2017-07-15

Date: 15 07 2017

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Hello my dear readers! “Local” eggplants are now on sale. I usually start the eggplant season with my favorite caviar. But this time I really wanted moussaka. Moreover, for my birthday I received wonderful ceramic baking dishes. Today we have on our agenda the recipe for Greek moussaka with eggplant.

Last year at this time, I dreamed of a trip to sunny Greece. Not sued! I wanted to go spontaneously and the easiest way was to get a Shangen at the Hungarian Consulate in Beregovo. Moreover, I have never had any problems with obtaining visas.

However, the Hungarian consul this time considered that five days in the Shangen zone is quite enough for me - just to get to Greece, plunge into the blue waves of the Aegean Sea and back to my native land. And I already dreamed how, after swimming in the sea in a nearby coastal tavern, I would eat the famous Greek moussaka with eggplants and wash it down with wonderful local wine.

My husband tried to console me as best he could - we went to our thermal pool almost every day, and in the evening he arranged a “gastronomic paradise” for me. Vova cooked incomparable Transcarpathian baked potatoes, grilled fish, Turkish gözleme cakes and absolutely amazing moussaka with eggplant and minced meat from the most tender mutton.

And why do we need Greece? The water at the end of September there is already quite cool, and our thermal waters are warm all year round - 33-35 ° С. We spent the whole autumn and all winter basking in various pools and hot tubs, invariably repeating with a laugh the phrase I loved: "And why do we need this Greece?" But back to the moussaka recipe - you are probably tired of waiting.

Moussaka in Greek with eggplant - a classic recipe in my adaptation

Ingredients for a mold with a diameter of 20 cm

• 5 medium sized eggplants.
• 750-800 g minced meat.
• 6-7 large tomatoes with sugar pulp.
• A handful of hard goat cheese (ideally kefalotyri).
• 1-2 heads of onions.
• 3-4 cloves of garlic.
• Ground black pepper.
• 0.5 teaspoon oregano (thyme, savory).
• 0.25 teaspoon of ground cinnamon (optional).
• A glass of red or white dry wine.
• Olive oil (for making eggplant and meat sauce).
• Salt.

Ingredients for bechamel

• 50-65 g of butter.
• 85 g flour.
• 750 ml of milk.
• A pinch of finely grated nutmeg.

How to make meat sauce

How to make bechamel

1. Let's start cooking. Heat milk to almost boiling point. In a skillet with a multi-layered bottom, heat the butter, add flour, fry together for thirty seconds. The flour should not change color.
2. Pour in a little milk (about 4-5 tablespoons), stir in good faith with a whisk, add the remaining milk in three or four steps, stir again.
3. Cook, stirring occasionally, over low heat for about half an hour, season with grated nutmeg. Remove from heat and start cooking the eggplant.

How to prepare eggplant

1. Greek-style eggplants for moussaka are usually lightly fried in olive oil. I rarely use this method of preparation. Before frying, I grease each slice with oil with a brush - this way it will take much less.
2. Another way is to bake eggplants on a grill or grill pan. I heat up the skillet, bake eggplant slices, pre-dried on a clean cloth, for about two minutes on each side. Vegetables should be almost cooked, but not creep - they still have to be baked in the oven.

How to collect moussaka and bake

My remarks

My recipe for moussaka with a photo explains almost step by step all the moments of preparation. I can only add that I usually divide the cooking over two days. In the first, I cook the meat part and bechamel, and in the second, I bake or fry the eggplants and put together the Greek moussaka.

The number of products must be "adjusted" to fit your shape. There are no exact proportions - there is a general principle. No one will stop you from adding a layer of courgettes or zucchini. It will turn out not quite Greek, but also delicious! I really liked even the marrow moussaka instead of eggplant.

I cook meat sauce for a long time, like. Then it has a delicate taste and the desired consistency.

Musaka is also cooked with potatoes, eggplant and minced meat. I spied the recipe from my friend Lena Meteleva, who worked for many years in a real tavern. She knows exactly how to make Greek moussaka.

