Sauces for moussaka: variations of the classic recipe. Alternative options for pouring moussaka sauce
The famous Greek moussaka casserole won the hearts of not only Greeks, but also gourmets all over the world. In fact, in Greek, the word μουσακάς sounds like musakAs - with the accent on the last syllable - this is a masculine noun. But its transformed form has firmly entered and taken root in the Russian language. The word itself, together with the original version of the dish, is Arabic. This is a salad of fried vegetables with spices. From the Arabs, the salad and the word got into the cuisines of the Balkan and Mediterranean peoples with some changes and additions.
The dish was cold (musaqqa means "chilled" in Arabic) until the Greeks intervened in the early twentieth century. Rather, one Greek is Nicholas Tselementes, whom grateful compatriots remember and honor to this day. Being professional chef, Nicholas decided to connect oriental salad with meat, and pour it all over with French bechamel sauce. And it turned out to be a great casserole!
That's why Greek moussaka compares favorably with its counterparts from other cuisines of the world. Its additional feature is that the products are laid out in layers. The classic moussaka recipe necessarily contains eggplant, finely chopped lamb meat and Bechamel sauce. french sauce during the baking process, it hardens and acquires golden brown which gives the dish an appetizing look. Greek housewives complete the classics with their special secrets by adding a layer boiled potatoes, or a layer of fried zucchini, or both layers together.
Moussaka in Greek. Classic recipe
How to cook Greek dish moussaka greek moussaka recipe Dish Main course
Cuisine Greek
Preparation time 1 hour
Cooking time 1 hour
Total time 2 hours
Servings 6 servings
Ingredients- 2 pcs. - medium sized eggplant
- 1 kg - Minced meat in the original - finely chopped lamb or a mixture of beef with lamb or pork
- 3 pcs. - Medium sized tomatoes (or tomato puree- 200 grams)
- 1 PC. - medium sized onion
- 3-4 st. l. - Flour
- 300 g - Hard cheese
- 150 g - Butter
- 600 g - Milk
- 50 g - Olive oil can be sunflower refined
- 1 clove - Garlic
- 100 g - Dry white wine (optional)
- to taste - Salt
- to taste - black pepper
- to taste - Marjoram
- to taste - Nutmeg
Wash the eggplants, cut off the stems and sharp knife cut into slices, about one centimeter thick. Lay them out on a board, salt and let stand until they are covered with moisture - about twenty to thirty minutes. This procedure is necessary so that bitterness comes out of them. While the eggplants are standing, you can put the oven on to heat up to 200 degrees and do the meat filling.
Peel and finely chop the onion. Heat a little olive oil in a frying pan (you can take sunflower oil) and add onion there. When it is browned, put the minced meat in a pan and fry a little. If instead of minced meat you use low-fat, finely chopped lamb with a knife, then you can get as close as possible to the original. Pour boiling water over the tomatoes and remove the skin from them. Then rub them on coarse grater(or take ready-made tomato puree) and add to minced meat with onions. Sometimes the Greeks add some dry white wine, but this is not necessary. Simmer over low heat.
While the meat filling is being prepared, and the eggplants are getting rid of bitterness, you need to prepare the grated cheese. It is useful for bechamel sauce and for the dish itself. Greeks use hard and salty cheese for moussaka - kefalotiri, but you can take any hard cheese like parmesan. Rub it on a coarse grater and divide into three equal parts. The first part will go into the sauce, the second - after the eggplant layer, and the third will come in handy in order to sprinkle the dish on top.
When the minced meat is almost ready, you can add chopped garlic and spices. Nutmeg is added quite a bit, at the tip of a knife, and marjoram - about a quarter of a teaspoon. Salt, pepper lightly and simmer, stirring occasionally until the liquid is completely boiled away.
Remove moisture from the eggplant with a paper towel. You can brush them lightly on both sides. olive oil cooking brush. Then carefully place on a wire rack and put in the oven for 3-5 minutes. You can put eggplants on a baking sheet, having previously laid baking paper, but then bake for no more than 3 minutes, and then turn them over and bake for another 2-3 minutes until lightly blushed. You can fry eggplants in a pan, but then you must definitely blot the excess oil with a paper towel. This process will take a little longer.
Grease a deep baking dish with oil (both olive and cream can be used). If the form is without a non-stick coating, then it is better to sprinkle it breadcrumbs so that the casserole does not burn or stick. Gently lay out the eggplants as the first layer so that the bottom is not visible and sprinkle with grated cheese. Then lay out the meat filling as a second layer and align. Pour the bechamel sauce over the third layer. Spread it evenly over the entire surface and sprinkle the rest on top. grated cheese. Send to the oven and bake at 180 degrees for 45 minutes.
When done, remove from oven and let cool for 20 minutes. In order for moussaka to be served hot, it takes time for the sauce to thicken a little - otherwise it cannot be cut neatly.
The number of layers can be increased by adding a layer of boiled potatoes, cut into circles and / or fried zucchini, cut in the same way as eggplant. Sometimes zucchini is used instead of eggplant. Every new layer preferably sprinkled with grated cheese.
NotesMoussaka is served both hot and cold. independent dish. White suits her perfectly. Greek wine Retsina.
Bon appetit! Καλή σας όρεξη!
Greek moussaka with minced meat, eggplant and potatoes step by step with a photoMoussaka with minced meat - business card mediterranean cuisine. Nobody knows the exact history of this dish, it is prepared in many countries, and there are as many cooking options as there are countries themselves. In Greece, eggplants are added to meat, tomatoes are offered in the Serbian version, and potatoes in Bulgaria. IN Arab countries the dish is served as cold salad with tomatoes and eggplant. By the way, the origin of the word “moussaka” (accent on the last syllable) is Arabic, and it means “chilled”.
I suggest that you familiarize yourself with the recipe for Greek moussaka, so loved by all tourists. In Greece, moussaka is also served in inexpensive cafes and luxury restaurants. But to try this delicious casserole it is not at all necessary to go somewhere, the proposed recipe with a photo is as close as possible to the classical Greek and can be easily used at home. For cooking, you need eggplant, some potatoes, minced lamb and traditional filling - Bechamel sauce. And of course, almost no Greek dish is complete without cheese and olive oil. Vegetables for casseroles can be pre-fried or baked in the oven - do as you like. In the first version, olive oil is used to lubricate the pan, in the second - vegetables.
Olive oil is a true Greek product. Extra virgin oil is the most useful, it contains a lot of fatty acids(oleic, omega 3 and 9), vitamins A, D, E, K. It is believed that such oil is not used for frying, since all the benefits disappear under the influence high temperature. But contrary to popular belief, many Italian, Greek, French chefs fried exclusively on it. There is a way to keep the maximum benefit of olive oil: fry food over low to medium heat. If the oil starts to burn and smoke, the temperature has been exceeded. You can also bake vegetables in the oven - the oil will definitely not burn there, unless, of course, you set a timer.
