Caucasian musakha, eggplant sauce with minced meat. Greek moussaka recipe Moussaka step by step recipe

Moussaka is a casserole of vegetables and minced meat. Layers of prepared ingredients are poured with bechamel sauce, covered with cheese and baked in the oven. Greek moussaka must contain eggplant. I’ll also say that moussaka casserole is far from dietary, in order for everything to turn out tasty, the vegetables need to be fried separately before putting them in the mold. Although this does increase the cooking time for moussaka compared to other types of casseroles, the results are definitely worth it!

Prepare minced pork, beef or pork-beef, onions, vegetable oil (preferably olive or flavourless sunflower), potatoes, tomatoes, eggplants, hard cheese, milk, butter, flour, salt, ground pepper.

In an oven safe (rectangular) pan, layer the following ingredients:

Fried potato slices (in vegetable oil, on both sides, without peel, lightly salted after frying and placing in a mold);

Fried eggplant slices (in vegetable oil, on both sides, directly with or without peel);

Minced meat, fried with onions (I have minced pork, there is a lot of onions, you should also add salt and pepper to the minced meat and onions at the time of frying);

Slices of fresh tomatoes;

Another hot bechamel sauce (melt the butter, lightly fry the flour, pour in warm milk and cook until thick, stirring, add salt during cooking);

Hard cheese (coarse grater).

Greek moussaka with eggplant, it turned out big, definitely enough for 8 servings! The form measuring 30 cm by 18 cm is completely occupied:

Now place the casserole in a preheated oven (uncovered, 30 minutes, 200 degrees).

This is what the finished Greek moussaka with eggplant looks like, see photo.

When hot, Greek moussaka is not very convenient to cut into portions - the cut is not even, it’s like lasagna. But the scent is amazing :)

Juicy, delicious Greek moussaka with eggplant - a piece for you, help yourself!

Enjoy your meal!!!

Moussaka is a bright representative of traditional Greek cuisine. It's essentially a layered vegetable casserole with fried minced meat, topped with a creamy cheese sauce. Because of its similarity to the famous Italian masterpiece, moussaka is also called “vegetable lasagne.” One of its famous variations is Greek moussaka with eggplant. The recipe is suggested to be used for both festive and everyday tables. Moussaka is a very filling and beautiful dish. At the same time, it is very high in calories and is far from dietary: it can feed a large company or serve as a full-fledged family dinner. Moussaka does not require any additional garnish due to the presence of a variety of vegetables, which also make it healthy. This dish is especially suitable for those who willingly include eggplants in their diet. After all, in this dish they are especially tender, juicy and aromatic.

Moussaka with eggplant

To prepare moussaka you will need:

• 4 eggplants (about 700 g);
• 500 g minced meat;
• 2 onions;
• 4-5 tomatoes (about 300 g);
• 75 g hard cheese;
• 150 ml dry white wine;
• 50 ml vegetable oil, preferably olive oil.

In the classic recipe for Greek moussaka with eggplant, lamb or beef is used to prepare minced meat. As a last resort, you can mix beef and pork in a 1:1 ratio.

To prepare the sauce you will need:

• 400 ml milk;
• 150 g hard cheese;
• 2 tbsp. l. flour;
• 2 eggs;
• 75 g butter;
• a pinch of grated nutmeg.

Product preparation:

Preparing the sauce:

1. Melt butter in a preheated saucepan.
2. Add flour to the butter and fry it, stirring constantly, until slightly golden brown, carefully breaking up any lumps.
3. Pour in the warmed milk little by little. Continuing to stir constantly, bring the mass to a homogeneous consistency and thickening (the sauce should have the density of liquid sour cream). Remove from heat.
4. Beat the eggs a little with a fork and carefully add them into the sauce, trying to do it quickly so that they do not have time to curdle due to the temperature.
5. Grate the cheese on a fine grater. Stir it into the egg-milk mixture while it is warm to melt it. Season the mixture with nutmeg, add salt to taste and mix well.

Greek moussaka with eggplant

Moussaka preparation process:

1. All layers are repeated again, starting with the eggplants.
2. Pour the formed casserole evenly with creamy sauce and sprinkle grated cheese on top.

For baking, it is better to use a dish with high sides so that when pouring the sauce into the dish, it does not overflow over the edges.