Moussaka with potatoes and minced meat

Ingredients

• 4-5 eggplants.
• 5 large potatoes.
• About a kilogram of minced meat (any mixed meat).
• One and a half cups grated tomatoes (fresh or canned in their own juice).
• 3 tablespoons of good tomato sauce.
• 100 g of dry white wine or retsina.
• 70-80 ml of olive oil.
• One large onion.
• 5 cloves of garlic.
• 100 g of kefalotiri cheese or other hard goat cheese.
• Parsley (oregano, basil).
• 1 teaspoon ground black pepper.
• A quarter teaspoon of hot ground red pepper.
• A third of a coffee spoon of ground cinnamon and cloves.
• A couple of small pinches of sugar.
• Salt.

Bechamel sauce ingredients

• 800 ml of milk.
• 120 g butter.
• 120 g flour.
• A quarter teaspoon of grated nutmeg.
• A quarter teaspoon of ground black pepper.
• 2 tablespoons of grated mullet or any other hard cheese.

How to cook

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

In Greece, moussaka is served in inexpensive cafes and luxurious 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 classic Greek and can be easily used at home. For cooking, you will need eggplants, some potatoes, minced lamb and traditional dressing - 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 grease 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 Bechamel sauce:

• 1 l. milk;
• 100 g butter;
• 3 tbsp flour;
• a pinch of nutmeg;
• 0.5 tsp provencal herbs.

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

Salt and leave for 20-30 minutes so that the pieces let the juice out, 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, sprinkle lightly with olive oil and bake for 20 minutes at 200 degrees. It should soften and brown a little on top.

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

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

Meanwhile, finely chop the onion.

Put the onion in a skillet with heated olive oil and sauté 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 remove the skin from the tomatoes. Cut the fruits into small cubes.

Minced meat grabbed, 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 eggplants and squeeze the juice, dry them with paper towels.

We also bake the eggplants until soft (about 20 minutes), brushing with a little olive oil on top.

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 of the butter over low heat, add flour and mix immediately. Now pour in warm milk in small portions, stirring continuously. Salt and pepper, mix and cook after boiling for another 2-3 minutes. Now turn off the heat, put in the remaining oil and cover the pan with a lid until it is completely dissolved. Bechamel is ready. In the process of hardening, it will thicken a little.

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

Rub the mozzarella on a fine grater.

We start collecting moussaka with potatoes and eggplants. Grease the bottom of the form with béchamel sauce.

We spread a layer of eggplant in the form, place the circles tightly to each other.

Put the minced meat on top.

Sprinkle with a little cheese.

We spread the potatoes and cover with the sauce.

The next layer is minced meat again.

Sprinkle with cheese again.

We spread the remaining eggplants.

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

The musaka is baked, the cheese is beautifully browned. You can garnish a Greek casserole with a sprig of mint and serve. Enjoy your meal!

Recipe 2: eggplant moussaka (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. The classic Greek moussaka is an unusually tasty dish, reminiscent of Italian lasagna with two types of sauces, but instead of layers of dough, thinly sliced \u200b\u200band fried eggplants are put in it - this is a rather difficult dish to prepare and takes a lot of time. My recipe is a little simpler, but also delicious.

• minced meat 400-500 gr
• onions 1-2 pcs
• eggplant 5 pieces (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 eggplant in advance, for example, in the evening, and bake the moussaka the next day.

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

Add minced meat to the onion. Fry the minced meat for 10-15 minutes. Stir to break the meatballs. Season with 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. Cut into slices 1-1.5 cm thick.

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

Eggplants absorb a lot of oil when frying, so be prepared to add oil all the time. You can reduce the amount of absorbed oil if you roll the eggplants in flour before frying,

but it is better to put the fried eggplants in a colander and press lightly so that excess oil comes out.

Grate the cheese.

Prepare the tomatoes - peel them off and cut them into wedges. To do this, cut the tomato on top, put it in a bowl and pour boiling water over for half a minute. Drain the boiling water, pour it over with cold water - now the skin can be easily removed. If the tomato is hard and unripe, keep it in the boiling water for longer.

Tomatoes are best cut into round slices. Like this.

Place the fried eggplants in a baking dish, salt and pepper, add dry herbs.

Sprinkle the eggplant with cheese.

Now the minced meat is fried.

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 eggplants - buy more eggplants or choose larger fruits.

Sprinkle with cheese.

Beat eggs with sour cream, salt a little.

You can do this with a blender.

Pour the whipped mixture over the mold.

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

Moussaka is ready and smells delicious.

Juicy, tender, with melted cheese inside - it just melts in your mouth! You will definitely be asked for supplements!

