Moussaka recipe with eggplant
Musaka is a variety of baked vegetables with a must involving eggplant. The recipe for moussaki is variable. In Moldova vegetables are eaten with lamb or veal, moussaka is cooked in Greek with bechamel sauce, Bulgarians add spices to the dish, sour milk or natural yogurt.
Classic Moussaka with Eggplant
For cooking moussaki with eggplant will need:
- eggplant 2-3 pcs
- 3 potatoes
- grated cheese 250 gr
- parsley 100 g
- salt and pepper to taste
For filling:
- stuffing 1.2-1.3 kg
- white wine 150 ml
- onion 1 pc
- tomato 3 pcs
- tomato paste 2 tablespoons
- garlic 3 cloves
- olive oil
- a pinch of clove and cinnamon
- ground salt and pepper to taste
You can make classic moussaka So:
Rinse the eggplants and cut into 1 cm thick slices, salt and leave for 15-20 minutes. Then rinse, dry a little and fry in olive oil. Cut potatoes in circles and fry.
Chop onion, mix with minced meat and stew 20 minutes, stirring. Then pour in the wine and add spices to taste, simmer another 20 minutes. Add garlic, tomato paste and tomatoes, cut into rings.
Put a layer of eggplant in a deep baking dish, layer potato, then a layer of grated cheese, a layer of minced meat and another layer eggplant. Sprinkle with a layer of cheese and chopped herbs.
Bake moussaka in the oven preheated to 190 degrees until rosy crusts.
Tasty ideas:
Do you like to bake vegetables? Prepare a casserole for three, where vegetables say hilarious poems.