Ready-made moussaka is a fragrant casserole with a golden cheese crust. Before serving, you need to let it brew and “rest” for about 15 minutes so that it is saturated with the juices of all the ingredients. It is more effective to present moussaka on the table directly on a baking sheet or in a baking dish, and divide it into portions right in front of the participants of the meal.

Many cooks argue about whether it is worth using potatoes in the recipe for Greek moussaka with eggplant? This is rather an individual decision that everyone makes in accordance with their taste preferences. Potatoes will not spoil the overall impression of the dish, but will only emphasize its taste and add an extraordinary aroma.

Before adding potatoes to moussaka, they should be cut into small slices, lightly fried in a frying pan and placed in a baking dish as the first layer, then minced meat, eggplants and then according to the main recipe.

Unlike the main recipe, moussaka with potatoes and eggplant should be baked a little longer. Do not forget that potatoes are used in a semi-prepared state and they also need time to be fully cooked.

In order for the finished dish to be less fatty and high in calories, you can not fry the ingredients, but bake them for 15 minutes on a baking sheet lined with parchment paper without oil. Another way to get rid of excess oil is to place the fried vegetables on a paper towel for 5 minutes and let the fat absorb.

There are many varieties of moussaka. In almost every country there is a similar puff dish using baked vegetables, various sauces and additional ingredients, such as mushrooms, bell peppers, nuts and even exotic seafood.

Moussaka is a real find for improvisation and culinary experiments. It’s worth cooking it once and it will take one of the first places on the list of favorite family and special dishes.

Video recipe for making moussaka with eggplant, potatoes and zucchini

For Greek moussaka with eggplant, grind the meat into minced meat. Peel the onion. If the eggplants are bitter, cut them into slices or rings and place them in salted water (1 tablespoon of salt per 1 liter of liquid) to get rid of the unpleasant aftertaste. After 15-20 minutes, remove and dry them with a paper towel. Make cross-shaped cuts on the tomatoes, pour boiling water over them and immediately plunge into cold water - this way the skin will easily separate from the pulp. Peel them and cut into circles.

Preparation of the sauce: Melt the butter in a preheated saucepan. Add flour to the butter and fry it, stirring constantly, until slightly golden brown, carefully breaking up any lumps. Pour in the warmed milk little by little. Continuing to stir constantly, bring the mass to a homogeneous consistency and thickening (the sauce should have the density of liquid sour cream). Remove from heat. Beat the eggs a little with a fork and carefully add them into the sauce, trying to do it quickly so that they do not have time to curdle due to the temperature. Grate the cheese on a fine grater. Stir it into the egg-milk mixture while it is warm to melt it. Season the mixture with nutmeg, add salt to taste and mix well.

Fry the eggplant slices in a well-heated frying pan with vegetable oil until half cooked, half a minute on each side. Cut the onion into half rings, fry it until translucent and add minced meat to it. Fry the minced meat with onions for 5-7 minutes, season with your favorite herbs and pour in the wine. Simmer until the liquid evaporates. Add salt to taste. In a separate frying pan, lightly simmer the tomatoes so that they release excess liquid, which will interfere with the baking of the moussaka. Place some of the fried eggplants in a baking dish so that they tightly cover the bottom. Place the minced meat on top of the eggplants and distribute evenly. The next layer is tomato slices. All layers are repeated again, starting with the eggplants. Pour the formed casserole evenly with creamy sauce and sprinkle grated cheese on top. Moussaka is baked at a temperature of 200 degrees. Cooking time ranges from 30 to 45 minutes - it all depends on how quickly the liquid boils away. Therefore, the process should be controlled independently. The dishes should be baked, but not burnt.

A hearty, multi-layered dish baked in the oven - Greek masaka with eggplant! Cook at home!

In Greece, moussaka is served in both inexpensive cafes and luxury restaurants. But you don’t have to go anywhere to try this delicious casserole; the proposed recipe with photos is as close as possible to the classic Greek one and can easily be used at home. To prepare you will need eggplants, some potatoes, minced lamb and the traditional filling - Bechamel sauce. And of course, almost no Greek dish is complete without cheese and olive oil. Vegetables for casserole can be pre-fried or baked in the oven - do what you like best. 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 minced lamb or pork and beef;
• 200 g mozzarella;
• 100 ml. dry red 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 Provençal herbs.

Cut the washed eggplants into slices about half a centimeter thick.

Salt and leave for 20-30 minutes so that the pieces release juice, which will remove all the bitterness from the eggplant.

