Home General issues Cooking moussaka. Greek moussaka (μουσακάς). Cooking option with potatoes

General issues

Cooking moussaka. Greek moussaka (μουσακάς). Cooking option with potatoes

Moussaka is a cult Greek and Balkan dish. This is a layer of juicy eggplant fried in olive oil, and a layer of lamb with tomatoes in béchamel sauce, which are baked in the oven. Sounds delicious, doesn't it?

"Biography" moussaka

The history of moussaka is overgrown with legends. Some researchers believe that it is already three thousand years old, while others argue that this is a fairly young dish that originated at the junction of Greek and Turkish culinary traditions after the capture of Constantinople by the Turks in the 15th century. The modern one, popular in Greece, is the invention of the culinary specialist Nicholas Tselementes, who always wanted to give it a European sound. It was Nicholas who added bechamel to moussaka at the beginning of the last century - he was trained by French culinary specialists and considered that this sauce would enrich the taste of the national Greek dish. Interestingly, “moussaka” in Arabic means “chilled”, this is how the Turks call eggplant salad, which is taken as its basis. By the way, Greek housewives have long believed that without bechamel sauce it’s just meat with eggplant, not moussaka!

Briefly about the main

How to cook moussaka so that it turns out not an imitation, but a real Greek dish? The main thing to remember is that in different countries. In Romania, Serbia and Bosnia, tomatoes are often used instead of eggplants, in Bulgarian cuisine, minced meat baked with potatoes and poured with sauce is called moussaka, and in Moldavian moussaka there are much more vegetables than meat. What is the difference between Greek moussaka and other variations, except for bechamel sauce, which after baking forms an appetizing golden crust?

Products are laid in layers in moussaka, as in a casserole, and it is ideal for culinary experiments, that's why moussaka is so loved in different cuisines peace. But if you add a layer of potatoes, cabbage or zucchini to it for a change, it will cease to be a classic Greek dish.

The Secrets of Making Greek Moussaka

Since ancient times, young lamb meat has been used for this dish - the younger, the better. The meat is usually chopped so finely that it resembles minced meat in its consistency. Chefs recommend lightly frying it before baking along with onions and garlic - this will make the texture of the dish more voluminous, and also add lamb spicy taste and aroma, especially if you throw a little red wine into the pan. In addition, it is during roasting that tomato sauce is added to the meat, thanks to which the moussaka turns out to be unusually juicy.

As for eggplants, they should be cut arbitrarily into thin slices - circles or plates 0.5-1 cm thick, then lightly salt them and leave for half an hour in a colander. Salt will draw out all the bitterness, as a result, the taste of the casserole will turn out to be softer and more tender. It is not necessary to peel the fruit from the skin - it will become soft during cooking. Many housewives, before “assembling” moussaka, blanch eggplants or bake them in the oven, rather than fry them, because raw eggplant Like a sponge, they absorb fat. If you decide to bake eggplants in the oven, grease them first. olive oil, then, when the eggplants are cooked, mix them with seasonings and fresh herbs. After laying the layers of eggplant and meat in layers in ceramic dishes, pour bechamel sauce and put in the oven for 20-30 minutes.

How to choose good lamb

The taste of moussaka depends on the quality of the meat - this is an axiom. Ideally, you need to find the meat of a young lamb. The easiest way to understand what you are buying is to smell the meat. The smell should be gentle and milky. If you feel an unpleasant pungent aroma, this is the meat of an old ram, which in no case should be used for moussaka.

The lamb should be light in color, as should the strips of its fat. In extreme cases, the fat can be sandy in color if the lamb is slaughtered in summer or autumn - but by no means yellow or gray. These are also signs of old meat. In addition, the fat of the “correct” lamb is hard and easily separated from the pulp. When you press your finger into the meat, a hole will appear that will easily level out. If the color at the site of the dent changes, blood clots appear, it means that the lamb has been repeatedly frozen. The best place to buy lamb is a halal store, farm or market.

How to make bechamel sauce

Exists different recipes this but general principle one - butter or vegetable oil is mixed with flour and fried in a pan until golden brown. Milk is mixed with spices, salt and egg, poured into flour and heated. In this case, it is necessary to stir well and rub the mixture so that it does not gather into lumps. At the end, it remains to add grated cheese and mix the sauce well.

