How to make eggplant moussaka. Vegetarian moussaka without eggplant

Casseroles are an integral part of everyday and festive feast. They come from vegetables and meat, amaze taste variety and easy to prepare. One of the most magnificent casseroles can be called moussaka - a traditional Greek dish. Consider, interesting recipes delicate casserole.

Aromatic moussaka is an incredible combination of flavors of vegetables and juicy minced meat under the most delicate sauce. Initially, moussaka began to be prepared in Greece, so, first of all, we will prepare a classic dish.

So, for cooking you will need:

For sauce:

Usually all the ingredients are fried to significantly reduce the cooking time in the oven. It also prevents excessive release of juice from vegetables during the baking process.

So, let's start preparing moussaka:

Beef (use only the pulp), wash and dry. Then cut the pulp into pieces and turn into minced meat.

In a pan with oil, send the cooked Ground beef and fry it.

Chop the onion, add to the minced meat, as well as salt, spices, tomatoes.

Take vegetables, wash and dry. Cut the peeled potatoes into slices, and the eggplant into slices (soak the vegetables in saline solution minutes for 7-10).

Lay the dried eggplants and potatoes on the deck and bake at 170⁰С for 20 minutes. During the roasting process, the vegetables will need to be turned over so that they are browned on both sides.

While the minced meat with tomatoes is stewing, and the vegetables are baked, prepare the sauce:

Send the butter to the pan, and when it melts, add flour to it and fry, stirring constantly. It is important to ensure that there are no lumps.
Then pour very slowly warm milk vigorously mixing all the ingredients.
Beat the eggs with a whisk, pour into the sauce, as if driving them. Then add spices.

Now it remains to collect the moussaka and put it to bake:

Lubricate the ceramic form with oil, sprinkle with breadcrumbs for breading.
Put a layer of ground beef with tomatoes.
Now it's the turn of potatoes and eggplant (they can be sprinkled with cheese).
And finally, repeat all the layers of ingredients again and pour the sauce.

Send the dish to the oven at 170⁰С for 1.5 hours.
Before serving, decorate the dish with chopped herbs.

To prepare moussaka, you can use various spices that will give the dish a special flavor. You will need: oregano, sweet paprika, cinnamon, turmeric, basil, coriander.

Moussaka from Yulia Vysotskaya, recipe

Julia Vysotskaya is a real sorceress of the culinary world, so it is simply impossible to ignore her moussaka recipe.

For moussaka, Julia Vysotskaya uses the following set of products:

beef - 750 g;
red onion - 200 g;
eggplant - 3 pcs.;
tomato paste - 30 g;
greens (mint + parsley) - 2 bunches;
butter - 30 g butter + 50 g olive;
A mixture of spices (red and black pepper, paprika, cumin, salt) - to taste;
cheese - 120 g;
milk - 0.6 l;
flour - 50 g;
nutmeg - 5-7 g.

For the preparation of moussaka, it is permissible to use only minced meat prepared with one's own hands. Store-bought minced meat may contain too much fat and tendons, which will significantly reduce taste qualities ready meal.

How to cook:

Cut the eggplant into slices lengthwise. Put them in a container, pour over with oil, add a little salt, and then fry.
Turn the meat into minced meat in a way convenient for you.
Cut the onion into rings, fry in a mixture of oils. Season the onion with spices, add at the end tomato paste.
Fry minced meat, onion and chopped greens for 15 minutes.

Prepare the sauce:

Fry flour with butter in a pan.
Slowly pour in the warmed milk and stir.
After boiling, add grated Parmesan or other cheese.

Now let's start assembling the casserole:

Put eggplants on the bottom of the form, also form sides from them.
Put the minced meat, pour the sauce.
Put the moussaka in the oven for 45 minutes.
If desired, sprinkle with cheese 5 minutes before the end of cooking.
After cooking, serve moussaka with mint leaves.

Julia Vysotskaya advises cutting vegetables into slices of about 7 mm, while it is better to make potato rings thinner, and thicker tomatoes and eggplants. You can cut all the other ingredients into cubes.

Moussaka with eggplant and potatoes, recipe

Moussaka traditionally prepared with juicy beef. But what if you are a vegetarian?! This is not a reason to refuse such a delicious dish, because there is a vegetarian version of moussaka.