Cut the potatoes into slices approximately the same thickness as the eggplants.

Place the potatoes on a baking sheet lined with baking paper, lightly spray with olive oil and bake for 20 minutes at 200 degrees. It should become soft and brown a little on top.

We make cuts in the skin of the tomatoes to make it easier to remove.

Pour boiling water over the tomatoes and leave for 5 minutes.

Meanwhile, finely chop the onion.

Place the onion in a frying pan with heated olive oil and sauté until half cooked.

Add the minced meat to the onion and break it up with a spatula, then mix with the onion.

You can now remove the skin from the tomatoes. Cut the fruits into small cubes.

The minced meat set and meat juice began to come out.

It's time to add tomatoes to the minced meat.

Pour in red wine.

Add spices: mint and cinnamon stick.

Add water and simmer over low heat.

Wash the eggplants and squeeze out the juice, dry with paper towels.

We also bake the eggplants 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, add flour and mix immediately. Now add warm milk in small portions, stirring continuously. Add salt and pepper, stir and cook for another 2-3 minutes after boiling. Now turn off the heat, add the remaining oil and cover the pan with a lid until it is completely dissolved. Bechamel is ready. It will thicken a little as it hardens.

Half of the liquid from the pan has evaporated, leaving the minced meat in the sauce. You can take out a cinnamon stick (it has already served its purpose), add squeezed garlic, stir and remove the pan from the stove.

Grate the mozzarella on a fine grater.

We begin to assemble moussaka with potatoes and eggplants. Grease the bottom of the pan with bechamel sauce.

Place a layer of eggplants in the mold, placing the circles tightly to each other.

Place minced meat on top.

Sprinkle with a little cheese.

Place potatoes and cover with sauce.

The next layer is minced meat again.

And again sprinkle with cheese.

Place the remaining eggplants.

Pour in all the remaining sauce and mozzarella. Place the moussaka with eggplant in a preheated oven and bake at 180 degrees for 40 minutes.

The moussaka was baked and the cheese was nicely browned. You can garnish the Greek casserole with a sprig of mint and serve. Bon appetit!

Recipe 2: moussaka with eggplant (step-by-step photos)

Moussaka (casserole) is a traditional eggplant dish in the Balkans and the Middle East. Different countries have their own original recipes. Classic Greek moussaka is an incredibly tasty dish, reminiscent of Italian lasagna with two types of sauces, but instead of layers of dough, thinly sliced ​​and 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
• 5 eggplants (medium)
• tomatoes 5 pcs
• eggs 6 pcs
• sour cream 2-3 tbsp.
• cheese 250 gr
• dry provencal herbs
• ground black pepper
• vegetable oil for frying

You will also need a baking dish approximately 38x25 cm with a side height of at least 5 cm.

Tip: you can fry the minced meat and eggplants in advance, for example, in the evening, and bake the moussaka the next day.

Chop the onion and fry it in oil until soft, 5-10 minutes.

Add minced meat to the onion. Fry the minced meat for 10-15 minutes. Stir to break up any meat lumps. Season with salt and pepper. You can add 0.5 cups of dry wine and wait for it to evaporate.

Cut off the stem of the eggplant and peel it. Cut into slices 1-1.5 cm thick.

Take a clean frying pan ( or wash the pan after frying the minced meat).Fry the eggplants in vegetable oil on both sides.

When frying, eggplants absorb a lot of oil, so be prepared for the fact that you will have to add it all the time. You can reduce the amount of oil absorbed by rolling the 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 - peel them and cut them into slices. To do this, cut the top of the tomato, place it in a bowl and pour boiling water over it for half a minute. Drain the boiling water, rinse with cold water - now the skin can be easily removed. If the tomato is hard and unripe, keep it in boiling water longer.

It is better to cut tomatoes into round slices. Like this.

Place the fried eggplants in a baking dish, add salt and pepper, and 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 pan, you can make another layer of fried eggplants - buy more eggplants or choose large fruits.

Sprinkle with cheese.

Beat eggs with sour cream, add a little salt.

You can do this using a blender.

Fill the pan with the whipped mixture.

Bake the moussaka in a preheated oven at 200º C for 35-40 minutes.

The moussaka is ready and smells delicious.

Juicy, tender, with melted cheese inside - it just melts in your mouth! They will definitely ask you for more!

