How to make moussaka with egg sauce. - Greek moussaka recipe -

24.04.2019 Seafood dishes

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 hot and very hearty casserole, in which layers of meat and fried vegetables topped with milk bechamel sauce and mouth-watering 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.

While cooking real moussaka- the process is quite laborious and costly, nevertheless, your efforts will certainly pay off when there is a ruddy, fragrant, hot casserole on the table, which, with its appearance and smell, awakens the appetite and quickly gathers households for a friendly family dinner or dinner. Greek Moussaka with Eggplant and Minced Meat is a Great Idea original second dishes with amazing taste and real southern flavor!

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 eggplant for 30 minutes, then rinse 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 3-4 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 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 in the area of 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 the stream cold water and when the tomatoes have cooled, peel them, starting in the area of the stalk.

6. Cut the peeled tomatoes into small cubes.

Advice! In the winter season, instead of fresh tomatoes better use canned tomatoes v 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 chopped meat and cook for 5 - 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 prepare the bechamel sauce for moussaka. To do this, grate the Parmesan cheese on a fine grater.

11. In a small saucepan, melt butter, 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 the grated Parmesan to the sauce and mix well with a whisk.

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

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

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

16. Next, 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 greens. Hearty, aromatic and incredibly 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 beforehand minimum amount 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.

The famous Greek casserole moussaka won the hearts of not only Greeks, but also gourmets all over the world. In fact, in Greek, the word μουσακάς sounds like moussakas - with the stress on the last syllable - this is a masculine noun. But the Russian language firmly entered and took root in its transformed form. The word itself, along with the original version of the dish, is Arabic. This is a salad made from fried vegetables with the addition of spices. From the Arabs, lettuce and the word got into the cuisines of the Balkan and Mediterranean peoples with some changes and additions.

The dish was cold (musaqqa means chilled in Arabic) until the Greeks intervened in the early twentieth century. Rather, one Greek - Nicholas Tselementes, whom grateful compatriots remember and honor to this day. As a professional chef, Nicholas decided to combine oriental salad with meat, and pour it all over with French Béchamel sauce. And it turned out to be a great casserole!

That is why the Greek moussaka compares favorably with its counterparts from other cuisines of the world. Its additional feature is that the products are laid out in layers. In the classic moussaka recipe, eggplants, finely chopped lamb meat and Béchamel sauce must be present. During the baking process, the French sauce hardens and acquires golden brown, which gives the dish an appetizing look. Greek housewives complement the classics with their special secrets by adding a layer boiled potatoes, or a layer of fried zucchini, or both layers together.

Moussaka in Greek. Classic recipe

How to make Greek moussaka

Greek moussaka recipe

Dish Main dish

Greek cuisine

Preparation time 1 hour

Cooking time 1 hour

Total time 2 hours

Servings 6 servings

Ingredients

2 pcs. - Eggplant medium size
1 kg - Minced meat in the original - finely chopped lamb or a mixture of beef with lamb or pork
3 pcs. - Tomatoes medium size (or tomato puree- 200 grams)
1 PC. - Onion medium size
3-4 tbsp. l. - Flour
300 g - Hard cheese
150 g - Butter
600 g - Milk
50 g - Olive oil you can refined sunflower
1 clove - Garlic
100 g - White wine dry (optional)
to taste - Salt
to taste - Black pepper
to taste - Marjoram
to taste - Nutmeg

Instructions

Moussaka casserole

Wash the eggplants, cut off their stalks and cut them into slices about one centimeter thick with a sharp knife. Spread them on a board, salt and let stand until they are covered with moisture - about twenty to thirty minutes. This procedure is needed to get bitterness out of them. While the eggplants are standing, you can put the oven on heating up to 200 degrees and do the meat filling.

Peel the onion and chop finely. Heat a little olive oil in a skillet (you can take sunflower oil) and add onions there. When it is browned, put the minced meat in a skillet and fry a little. If instead of minced meat, you use lean, finely chopped mutton, then you can get as close to the original as possible. Pour boiling water over the tomatoes and peel them off. Then rub them on coarse grater(or take ready-made tomato puree) and add to the minced meat with onions. Sometimes the Greeks add a little dry white wine, but this is not necessary. Simmer over low heat.

While the meat filling is being prepared, and the eggplants are getting rid of the bitterness, you need to prepare the grated cheese. It is useful for the béchamel sauce and for the dish itself. The Greeks use hard and salty cheese for moussaka - kefalotiri, but you can take any hard cheese like parmesan. Rub it on a coarse grater and divide into three equal parts. The first part will go into the sauce, the second - after the eggplant layer, and the third will come in handy in order to sprinkle the dish on top.

When the minced meat is almost ready, you can add chopped garlic and spices. Very little nutmeg is added, on the tip of a knife, and marjoram is added about a quarter of a teaspoon. Season with salt, lightly pepper and simmer, stirring occasionally until the liquid is completely boiled away.

Remove moisture from the eggplant with a paper towel. You can lightly grease them on both sides. olive oil culinary brush. Then carefully put on a wire rack and put into the oven for 3 - 5 minutes. You can spread the eggplants on a baking sheet, having previously spread the baking paper, but then bake for no more than 3 minutes, and then turn them over and bake for another 2-3 minutes until a slight blush. You can also fry the eggplant in a pan, but then be sure to blot the excess oil with a paper towel. This process will take a little longer.

Grease a deep baking dish with oil (you can either olive or butter). If the form is without a non-stick coating, then it is better to sprinkle it bread crumbs so that the casserole does not burn or stick. Gently lay out the eggplants as the first layer so that the bottom is not visible and sprinkle with grated cheese. Then lay out as a second layer meat filling and align. Pour the bechamel sauce in the third layer. Spread it evenly over the entire surface and sprinkle with residues on top grated cheese... Send to the oven and bake at 180 degrees for 45 minutes.

