0s-blog-uno-chef-per-gaia-ph-chiara-marando\" width=\"500\" height=\"375\" \/><\/p>\n<ol start=\"4\">\n<li>Finally, finish with a generous amount of b\u00e9chamel sauce, the remaining cheese and a grating of nutmeg.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-802 aligncenter\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/09\/DSCF0853.jpg\" alt=\"ricetta-Mussak\u00e0s-blog-uno-chef-per-gaia-ph-chiara-marando\" width=\"500\" height=\"375\" \/><\/p>\n<ol start=\"5\">\n<li>Bake the Mussak\u00e0s at 180\u00b0C for about 40 minutes.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-803 aligncenter\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/09\/DSCF0884.jpg\" alt=\"ricetta-Mussak\u00e0s-blog-uno-chef-per-gaia-ph-chiara-marando\" width=\"500\" height=\"375\" \/><\/p>\n<h3><span style=\"color: #800000;\"><strong>Version with gluten of Aubergine Mussak\u00e0s<\/strong><\/span><\/h3>\n<p>The recipe given is <strong>naturally gluten-free<\/strong>, so no adaptation is needed for the version with gluten.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The recipe we are sharing today is from the family of a Greek friend, Vassilios, whom I asked to help me give my children a taste of this traditional Greek dish: Aubergine Mussak\u00e0s. Mussak\u00e0s can be prepared with aubergines only, or by adding potatoes as well. For carbohydrate reasons, I chose to make it with [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":7233,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1311,1328],"tags":[2228,2468,1382,1619,2133,1417,1911,1327],"class_list":["post-9588","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-piatti-unici-en","category-primi-piatti-en","tag-gluten-free-first-courses","tag-gluten-free-greek-dishes","tag-piatti-unici-senza-glutine-en","tag-primi-piatti-senza-glutine-en","tag-recipes-with-carb-count","tag-ricette-con-conta-dei-carboidrati-en","tag-senza-frutta-a-guscio-en","tag-senza-glutine-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Traditional Greek recipes: Aubergine Mussak\u00e0s - Uno Chef per Gaia<\/title>\n<meta name=\"description\" content=\"A traditional Greek recipe, Aubergine Mussak\u00e0s in a gluten-free version will immediately trigger a holiday mood.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/unochefpergaia.it\/en\/dalla-tradizione-greca-mussakas-di-melanzane\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Traditional Greek recipes: Aubergine Mussak\u00e0s - 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