Recipe 3: Moussaka with Eggplant and Potatoes

Today I want to offer you an incredibly delicious recipe for classic moussaka with potatoes and eggplant. This dish is very satisfying and its taste is perfect; you can eat several servings of moussaka at a time if you don’t stop in time. Moussaka can easily be presented to guests, believe me, they will definitely appreciate and be grateful to you for such a dish. In addition to potatoes and eggplants, the dish contains Bechamel sauce, minced meat and onions are also fried separately, with the addition of tomato sauce or paste, the collected moussaka is mashed 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 with herbs and fresh vegetables or pickles.

• potatoes – 4-5 pcs.,
• eggplants – 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 all the necessary ingredients. Take a frying pan, add a little oil and heat it up. Peel the onions, rinse and cut the onions into cubes, place the onions in a frying pan. Add minced meat to the onion.

Fry the minced meat and onion for 10 minutes, breaking up the minced meat with a spatula as you go. 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 spoonful of wheat flour, mix well. Then pour in the milk in a thin stream and stir constantly with a whisk; the heat on the stove should be moderate.

Boil the bechamel until thick, add a pinch of nutmeg and ground pepper.

Cut the eggplants and fry in vegetable oil.

Prepare the pan for the oven, pour a little bechamel into the pan. Cut the peeled potatoes into slices. Place a third of the potatoes on the sauce. Add salt.

Place the cooked minced meat on top of the potatoes.

Place half of the eggplants on top of the minced meat.

Pour sauce over eggplants. Repeat all layers again - potatoes, minced meat, eggplant.

Make the final layer of potatoes. Grate the cheese on a fine or medium grater and grate the prepared dish with cheese.

Pour the remaining sauce over the moussaka.

Seal the pan and place in the oven. Cook the moussaka at 180 degrees for 45 minutes, then print out the form and brown for another 15 minutes. You can immediately serve the dish to the table.

Bon appetit!

Recipe 4, step by step: moussaka with minced meat and eggplant

Moussaka with eggplant and minced meat may seem familiar and familiar to you, even despite the unusual name. However, don't 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 simultaneously and in their own juices. Not a single vegetable or even meat is prepared in advance. Thanks to this, all products retain their beneficial properties and natural taste. You can also make this casserole completely vegetarian. This dish is suitable for a diet menu.

If this is your first time encountering a similar dish, then we will tell you how to prepare moussaka with eggplant in the classic Greek way. A step-by-step recipe with photos will clearly demonstrate each of the stages of its preparation at home.

The name of the dish translates as “chilled”. Therefore, very often moussaka is served not as a main course, but as a salad. The secret to the rich taste of the dish lies in a specially prepared sauce, details of which you will learn in the recipe.

Let's start cooking.

• tomato - 3-4 pcs.
• eggplant - 1-2 pcs
• potatoes - 6 pcs
• minced meat - 1 kg
• onions - 2 pcs
• garlic - 2 cloves
• milk - 250 ml
• sour cream - 150 ml
• wheat flour - 2 tbsp.
• butter - 150 g
• vegetable oil - 2 tbsp.
• bay leaf - 1-2 pcs
• 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, we will wash and peel 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 has passed, rinse off the salt under running water and dry the eggplants with a paper towel. Next, take a suitable mold and grease it with oil. The first layer will be eggplants. Peel the onion and cut into rings; it will be the second layer. We also cut the potatoes into rings and place them on top of the onions. The final layer will be tomatoes. Salt and pepper each layer to taste.

Place a thick layer of minced meat on top of the tomatoes. If you did not purchase 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 thick layer on top of the tomatoes.

Place all vegetable layers, except tomatoes, again in the same order. Sprinkle the potatoes generously with spices, herbs and herbs to taste.

Let's prepare the sauce. To do this, heat the frying pan with butter and add flour to it. Cook the mixture for about 2 minutes, stirring occasionally. Then add milk to the pan and bring to a boil. Add sour cream, salt and pepper. Mix everything thoroughly and heat it up, without bringing it to a boil.

When the sauce is ready, pour it into the form with vegetables and meat.

Preheat the oven to 175 degrees. Place the prepared pan in the oven and cook for 1 hour.

Cool the finished dish and serve. Eggplant moussaka with minced meat is ready.