What you need:

Cut eggplant into thin slices, soak in salt water for 7 minutes and rinse with water.
Cut potatoes and zucchini into circles, sprinkle with spices.
Cut the onion into half rings, carrots into rings or straws.
Remove the core from the pepper, cut it into circles.
Also cut the tomatoes into slices, and finely chop the garlic.

When all the vegetables are ready, proceed to the assembly of moussaka:

Put the first layer in a baking dish - potatoes with garlic.
The second layer is eggplant, zucchini and onions.
The third layer is carrots, the fourth is peppers and tomatoes.
Season each layer with oil, spices and salt.
Then pour in the broth and put the moussaka to bake for 50 minutes.

In vegetarian moussaka, the main component is eggplant, and the rest of the ingredients can be different: broccoli, pumpkin, asparagus, cabbage, celery, mushrooms.

Moussaka with eggplant and minced meat in the oven, recipe

Greek meat moussaka made from beef pulp. But you will not regret if you replace beef with lamb. And if you add potatoes to the recipe, you get a wonderful hearty dish.

For this delicacy, prepare the following ingredients:

How to cook:

Wash the lamb and send it to the meat grinder.
Chop the onion, fry, add minced meat and continue frying for 20 minutes.
Send the tomatoes to the minced meat, salt the products, simmer for 15 minutes.

Soak eggplant slices in salted water. Then rinse them, dry and fry until half cooked.
Cut the potatoes into circles, boil in salted water for 7 minutes.

Take a form, grease it with oil, send the prepared products into it in layers: minced potatoes, peppers, eggplants.
Now make the sauce: fry the melted butter and flour, pour in the milk and cook until the sauce thickens. Now it remains to season the sauce with spices. If desired, you can add 30-40 g of processed cheese.

Pour the sauce into the mold, sprinkle with grated cheese on top.
Cook moussaka in the oven for 40 minutes.

Video, moussaka

Video recipe Greek moussaka:

Moussaka in a slow cooker, recipe

You can make moussaka with a slow cooker. So you save a lot of time and effort, but it will turn out to be just as juicy and fragrant as in the case of cooking traditional way. Bulgarian moussaka turns out to be especially tender, the recipe of which we will consider below.

Prepare the products:

potatoes - 1 kg;
olive oil - 60 ml;
tomatoes - 6 pcs.;
paprika - a pinch;
hot water - a glass;
beef - 650 g;
onion - 2 medium onions;
garlic - 3-4 cloves;
thyme and savory - 5 g each;
sour cream - 6 tbsp. l.;
egg - 2 pcs.;
soda - 2 g;

How to cook:

Peel the tomatoes and potatoes, cut them into slices. Chop the onion and garlic.

Pour oil into the multicooker bowl, put the onion, turn on the "Frying" mode.

After 5-7 minutes, add minced meat to the onion, without changing the set mode, cook the dish for another 15 minutes.
Now send tomatoes, garlic, as well as spices and salt to the minced meat.
Put the potatoes, pour in the water and switch the multicooker to the "Extinguishing" mode for 45 minutes.
Meanwhile, beat the eggs.
In a separate container, combine soda and sour cream, leave for 5 minutes.

Stir the sour cream into the eggs, pour the sauce into the slow cooker.
Cook moussaka in the “Baking” mode for half an hour.

Instead of the "Baking" mode, you can use the "Multi-cook" mode, if your kitchen appliance has this function.

Delicious moussaka simple, recipe

This simple mushroom moussaka is useful for any occasion: and for quick dinner, and for meeting and treating uninvited guests.

Products:

How to cook:

Send the meat, onion and garlic cloves to a blender and cook the minced meat.
Mushrooms cut into slices.
Salt minced meat, season with spices.
Boil small cabbage inflorescences in salted boiling water for 8 minutes.
Put half of the boiled cabbage in the form.
Spread the minced meat on top, and then the mushrooms.
Next is the rest of the cabbage.
Whisk eggs in a bowl, add grated cheese and milk. Send a pinch of salt and some spices to the sauce, pour the products into the mold with them.
Bake in the oven for 55 minutes and serve.