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 tastes perfect, you can eat several servings of moussaka at a time if you don't stop in time. Musaka can be easily presented to guests, believe me, they will definitely appreciate and will 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 pasta, 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 expectation. You can serve moussaka with herbs and fresh vegetables or pickles.

• potatoes - 4-5 pcs.,
• eggplant - 1 pc.,
• onion - 1 pc.,
• minced meat - 400 g,
• tomato paste - 1 tablespoon,
• vegetable oil - 80 ml,
• milk - 400 ml,
• butter - 70 g,
• wheat flour - 1 tablespoon,
• nutmeg, black pepper, paprika - to taste,
• hard cheese - 100 g,
• garlic - 2 cloves.

Prepare all required ingredients. Take a frying pan, pour in some oil and heat. Peel the onions, rinse and dice the onions, transfer the onions to the pan. Add minced meat to the onion.

Fry the minced meat and onions for 10 minutes, crushing the minced meat with a spatula in the process. Add tomato paste, a couple of finely diced garlic cloves, add a little water, salt, pepper, paprika. Simmer all ingredients until tomato sauce has evaporated.

Next, prepare bechamel - melt butter in a saucepan, add a spoonful of wheat flour, mix well. After pouring in milk in a thin stream and stirring constantly with a whisk, the heat on the stove should be moderate.

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

Cut the eggplants and fry in vegetable oil.

Prepare a mold for the oven, pour a little béchamel into the mold. Cut the peeled potatoes into slices. Put a third of the potatoes on the sauce. Salt.

Spread the minced meat on top of the potatoes.

Spread half the eggplant on top of the minced meat.

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

Make potatoes with the final layer. Grate the cheese on a fine or medium grater, grind the prepared dish with cheese.

Pour the remaining sauce over the moussaka.

Seal the form and send to the oven. At 180 degrees, cook the moussaka for 45 minutes, then print the form and brown it for another 15 minutes. You can immediately serve the dish to the table.

Enjoy your meal!

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 jump 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 prepared simultaneously and in their own juice. Not a single vegetable or even meat is prepared in advance. Thanks to this, all products retain their useful properties and natural taste. You can also make an all-vegetarian casserole. This dish is suitable for a dietary menu.

If this is your first time meeting such a dish, then we will tell you how to cook moussaka with eggplant in the classic Greek way. A step-by-step recipe with a photo will clearly demonstrate each of the stages of cooking it at home.

The name of the dish is translated as “chilled”. Therefore, very often moussaka is served not as a main course, 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 pieces
• eggplant - 1-2 pieces
• potatoes - 6 pieces
• minced meat - 1 kg
• onions - 2 pieces
• garlic - 2 cloves
• milk - 250 ml
• sour cream - 150 ml
• wheat flour - 2 tbsp.
• butter - 150 gr
• vegetable oil - 2 tablespoons
• bay leaf - 1-2 pcs
• fresh herbs to taste
• ground black pepper - to taste

Prepare all the ingredients you need and make sure you don't forget anything.

The first step is to wash and peel the vegetables, if necessary. To remove the bitterness from the eggplant, cut them into rings and sprinkle with salt. Leave in this form for 20 minutes. After the required time has passed, rinse the salt under running water and dry the eggplant with a paper towel. Next, we take a suitable shape and grease it with oil. The first layer will be eggplants. Peel the onion and cut into rings, it will be the second layer. Cut the potatoes into rings and lay them on top of the onions. The final layer will be tomatoes. Season each layer with salt and pepper to taste.

Put a dense layer of minced meat on top of the tomatoes. If you bought fresh meat instead of ready-made minced meat, then pass it through a meat grinder along with onions and garlic, season with salt and pepper and then lay it out in a dense layer over the tomatoes.

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

Let's make the sauce. To do this, heat the 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, not bringing it to a boil anymore.

When the sauce is cooked, pour it over the vegetable and meat dish.

We heat the oven to 175 degrees. We send the prepared form to the oven and cook it within 1 hour.

Cool the finished dish and serve. 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 of the step-by-step preparation of moussak are 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
• Potatoes - 300 grams
• Tomatoes - 100 grams
• Onions - 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 béchamel sauce:

• Butter - 100 grams
• Cheese - 100 grams
• Milk - 250 grams
• Flour of the highest 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.