Step by step recipe with explanations

How to cook Greek moussaka quickly and tasty? Usually Greek housewives cook a lot at once to last for several days, but for the first time you can limit yourself to a small amount of a dish to make it easier for yourself.

So, prepare the following products:

lamb - 250 g
eggplant - 500 g
tomatoes - 200 g
onion - 1 pc.
olive oil, salt, cinnamon - to taste
grated hard cheese for sprinkling - 1 tbsp. l.

For the bechamel sauce:

butter- 30 g
flour - 30 g
milk - 300 ml
egg yolks - 1 pc.
grated hard cheese - 1 tbsp. l. (with slide)
breadcrumbs - 2 tbsp. l.

Cooking method:

1. It is best to start making moussaka with eggplant, because while they are fried, you can work on other products. It is not at all necessary to sprinkle them with salt beforehand and pour boiling water to remove bitterness. If there is no time, immediately cut the fruits into circles or plates and fry in oil until golden brown using a heavy, heavy-bottomed skillet.

2. While the eggplants are cooking (keep an eye on them so they don't burn), finely chop the onion and fry it a little in a separate thick-bottomed frying pan until creamy.

3. Cut the meat into small, very small pieces and put it on the onion, then fry it over low heat for 20 minutes. By the way, do not forget to stir them!

4. Dice the tomatoes and add to the pan with the meat and onions. Season with salt and cinnamon, then simmer for another 20 minutes.

5. While the meat is on the stove, take care of the eggplant. Place them in a colander to remove excess fat.

6. Now it's time to prepare the sauce. Fry the flour until golden brown in a deep, heavy, heavy-bottomed pan, first over high heat and then over low heat. As soon as reduce the heat, put the butter in the flour and let it melt, constantly stirring the mass.

7. Pour milk into the flour and add a little fire, without stopping stirring. Soon the sauce will begin to thicken - try to stir so as not to leave lumps. It should be uniform and smooth.

8. Turn off the heat, put the egg yolk and cheese into the sauce, mix everything well again.

9. Take a baking sheet with high edges and non-stick coating, brush with oil and put moussaka on it in layers - first the first half of the eggplants, place the meat and the remaining eggplants on top of them.

10. Pour bechamel sauce over moussaka, sprinkle breadcrumbs and cheese.

11. Bake the dish for 20 minutes at 180°C. cheese crust should be golden and thick enough. By the way, moussaka can be baked in portions in ceramic pots, as they do in the island part of Greece.

In Greece, moussaka is cut into squares before serving, but it is eaten both cold and hot. Start with classic version of this dish, and when you appreciate the magnificent invention of Nicolas Celementes, come up with your own version of moussaka and share it with us!

Moussaka 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 in 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 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.

Olive oil is a true Greek product. First-pressed 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 of high temperature. But contrary to popular belief, many Italian, Greek, French chefs fry 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 is vaguely reminiscent of Italian lasagna, the recipe of which is located. Only instead of dough, a vegetable layer is used. Initially greek recipe involves only eggplant, but its modern modifications allow the addition of potatoes and zucchini. Greek casserole with eggplant and potatoes is very satisfying and stands out a little among the low-calorie 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.

Greek moussaka recipe with eggplant, potatoes, minced meat and bechamel sauce

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 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.

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 the mozzarella on a 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. Can decorate Greek casserole sprig of mint and serve. Bon Appetit!

In this article, we will look at the process of making moussaka.

In the culinary world, there are a huge number of recipes for delicious casseroles, but today our choice fell on most interesting dish, which is traditionally considered to be Greek.

So, today we will prepare a dish called moussaka, which is the most delicate casserole with a variety of fillings.

Greek dish moussaka: a classic Greek recipe

Moussaka, as mentioned earlier, is a very popular Greek dish, which is usually prepared from vegetables, most often eggplant and minced meat under delicious sauce bechamel.

Since moussaka was originally considered an exclusively Greek dish, we will begin to prepare a delicacy according to the classic recipe.