Greek moussaka remotely resembles Italian lasagna, the recipe of which is . Only instead of the test is used vegetable layer. Initially greek recipe involves only eggplant, but its modern modifications allow the addition of potatoes and zucchini. Greek casserole with eggplant and potatoes turns out to be very satisfying and stands out a little among the low-calorie ones. mediterranean dishes. According to tradition, it is prepared with minced lamb, but it also comes out quite tasty and juicy with pork and beef. You can even try minced turkey or chicken if you need to reduce the fat content of the dish. What else makes the casserole zest? This is red wine, which is added during the process of stewing meat. And give a special Mediterranean flavor meat dish cinnamon stick and mint. How to cook juicy and tasty moussaka step by step? Sharing the recipe!
Ingredients:
for moussaka:
- 3 eggplants (600-700 g);
- 4 large potato tubers (600-700 g);
- 3 small tomatoes (300 g);
- 1 small onion (300 g);
- 500 g of lamb or pork and beef mince;
- 200 g mozzarella;
- 100 ml. red dry wine;
- 2 cloves of garlic;
- salt, pepper to taste;
- cinnamon stick;
- a few mint leaves;
- extra virgin olive oil.
for the bechamel sauce:
- 1 l. milk;
- 100 g butter;
- 3 tbsp flour;
- a pinch of nutmeg;
- 0.5 tsp provencal herbs.
1. Cut the washed eggplant into circles about half a centimeter thick.
2. Salt and leave for 20-30 minutes, so that the pieces release the juice, with which all the bitterness comes out of the eggplant.
3. Cut the potatoes into circles of about the same thickness as the eggplant.
4. Put the potatoes on a baking sheet covered with baking paper, lightly sprinkle with olive oil and bake for 20 minutes at 200 degrees. It should become soft and brown a little on top.
5. We make cuts on the skin of tomatoes to make it easier to remove it.
6. Pour boiling water over the tomatoes and leave for 5 minutes.
7. Meanwhile, finely chop the onion.
Tip: to stop crying while slicing, chew something or rinse your knife cold water.
8. Put the onion in a pan with heated olive oil and sauté until half cooked.
9. Spread the minced meat to the onion and break it with a spatula, then mix with the onion.
10. You can already peel the skin from the tomatoes. Cut the fruits into small cubes.
11. Minced meat seized, meat juice began to stand out.
12. It's time to add the tomatoes to the minced meat.
13. Pour in red wine.
14. Add spices: mint and cinnamon stick.
15. Add water and simmer over low heat.
16. Wash the eggplants and squeeze the juice, dry with paper towels.
17. We also bake eggplants until soft (about 20 minutes), brushing a little olive oil on top.
18. Not a single moussaka is complete without Bechamel sauce. Interestingly, the origin of the fill is not Greek, but French! The preparation of the sauce is described in detail. So, melt half the butter over low heat, pour in the flour and mix immediately. Now in small portions pour in warm milk without stopping stirring. Salt and pepper, mix and cook after boiling for another 2-3 minutes. Now turn off the heat, put the remaining oil and cover the pan with a lid until it is completely dissolved. Bechamel is ready. It will thicken a bit as it cools.
19. Half of the liquid from the pan has evaporated, minced meat remained in the sauce. You can get a cinnamon stick (it has already worked its way), add squeezed garlic, mix and remove the pan from the stove.
20. Rub mozzarella on fine grater.
21. We begin to collect moussaka with potatoes and eggplant. Grease the bottom of the mold with bechamel sauce.
22. Put a layer of eggplant in the form, arrange the circles tightly to each other.
23. Put minced meat on top.
24. Sprinkle with a little cheese.
25. Spread potatoes and cover with sauce.
26. The next layer is minced meat again.
27. And sprinkle with cheese again.
28. Spread the remaining eggplant.
29. Pour all the remaining sauce and mozzarella. We put moussaka with eggplant in a heated oven and bake at 180 degrees for 40 minutes.
30. Moussaka is baked, the cheese is beautifully browned. You can decorate the Greek casserole with a sprig of mint and serve. Bon appetit!
Moussaka is an eggplant and lamb dish common in the Balkans and the Middle East. The classic moussaka, which is prepared in Greece and on the island of Cyprus, is hot and very hearty casserole, in which layers of meat and fried vegetables topped with bechamel milk sauce and appetizing cheese crust. This dish is sometimes called vegetable lasagna, in which the pasta is replaced with eggplant, since the rest of the moussaka components almost exactly repeat the composition of the traditional one.
Greek moussaka also resembles the famous Italian dish in taste and texture, but vegetable lovers will like it more. Soft juicy fried eggplant plays a leading role in it and perfectly harmonizes with hearty meat filling and velvety milk-cheese bechamel sauce. This dish simply melts in your mouth and gives you an unforgettable experience thanks to its multifaceted rich taste and delicate texture.
Although cooking real moussaka- the process is rather laborious and utensil-consuming, however, your efforts will certainly pay off when there is a ruddy, fragrant, hot casserole on the table, which, with its appearance and smell, will wake up your appetite and quickly gather household members for a friendly family dinner or dinner. Greek-style moussaka with eggplant and minced meat is a great idea original second dishes with amazing taste and real southern flavor!
INGREDIENTS:
- 4 medium eggplants (800 - 900 g)
- 80 g parmesan
- 450 g minced lamb or beef
- 400 g tomatoes
- 1 large onion
- 2 - 3 garlic cloves
- 200 ml vegetable oil
- salt, pepper mixture, thyme
Bechamel Sauce:
COOKING METHOD:
1. In order to prepare Greek moussaka, cut the eggplant into rings 7-8 mm thick, put in a bowl and sprinkle with salt. Leave the eggplant for 30 minutes, then rinse with cold water and pat dry on paper towels.
This procedure is necessary to remove the bitter taste from the eggplant.
2. In a large frying pan, heat 3 - 4 tbsp. l. vegetable oil and lay out the eggplant slices in a single layer. Fry over medium heat for 3-5 minutes until golden brown. 
3. Turn the eggplant over and brown the second side, then put them on paper towel to remove excess fat. Fry the remaining eggplant in the same pan, adding vegetable oil as needed.
Eggplant absorbs a lot of oil during frying, so you have to add it quite often, otherwise they will not brown. It took me about 180 ml of vegetable oil to fry all the eggplants. Fortunately, not all of it will end up in the finished dish.
4. While the eggplants are fried, let's prepare meat filling for moussaka. To do this, peel the onion and cut into thin half rings, chop the garlic as finely as possible. 