Scroll the chopped meat into minced meat. For moussaka, it is advisable to use minced meat of our own production, with it the dish will turn out to be tender and tasty.

Wash the eggplants, cut them into thin long slices, sprinkle them with plenty of salt. Put it in a bowl so that the eggplant will release its juice.

Pour sunflower oil into a preheated frying pan, put the minced meat for frying.

Free the onion from the skin, chop finely and thinly.

Put the onion in a pan to the minced meat, 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 over the slices, check if the juice is going well.

Fill the tomatoes with boiling water, as soon as the skin cracks, remove it, cut it into cubes.

Peel the garlic, finely chop.

Add chopped tomatoes and garlic to the frying 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 the minced meat, reduce the gas, cover the pan tightly with a lid, simmer for about 15 minutes.

Squeeze the juice from the eggplants.

Lubricate the baking sheet well with sunflower oil, put the eggplant on it, put it 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 butter in a saucepan, put it on the burner, melt the butter.

The butter should not just melt, but boil.

Pour 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 a saucepan, beat the mass again and boil for another 1-2 minutes.

Break the egg into a slightly cooled mass, beat the mass well.

The moussaka sauce is ready. Let's start decorating the dish.

Grate cheese on a coarse grater.

Break the egg into the prepared minced meat and mix well, evenly distributing it over the entire amount of minced meat.

Grease the bottom of the baking dish generously with sunflower oil. Put the sliced \u200b\u200bpotatoes in an overlapping form.

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

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

Sprinkle the eggplants with grated cheese and spread a layer of béchamel sauce on top. We put to bake in an oven preheated to a temperature of 100 degrees.

After 40 minutes, the Greek moussaka will brown, which means it is ready.

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

Recipe 6: classic eggplant moussaka

Today our menu includes a hearty multi-layered dish - Greek moussaka with eggplant, meat and potatoes. After preliminary preparation, all components are placed in a mold and languished 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 to be rich, soft and insanely appetizing!

Musaka is not prepared very quickly, but after tasting all the efforts spent will be fully justified! For the recipe, we choose juicy, by no means lean minced meat, fleshy 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;
• dry white wine - 180 ml;
• ground cinnamon - 1⁄2 tsp;
• 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 - pinch;
• salt to taste.

After removing the husk, chop the onion finely. Choose a large, deep frying pan, fry the slices in 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 turn completely beige. Mix the minced meat periodically, breaking 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 peel.

Pour dry wine into the clarified 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!

Peel the potatoes, 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 the butter in a skillet or skillet with sides over low heat. Add flour, fry with stirring for 30-40 seconds.

Pour warm milk in small portions, stirring very thoroughly after each added portion. Continuing to stir continuously and intensively, bring the Béchamel to a boil over low heat.

Add nutmeg and finely grated cheese (200 g).

Stir, waiting for the cheese chips to completely melt, salt to taste.

Transfer to a convenient working bowl and cool the cheese and milk mixture until warm. We introduce the eggs one by one, after each carefully stir the mass with a whisk.

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

Lubricate the strips of eggplant 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 so that excess fat is absorbed.

Let's move on to "assembling" the dish. Cut the boiled potatoes until half cooked into slices 2-3 mm thick. Spread over the bottom of the heat-resistant form, lightly sprinkle with salt. We choose a container with high sides, about 23 × 30 cm in size (not less).

Next, distribute the minced meat evenly.

We hide the meat layer under the remnants of the 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 the layer of sauce with the rest of the cheese, rubbing with fine shavings.

Serve the dish hot, slicing it in portions.

Greek Moussaka with Eggplant is ready! Enjoy your meal!

Recipe 7: moussaka with potatoes, eggplant and minced meat

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

• Mixed minced meat 1 kg
• Bulb onions 3 pieces
• Garlic 3 cloves
• Tomatoes 400 grams or 2 tablespoons 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)
• 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 ml
• Grated cheese 3 tablespoons
• Eggs 2 pieces
• Salt to taste
• Pepper to taste

Rinse the eggplants, cut into slices about 1 centimeters, put 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 skillet, stirring constantly.

Add flour and continue stirring, frying for 1 minute, until mixture turns golden brown.

Pour in natural yogurt or milk and mix everything, without removing from heat, until the sauce is smooth. Then add the grated cheese and stir again very well, heating until the sauce is smooth again. Remove from heat after a minute and cool.