So, we need the following products:

Potato - 2.5 kg
Eggplant - 2.5 kg
Olive or vegetable oil - 150 ml
Beef pulp - 1 kg
Bulb - 1 pc.
Tomatoes - 2 pcs.
Spices, salt - at your discretion
Breadcrumbs for breading - 3.5 tbsp. l.
Cheese - 50 g

We will also prepare the sauce, it will require the following ingredients:

Flour - 5.5 tbsp. l.
Butter - 200 g
Baked milk - 350 g
Eggs - 3-4 pcs., We only need yolks
Ground nutmeg - 1.5 tsp.

Now that all the ingredients are prepared, you can begin the process of cooking the dish itself.

Let's start with the meat. We take the pulp of beef, rinse it thoroughly and dry it with paper towels. Now grind the pulp into pieces so that you can make minced meat out of it. Chopped pieces can be chopped with a meat grinder or blender
Now we put our minced meat in a container in which we will fry it, pre-pour oil into the pan
We clean the onion and chop it, add to the minced meat
When the minced meat and onions are lightly fried, we flavor them with our spices and salt.
Let's take tomatoes. We wash them and grind them with a grater or blender. Put the resulting puree in a pan, mix all the ingredients, simmer until tender.
We take vegetables, wash, dry. Potatoes, after peeling, chop into slices of medium thickness. We also clean the eggplant and cut into slices, cut the vegetable along the length. In order to remove the bitterness from the vegetable, you can soak it for more than 10 minutes. in saline
We will pre-bake the vegetables a little in the oven, for this we transfer the potatoes and eggplants to a baking sheet and cook for about 20 minutes. at 170 degrees

While the mince and vegetables are cooking, let's make the sauce.

Take a container, put butter in it
As soon as the butter is completely melted, add flour to it and carefully mix the contents of the pan quickly in order to avoid lumps.
Now the turn of milk has come, it must be poured into the container very carefully, little by little. Pour milk - mix the ingredients
We drive eggs, spices into an almost ready sauce and beat the mixture. The sauce is ready

We collect our dish:

Spray a baking dish lightly with oil and sprinkle with breadcrumbs.
Lay the meat layer on the bottom
Now a layer of potatoes
eggplant layer
Once again, repeat the sequence, lay out all the layers
Pour our sauce into the mold
We put the dish to bake for about half an hour at the same temperature
For 3-5 min. before the end of the cooking process, sprinkle the moussaka with grated cheese

Recipe:

This recipe is very similar to the previous one, however, it contains other vegetables. So, let's see how easy and fast you can make Bulgarian moussaka.

We will need the following products:

Minced meat - 550 g
Bulb - 2 pcs.
Bulgarian pepper - 2 pcs.
Carrot - 1 pc.
Eggplant - 2 pcs.
Eggs - 3 pcs.
Yogurt for dressing - half a liter
Oil for frying - 3.5 tbsp. l.
Oregano, cinnamon, turmeric, paprika, salt - at your discretion

Let's start cooking:

Let's deal with minced meat. you can buy minced pork or beef. You can buy "assorted" or, if possible, buy the pulp, and make minced meat yourself. If you do not like fatty meat, however, you want to make moussaka, take minced chicken
Peel and mince the onion
Wash the pepper and remove the core, cut into rings
Eggplants are peeled, if necessary, we remove bitterness from them, cut into slices along the length
Wash carrots, chop into cubes or circles
Pour oil into the pan and put the onion and carrot there, fry the vegetables a little, about 3 minutes.
Add the minced meat to the vegetables, mix and fry for another 10 minutes.
We flavor the contents of the pan with spices, spices, salt
Eggplant and pepper pre-bake a little in the oven. To do this, put them on a baking sheet, greased with oil and cook for about 15 minutes.
Now we assemble the dish:
Put the eggplant in the mold
now pepper
Repeat the layout until the ingredients run out.
Yogurt, pre-mixed with eggs and flavored with spices and salt, pour into a mold
Bake moussaka for about 15-25 minutes.

Armenian eggplant moussaka: recipe

Moussaka in Armenian is somewhat different from the traditional dish. This delicacy turns out to be unusually satisfying, high-calorie and, of course, tasty.

