Moussaka with eggplant in the oven

Servings: 10 Cooking time: 2 minutes chasa

Moussaka in Greek - Greek cuisine. Musaka (moussaka) is a layered casserole vegetables (eggplant as a main ingredient) and minced.
The preparation of this dish will take some timeand it requires some skill. But even if you take the time to prepare moussaka, the result is worth it! This is a great dish, which is enough for a small group of guests and is equally delicious both hot and cold.

Ingredients for "Moussaka with eggplant in the oven":

  • 2-3 potatoes;
  • 2 blue eggplant;
  • 300-400 g of ground beef;
  • 1 large tomato or 2 tablespoons of tomato paste;
  • 1 sweet pepper;
  • 1 onion;
  • a mixture of herbs and spices for the meat;
  • olive oil;
  • salt, ground black pepper - to taste;

Béchamel Sauce:

  • 50 g butter;
  • 2 tablespoons white flour;
  • half a liter of milk;
  • 2 eggs;
  • 250g grated cheese (usually use a sharp soft cheese).

Recipe "Moussaka with eggplant in the oven":

moussaka with eggplant Cut the eggplant into slices about 1 cm thick. Salt the eggplant slices on each side, put them on a plate and leave them for at least 20 minutes.

moussaka with eggplant Peel the potatoes, cut into slices, salt and fry them in olive oil on both sides.

moussaka with eggplant Put the fried potatoes as a first layer to Sudoku for baking in the oven (or baking).

moussaka with eggplant Peel and chop the onion. Heat a frying pan with olive oil, add the chopped onion and cook over low heat until soft.

moussaka with eggplant Remove the seeds from the peppers, finely chop it and add to the pan with the onions. Stir and cook the vegetables together for about 5 minutes.

moussaka with eggplant Increase the fire under the pan, add the ground beef and cook it together with the vegetables for 5 minutes.

moussaka with eggplant Add sliced ​​tomatoes (or 2 tablespoons of tomato paste), salt and ground black pepper, mix well.

moussaka with eggplant Simmer meat with vegetables and tomatoes for about 15 minutes. At the end, add the mixture of herbs and spices. Put meat and vegetables the next layer on top of the potatoes in the shape of the baking pan.

moussaka with eggplant Drain the liquid that is released Saltedeggplant (excess salt can be removed with a paper towel, if you are too generously salted). Heat a frying pan with olive oil and fry each slice of eggplant on both sides.

moussaka with eggplant We spread the eggplant on top of meat with vegetables in the form of a third layer of baking moussaka.

moussaka with eggplant Now you need to prepare the bechamel sauce. To do this, put on a small fire pan and melt it 50-60 grams of butter. Add 2 tablespoons of flour. Stir the butter and flour together, make sure the heating is weak and flour does not burn.

moussaka with eggplant Start to add milk pot, cup after cup, carefully stirring it with butter and flour. Keep the sauce on the fire, stirring constantly, until it begins to thicken.

moussaka with eggplant Beat the eggs and mix them in a separate bowl. Remove the sauce from the heat and pour the eggs into it. Quickly and carefully stir the sauce, add salt and stir until smooth.

moussaka with eggplant Pour prepared sauce all layers prepared for baking dishes.

moussaka with eggplant Top cover with grated cheese. Put the form in the oven, preheated to 200 grams. C and for a period of 45 minutes to an hour (depending on the dimensions of the mold).

moussaka with eggplant After baking, remove the form from the oven and let sit for 20-30 minutes to cool down a little dish. Then cut it and serve as a main dish (you can add sauce Tartak).
Bon Appetit!

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