Add eggs to the cooled sauce and mix very well.

You should have a homogeneous mass without lumps, but with pieces of grated cheese that has already melted decently.

Heat oil in a skillet and fry finely diced onion with a pinch of salt until transparent.

Add the 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 fresh tomatoes, peeled and finely chopped.

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 slices and fry in a large amount of vegetable oil until golden brown. Fry in portions to create crispy crisps on the outside. After frying, wipe off excess oil with paper towels.

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

When all the ingredients and sauces are prepared, all that remains is to put it together and bake. Pick a tall form and place the fried eggplant on the bottom, using half the vegetables.

Lay out the meat layer on top of the eggplants, using half of the minced meat.

Place potatoes on top of the meat.

After that, there is a layer of minced meat again.

And put the remaining eggplants on the meat.

Pour the béchamel sauce on top and sprinkle with grated cheese.

Bake in an oven preheated to 180 degrees for 60 minutes. Then remove the moussaka dish and let the casserole 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 course. You can supplement it with salad, pickled cucumbers or sour cream, natural yogurt. This is a delicious and satisfying dish for every day, relevant both in summer and winter. Enjoy your meal!

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

Moussaka with a delicious crust.

• Minced meat - 500 g
• Eggplant - 600 g
• Potatoes - 500 g
• Tomatoes - 400 g
• Onions - 2 heads
• Garlic - 2 cloves
• Dried thyme - 1 tsp
• Milk - 1 glass
• Egg - 3 pcs.
• Cheese - 100 g
• Vegetable oil - 6 tbsp. spoons
• Salt, ground black pepper - to taste

Wash the potatoes, peel, cut into circles and cook for 5 minutes in salted water. Throw in a colander and drain.

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

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

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

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

Put the minced meat, eggplant and potatoes in layers in a greased baking dish, season with salt and pepper. Pour moussaka with the mixture and place in the oven.

Bake 15 minutes until golden brown.

Enjoy your meal.

Recipe 9: Greek Eggplant Moussaka

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

Cut the eggplants into slices, salt, leave for 15 minutes. Then rinse and dry. Fry in vegetable oil on 2 sides.

Cut the potatoes into slices too, fry on 2 sides.

Finely chop the onion and garlic, fry.

Add minced meat. Grate the tomato, add to the onion and minced meat, mix well.

Add tomato paste, pepper and salt. mix. Simmer for 10 minutes.

Cut the pepper into cubes, lightly fry.

Arrange in layers: potatoes - eggplant - pepper - minced meat sauce and tomato.

Sprinkle with grated cheese.

Bake for 30-40 minutes. in the oven at 180 degrees.

Enjoy your meal!

Recipe 10: homemade eggplant moussaka

Musaka is a dish of the Eastern peoples. In Moldova, Bulgaria, Greece - each of these countries has its own options for its preparation. Today we have a Greek moussaka with eggplant. The classic recipe for this dish consists of layers of eggplant, minced meat and tomatoes, dressed with white sauce and baked in the oven. The classic moussaka recipe with the photo, which you will see below, also contains potatoes, which is also a valid version of this dish.

But as a white sauce we took kefir-cheese sauce instead of the more common Bechamel sauce. This addition allowed this dish to become lighter, because we did not use either flour or butter, as in the Bechamel sauce. There is absolutely no difference in taste in the finished dish.

• Eggplant - 1.5 kg.
• Boiled potatoes - 1 kg.
• Tomatoes - 800 g.
• Cheese - 200 g.
• Minced meat - 400-500 g.
• Onions - 1 pc. large
• Garlic - 4-5 cloves
• Kefir - 250 ml.
• Eggs - 3 pcs.
• Salt, pepper - to taste
• Vegetable oil - for frying.

First, let's prepare the necessary ingredients. Moussaka mince is usually made from lamb, but if you don't have this product, you can substitute it for ground beef or ground pork. The potatoes must not be boiled until fully cooked, otherwise it will disintegrate, and in the finished dish it can turn into mashed potatoes, but we need crispy slices.

Cut the eggplants into slices or lengthwise, into thin slices. Salt cool, wrinkle lightly with your hands and leave for 20 minutes.

While excess bitterness comes out of the eggplant, chop the garlic finely.

Chop the onion finely.

Spread onion and garlic in a little vegetable oil.