We buy products:

Beef pulp - 650 g
Eggplant - 5 pcs.
Bulb - 1.5 pcs.
Tomatoes - 2 pcs.
Rice - half a cup
Oil for frying
Greenery,

The cooking process is very simple:

We wash the beef pulp, dry it and cut into small pieces
Wash the eggplants, peel them and cut them into slices, sprinkle with salt in order to “pull out” the bitterness from them. After 15 min. Rinse the vegetables with water to remove excess salt.
Peel the onion and cut into cubes
We wash the rice in running cold water, this must be done as efficiently as possible. We put a container with rice and bring it to half-cooked
In a frying pan, into which we first pour oil, spread the meat and fry for 5 minutes.
Add the onion to the beef and continue to fry for about 3-5 minutes.
In another pan, fry the eggplant until half cooked. We put them on a plate and wait until the oil drains a little from the vegetables.
Mix rice, beef and onion in a bowl. Season it all with salt and spices, mix
My tomatoes and remove the core, cut into slices, finely chop the greens

Assembling the dish:

Grease a baking sheet or dish with oil
We spread the eggplant
Mix of rice and meat
eggplant
tomatoes

We put in the oven. We expect about 15-25 minutes. Serve the dish hot, pre-garnished with herbs. The peculiarity of this recipe is that not minced meat is put in the dish, but pieces of meat. However, if you don't like it, you can grind the pulp and use minced meat.

Serbian moussaka: recipe

Now let's see how Serbs prepare moussaka. We would call this dish more “light”, because according to this recipe, you need to use a minimum of ingredients.

Products we need:

Pulp of pork, beef - 300 g each
Potato - 7 pcs.
Carrot, onion - 2 pcs.
Eggs - 2 pcs.
Cheese - 50 g
Tomatoes - 2 pcs.
Spices, spices, salt - at your discretion
Vegetable oil
Greenery
Milk

Cooking a dish:

We wash the meat, dry it and grind it with a meat grinder or blender.
Vegetables are cleaned and washed. Chop the onion into cubes, carrots into strips, potatoes into circles. It is worth slicing the potatoes as thinly as possible, because we will not pre-fry or boil it
Fry onions and carrots in oil, like frying for soup
We spread our minced meat to the fried vegetables and fry it for about 15 minutes.
We flavor the contents of the pan with spices, spices and salt
Lubricate the form with oil, spread the potatoes, minced meat, potatoes, minced meat and tomatoes, potatoes
We put the container in the oven and bake until the potatoes are ready, about 35-40 minutes.
Min. 10-15 before the end of the cooking process, beat the eggs with milk and pour the moussaka with this mixture. And in 5 min. - Sprinkle with shredded cheese
Already serving the dish, it must be flavored with chopped herbs.

Moussaka with potatoes: recipe

Moussaka with potatoes turns out to be very satisfying, so most housewives prefer this recipe. Let's see how to prepare this delicacy.

We will need:

Lamb pulp - 500 g
Bulb - 1.5 pcs.
Canned tomatoes - 300 g
Eggplant - 1 pc.
Potato - 4 pcs.
Sweet pepper - 1 pc.
Garlic - 3 cloves
Butter - 2 tbsp. l.
Milk - 250 ml
Cheese - 50 g
Vegetable oil - 3.5 tbsp. l.
Flour - 1.5-2 tbsp. l.
Spices, spices, salt - at your discretion

Let's start cooking:

Wash the meat, dry it and pass it through a meat grinder
Peel the onion and chop with a knife or blender
Put the onion in a heated frying pan with oil, after 3 minutes. add minced meat to it, fry the contents of the pan for 15-20 minutes.
We spread the tomatoes in the pan and season everything with salt, spices, mix, let it stew for about 15 minutes.
Wash the eggplant, peel and cut into circles, sprinkle with salt to remove bitterness. In 10 minutes. wash the eggplant and fry in a pan until half cooked
Peel the potatoes, cut into slices and lightly weld
Wash the pepper, remove the core and cut into slices
In a baking dish, pre-greased with oil, put the minced meat, potatoes, peppers and eggplant

Preparing the sauce:

Put the butter in a container, melt it, add flour, mix the ingredients thoroughly. Pour milk, let the contents of the pan boil and thicken, season with spices, add salt if necessary
Pour our moussaka with potatoes with this sauce and sprinkle the dish with chopped cheese
We wait about 40 minutes while the dish is cooked in the oven

Moussaka with zucchini: recipe

Moussaka with zucchini is very popular, because zucchini is an affordable vegetable, and the taste of the dish with it is simply incredible.