5. Cut the tomatoes crosswise around the stalk, put in a deep bowl, put in the sink and pour boiling water. After 2-3 minutes, place the bowl under the stream cold water and, when the tomatoes have cooled, peel them, starting from the stalk area. 
6. Peeled tomatoes cut into small cubes.
Advice! IN winter season instead of fresh tomatoes better use canned tomatoes V own juice.
7. In a pan, heat 2 tbsp. l. vegetable oil (preferably olive) and fry the onion and garlic over medium heat for 8 - 10 minutes until golden color.
8. Add chopped meat and cook for 5 - 7 minutes, stirring occasionally and breaking up lumps with a spatula, until all the minced meat loses its bright red color.
Traditionally, Greek moussaka is made from minced lamb, but it can be replaced with minced beef or veal, which is more familiar to us.
9. Add salt, spices and chopped tomatoes to the minced meat and cook over medium heat for 10 - 15 minutes until it evaporates most of liquids. 
10. While the minced meat is stewing, let's prepare the bechamel sauce for moussaka. To do this, grate the parmesan cheese on a fine grater. 
11. Melt in a small saucepan butter, add flour and fry it for 2 - 3 minutes for small fire at constant stirring whisk. Heat milk together with bay leaf in a separate saucepan almost to a boil. 
12. Pour the hot milk into the flour and immediately mix everything thoroughly with a whisk. Bring the bechamel sauce to a boil, add salt, pepper and a pinch of nutmeg and cook for 3-5 minutes over low heat until thickened. Add half of the grated Parmesan to the sauce and mix everything well with a whisk. 
13. Now you can start assembling the Greek moussaka. Place a thick layer of rings on the bottom of the baking dish. fried eggplant and lightly salt. I had a square glass mold 20 x 20 cm. 
14. Put half of the meat filling on the eggplants and spread over the entire surface. 
15. Top with about a third of the béchamel sauce. 
16. Next, put another layer of eggplant and the rest of the minced meat. 
17. Last layer Lay out the eggplants, pour them thickly with bechamel sauce and sprinkle with the remaining parmesan. 
18. Bake moussaka in an oven preheated to 180 ° C for 40 minutes until an appetizing ruddy cheese crust. 
The finished dish should be cooled in the form for 10 - 15 minutes so that it does not fall apart when cutting, after which it can be served at the table along with fresh vegetables and greenery. Hearty, fragrant and unusually tasty Greek moussaka is ready! 
Greek moussaka is a rather high-calorie dish and heavy for digestion due to the large amount of fat. However, it can be made much lighter and more dietary if you consider the following recommendations:
1. Bake eggplant in the oven or fry in a grill pan, lubricating them first the minimum amount olive oil.
2. Prepare minced meat yourself from lean lamb or veal.
3. Reduce the amount of bechamel sauce by 2 times and use it only for the top layer of moussaka.
4. Take a small amount of cheese just for sprinkling on top.
On trips to Greece, tourists do not miss the opportunity to get acquainted with local cuisine. Spicy taste Many people like traditional Mediterranean dishes, therefore, returning to their native land, travelers often try to repeat the creations of Greek chefs at home. Among the popular dishes, Greek salad, Tzatziki, Taramasalata and Moussaka in Greek with eggplant stand out, the recipe of which we will give in today's article. After reading the material, you will learn how to cook classic Moussaka, as well as what variations of this dish are found.
Every restaurant, cafe or tavern in Greece serves traditional moussaka- puff Greek casserole with eggplant, minced meat and cream sauce. By appearance and cooking technology, it is very similar to Italian lasagna, with the only difference being that Greeks use vegetables instead of pasta sheets. This dish is associated with french cuisine, because the casserole is poured famous sauce bechamel.
This combination of European taste notes with traditional Greek products due to the fact that the creator of Moussaka, chef Nikos Tselemendis, not only loved the national cuisine, but also appreciated the culinary finds of other countries. As a result of the hobbies and experiments of the Greek chef, the classic recipe for Greek Moussaka with eggplant and bechamel sauce was born. Consider detailed composition this original recipe.
IngredientsIt is difficult to surprise modern gourmets, so classic recipes are constantly undergoing changes in the composition of the ingredients or the method of preparation. We will also get acquainted with the variations of the Greek casserole, but first we will consider the original classics.
Traditional Moussaka is made from eggplant and minced lamb. Lamb is the favorite meat of the Greeks, and will not be replaced by other types of meat delicacies. Beef, pork, chicken and turkey are a completely different taste for a Greek dish.
This is what it looks like full list containing the main ingredients of Moussaka:
- Eggplant - 1 kg;
- Minced lamb - 500-700 gr.;
- Onions - 2 pcs.;
- Tomatoes- 3 pcs.;
- Oilolive - 2 tablespoons;
- Cheese - 100 gr.;
- White dry wine- 150 ml.
In addition, you need to stock up on spices and products for making the sauce.
The composition and proportions of spices are completely dependent on the preferences of the cook. Sometimes eggplant moussaka contains only ground pepper, salt and nutmeg. But in most cases, the dish is seasoned with a whole mixture of herbs. For rich taste a sprig of cinnamon, nutmeg, oregano, lemon zest, bay leaf, salt, red pepper and ordinary ground pepper are added to the minced meat.
Greek casserole is poured with bechamel sauce, for which you will need the following products:
- Milk - 0.5 l.;
- Butter - 90 gr.;
- Egg - 2 pcs.;
- Cheese - 150 gr;
- Flour - 2 tbsp.
The preparation of Moussaka is a rather lengthy process, consisting of several preparatory stages. The table below contains a description of each stage and important notes on the preparation technology.
| Greek moussaka with eggplant | |||
| № | Stage | Description | Nuances and remarks |
| 1 | Sliced eggplant. | At the discretion of the cook, you can cut the vegetables lengthwise into large slices, or across the rounds. Most cooks prefer to peel the skin, but in the classic recipe eggplant is added to the dish with the skin on. In the process of cooking, it softens and does not interfere with enjoying the finished dish. | So that the vegetables do not taste bitter, after cutting them, hold them for 20-30 minutes in a “salt bath” (2 tablespoons of salt per 1 liter of water). After the procedure, dry the slices with a paper towel. |
| 2 | Tomato preparation. | Tomatoes are peeled and cut into circles. Before assembling the layers, the tomatoes are sautéed a little in a pan. | To easily get rid of the skin, dip the cut vegetables in boiling water for 1 minute, then pour over with cold water and remove the skin. |
| 3 | Roasting and stewing (onions, minced meat, tomatoes, wine, spices). |
Peeled and finely chopped onions are laid out in a heated frying pan. With the appearance of a golden color, add minced meat to the onion, mix thoroughly and continue to fry. When the meat begins to release juice, it is seasoned with spices and poured with wine and water. The meat component is left to stew until the liquid evaporates. | Products are fried exclusively in olive oil.