Add minced meat and fry it with onion and garlic. Season with salt and pepper. Set aside the prepared minced meat for now.

Rinse the eggplants with cold water. The water will be dark - these are substances that cause bitterness. Put the eggplants on a kitchen towel and pat dry - otherwise they will "shoot" when frying.

Fry the eggplants on both sides in vegetable oil.

A little trick: if you haven't dried the eggplants enough and they still shoot a lot, try putting them first in a dry preheated pan and add oil after a minute. During this time, the water will evaporate and will not produce such an effect.

Prepare the sauce. The classic Greek moussaka, the recipe with the photo is shown step by step here, often contains Bechamel sauce, but we will replace it without any “loss” in taste and health. "Bechamel" is a thick sauce, and we will also make its kefir "substitute" thick.

To do this, divide the eggs into yolks and whites.

Beat the yolks with kefir, pepper, salt a little.

Beat the whites into a strong foam with a pinch of salt. Beat the whites well washed from the yolks and dry beaters of the mixer, only in this way they will beat well.

Grate cheese on a fine grater.

Mix cheese and yolk-kefir mass, gently add whipped whites.

Cut the potatoes into slices.

Cut the tomatoes into slices.

Now that we have all the food ready, it's time to collect our moussaka. Place the potatoes on a greased baking sheet (best non-stick or lined with foil).

Put half of the fried eggplant on the potatoes.

Brush the eggplant with half the sauce.

Put the minced meat on the sauce.

An appetizing aroma is already spreading around the house - a moussaka with minced meat and eggplant is ready, the recipe with a photo of which we have shown you. Best served hot. Enjoy your meal!

Greek moussaka with minced meat, eggplant and potatoes step by step with photo

Moussaka with minced meat is a visiting card of 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 a cold salad with tomatoes and eggplants. By the way, the origin of the word "musaka" (stress on the last syllable) is Arabic, and it means "chilled".

I suggest that you familiarize yourself with the recipe for the Greek moussaka, so beloved by all tourists. In Greece, moussaka is served in inexpensive cafes and luxurious 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 classic Greek and can be easily used at home. For cooking, you will need eggplants, some potatoes, minced lamb and traditional dressing - 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 grease the pan, in the second - vegetables.

Olive oil is a truly Greek product. Extra virgin 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 evaporate under the influence of high temperature. But contrary to common opinion, many Italian, Greek, French chefs cook exclusively on it. There is a way to maximize the benefits of olive oil: fry foods over low to medium heat. If the oil starts to burn and smoke, the temperature is exceeded. You can also bake vegetables in the oven - the oil will definitely not burn there, if you, of course, set a timer.

Greek moussaka vaguely resembles Italian lasagna, the recipe for which is located. Only instead of the dough, a vegetable layer is used. Initially, the Greek recipe involves only eggplant, but modern modifications allow the addition of potatoes and zucchini. The eggplant and potato Greek casserole turns out to be very satisfying and stands out slightly from the low-calorie Mediterranean dishes. By tradition, it is prepared with minced lamb, but with pork and beef it comes out quite tasty and juicy. You can even try to take minced turkey or chicken if you need to reduce the fat content of the dish. What else gives the casserole a flavor? It is a red wine that is added during the stewing of meat. Cinnamon stick and mint give the meat dish a special Mediterranean flavor. How to prepare juicy and tasty moussaka step by step? I share 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 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 béchamel 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 béchamel sauce

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

2. Salt and leave for 20-30 minutes so that the slices let the juice out, with which all the bitterness will come out of the eggplant.

3. Cut the potatoes into slices of about the same thickness as the eggplant.

4. Put the potatoes on a baking sheet covered with baking paper, sprinkle lightly with olive oil and bake for 20 minutes at 200 degrees. It should soften and brown a little on top.

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

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

7. Meanwhile, finely chop the onion.

Tip: To avoid crying while slicing, chew something, or rinse the knife with cold water.

8. Put onion in a frying pan with heated olive oil and sauté until half cooked.

9. Put the minced meat on the onion and break it with a spatula, then mix with the onion.

10. Tomatoes can already be peeled off. Cut the fruits into small cubes.

11. Minced meat grabbed, 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 out the juice, dry them with paper towels.