Ingredients for the dish:

Minced meat - 550 g
Bulb - 1.5 pcs.
Tomatoes - 2 pcs.
Zucchini - 4 pcs. (1 kg)
Potato - 2 pcs.
Red wine - 150 ml
Vegetable oil - 100 ml
Spices, spices, salt - at your discretion

We will prepare the sauce from the following products:

Flour - 2.5 tbsp. l.
Eggs - 3 pcs.
Hard cheese - 100 g
Butter - 100 g
A mixture of nuts (peanuts, almonds) - 50 g
Milk - half a liter

All the ingredients are collected, let's start cooking:

Let's start with the main ingredient. Wash zucchini and cut lengthwise into slices. Fry in oil until half cooked and transfer to a plate so that oil is glassed from vegetables
Wash the potatoes, boil in their skins until half cooked, peel and cut into slices
The onion should be peeled, finely chopped
In a frying pan, into which we first pour oil, spread the onion, after 3 minutes. Add minced meat, mix, fry for about 7 minutes.
At this time, wash the tomatoes, remove the core and chop
Now we spread the tomatoes to the minced meat, flavor it all with spices, salt and pour in the wine, mix and simmer until the liquid evaporates

We prepare the sauce like this:

Melt the butter in a bowl, add flour to it, mix. Pour milk, flavor with spices, turn off the fire under the pan. Add pre-chopped mixture of nuts and cheese, mix. Crack the eggs into the sauce, beat the mixture

Assembling the dish:

In a pre-oiled form, put the zucchini (half), potatoes, minced meat and all other zucchini. Pour the sauce, cook in the oven for about an hour.

Moussaka with rice: recipe

It's time to tell you about a delicious casserole with rice and vegetables. This recipe is perfect for those people who are watching their figure or just want to diversify the menu with some kind of dish that does not contain meat.

We buy the following products:

Eggplant - 4 pcs.
Bulb - 2 pcs.
Sweet pepper - 2 pcs.
Tomatoes - 2 pcs.
Rice - half a cup
Eggs - 2 pcs.
Wheat flour - 2 tbsp. l.
Milk - 200 ml
Vegetable oil - half a cup
Spices, spices, salt - at your discretion

Cooking moussaka:

Wash eggplant, peel, remove bitterness from them in a known way. Wash and pan fry
Wash the rice thoroughly until the water is clear.
Peel the onion and chop as finely as possible.
Saute onion and rice for about 10 minutes. stir the ingredients all the time.
Add about 300 ml of water to the rice, add salt, and cook until the water evaporates
Tomatoes cut into slices
Wash the peppers, remove the core and cut into slices
In a pre-oiled form, put half the eggplant, tomatoes and rice, then all the peppers, again rice, eggplant, tomatoes
Cover the form tightly with foil and send to bake for about half an hour.
Beat the egg, flour, spices, salt and milk and get the sauce
Fill after 30 minutes. sauce our dish and already without foil bring to readiness for about 20 minutes.

Moussaka with cabbage: recipe

We present to your attention an unusually delicious and healthy recipe. This dish is perfect not only for a family lunch or dinner, but also for holiday table. Such moussaka always turns out very fragrant and tender.

Required products:

Pulp of beef, pork - 550 g
Champignons - 350 g
Cauliflower - 550 g
Bulb -1 pc.
Garlic - a couple of cloves
Milk - half a liter
Eggs - 4 pcs.
Cheese -70 g
Spices, spices, salt - at your discretion
Vegetable oil - 3 tbsp. l.

Preparing a treat:

We clean the onion and garlic and pass it through a meat grinder together with the meat, we get minced meat
Mushrooms are cleaned, washed and chopped into slices, or we cut each mushroom into 2-4 parts
Fry on vegetable oil mushrooms, and after 5 minutes. add minced meat to it and fry the contents of the pan for about 15-20 minutes.
Flavor the minced meat with the necessary spices and salt
Let's get to the cabbage. We thoroughly wash it, divide it into inflorescences and lower them for 5 minutes. into boiling water
We take a baking sheet, but rather a deeper baking dish and grease with oil
Place half of the cabbage in a bowl.
Then put mince
And another layer of cabbage
Beat eggs, milk and cheese with salt and spices. Pour moussaka with this liquid
Cook in the oven for about 1 hour.
Serve hot, however, in this case, the dish may crumble. It is better to let the dish cool a little and then cut it into portioned pieces.