Moussaka with rice, recipe

Eat interesting option casseroles - moussaka in Armenian. Thanks to rice, it turns out to be more satisfying, but no less juicy and appetizing.

Products:

The cooking process is simple:

Cut the flesh of the meat into small sticks.
Peel the eggplant, cut into circles, soak in water with salt.
Onion cut into cubes.
Rinse rice at least 5 times in water, boil until half cooked.
Fry meat with onions in hot oil for 10 minutes.
Fry the dried eggplants in another pan. Then spread the vegetables on a paper towel to remove any remaining fat.
Mix rice and fried meat, salt. Don't forget the spices.
Cut the tomatoes into slices, and chop the prepared greens.

Now start assembling the casserole:

Put the eggplant in the form, then the meat with rice.
Lay the eggplant again, and then the tomatoes.
Place the dish in the oven for 20 minutes.
Sprinkle the dish with cheese and herbs before serving.

Moussaka can be called one of the most interesting dishes. It is prepared from available indents, and its taste can be compared with the gourmet food. Therefore, we recommend you this dish, which will bring variety and new taste to your menu!

Greek moussaka can become tasty treat both for a feast in a noisy company, and for dinner in a family circle. A traditional dish looks like a casserole, where layers of blue ones alternate with lamb, tomatoes. It is covered with white sauce, then baked. Now there are many options for cooking casseroles in Greek.

How to cook Greek-style moussaka with eggplant

The treat is a traditional Greek dish. In the authentic version, it consists of several layers: the first is blue ones, followed by minced meat with tomatoes and vegetables. Moussaka with eggplant ends with bechamel sauce, thanks to which it acquires unique taste. Sometimes it is allowed to use potatoes if you want to make the dish more saturated.

Greek moussaka recipes with eggplant

Greek casserole recipes may differ from each other, it all depends on where exactly it is prepared. However, the invariable ingredient is eggplant. As far as meat is concerned, traditional version implies the use of lamb, but you can use any minced meat at your discretion. Greek eggplant cooked in great shape for baking, will surely become the centerpiece of any holiday.

You can diversify the dish if you add another layer - potatoes. It can be used boiled, fried or raw, allowing you to change the taste without special efforts. Vegetables, minced meat, potatoes go well together on one plate. It's also very tasty. The recipe for moussaka with eggplant and Greek potatoes is very simple, many can do it, and it cooks quickly, especially if there are photos explaining everything step by step.

Ingredients:

potatoes, eggplant - 2 pcs.;
onion - 1 pc.;
garlic - 3 teeth;
tomatoes - 1 pc.;
tomato paste - 3 tbsp. l.;
red wine - 0.5 tbsp.;
egg- 1 PC.;
for the sauce: butter, flour - 0.5 tbsp each, cream - 3 tbsp, salt, pepper, spices.

Cooking method:

Chop onion and garlic.
Pass the meat through a meat grinder, fry. Add chopped tomato, tomato paste, spices, wine to the pan. Simmer for about half an hour. Cool, stir in the beaten egg.
Cut the potatoes into thin rings, do the same with the other vegetable. Put the blue ones on a paper towel, salt, leave for 15-20 minutes, fry. Simmer the potatoes a little in boiling salted water.
Put potatoes in a baking dish, other vegetables on top, the next layer will be meat filling with tomato, put blue ones on minced meat, pour bechamel.
To prepare the sauce, fry the flour, melt the butter, mix them. Pour in the cream and continue stirring until thickened. Season with pepper, nutmeg.
After the form is filled with sauce, it must be put in the oven for an hour at 170 ° C.

Moussaka - classic recipe

This eggplant casserole is traditional because it uses minced lamb and blue ones. The recipe has stood the test of time. Moussaka classic in Greek - incredible tasty dish, so relatives, friends, having tried it once, will certainly ask to repeat it. Eggplant casserole with minced meat will be a profitable decoration holiday table.

Ingredients:

lamb - 1 kg;
onions - 2 pcs.;
garlic - 2 teeth;
dry white wine - 100 ml;
little blue ones - 3 pcs.;
tomatoes - 3 pcs.;
for filling: parmesan - 150 g, egg 1 pc., butter - 2 tbsp. l., flour - 0.5 tbsp., milk - 1.5 tbsp., parsley.