Lamb is used as minced meat, but, in extreme cases, it can be replaced with beef. |
| 4 | Roast eggplant | While the meat is stewing, it is necessary to fry the prepared eggplant slices in a separate pan. | Roast on big fire, no more than 1 minute for each side of the vegetable. |
| 5 | sauce preparation | Put butter in a frying pan and heat it up a little. Then flour is added to the butter and fried until golden brown. Slowly pour milk into the mixture, stir, and bring the mass to the consistency of liquid sour cream, after which it is removed from heat. Beat the eggs a little and quickly pour into the prepared mixture. It remains to add the grated cheese, season the sauce with nutmeg and salt, and mix thoroughly again. | The base is cooked over low heat, stirring constantly. Milk and eggs are added carefully so that they do not curdle ahead of time. |
| 6 | Assembly of layers | Prepared products are laid out in a baking dish in the following order:
The dish is placed in a preheated oven and baked for 40-50 minutes at a temperature of 180 degrees. |
Before serving, the vegetable casserole should be infused for 15-20 minutes. |
This is how a traditional Greek dish is prepared. Now consider the popular variations of recipes.
Moussaka RecipesApart from classic way there are many manufactures delicious variations of this dish. For example, Moussaka with eggplant and potatoes, lean casserole, Moussaka with rice and more than 14 recipes for cooking this dish in the oven. In addition, often not lamb or beef is used as meat, but chicken and pork. And the composition of spices for snacks is completely inexhaustible. Chili, cinnamon, garlic, dill and parsley, nutmeg, black pepper - Moussaka goes well with everything.
Classic Greek Moussaka with Eggplant and PotatoesThis variation is different from classic dish"Greek Moussaka with minced meat and eggplant" only by the presence of potatoes. The steps of the process are:
Moussaka is baked with potatoes for about 60-80 minutes.
Cooking a classic eggplant Moussaka recipe means getting a huge portion of calories. If you are a fan of lighter and proper nutrition, then you can replace the composition of the products and cook vegetarian Moussaka.
Required Ingredients:
- carrots (2),
- potatoes (5),
- celery (100g),
- green beans (500g),
- rice (half a cup)
- eggs (4),
- milk (200 ml),
- olive or vegetable oil (50 ml),
- onion (2).
Onions are finely chopped, carrots and celery are ground on a grater, after which the vegetables are put in a pan and fried. Rice, beans and potatoes are boiled separately. Ready beans cut into pieces, and the potatoes are rubbed on a coarse grater. Prepared products are laid out in a form in layers, which are done in this order:
- potato;
- fried vegetables;
- rice;
- beans.
The sauce is made from a mixture of eggs and milk, but let's also classic bechamel. Vegetarian Moussaka is baked for only 20 minutes at a temperature of 180 degrees.
For meatless dishes in addition to rice, beans or carrots, cooks use other vegetables. Therefore, it is not at all uncommon for Moussaka with cabbage, bell pepper, pumpkin, green peas etc.
Moussaka Greek style with eggplant and zucchiniMany people like to combine zucchini and eggplant in Moussaka, so the dish turns out to be more juicy and rich.
Such a casserole with minced meat is being prepared (meat mixtures from lamb, beef or veal are acceptable), the difference is only in the number of vegetables. Zucchini are cut and cooked in the same way as eggplant, you can even fry vegetables together. The only thing to note is that zucchini should not be soaked in water or kept in salt, because. they will lose their consistency.
Variation with eggplant and riceAnother recipe for people who do not accept meat and high-calorie pastas. With rice, Moussaka is prepared a little differently, so the full step-by-step instruction cooking.
Ready Moussaka is served without sauce, but with a sprinkling of fresh herbs.
A traditional Greek dish is cooked very tasty using a slow cooker. Thanks to the smooth heating of the bowl, Moussaka becomes more tender in taste.
Ingredients for the dish:
- eggplant - 2 pcs,
- onion - 1 pc,
- minced meat - 500 gr,
- eggs - 2 pcs,
- cheese - 150 gr,
- sour cream - 2 tbsp,
- flour - 2 tbsp,
- tomato paste - 1 tbsp,
- butter - 1 tbsp,
- garlic - 1 clove.
Cooking process
Cut eggplant into slices, stand for 20 minutes. in a salt bath, dry. Chop the onion and garlic, fry in the “Baking” mode until golden brown. Add the seasoned minced meat to the onion and continue cooking for another 20 minutes. Fill the mixture with tomato paste, leave to languish in the same mode for 10 minutes
During this time, carefully mix the grated cheese, eggs and sour cream, achieving a homogeneous, thick mass. Open the bowl, put the eggplant on top of the minced meat and pour the sauce over the dish. Leave to cook for another 20 minutes until the vegetables are browned.
Moussaka with chicken and eggplantJust as salads and casseroles with chicken are popular and tasty, so Greek Moussaka goes well with poultry meat. The preparation method is similar to classic recipe, only instead of minced meat, chicken fillet is finely chopped and fried with vegetables. The dish is laid out in layers and poured with a sufficient amount of bechamel sauce.
A hearty, multi-layered dish baked in the oven - masaka with eggplant in Greek! Cook at home!
In Greece, moussaka is served both in inexpensive cafes and in luxurious restaurants. But in order to try this delicious casserole, it is not at all necessary to go somewhere, the proposed recipe with a photo is as close as possible to the classic Greek one and can be easily used at home. For cooking, you will need eggplant, some potatoes, minced lamb and a traditional filling - Bechamel sauce. And of course, almost no Greek dish is complete without cheese and olive oil. Vegetables for casseroles can be pre-fried or baked in the oven - do as you like. In the first version, olive oil is used to lubricate the pan, in the second - vegetables.
- 3 eggplants (600-700 g);
- 4 large potato tubers (600-700 g);
- 3 small tomatoes (300 g);
- 1 small onion (300 g);
- 500 g of lamb or pork and beef mince;
- 200 g mozzarella;
- 100 ml. red dry wine;
- 2 cloves of garlic;
- salt, pepper to taste;
- cinnamon stick;
- a few mint leaves;
- extra virgin olive oil.
For the bechamel sauce:
- 1 l. milk;
- 100 g butter;
- 3 tbsp flour;
- a pinch of nutmeg;
- 0.5 tsp provencal herbs.
Cut the washed eggplant into circles about half a centimeter thick.
Salt and leave for 20-30 minutes, so that the pieces let out the juice, with which all the bitterness will come out of the eggplant.