Vegetarian moussaka with vegetables: recipe

There is no meat, milk and eggs in your diet, but you really want to try this dish? For you there great recipe vegetarian moussaka, which, by the way, is no less in demand than recipes that contain meat.

So we need to take:

Potato - 3 pcs.
Bulb - 1.5 pcs.
Carrot - 1 pc.
Sweet pepper - 2 pcs.
Eggplant - 2 pcs.
Tomatoes - 2 pcs.
Zucchini - 1 pc.
Spices, spices, salt - at your discretion
Vegetable oil
Garlic - a couple of cloves
Vegetable broth or water - 200 ml

Cooking a dish:

Wash eggplant, peel and cut into circles, which we cover with salt for 7 minutes in order to remove bitterness. After the procedure, do not forget to rinse the vegetables
We clean the potatoes, wash them and cut into circles in the same way
We clean the onion and chop it into rings or half rings
Wash, peel and chop carrots in any way
Rinse the pepper and remove the core from it. Grind in circles
Tomatoes cut into slices, pre-washed
Finely chop the garlic

Assembling the dish is very simple:

Grease the form with oil, put potatoes, garlic, eggplant, onions, carrots, peppers and tomatoes
Each layer must be lightly flavored with spices, salt and oil.
Pour the broth into the container and put in the oven for 40-50 minutes. until vegetables are ready

It is important to say that the main vegetable used in this dish is eggplant. Other vegetables you can choose at your discretion. Some add celery, broccoli, asparagus, and even pumpkin.

Moussaka: recipe from Yulia Vysotskaya

Julia Vysotskaya needs no introduction. All hostesses probably know this sorceress of their business. That is why we decided to tell the recipe for this dish, which she uses in her kitchen.

We need these products:

Beef pulp - 550 g
Eggplant - 2 pcs.
Red bulb - 1.5 pcs.
Tomato paste - 1.5 tbsp. l.
Fresh mint and parsley - 1 bunch each
Butter - 1.5 tsp.
Olive oil - 3.5 tbsp. l.
A mixture of spices and spices: cumin, hot red pepper, black pepper, paprika, salt
Cheese - 80 g
Milk - 450 ml
Wheat flour - 2.5 tbsp. l.
Ground nutmeg - 5 g

Cooking moussaka:

Eggplant should be washed and dried. Next, cut them into slices lengthwise, flavor with oil, spices, salt and fry
Grind the meat with a blender or in a meat grinder
We clean the onion and chop it in half rings and fry in a pan with olive and butter
Season the onion with spices, salt and spread to it tomato paste
Chopped herbs (parsley)
We spread the minced meat and parsley in a container with onions, fry for about 15 minutes.
We take and grind the cheese. According to the recipe, you need to take Parmesan, but the cost of this product is high and, if desired, it can be replaced with any other hard cheese

We make the sauce like this.

All dry ingredients are fried in a pan.
Slowly pour the milk into the pan, stir
As soon as the contents boil, remove the pan from the heat, pour the sauce into a plate and add cheese to it, mix

We collect the dish.

Place the eggplant in a baking dish. You need to lay them out so that the sides of the dish are obtained from the slices
Now we put minced meat there
Pour the sauce into the mold
We send it to the oven for half an hour
We decorate the already prepared dish with fresh mint leaves.

Moussaka is an interesting and delicious dish. Preparing such a delicacy is as easy as shelling pears, and the simplest ingredients are needed for the dish. Therefore, we recommend that you definitely try this delicacy. And one more tip: do not be afraid to try something new, add your own ingredients and spices, because you are cooking first of all for yourself. Bon Appetit!

Video: Moussaka in Greek

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!

Recipe 2: Eggplant Moussaka (Step by Step Photos)

Moussaka (casserole) - a traditional dish from eggplant in the Balkans and the Middle East. Different countries have their 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.

chopped 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
black ground 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 eggplants in vegetable oil on both 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!