Cooking method:

Grind the meat with a meat grinder.
Chop the onion, garlic, sauté, put the minced meat there, fry.
Turn tomatoes into gruel, pour over minced meat, throw in cloves, coriander, salt, pepper, simmer for a quarter of an hour. Pour in wine, bring to a boil.
Cut eggplant into circles, mix with salt, let stand for 10 minutes. After that, rinse, dry, fry on both sides, remove excess oil.
Put half the vegetables into the mold, followed by half the minced meat, after which the layers are repeated.
Heat oil in a saucepan, mix with flour, simmer, stirring. In a separate bowl, heat the milk, add the egg, pour the liquid into a container with flour. Cook for 5 more minutes. Add grated cheese and herbs. Brush the surface of the casserole with the mixture.
Place the mold in the oven for 25 minutes at 200°C.

Moussaka in a slow cooker

Greek casserole- a very tasty dish, therefore, in order to get real pleasure, it is prepared large portions. You can cook it not only in the oven, but also in a slow cooker, the taste will not change from this. Some even prefer this way of cooking. Moussaka in a slow cooker will impress your family even more, because it cooks much faster and it turns out delicious. step by step photos help to do this.

Ingredients:

eggplant - 2 pcs.;
onions - 2 pcs.,
veal - 700 g;
potatoes - 2 pcs.;
dry wine- 0.5 glasses;
tomato paste;
parmesan - 100 g;
cinnamon;
for the sauce: butter - 125 grams; flour, milk, 3 tablespoons; salt.

Cooking method:

main vegetable prepare, fry on both sides.
Chop the onion and garlic, simmer in oil in the multicooker bowl on the frying mode.
Twist the meat, add to the onion, add cinnamon at the end, then pour in the wine, cook until the liquid evaporates, then add the tomato paste.
Prepare bechamel sauce.
Cut potatoes into rings.
Cut long ribbons from baking paper, moisten them with vegetable oil, spread them on the bottom of the multicooker. Put the fried potatoes, pour them with milk sauce, cover with a layer of minced meat, sprinkle with grated parmesan, cover with vegetables, pour sauce over everything, repeat.
Next, you need to bake the dish. Turn on the multicooker in baking mode for 40 minutes.

This simple the recipe will do for daily cooking. Moussaka with rice and eggplant in Greek has a very original taste thanks to a combination of spicy blue and delicate creamy sauce. If you are a fan of such combinations, then this dish from Greece should certainly become the main one in the diet. Yes, and the photo shows that it is unique.

Ingredients:

rice - 100 g;
eggplant - 200 g;
red onion - 1 pc.;
tomatoes - 5 pcs.;
bell pepper - 2 pcs.;
adjika - 3 tbsp. l.;
milk - 1.5 tbsp.;
flour - 3 tbsp. l.;
cheese - 100 g.

Cooking method:

Little blue ones, fry the pepper, add onions and tomatoes, stew a little.
Add adjika, garlic, spices, simmer until moisture is completely evaporated.
Boil the rice until cooked, cool a little and mix with the egg, put in a mold.
top coat vegetable mixture and top with cream sauce. Sprinkle with cheese, bake in the oven for 10 minutes at 230°C. Moussaka in Greek with eggplant is ready.

Vegetarian moussaka

Knowing how to cook Greek moussaka without meat will be useful not only for vegetarians, but also for fasting people. It is worth adding a little more cheese and tomatoes, and almost no one will notice the absence of lamb. Everyone, without exception, will like vegetarian Greek moussaka, even skeptics who do not believe that dishes without meat can be delicious.

Ingredients:

eggplant - 5 pcs.;
tomatoes - 0.5 kg;
cheese - 400 g;
bell pepper, onion - 1 pc.;
garlic, salt, Italian herbs.

Cooking method:

Cut blue ones lengthwise thinly, fry on the grill.
Chop onion and garlic, fry, then add chopped tomatoes and peppers. Simmer for 7 minutes.
Grate the cheese.
Put eggplant filling, tomatoes, cheese in layers in a form. Repeat. Bake 30 min (200°C).