Cut the potatoes into slices about the same thickness as the eggplant.
Put the potatoes on a baking sheet covered with baking paper, lightly sprinkle with olive oil and bake for 20 minutes at 200 degrees. It should become soft and brown a little on top.
We make cuts on the skin of tomatoes to make it easier to remove it.
Pour boiling water over the tomatoes and leave for 5 minutes.
In the meantime, finely chop the onion.
Put the onion in a pan with heated olive oil and pass until half cooked.
We spread the minced meat to the onion and break it with a spatula, then mix with the onion.
You can already peel the skin off the tomatoes. Cut the fruits into small cubes.
Minced meat seized, meat juice began to stand out.
It's time to add the tomatoes to the minced meat.
Pour in red wine.
Add spices: mint and cinnamon stick.
Add water and simmer over low heat.
We wash the eggplant and squeeze the juice, dry it with paper towels.
We also bake the eggplant until soft (about 20 minutes), brushing a little olive oil on top.
No moussaka is complete without bechamel sauce. Interestingly, the origin of the fill is not Greek, but French! The preparation of the sauce is described in detail. So, melt half the butter over low heat, pour in the flour and mix immediately. Now pour in the warm milk in small portions, without ceasing to stir. Salt and pepper, mix and cook after boiling for another 2-3 minutes. Now turn off the heat, put the remaining oil and cover the pan with a lid until it is completely dissolved. Bechamel is ready. It will thicken a bit as it cools.
Half of the liquid from the pan has evaporated, leaving the minced meat in the sauce. You can get a cinnamon stick (it has already worked its way), add squeezed garlic, mix and remove the pan from the stove.
We rub the mozzarella on a fine grater.
We begin to collect moussaka with potatoes and eggplant. Grease the bottom of the mold with bechamel sauce.
We spread a layer of eggplants in the form, arrange the circles tightly to each other.
Put mince on top.
Sprinkle with some cheese.
Place potatoes and cover with sauce.
The next layer is minced meat again.
And sprinkle with cheese again.
Throw in the remaining eggplant.
Pour in the rest of the sauce and mozzarella. We put moussaka with eggplant in a heated oven and bake at 180 degrees for 40 minutes.
The moussaka was baked, the cheese was beautifully browned. You can decorate the Greek casserole with a sprig of mint and serve. Bon appetit!
Moussaka (casserole) - a traditional dish from eggplant in the Balkans and the Middle East. IN different countries have their own original recipes. Classic Greek moussaka extraordinary tasty dish, resembles Italian lasagna with two types of sauces, but instead of layers of dough, thinly sliced \u200b\u200band fried eggplants are placed in it - this is a rather difficult dish to prepare and takes a lot of time. My recipe is a little simpler, but also very tasty.
- minced meat 400-500 gr
- onion 1-2 pcs
- eggplant 5 pieces (medium)
- tomatoes 5 pcs
- eggs 6 pcs
- sour cream 2-3 tbsp
- cheese 250 gr
- Dry Provence herbs
- ground black pepper
- vegetable oil for frying
You will also need a baking dish approximately 38x25 cm with a rim height of at least 5 cm.
Tip: you can fry minced meat and eggplant in advance, for example, in the evening, and bake moussaka the next day.
Cut the onion and fry it in oil until soft, 5-10 minutes.
Add minced meat to the onion. Fry minced meat for 10-15 minutes. Stir to break up meatballs. Salt and pepper. You can add 0.5 cups of dry wine and wait for it to evaporate.
Cut the stem off the eggplant and peel it off. Cut into slices 1-1.5 cm thick.
Take a clean frying pan or wash the pan after frying the minced meat).Fry the eggplant for vegetable oil from two sides.
Eggplant absorbs a lot of oil when fried, so be prepared to add more oil all the time. You can reduce the amount of oil absorbed by dipping eggplants in flour before frying,
but it is better to put the fried eggplants in a colander and press lightly so that the excess oil comes out.
Grate the cheese.
Prepare the tomatoes - remove the skin from them and cut into slices. To do this, cut the tomato on top, put in a bowl and pour boiling water for half a minute. Drain the boiling water, pour over with cold water - now the skin can be easily removed. If the tomato is hard and unripe, keep it in boiling water longer.
Tomatoes are best cut into round slices. Like this.
Put the fried eggplants in a baking dish, salt, pepper, add dry herbs.
Sprinkle eggplant with cheese.
Now fried minced meat.
Sprinkle with cheese.
The last layer is tomatoes, salt, pepper, herbs.
Tip: if you have a deep shape, then you can make another layer of fried eggplant - buy more eggplants or choose large fruits.
Sprinkle with cheese.
Beat eggs with sour cream, salt a little.
You can do this with a blender.
Fill the mold with the whipped mixture.
Bake moussaka in a preheated oven t 200º C for 35-40 minutes.
Moussaka is ready and smells delicious.
Juicy, tender, with melted cheese inside - just melts in your mouth! You will definitely be asked for more!
Today I want to offer you an incredible delicious recipe classic moussaka with potatoes and eggplant. This dish is very satisfying, and it tastes perfect, you can eat several servings of moussaka at a time if you don’t stop in time. Moussaka can be easily presented to guests, believe me, they will definitely appreciate and be grateful to you for such a dish. In addition to potatoes and eggplant, the dish contains Bechamel sauce, minced meat and onions are also fried separately, with the addition of tomato sauce or pasta, the collected moussaka is rubbed with cheese and cooked in the oven. The process is not very complicated, not too fast, but the result is worth the wait. You can serve moussaka to the table with greens and fresh vegetables or pickles.
- potatoes - 4-5 pcs.,
- eggplant - 1 pc.,
- onion - 1 pc.,
- minced meat - 400 g,
- tomato paste - 1 tbsp.,
- vegetable oil - 80 ml,
- milk - 400 ml,
- butter - 70 g,
- wheat flour - 1 tbsp,
- nutmeg, ground black pepper, paprika - to taste,
- hard cheese - 100 g,
- garlic - 2 cloves.
Prepare everything necessary ingredients. Take a frying pan, add some oil and heat it up. Peel the onion, rinse and cut the onion into cubes, transfer the onion to the pan. Add minced meat to the onion.
Fry the minced meat and onions for 10 minutes, breaking the minced meat with a spatula in the process. Add tomato paste, a couple of cloves of garlic, cut into small cubes, add a little water, salt, pepper, paprika. Simmer all ingredients until the tomato sauce has evaporated.
Next, prepare the bechamel - melt the butter in a saucepan, add a spoon wheat flour, mix well. After pouring milk in a thin stream and constantly stirring with a whisk, the fire on the stove should be moderate.