Recipe 3: Eggplant and Potato Moussaka

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!

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, 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 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 has passed, rinse off the salt under running water and dry the eggplant with a paper towel. 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 have not purchased minced meat, and 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.

Recipe 5: Greek Eggplant Moussaka (Step by Step)

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, a huge amount of spices and spices 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 step by step cooking mousak just for you. Cook with us tasty and appetizing, delight your loved ones with your culinary delights.

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 of your 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.

Recipe 6: Classic Eggplant Moussaka

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 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 for the recipe juicy, by no means lean minced meat, meaty 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;
white dry 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 until a light golden hue.

Load the minced meat to the toasted onion. We are waiting for the red-pink meat mass to become 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.

After transferring to a convenient working bowl, cool the cheese-milk mixture to a 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!

Recipe 7: Moussaka with potatoes, eggplant and minced meat

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 approx. 1 centimeter, transfer them to 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 grated cheese, which has already melted quite a bit.

Heat the oil in a frying pan and fry the diced onion with a pinch of salt in it 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 a large amount of vegetable oil until golden brown. Fry in batches for crispy outside chips. Remove excess oil with paper towels after frying.

Fry eggplant in the same way as potatoes, in batches and in a sufficient amount of oil. 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 dish. 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!

Recipe 8: Moussaka with Eggplant and Potatoes (with photo)

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 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.

Layer minced meat, eggplant and potatoes 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.

Recipe 9: Greek Eggplant Moussaka

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.

Moussaka is a dish similar to borscht. There are also endless disputes about it - what ingredients, in what order, eggplant processing technology, which cuisine belongs to ... I still tend to Greek cuisine. Otherwise, where would this recipe come from in my family of Ukrainians-Russians-Moldovans-Jews? Nothing but the influence of the Azov Greeks;)

So, for my moussaka, the following ingredients were needed:

Ground meat:

4 small eggplants

400 gr. homemade minced meat(300 beef, 100 pork)

2 large sweet onions (I used white/pearl onions)

3 large garlic cloves

3 large fleshy tomatoes

green basil

salt,

freshly ground black pepper

olive oil

Sauce:

500 ml milk

50 gr. butter

50 gr. flour

salt,

freshly ground black pepper

nutmeg

First of all, we send blue ones to the oven, they are eggplants. Many advise pricking so that the skin does not burst. But, since we are taking off this skin, it makes no difference to us whether it bursts or not. the photo just shows one eggplant with a burst skin. During the ripening time in the oven, turn them over a couple of times so that they bake evenly everywhere. Take out and let cool.

While the blue ones are cooling down, cut the onion - I cut it finely, I don’t like large onions in the dish, caramelize it for 5 minutes over low heat in vegetable oil, add chopped garlic - fry for 2 minutes.

Add minced meat and stir well so that the minced meat becomes grains. Speaking of minced meat, in general we always make moussaka with lamb, but in Hard times and beef and pork go well. For my taste, it's strong for the quality ready meal does not affect. add coarsely chopped tomatoes, chopped greens to the minced meat. I used a mixture of lemongrass basil and clove basil. When paired, they give such a strong aroma that I considered it blasphemous to add anything else. Salt, pepper. Let it simmer for another 5 minutes.

We clean the blue ones, cut into pieces, add to the minced meat. Transfer to a heatproof bowl.

Meanwhile, make the sauce. This is a classic bechamel. We take the butter, melt it in a saucepan, add the flour and actively stir for a couple of minutes so that the flour does not burn and mixes well with the butter. Then add cold milk. Mix vigorously so that there are no lumps. add salt, SSChP and nutmeg on the tip of a knife. Voila, the sauce is ready. If yours is very thick, add milk. And if you like the cheesy taste, add grated parmesan to it.

Pour the prepared minced meat with the sauce.

And put it in the oven for 30 minutes.

Readiness is checked by smell. When it gets to the bedroom, to the husband for a laptop, who immediately comes off his car forums and rushes to the kitchen for his big spoon, then it's ready.

Our family loves a juicy, non-photogenic mash :) And if you like moussaka more, which can be cut and will keep its shape, drain the excess liquid before placing the minced meat in a heat-resistant form. And you will have drier moussaka.