17. Bake the eggplants until soft (about 20 minutes), greasing the top with a little olive oil.

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 of the butter over low heat, add flour and mix immediately. Now pour in warm milk in small portions, stirring continuously. Salt and pepper, mix and cook after boiling for another 2-3 minutes. Now turn off the heat, put in the remaining oil and cover the pan with a lid until it is completely dissolved. Bechamel is ready. In the process of hardening, it will thicken slightly.

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

20. Rub the mozzarella on a fine grater.

21. We begin to collect moussaka with potatoes and eggplants. Grease the bottom of the form with béchamel sauce.

22. Put a layer of eggplant in the mold, place the circles tightly to each other.

23. Put the minced meat on top.

24. Sprinkle with some cheese.

25. Put the potatoes and cover with the sauce.

26. The next layer is minced meat again.

27. And again sprinkle with cheese.

28. We spread the remaining eggplants.

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

30. Moussaka is baked, the cheese is nicely browned. You can garnish a Greek casserole with a sprig of mint and serve. Enjoy your meal!

Moussaka (casserole) - traditional eggplant dish in the Balkans and the Middle East. Different countries have their own original recipes. The classic Greek moussaka is an unusually tasty dish, reminiscent of with two types of sauces, but instead of layers of dough, thinly sliced \u200b\u200band fried eggplants are put in it - this is a rather difficult dish to prepare and takes a lot of time. My recipe is a little simpler, but also delicious.

You will need:

• minced meat 400-500 gr
• onions 1-2 pcs
• eggplant 5 pieces (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.

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

Step-by-step photo recipe for cooking:

Chop and sauté it in oil until soft 5-10 minutes.

Add to onions. Fry minced meat for 10-15 minutes... Stir to break the meatballs. Saltand pepper.Can add 0.5 cups dry wine and wait for it to evaporate.

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

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

When roasting eggplants absorb a lot of oil, so be prepared for the fact that you 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 best to put the fried eggplants in a colander and press lightly to release the excess oil.

Grate cheese on a grater.

Prepare - peel them off and cut into slices. To do this, cut a tomato on top, put it in a bowl and pour boiling water over for half a minute. Drain the boiling water, pour it over with cold water - now the skin can be easily removed. If the tomato is hard and unripe, keep it in the boiling water for longer.

Tomatoes are best cut round slices... Like this.

Fried eggplant place in a baking dish, salt, pepper, add dry herbs.

Sprinkle over the eggplant.

Now fried minced meat.

Sprinkle.

The last layer - tomatoes, salt, pepper, herbs.
Advice: if you have a deep shape, then you can make another layer of fried eggplants - buy more eggplants or choose large fruits.

Sprinkle.

Whisk eggs with sour cream, salt a little.

You can do this with a blender.

Pour the whipped mixture over the mold.

Bake moussaka in a preheated oven t 200 ° С 35-40 minutes.

Moussaka is ready and smells delicious.

Juicy, tender, with melted cheese inside - it just melts in your mouth! You will definitely be asked for supplements!

Enjoy your meal!

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Moussaka is an eggplant and lamb dish common in the countries of the Balkan Peninsula and the Middle East. The classic moussaka, prepared in Greece and the island of Cyprus, is a hot and very satisfying casserole, in which layers of meat and fried vegetables alternate, topped with bechamel milk sauce and an appetizing cheese crust. This dish is sometimes called vegetable lasagna, in which the pasta is replaced with eggplant, since the rest of the moussaka components almost exactly repeat the composition of the traditional one.

In taste and consistency, Greek moussaka also resembles the famous Italian dish, but it will be more popular with vegetable lovers. Soft juicy fried eggplants play a leading role in it and are in perfect harmony with hearty meat filling and velvet milk-cheese béchamel sauce. This dish simply melts in your mouth and gives you an unforgettable experience thanks to its multifaceted rich taste and delicate texture.

Although making a real moussaka is a rather laborious and dish-consuming process, nevertheless, your efforts will certainly pay off when a ruddy, fragrant, hot casserole is on the table, which, with its appearance and smell, awakens the appetite and quickly gathers households for a friendly family lunch or dinner. Moussaka in Greek with eggplant and minced meat is a great idea for an original second course with an amazing taste and a real southern flavor!