Recipe 5: Greek moussaka with eggplant (step by step)

There are a huge number of recipes for making moussaka; each country in this region prepares it differently. But most importantly, when preparing moussaka, a huge amount of spices and herbs are used, 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 of step-by-step preparation of moussaka are just for you. Cook delicious and appetizing meals with us, delight your loved ones with your culinary delights.

for the base:

• Beef or lamb meat - 500 grams
• Eggplants - 400 grams
• Potatoes - 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 bechamel sauce:

• Butter - 100 grams
• Cheese - 100 grams
• Milk - 250 grams
• Premium flour - 70 grams
• Chicken egg - 1 piece
• Salt - 10 grams
• Allspice black pepper – 10 grams

Rinse the meat under running water and cut into large pieces.

Roll the chopped meat into minced meat. For moussaka, it is advisable to use your own minced meat, it will make the dish tender and tasty.

Wash the eggplants, cut them into thin long slices, sprinkle the slices generously with salt. Place in a bowl to let the eggplants release their juice.

Pour sunflower oil into a heated frying pan and add minced meat for frying.

Remove the skin from the onion and chop it finely and thinly.

Place the onion in the frying pan with the minced meat and mix everything.

Wash the potatoes and thinly remove the skin.

Cut the peeled potatoes into slices.

At this point, the eggplants will “give” juice, turn the slices over and check if the juice is released well.

Pour boiling water over the tomatoes; as soon as the skin cracks, remove it and cut it into cubes.

Peel the garlic and finely chop it.

Add chopped tomatoes and garlic to the frying pan with the minced meat. Season the contents of the pan with salt and pepper, mix the minced meat well so that the salt and pepper are evenly distributed.

Pour dry red wine into the minced meat, reduce the gas, cover the pan tightly with a lid, and simmer for about 15 minutes.

Squeeze the juice out of the eggplants.

Grease a baking tray well with sunflower oil, place the eggplants on it, and place 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, place it on the burner, and melt the butter.

The butter should not just melt, but boil.

Add flour to the boiling oil.

Whisk the mixture thoroughly to avoid the slightest lumps.

When the flour mixture has cooled slightly, pour milk and black pepper into the saucepan, beat the mixture again and boil for another 1-2 minutes.

Break the egg into the slightly cooled mixture and beat the mixture well.

The 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 thoroughly, evenly distributing it over the entire amount of minced meat.

Grease the bottom of the baking dish generously with sunflower oil. Place the chopped potatoes in an overlapping shape.

Cover the layer of potatoes with a layer of baked eggplants.

Then place minced meat on top of the eggplant layer and another layer of eggplant.

Sprinkle the eggplants with grated cheese and place a layer of bechamel sauce on top. Place it in an oven preheated to 100 degrees to bake.

After 40 minutes, the Greek moussaka will be golden brown, which means it’s ready.

Serve the moussaka directly in the baking dish; cut into portions directly while hot. It is also customary to serve delicious crispy homemade bread and wine with moussaka.

Recipe 6: classic moussaka with eggplant

Today on our menu is a hearty multi-layered dish - Greek moussaka with eggplant, meat and potatoes. After preliminary preparation, all components are placed in a mold and simmered in the oven under a dense mixture of Bechamel sauce and cheese, which serves as a kind of lid. Thanks to this sealing, the products beneficially reveal and combine their aromas and tastes, and the final dish turns out rich, soft and incredibly appetizing!

Moussaka is not prepared very quickly, but after tasting, all the effort spent will be fully justified! For the recipe we choose juicy, not lean minced meat, meaty tomatoes and high-quality easy-melting cheese. If you do not neglect the recommendations, the dish will turn out delicious and truly impeccable!

• eggplants - 1 kg;
• minced meat - 800 g;
• dry white wine - 180 ml;
• ground cinnamon - 1⁄2 teaspoon;
• potatoes - 500 g;
• fresh tomatoes - 300 g;
• cheese - 50-70 g;
• onion - 1 pc.;
• salt, pepper - to taste;
• vegetable oil (for frying).

For the 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. Choose a large, deep frying pan, fry the slices in refined oil until light golden brown.

Add minced meat to the browned onion. We wait until the red-pink meat mass turns completely beige. Stir the minced meat periodically, breaking up large pieces with a spatula.

At the same time, we are working on tomatoes - we make a cross-shaped cut on the peel, and then lower the fruits into a container with boiling water. After a couple of minutes, rinse the tomatoes with cold water and separate the steamed skin.

Pour dry wine into the lightened minced meat.