Video: how to cook moussaka with eggplant and minced meat

Oriental cuisine has long won worldwide fame and love. Gastronomic traditions are intertwined in it different countries, opposite in taste preferences and customs. Dishes abound spicy spices, sharpness and meat delicacies. One of the revered treats is moussaka with eggplant and potatoes. The recipe migrated to us from Greece.

In the Russian sense, this is a casserole of meat and vegetables under cheese sauce. Greek delicacy is known far beyond the borders of our country. The dish does not need advertising and laudatory exclamations, it is loved for harmonious combination ingredients, high nutritional value and satiety. Chefs from different countries interpret the food at their discretion. However, regardless of the constituent components, the cooking technology remains unchanged.

Recipe with eggplant and minced meat

Most often, this variation is served in the local restaurants and cafes in Russia. The recipe is quite simple and very clear. The composition includes the following ingredients:

half a kilogram of minced meat (from any meat);
hard cheese - 200 g;
two potatoes;
two medium-sized eggplants;
heavy cream - 350 ml.

Be sure to need tomato paste (50 g), onion, three cloves of garlic, flour (50 g), butter (30 g) and salt.

Technological process

Before preparing the moussaka, peel the blue ones, cut into thin plates, pour salted water and leave to soak for an hour. This way you get rid of bitterness. Chop onion, sauté sunflower oil, then squeeze the garlic, add minced meat - simmer under the lid. After about 20 minutes, put the tomato paste into the pan, add a little. Turn off the burner.

Prepare the Bechamel sauce: place the butter in a heated container, pour in the flour and fry. Pour the cream in a thin stream, constantly stirring the mixture. Add salt, when the sauce becomes thick - turn off.

Putting together a dish

We take a rectangular baking sheet, cover it with parchment, grease with oil. The first layer lay out mugs of peeled potatoes (you can salt). We cover minced meat, lay the blue ones on top. Pour in cream sauce put in the oven for 40 minutes. A minute before turning off, cover with grated cheese. When serving, garnish with dill or parsley. Greek moussaka with eggplant and potatoes, the recipe of which will delight you with its lightness, will surprise you with its exquisite and original taste.

Balkan recipe

In the menu of many establishments, you will be offered another amazing dish from minced beef with a slight hint of white wine. If you do not want to visit restaurants, you can make treats yourself. Purchase these products:

400-500 g beef tenderloin;
3-4 pcs. little blue ones;
five potato tubers;
vegetables - onion, three tomatoes, two cloves of garlic;
a glass of white wine (dry);
parsley;
two hundred grams of cheese;
30 g butter.

To give piquant taste spices will be needed: a pinch of thyme, rosemary, ground white pepper.

Gravy ingredients: half a liter of milk, 50 g flour, a large spoonful of butter, salt.

How to cook moussaka? Where to begin?

Immerse the cleaned blue ones in water for 30-50 minutes. During this time, fry the chopped onion. Let's cut the beef in small pieces, as for goulash, and add to the onion. Let the meat brown, pour in the wine, chop the parsley. Cover with a lid and do not touch for 10 minutes.

Blanch tomatoes, peel, cut into cubes. We send the tomatoes to the pan with the meat along with chopped garlic and the indicated spices. We simmer for about 30 min. Cut into blue circles, fry on both sides.

Let's prepare the sauce from milk, flour and butter according to the previous analogy. Now let's start the formation of the Greek treat: on the bottom of the baking sheet we lay out potato mugs, half of the blue ones, beef stewed with tomatoes and spices. Immerse the second part of the eggplant on the meat, pour over the sauce.

Moussaka with eggplant and potatoes is sent to the oven. The recipe can be combined with zucchini, chicken fillet. Cheese must be added at the end of baking. fine dish for everyday and solemn feast.

Moussaka classic lamb

In Greece, this treat is prepared only from a young lamb. The variety of meat gives a special flavor to the dish. In this option, there is no potato, since the treat is already high-calorie and satisfying. If you decide to make traditional moussaka, then stock up on the necessary products:

kilogram of lamb meat (sirloin);
four blue ones;
onion, three cloves of garlic;
three tomatoes;
dry wine in a volume of 100 ml.

You can not do without cloves, coriander, nutmeg - take all the spices a pinch, as well as a bunch of cilantro.