Helpful information

How to cook Greek moussaka - Greek eggplant moussaka recipe with step by step photos

INGREDIENTS:

• 4 medium eggplants (800 - 900 g)
• 80 g parmesan
• 450 g minced lamb or beef
• 400 g tomatoes
• 1 large onion
• 2 - 3 cloves of garlic
• 200 ml vegetable oil
• salt, pepper mix, thyme

Bechamel sauce:

• 500 ml milk
• 50 g butter
• 2.5 Art. l. with a heap of flour
• 1 bay leaf
• salt, pepper, nutmeg

COOKING METHOD:

1. To prepare Greek moussaka, cut the eggplants into 7 - 8 mm thick rings, put in a bowl and sprinkle with salt. Leave the eggplants for 30 minutes, then rinse with cold water and pat dry on paper towels.

This procedure is necessary to remove the bitter taste from the eggplant.

2. In a large skillet, heat 3 to 4 tbsp. l. vegetable oil and put the eggplant circles in one layer. Fry over medium heat for 3 - 5 minutes until golden brown.

3. Turn the aubergines over and brown the other side, then place them on a paper towel to remove excess fat. Fry the remaining eggplants in the same pan, adding vegetable oil as needed.

When frying, eggplants absorb a lot of oil, so you have to add it quite often, otherwise they will not brown. It took me about 180 ml of vegetable oil to fry all the eggplants. Fortunately, not all of it will end up in the finished dish.

4. While the eggplants are being fried, let's prepare the meat filling for the moussaka. To do this, peel the onions and cut into thin half rings, chop the garlic as small as possible.

5. Cut the tomatoes crosswise around the stalk, put them in a deep bowl, put them in the sink and pour boiling water over them. After 2 - 3 minutes, place the bowl under running cold water and, when the tomatoes have cooled, peel them, starting from the stalk area.

6. Cut the peeled tomatoes into small cubes.

Advice! In the winter season, instead of fresh tomatoes, it is better to use canned tomatoes in their own juice.

7. In a frying pan, heat 2 tbsp. l. vegetable oil (preferably olive) and fry the onion and garlic over medium heat for 8 - 10 minutes until golden brown.

8. Add the minced meat and cook for 5 to 7 minutes, stirring occasionally and breaking the lumps with a spatula until all the minced meat loses its bright red color.

Traditionally, Greek moussaka is made from minced lamb, but it is quite possible to replace it with the more familiar minced beef or veal.

9. Add salt, spices and chopped tomatoes to the minced meat and cook over medium heat for 10 to 15 minutes, until most of the liquid has evaporated.

10. While the minced meat is being stewed, let's start making bechamel sauce for moussaka. To do this, grate the Parmesan cheese on a fine grater.

11. Melt butter in a small saucepan, add flour and fry it for 2 - 3 minutes over low heat with constant stirring with a whisk. Heat milk together with bay leaves in a separate saucepan until almost boiling.

12. Pour hot milk into flour and immediately mix thoroughly with a whisk. Bring the béchamel sauce to a boil, add salt, pepper and a pinch of nutmeg and cook for 3 - 5 minutes over low heat until thick. Add half of the grated Parmesan to the sauce and mix well with a whisk.

13. Now you can start assembling the Greek moussaka. Put the fried eggplant rings in a dense layer on the bottom of the baking dish and lightly salt. I had a 20 x 20 cm square glass mold.

14. Put half the meat filling on the eggplant and spread over the entire surface.

15. Top with about a third of the béchamel sauce.

16. Then put another layer of eggplant and the rest of the minced meat.

17. Put the eggplants in the last layer, cover them with béchamel sauce and sprinkle with the remaining Parmesan.

18. Bake the moussaka in an oven preheated to 180 ° C for 40 minutes until a delicious brown cheese crust.


The finished dish should be cooled in a mold for 10 - 15 minutes so that it does not fall apart when slicing, after which it can be served along with fresh vegetables and herbs. Hearty, aromatic and unusually tasty Greek moussaka is ready!

How to make Greek diet moussaka

Greek moussaka is a rather high-calorie dish and is heavy for digestion due to the large amount of fat. However, it can be made much lighter and more dietary by considering the following guidelines:

1. Bake eggplants in the oven or fry in a grill pan, greasing them with a minimum amount of olive oil.

2. Prepare minced meat yourself from lean lamb or veal.

3. Reduce the amount of béchamel sauce by 2 times and use it only for the top layer of moussaka.

4. Take a small amount of cheese just to sprinkle on top.