Finely chop the peeled tomatoes or grind them in a blender bowl and add to the meat mixture.

Salt/pepper, add cinnamon, mix the contents of the pan thoroughly. Without covering with a lid, keep the mixture over low heat - completely evaporate the moisture. At this point, the meat component of the dish is ready!

Peel the potatoes and fill them with water. Bring to a boil and cook for about 10 minutes (until half cooked). After draining the liquid, cool the boiled tubers.

Melt butter in a saucepan or rimmed frying pan over low heat. Add flour, fry while stirring for 30-40 seconds.

Add warm milk in small portions, stirring very thoroughly 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 until the cheese shavings are completely melted, add salt to taste.

Transfer to a convenient work bowl and cool the cheese and milk mixture until warm. Add the eggs one at a time, and after each one carefully stir the mixture with a whisk.

It remains to prepare the last component for the Greek multi-layer dish. Cut the eggplants into longitudinal slices about 3 mm thick. If there is a suspicion that the fruits are bitter, sprinkle the slices with salt and let them settle, then rinse the plates with water and dry them.

Lubricate the eggplant strips with vegetable oil on both sides. Fry in a dry frying pan until lightly charred. On average it takes 3-4 minutes per side. Place the finished plates on a paper towel to absorb excess fat.

Let's move on to “assembling” the dish. Cut the potatoes boiled until half cooked into slices 2-3 mm thick. Spread over the bottom of a heatproof dish and lightly sprinkle with salt. We choose a container with high sides, approximately 23x30 cm in size (no less).

Next, distribute the minced meat evenly.

We hide the meat layer under the remains of the eggplants.

The final step is to distribute the sauce.

Greek moussaka is baked for about 30-40 minutes at 180 degrees. About 10-15 minutes before the end of the process, sprinkle the layer of sauce with the remaining cheese, grating with fine shavings.

Serve the dish hot, cutting into portions.

Greek moussaka with eggplant is ready! Bon appetit!

Recipe 7: Moussaka with potatoes, eggplant and minced meat

Catch an idea for a hearty and tasty dinner - Greek moussaka with eggplant and potatoes. This dish combines everything we love: baked vegetables, juicy minced meat, delicate sauce and delicious melted cheese. This is a great homemade dish for the whole family! What could be better?

• Mixed minced meat 1 kilogram
• Onions 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

• Eggplants 2 pieces (large)
• Potatoes 2 pieces (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

Wash the eggplants, cut into slices about 1 centimeter, place them in a colander, sprinkle with salt and leave to drain to remove the bitter juice. Leave for 15-20 minutes, and then be sure to rinse and dry well.

Melt the butter in a frying pan, stirring constantly.

Add the flour and continue stirring, 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 mix everything very well again, heating until the sauce becomes smooth again. Remove from heat after a minute and cool.

Add the eggs to the cooled sauce and mix very well.

You should get a homogeneous mass without lumps, but with pieces of grated cheese, which has already melted considerably.

Heat the oil in a frying pan and fry the onion, chopped into small cubes, with a pinch of salt until transparent.

Add minced meat, preferably mixed, and continue cooking.

When the minced meat begins to change color, add spices and the remaining salt to it.

Pour in wine and tomato paste or peeled and finely chopped fresh tomatoes.

Simmer everything over medium heat for 30 minutes or until you have 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 pieces and fry in a large amount of vegetable oil until golden brown. Fry in batches until you get crispy outside chips. After frying, remove excess oil with paper towels.

Fry the eggplants in the same way as potatoes, in batches and in enough oil. Please note that these vegetables are very greedy for oil.
Be sure to dry the eggplant slices after frying.

Once all the ingredients and sauces are prepared, all that's left is to throw it together and bake. Choose a tall dish and place fried eggplants on its bottom, using half of the vegetables.

Place a layer of meat on top of the eggplants, using half of all the minced meat.

Place potatoes on the meat.

Afterwards there is another layer of minced meat.

And place the remaining eggplants on the meat.

Pour bechamel sauce over everything and sprinkle with grated cheese.

Bake in an oven preheated to 180 degrees for 60 minutes. Then remove the moussaka pan and leave the casserole to cool at room temperature for 30 minutes. Once cooled, the moussaka can be easily cut 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. This is a tasty and satisfying dish for every day, relevant both in summer and winter. Bon appetit!