Boil the bechamel until thick, add a pinch of nutmeg and ground pepper.
Cut the eggplant and fry in vegetable oil.
Prepare a mold for the oven, pour a little bechamel into the mold. Cut peeled potatoes into slices. Spread a third of the potatoes over the sauce. Salt.
Spread the cooked minced meat on top of the potatoes.
Arrange half of the eggplant on top of the minced meat.
Drizzle eggplant with sauce. Repeat again all the layers - potatoes, minced meat, eggplant.
Make the final layer of potatoes. Grate the cheese on a fine or medium grater, sprinkle the cooked dish with cheese.
Pour the rest of the sauce over the moussaka.
Seal the mold and send it to the oven. At 180 degrees, cook the moussaka for 45 minutes, then print the form and brown for another 15 minutes. You can immediately serve the dish to the table.
Bon appetit!
Moussaka with eggplant and minced meat may seem familiar and familiar to you, even though unusual name. However, do not rush to conclusions. Of course, what could be new in baking vegetables with meat in the oven. But the secret is that all the ingredients of the dish are cooked at the same time and in their own juice. Not a single vegetable or even meat is cooked in advance. Thanks to this, all products retain their beneficial features and natural taste. You can also make a completely vegetarian casserole. This dish is suitable for a diet menu.
If this is your first time with a similar dish, then we will tell you how to cook eggplant moussaka in the classic Greek way. Step by step recipe with a photo will clearly demonstrate each of the stages of its cooking at home.
The name of the dish is translated as "chilled". Therefore, very often moussaka is served not as a main dish, but as a salad. The secret of the rich taste of the dish lies in a specially prepared sauce, the details of which you will learn in the recipe.
Let's start cooking.
- tomato - 3-4 pcs
- eggplant - 1-2 pieces
- potatoes - 6 pcs
- minced meat - 1 kg
- onion - 2 pcs
- garlic - 2 cloves
- milk - 250 ml
- sour cream - 150 ml
- wheat flour - 2 tbsp.
- butter - 150 gr
- vegetable oil - 2 tbsp.
- bay leaf - 1-2 pieces
- fresh herbs - to taste
- ground black pepper - to taste
Prepare all the necessary ingredients and make sure you don't forget anything.
First of all, wash and clean the vegetables, if necessary. To rid eggplants of bitterness, cut them into rings and sprinkle with salt. Leave it like this for 20 minutes. After the required time, rinse the salt under running water and dry the eggplant with paper towels. Next, take a suitable form and grease it with oil. The first layer will be eggplant. Peel and cut the onion into rings, it will be the second layer. We also cut the potatoes into rings and spread on top of the onion. The final layer will be tomatoes. Salt and pepper each layer to taste.
Put a thick layer of minced meat on top of the tomatoes. If you purchased not ready-made minced meat, but fresh meat, then pass it through a meat grinder along with onions and garlic, season with salt and pepper and then lay it in a dense layer on top of the tomatoes.
Lay out all the vegetable layers, except for the tomatoes, again in the same order. Sprinkle potatoes generously with spices, spices and herbs to taste.
Let's prepare the sauce. To do this, heat the pan with butter and add flour to it. Mix for about 2 minutes while stirring. Then add milk to the pan and bring to a boil. Add sour cream, salt and pepper. Mix everything thoroughly and heat, not bringing more to a boil.
When the sauce is cooked, fill it with a form with vegetables and meat.
We heat the oven to 175 degrees. We send the prepared form to the oven and cook for 1 hour.
We cool the finished dish and serve it to the table. Eggplant moussaka with minced meat is ready.
There are a lot of recipes for making moussaka, in each country of this region it is prepared in its own way. But most importantly, when preparing moussaka, it is used great amount spices and spices, the composition of which is also different in each country. So, if you like to experiment, if you are ready to try different directions in national dishes, our photos step by step cooking mousak just for you. Cook with us tasty and appetizing, delight your culinary delights their loved ones.
for the base:
- Beef or lamb meat - 500 grams
- Eggplant - 400 grams
- Potato - 300 grams
- Tomatoes - 100 grams
- Onion - 100 grams
- Garlic - 2-3 cloves
- Dry red wine - 150 grams
- Egg - 1 piece
- Sunflower oil - 100 grams
- Salt - 20 grams
- Allspice black pepper - 15 grams
- Ground coriander - 10 grams
- Ground thyme - 10 grams
- Ground oregano - 10 grams
for the bechamel sauce:
- Butter - 100 grams
- Cheese - 100 grams
- Milk - 250 grams
- Flour top grade- 70 grams
- Chicken egg - 1 piece
- Salt - 10 grams
- Allspice black pepper - 10 grams
Rinse the meat under running water, cut into large pieces.
Roll the chopped meat into minced meat. For moussaka, it is advisable to use minced meat own production, with it the dish will turn out tender and tasty.
Wash the eggplant, cut into thin long slices, sprinkle generously with salt. Place in a bowl to let the juices out of the eggplant.
Pour sunflower oil into a heated frying pan, put the minced meat for frying.
Free the onion from the skin, finely and thinly slice.
Put the onion in the pan to the minced meat, mix everything.
Wash the potatoes and thinly peel off the skin.
Cut the peeled potatoes into slices.
At this point, the eggplant will “give” juice, turn the slices over, check if the juice is well drained.
Pour boiling water over the tomatoes, as soon as the skin cracks, remove it, cut into cubes.
Peel the garlic, finely chop.
Add chopped tomatoes and garlic to the pan to the minced meat. Salt and pepper the contents of the pan, mix the minced meat well so that the salt and pepper are evenly distributed.
Pour dry red wine into minced meat, turn off the gas, cover the pan tightly with a lid, and simmer for about 15 minutes.
Squeeze juice from eggplant.
Grease a baking sheet well with sunflower oil, put eggplants on it, put in a preheated oven to dry.
All the ingredients for the moussaka are ready, now let's prepare the bechamel sauce. To do this, put the butter in a saucepan, put it on the burner, melt the butter.
The butter should not just melt, but boil.
Pour the flour into the boiled butter.
Beat the mass thoroughly with a whisk to avoid the slightest lumps.
When the flour mass has cooled slightly, pour milk and black pepper into the saucepan, beat the mass again and boil for another 1-2 minutes.
In a slightly cooled mass, break the egg, beat the mass well.
Moussaka sauce is ready. Let's start preparing the dish.
Grate the cheese on a coarse grater.
Break the egg into the prepared minced meat and mix well, distributing it evenly over the entire amount of minced meat.
Grease the bottom of the baking dish with sunflower oil. Lay out the sliced \u200b\u200bpotatoes “overlapping” in the form.
Cover a layer of potatoes with a layer of baked eggplant.