For the sauce: a glass grated cheese, egg, 100 g flour, 300 ml milk, 30 g butter.

Step-by-step instruction

Cooking moussaka will not take more than an hour and a half. To begin with, we will make minced meat from lamb or cut it into small pieces. We remove the peel from the blue ones, fill it with water and do not touch it for half an hour. Then dry, cut into rings and fry.

Pass the onion with garlic, add the meat. We extinguish the mass for 5 minutes. We spread the peeled tomatoes, add all the seasonings and chopped cilantro. Cover with a lid, simmer for 10 minutes. Pour in wine, simmer for another 5 minutes.

We cover the bottom of the baking sheet with fried blue ones (1/2 part), cover with lamb (half) on top. The third layer is eggplant, the final fourth is meat. Pour everything with milk gravy: pour flour into the heated oil, sauté a little, pour in the milk, add the egg.

Whisking constantly, bring to a boil and add grated cheese. Pour this mixture over the food in the pan. Moussaka is baked in the oven for at least half an hour. Then we put the casserole on the table, cut into neat squares. Instead of a side dish, you can serve fresh vegetables, greens and a glass of red wine.

This is how easy it is to prepare moussaka with eggplant and potatoes. The recipe can be interpreted at your own discretion: combined with mushrooms, seafood, fish.

Servings: 9
Cooking time: 2 hours

Recipe Description

I got the moussaka recipe with eggplant, potatoes and minced meat from my mother, and she adopted the recipe from her Greek neighbors. In the south of Ukraine, where I grew up, Greeks have always lived, as well as Bulgarians and Germans. My mother learned from them how to cook many delicious southern dishes.

Moussaka in Greek with eggplant, the recipe of which is posted here, is such a classic vegetable casserole layers, one of which is meat. The main ingredient, of course, Some even give up potatoes in favor of eggplant. But in classic version Greek moussaka is still being prepared with.

Because moussaka in Greek is big, very satisfying, I would say - sumptuous dish, which contains all the flavors of a summer family dinner: from meat to vegetables and spices. Plus delicious. Plus melted cheese. It's just a meal!

Making classic moussaka will take about two hours of your time and will require some skill to get it right. But even if you spend a lot of time preparing this masterpiece Greek cuisine, it's worth it! This Greek dish is just a holiday summer vegetables and satiety. It will feed your family, and even remain! Moussaka is served both hot and cold.

To make Greek eggplant moussaka, you will need:

2-3 potatoes;
2 eggplants;
400 g ground beef;
1 tomato or 2 tbsp. spoons of tomato paste;
1 bell pepper;
1 large onion;
a mixture of fresh herbs: dill, parsley, oregano, cilantro (what is);
olive oil for frying;
salt, ground black pepper - to taste.

For the bechamel sauce:

4 tbsp. tablespoons of olive oil;
2 tbsp. spoons of flour;
0.5 l of milk;
2 eggs;
200g shredded cheese (usually parmesan or mozzarella)

Cooking step by step:

Prepare all ingredients. You will also need a deep baking sheet or baking dish and a wide frying pan.

Cut the eggplant into rounds about 1 cm thick. Salt the eggplant rounds on both sides, place them in a bowl or saucepan, then let them sit for at least 20 minutes.

Peel the potatoes, cut them into circles, salt and fry the circles on both sides for vegetable oil on medium fire.
Arrange the fried potatoes as the first layer on the prepared baking sheet.
Peel and then finely chop the onion. Heat the pan with olive oil, add the chopped onion, fry it over low heat until soft.
Remove seeds and partitions from bell pepper, cut it into cubes, add to the pan with onions. Stir and fry together for about 5 minutes, then add chopped tomato (or tomato paste), stir, simmer for another 5 minutes. Finally, add chopped fresh herbs.
Lay a layer of fried vegetables on a baking sheet on top of a layer of potatoes.

Raise the heat under the skillet, add some oil and ground beef. Fry, stirring constantly, until the minced meat darkens and loses its red color (about 10 minutes). Salt and pepper the minced meat, and then remove the pan from the heat.