Recipe 8: moussaka with eggplant and potatoes (with photo)

Moussaka with a delicious crust.

• Minced meat – 500 g
• Eggplants – 600 g
• Potatoes – 500 g
• Tomatoes – 400 g
• Onions – 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 the potatoes, peel them, cut them into circles and cook for 5 minutes in salted water. Drain in a colander and let the water drain.

Wash the eggplants, cut them lengthwise into slices and fry in vegetable oil on both sides.

Pour boiling water over the tomatoes, peel them and cut into thin slices.

Peel onions and garlic. Chop the onion and lightly brown in vegetable oil.

Add minced meat and simmer over medium heat for 20-25 minutes.

Add the pressed garlic and season with salt, pepper and thyme. Add tomatoes and simmer for 10 minutes.

Beat milk with eggs, salt and pepper. Add cheese shavings and stir.

Place minced meat, eggplants and potatoes in layers in a greased baking dish, add salt and pepper. Pour the resulting mixture over the moussaka and place in the oven.

Bake for 15 minutes until golden brown.

Bon appetit.

Recipe 9: Greek Moussaka with Eggplant

• Minced meat - 250-300 g
• Potatoes (medium) - 2 pcs.
• Eggplant (medium) - 2 pcs
• Bell pepper - 1 piece
• Onion - 1 piece
• Tomato - 1 piece
• Tomato paste - 1 tbsp. l.
• Dutch cheese (or any other hard variety) - 100-150 g
• Black pepper
• Vegetable oil
• Garlic - 1 tooth.

Cut the eggplants into slices, add salt, leave for 15 minutes. Then rinse and dry. Fry in vegetable oil on both sides.

Also cut the potatoes into slices and fry on both sides.

Finely chop the onion and garlic and fry.

Musakha is the most popular dish in the Balkans, the Middle East and the Caucasus. Greece is considered the homeland. Those who have vacationed in Greece know that it is a layered casserole made from eggplant, minced meat, tomatoes and onions. I propose to prepare the second course of Caucasian cuisine, aromatic vegetable sauce with minced meat. It is called musakhA, with the emphasis on the last syllable. This great-grandmother's recipe is at least four generations old. Traditionally, moussakha is made from lamb, but the meat component can be any kind. Here are links to and to. Today I have minced beef with the addition of lean pork. All family recipes Caucasian cuisine - .

Compound:

• Minced meat – 1 kg
• - 1 kg
• Onions – 3 pieces
• Carrots – 1 piece
• - 2-3 pieces
• Hot pepper - optional
• Tomatoes – 3-4 pieces
• Salt – 1 teaspoon
• Ground black pepper – 1/2 teaspoon
• Garlic – 4-5 cloves
• Cilantro, green basil, dill, mint – bunch
• Hot water – ½ cup
• Vegetable oil – 3-4 tablespoons

How to cook Caucasian Musakha - eggplant sauce with minced meat

Peel the eggplants into strips, cut into circles about 1 cm wide. Place the eggplants in layers in a deep bowl, sprinkling each layer with a pinch of coarse salt. Recently, the likelihood of bitter eggplants is very low; breeders eat their bread for good reason. I sprinkle salt and squeeze the eggplants to reduce the calories in the finished dish. Pressed eggplants absorb much less oil when fried.

Eggplant cut and salted

Cut the onion into half rings and grate the carrots.

Fry the vegetables in hot vegetable oil until the onions are transparent and the carrots are soft.

Add the minced meat to the vegetables, stir and fry until the minced meat lightens in color.

Salt and pepper. Free the sweet pepper from seeds and stalks, cut into strips and add to the meat with vegetables, mix and simmer for about 3 minutes.

Squeeze the eggplants and fry first in a dry frying pan, then add a little vegetable oil.

Of course, it is better to take fresh greens. Cilantro and basil are a must, dill and mint are optional.

Dip the tomatoes in boiling water for 15 seconds, peel them.

Grind tomatoes with herbs and garlic in a blender. To make this aromatic sauce spicier, you can add hot pepper.

Place in a deep bowl with a thick bottom (I have a 4-liter pan) in layers - half the roast, half the eggplants, pour in half the tomato sauce and again - the remaining roast, eggplants, tomato sauce.

Add enough hot water to cover the top layer. Bring to a boil and simmer, covered, over low heat for about 20 minutes until fully cooked. At this point you can taste the broth and add salt if necessary.