Then, on top of the eggplant layer, spread the minced meat and another layer of eggplant.
Sprinkle eggplant with grated cheese and spread a layer of béchamel sauce on top. We put baked in the oven preheated to a temperature of 100 degrees.
After 40 minutes, the Greek moussaka will turn red, which means it is ready.
Moussaka is served directly on the table in a baking dish, cut into portions should be directly hot. And it is customary to serve delicious crispy homebaked bread and wine.
Today on our menu is a hearty multi-layered dish - Greek moussaka with eggplant, meat and potatoes. All components after pre-training fit into a mold and languish in the oven under a dense mixture of Bechamel sauce and cheese, which serves as a kind of lid. Thanks to such sealing, the products reveal and combine their aromas and tastes favorably, and the final dish turns out to be rich, soft and insanely appetizing!
Moussaka is not prepared very quickly, but after tasting, all the efforts expended will be fully justified! We choose juicy for the recipe, by no means lean minced meat, fleshy tomatoes and high-quality low-melting cheese. If you do not neglect the recommendations, the dish will come out delicious and truly flawless!
- eggplant - 1 kg;
- minced meat - 800 g;
- dry white wine - 180 ml;
- ground cinnamon - 1⁄2 tsp;
- potatoes - 500 g;
- fresh tomatoes - 300 g;
- cheese - 50-70 g;
- bulb - 1 pc.;
- salt, pepper - to taste;
- vegetable oil (for frying).
For sauce:
- milk - 800 ml;
- butter - 70 g;
- flour - 50 g;
- cheese - 200 g;
- eggs - 3 pcs.;
- nutmeg - a pinch;
- salt - to taste.
After removing the husk, finely chop the onion. We choose a large, deep frying pan, fry the sliced \u200b\u200bin refined oil to a light golden hue.
Load the minced meat to the toasted onion. We are waiting for the red-pink meat mass becomes completely beige. Stir occasionally, breaking up large pieces with a spatula.
At the same time, we are engaged in tomatoes - we make a cross-shaped incision on the peel, and then we lower the fruits into a container with boiling water. After a couple of minutes, rinse the tomatoes with cold water, separate the steamed skin.
Pour dry wine to the brightened minced meat.
Finely chop the peeled tomatoes or grind in a blender bowl, add to the meat mass.
Salt / pepper, add cinnamon, mix the contents of the pan thoroughly. Without covering with a lid, keep the mixture on low heat - completely evaporate the moisture. On this, the meat component of the dish is ready!
We clean the potatoes, fill them with water. Bring to a boil and cook for about 10 minutes (until half cooked). Draining the liquid, cool the boiled tubers.
Melt the butter in a saucepan or frying pan over low heat. Add flour, fry with stirring for 30-40 seconds.
Pour warm milk in small parts, stirring very carefully after each added portion. Continuing to stir continuously and intensively, bring the "Bechamel" to a boil over low heat.
Add nutmeg and finely grated cheese (200 g).
Stir, waiting for the complete melting of the cheese chips, salt to taste.
Transferring to a convenient work bowl, cool the cheese-milk mixture until warm state. We introduce the eggs one at a time, after each diligently stir the mass with a whisk.
It remains to prepare the last component for the Greek layered dish. Eggplant cut into longitudinal plates about 3 mm thick. If there is a suspicion that the fruits are bitter, sprinkle the sliced \u200b\u200bwith salt and let it stand, after which we wash the plates with water, dry them.
Brush eggplant strips with vegetable oil on both sides. Fry in a dry frying pan until lightly charred. On average, one side takes 3-4 minutes. Put the finished plates on a paper towel to absorb excess fat.
We proceed to the "assembly" of the dish. Boiled potatoes are cut into slices 2-3 mm thick. We distribute on the bottom of a heat-resistant form, lightly sprinkle with salt. We choose a container with high sides, approximately 23 × 30 cm in size (no less).
Then spread the mince evenly.
We hide the meat layer under the remnants of eggplant.
The final step is to distribute the sauce.
Moussaka in Greek is baked for about 30-40 minutes at 180 degrees. 10-15 minutes before the end of the process, sprinkle a layer of sauce with the remains of cheese, rubbing with small chips.
Serve the dish hot, cut into portions.
Moussaka in Greek with eggplant is ready! Bon appetit!
Catch the idea for a satisfying and delicious dinner- Greek moussaka with eggplant and potatoes. This dish combines everything we love: baked vegetables, juicy minced meat, gentle sauce and delicious melted cheese. It's beautiful homemade dish for the whole family! What could be better?
- Minced meat mixed 1 kg
- Onion 3 pieces
- Garlic 3 cloves
- Tomatoes 400 grams or 2 tablespoons of tomato paste
- Vegetable oil 3 tablespoons
- White wine 150 milliliters
- Salt 1 teaspoon
- Sugar 1 teaspoon
- Ground pepper ½ teaspoon
- Thyme ½ teaspoon
- Oregano ½ teaspoon
- Sweet paprika ½ teaspoon
- Dried parsley ½ teaspoon
- Dried dill ½ teaspoon
- Eggplant 2 pieces (large)
- 2 potatoes (large)
- Grated cheese 3 tablespoons
- Vegetable oil 100 milliliters
- Salt 1 teaspoon
bechamel sauce
- Butter 70 grams
- Wheat flour 2 tablespoons
- Yogurt or milk 250 milliliters
- Grated cheese 3 tablespoons
- Eggs 2 pieces
- Salt to taste
- Pepper to taste
Rinse the eggplant, cut into slices about 1 centimeter thick, put them in a colander, sprinkle with salt and leave to drain to remove the bitter juice. Leave on for 15-20 minutes, and then rinse and dry well.
Melt the butter in a frying pan, stirring constantly.
Add the flour and continue to stir, frying for 1 minute until the mixture is golden brown.
Pour in natural yogurt or milk and mix everything, without removing from heat, until the sauce becomes homogeneous. Then add the grated cheese and again mix everything very well, heating until the sauce becomes homogeneous again. Remove from heat after a minute and cool.
Add the eggs to the cooled sauce and mix well.
You should get a homogeneous mass without lumps, but with pieces of grated cheese, which has already melted decently.
Heat the oil in a frying pan and fry the diced onion in it with a pinch of salt until translucent.
Add minced meat, it is better to take mixed, and continue cooking.
When the minced meat begins to change color, add spices and the remaining salt to it.
Pour in the wine and tomato paste or peeled and finely chopped fresh tomatoes.
Simmer everything over medium heat for 30 minutes or until you get a thick meat sauce. By the way, with fresh tomatoes It turns out tastier and more aromatic than with tomato paste.