Put a layer of minced meat on top of vegetables in a form, smooth it with a spatula.
Remove the eggplants from the bowl and pat them dry with a paper towel (you can also rinse them if there was too much salt).
Heat a frying pan with olive oil over medium heat, then fry each eggplant circle on both sides until golden brown.
Cover the layer of meat in the baking sheet with a layer of fried eggplant, spreading them close to one another with a slight overlap.
Now you need to make the béchamel sauce to cover the moussaka layers in the pan. Melt the butter in a skillet over medium heat.
Add 2 tablespoons of flour, carefully mix the butter with flour.
Add milk half a cup at a time, mixing thoroughly after each addition.
Once all the milk has been added, continue cooking for a few more minutes, stirring continuously, until the sauce thickens.
In a separate bowl, beat the eggs with a whisk until white foam.
Remove the sauce from the stove and, stirring quickly, pour it into the bowl with the eggs. Salt and stir.

Pour the prepared sauce over the ingredients in the pan.
Sprinkle grated cheese on top.
Place the baking sheet in the oven preheated to 180°C.
Bake for 45 minutes to an hour.

Remove the baking sheet from the oven, let it stand for half an hour so that the dish “rests” a little.
Then cut it into squares and serve as a main dish. Decorate with greenery, add fresh tomatoes, sprinkle with your favorite spices.

Bon appetit!

Dishes mediterranean cuisine conquer with satisfying ease and bright tastes. Their main secret is freshness and good quality products. Fortunately, most Mediterranean recipes can be cooked on own kitchen and enjoy them to the fullest.

Even if you have never been to Greece, you have probably heard about famous dish under the name "moussaka". Strictly speaking, this meat casserole with eggplant: rather whimsical, quite high-calorie, juicy and unusually tasty. The meat is minced meat, usually beef, sometimes lamb, less often pork and beef. Eggplant moussaka, like many recipes from this region (and like lasagne, for example), uses a creamy béchamel sauce, which is poured over a large number of fillings. And even a small portion of moussaka is enough to satisfy the most brutal hunger.

Making moussaka is not a painstaking process, but troublesome. This dish should be prepared slowly, and it is better to postpone it for the weekend. However, you can prepare the filling and bechamel in advance, and then all that remains is to assemble the dish and send it to the oven.

Recipe Ingredients

To make eggplant moussaka you will need:

eggplant 2 pieces (medium size)
bulb 1 piece
garlic 2 cloves
minced beef 300 grams
tomatoes 350 grams
milk 250 ml
hard cheese 100 grams
butter 30 grams
wheat flour 1 teaspoon with a slide
salt, pepper, thyme, nutmeg

How to make eggplant moussaka

Preheat the oven to 180 degrees. Cut the eggplant into slices about 5-6 mm thick.

Lay them on a baking sheet, salt and put them in the oven for 15 minutes.

Meanwhile, cut the onion into small cubes and chop the garlic.

Heat 10 grams of butter in a frying pan and fry the onion and garlic until they begin to lightly golden. At this point, add the minced meat and start constantly stirring the mass to break up big chunks minced meat.

When the meat brightens and the filling becomes crumbly, add dry herbs and pepper, as well as a little salt.

Make cross cuts on the tomatoes and pour boiling water over them.

Remove the skin from the tomatoes and cut them into small pieces. Send the tomatoes to the minced meat.

Simmer for 10 minutes. If the tomatoes are not very juicy, you can add a little water to the filling so that it is not too dry.

Bechamel for moussac. Now prepare the bechamel sauce. To do this, melt the remaining butter in a frying pan and add flour to it.

Gradually adding milk, carefully knead the sauce with a whisk so that it is homogeneous.

After you have added all the milk, add the nutmeg and salt the bechamel.

Assembly. Now you can start assembling. In portions or one large form, lay out a layer of eggplant.

Place a layer of filling on top.

Alternate the eggplants with the filling in this way. Cover the last layer with eggplant.

Drizzle eggplant with bechamel sauce.

Sprinkle moussaka with eggplant with grated cheese on top and send the dish to the oven.

Bake moussaka for 30-40 minutes at 180 degrees until a delicious ruddy color.
Serve this delicious dish immediately after cooking, garnishing with herbs if desired. You can also cook it in a large form for future use, warming up before use. It can be stored in the refrigerator for 4-5 days.