Peel the potatoes, cut into thin slices and fry in in large numbers vegetable oil until golden. Fry in batches for crispy outside chips. Remove excess oil with paper towels after frying.
Roast the eggplant in the same way as the potatoes, in batches and in batches. enough oils. Please note that these vegetables are very greedy before oil.
Be sure to dry the eggplant slices after frying.
When all the ingredients and sauces are prepared, it remains only to combine it together and bake. Pick up a tall form and lay the fried eggplants on its bottom, using half the vegetables.
Lay the meat layer on top of the eggplants, using half of the minced meat.
Place potatoes over meat.
After again comes a layer of minced meat.
And lay the remaining eggplant on the meat.
Top everything with bechamel sauce and sprinkle with grated cheese.
Bake in a preheated oven at 180 degrees for 60 minutes. Then take out the form with moussaka and leave the casserole to cool at room temperature for 30 minutes. When the moussaka has cooled, it is easy to cut, so that it can be divided into portions.
Greek moussaka with eggplant and potatoes is served as a main course. You can supplement it with salad, pickled cucumbers or sour cream, natural yogurt. It's delicious and hearty meal for every day, relevant both in summer and in winter. Bon appetit!
Moussaka with a delicious crust.
- Minced meat - 500 g
- Eggplant - 600 g
- Potato - 500 g
- Tomatoes - 400 g
- Onion - 2 heads
- Garlic - 2 cloves
- Dried thyme - 1 teaspoon
- Milk - 1 glass
- Egg - 3 pcs.
- Cheese - 100 g
- Vegetable oil - 6 tbsp. spoons
- Salt, ground black pepper - to taste
Wash potatoes, peel, cut into circles and boil for 5 minutes in salted water. Drain in a colander and let the water drain.
Wash the eggplant, cut lengthwise into slices and fry in vegetable oil on both sides.
Pour boiling water over the tomatoes, peel and cut into thin circles.
Peel the onion and garlic from the husk. Chop the onion and lightly brown in vegetable oil.
Add minced meat and simmer over medium heat for 20-25 minutes.
Add minced garlic, season with salt, pepper and thyme. Add tomatoes and simmer for 10 minutes.
Beat milk with eggs, salt and pepper. Add cheese chips and stir.
Place minced meat, eggplant and potatoes in layers in a greased baking dish, salt and pepper. Pour the moussaka with the resulting mixture and place in the oven.
Bake 15 minutes until golden brown.
Bon appetit.
- Minced meat - 250-300 g
- Potatoes (medium) - 2 pcs
- Eggplant (medium) - 2 pcs
- Bulgarian pepper - 1 pc.
- Onion - 1 pc.
- Tomato - 1 pc.
- Tomato paste - 1 tbsp. l.
- Dutch cheese (or any other durum varieties) - 100-150 g
- Black pepper
- Vegetable oil
- Garlic - 1 tooth.
Cut eggplant into circles, salt, leave for 15 minutes. Then rinse, dry. Fry in vegetable oil on both sides.
Potatoes are also cut into circles, fry on 2 sides.
Finely chop onion and garlic, fry.
Add mince. Grate the tomato, add to the onion and minced meat, mix well.
Add tomato paste, pepper, salt. mix. Simmer for 10 minutes.
Pepper cut into cubes, lightly fry.
Put in the form in layers: potatoes - eggplant - pepper - minced meat sauce and tomato.
Sprinkle with grated cheese.
Bake 30-40 min. in the oven at 180 degrees.
Bon appetit!
Moussaka is a dish Eastern peoples. In Moldova, Bulgaria, Greece - each of these countries has its own options for its preparation. Today we have Greek moussaka with eggplant. The classic recipe for this dish is layers of eggplant, minced meat and tomatoes, seasoned with white sauce and baked in the oven. The classic moussaka recipe with a photo, which you will see below, also contains potatoes, which is also a valid option for this dish.
But as white sauce we took kefir cheese sauce instead of the more common Bechamel sauce. This addition allowed this dish become lighter, because we did not use either flour or butter, as in Bechamel sauce. Taste in ready dish the difference is not noticeable at all.
- Eggplant - 1.5 kg.
- Boiled potatoes - 1 kg.
- Tomatoes - 800 g.
- Cheese - 200 g.
- Minced meat - 400-500 g.
- Onion - 1 pc. large
- Garlic - 4-5 cloves
- Kefir - 250 ml.
- Eggs - 3 pcs.
- Salt, pepper - to taste
- Vegetable oil - for frying.
First, prepare the necessary ingredients. Minced meat for moussaka is usually used from lamb, but if you don’t have this product, you can replace it with beef or minced pork and beef. Potatoes must be boiled necessarily not before fully prepared, otherwise it will disintegrate, and even in the finished dish it can turn into mashed potatoes, and we need fried slices.
Eggplant cut into slices or lengthwise, thin slices. Cool with salt, lightly mash with your hands and leave for 20 minutes.
While excess bitterness comes out of the eggplant, finely chop the garlic.
Also finely chop the onion.
Sauté the onion and garlic for a small amount vegetable oil.
Add minced meat and fry it together with onion and garlic. Salt, pepper. Ready stuffing set aside for now.
Rinse eggplant with cold water. The water will be dark - these are substances that cause bitterness. Drain the eggplants on a kitchen towel and pat dry otherwise they will pop when frying.
Fry eggplant on both sides in vegetable oil.
A little trick: if you didn’t dry the eggplants enough and they still “shoot” a lot, try putting them first in a dry, heated frying pan and adding oil after a minute. During this time, the water will evaporate and will not produce such an effect.
Prepare the sauce. The classic Greek moussaka, a recipe with a step-by-step photo, we give here, often contains Bechamel sauce, but we will replace it without “losses” in taste and benefits. "Bechamel" - thick sauce, and we will also make his kefir "deputy" thick.
To do this, separate the eggs into yolks and whites.
Beat the yolks with kefir, pepper, salt a little.
Whisk egg whites to stiff peaks with a pinch of salt. You need to beat the proteins well washed from the yolks and dry beaters of the mixer, only in this way they will beat well.
Cheese grate on a fine grater.
Mix the cheese and yolk-kefir mass, gently fold in the beaten egg whites.
Cut potatoes into slices.
Cut the tomatoes into slices as well.
Now that we have all the products ready, it's time to collect our moussaka. On a baking sheet (preferably with a non-stick coating or lined with foil), greased with oil, put the potatoes.
Spread half of the fried eggplant over the potatoes.
Brush the eggplant with half of the sauce.
Put the minced meat on the sauce.
An appetizing aroma is already spreading around the house - moussaka with minced meat and eggplant is ready, the recipe with a photo of which we have shown you. It is better to serve it hot. Bon appetit!
Loading...