At the end of baking, remove from the oven and let cool for about twenty minutes. Serving hot moussaka takes time for the sauce to thicken a little - otherwise it cannot be sliced neatly.

The number of layers can be increased by adding a layer of boiled potatoes, cut into slices and / or fried courgettes, cut in the same way as eggplant. Sometimes zucchini is also used instead of eggplant. It is advisable to sprinkle each new layer with grated cheese.

Notes

Moussaka is served both hot and cold as independent dish... White is perfect for her. greek wine Retsina.

Bon Appetit! Καλή σας όρεξη!

- dish Greek cuisine, which is a casserole of eggplant, minced meat and potatoes. This is short. But the details will be below.

Moussaka is not done quickly, but all the effort is worth it. The dish is very satisfying and at the same time it cannot be called too heavy. Good, tasty, good food, which is appropriate not only for the usual everyday table... And during your holidays, moussaka will worthily take its place among the dishes with which you will treat guests.

To prepare moussaka you will need:

The number of products shown in the photo was just enough to completely fill out the form 25x 18x 6 cm.

Eggplant. 4 small.
Potato. 4 medium tubers.
Chopped meat. 500 gr. You can use any minced meat - lamb, beef, pork, or mixed. Here beef and pork 1: 1.
Tomatoes. gram 300-400.
Onion. 1 onion.
Garlic. 2-3 cloves.
Parsley. 1 bundle.
Wine. White dry. 100 ml
Vegetable oil. Needed for frying. so it is difficult to specify the exact amount.
Black fresh ground pepper.
Cheese. Optional. I do not specifically indicate which one - here to the taste of the cook. If only it melted well.

And for the sauce you will need:

Milk. 500 ml
Egg. 2 pcs.
Flour. 2 tbsp. spoons with a slide.
Butter. 70-100 gr.
Parmesan cheese. 50-60gr. Unlike the previous list, where cheese is just an option, in a sauce cheese is required .
Salt.

Cooking moussaka.

Once again, I would like to warn you - the dish requires sufficient time, effort and attention. If possible, some of the ingredients, such as sauce and minced meat, can be cooked the day before.

Cooking minced meat for moussaka.

Let's start with minced meat. Almost in parallel with the minced meat, you can start cooking the sauce.

Chop the onion finely.

Heat vegetable oil in a saucepan and fry the onion over high heat until golden brown. It is best to add a little salt at once, so that the onions are fried faster and better.

As the onion is golden, we spread the minced meat to the onion and fry everything together, breaking with a spatula large pieces.

Along the way, cut the eggplants into rings about 5 mm thick, sprinkle with salt and put in a colander so that the moisture that appears can drain off calmly.

On the topic of slicing eggplants. In this dish, there is no difference how exactly they are cut, in rings or petals - that is, along or across. Anyway, in the final, the moussaka will be chopped portioned chunks, so no beauty is required for the eggplant. The main thing is that the slicing is uniform in thickness, and the size of each piece is not particularly important.

Finely chop the garlic. It is exactly what we cut, and not squeeze out with a garlic press.

Minced meat in a saucepan will first give juice, which must be evaporated, stirring the minced meat and breaking large pieces with a spatula. As soon as the meat juice has evaporated and the minced meat began to fry, add garlic and salt to it.

Fry everything a little together. Pour 100 ml of dry white wine into the minced meat, stir and let the wine evaporate.

Chop the tomatoes finely enough. If you really want to, you can peel them off, but I usually don't. If good tomatoes no - you can take ready-made tomatoes in your own juice or trade wind.

Add the tomatoes to the minced meat.

Stir and reduce heat.

Tear off the parsley leaves from the stems, discard the stems, and finely chop the leaves.

Add the chopped parsley to the minced meat and mix again.

Leave it to simmer for 30 minutes. The goal is to let the minced meat stew in tomato juice, evaporating along the way maximum amount moisture.

For moussaka, the prepared minced meat must be dry enough.

On this, the preparation of the meat component for the moussaka can be considered complete, so we proceed to the preparation of the sauce, just have time to make it, while the minced meat comes to readiness over low heat.

Making moussaka sauce.

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

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 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 none greek dish is not 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 frying pan, in the second - vegetables.

3 eggplants (600-700 g);
4 large potato tubers (600-700 g);
3 small tomatoes (300 g);
1 small onion (300 g);
500 g minced lamb or pork and beef;
200 g mozzarella;
100 ml dry red wine;
2 cloves of garlic;
salt, pepper to taste;
cinnamon stick;
a few mint leaves;
extra virgin olive oil.

For the Bechamel sauce:

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

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

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.

Cut the potatoes into slices of 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 a 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 small portions warm milk 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 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.

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 heated oven and bake at 180 degrees for 40 minutes.

The musaka is baked, the cheese is beautifully browned. You can garnish 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. V different countries have their own original recipes... Classic Greek moussaka extraordinary tasty dish reminds Italian lasagna with two types of sauces, but instead of layers of dough, thinly sliced and 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 up 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 meat) Fry the eggplants on vegetable oil on both sides.

Eggplant will absorb a lot of oil when frying, so be prepared to add it 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 the excess oil comes out.

Grate the cheese.

Prepare the tomatoes - peel them off and cut them into wedges. 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 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 just incredible delicious recipe classic moussaka with potatoes and eggplants. 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 wait. 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 everything necessary ingredients... Take a frying pan, pour in some oil and heat. Peel the onions, rinse and cut the onions into cubes, 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 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 bechamel - melt butter in a saucepan, add a spoon wheat flour, stir 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 thick, 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.

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 though 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 beneficial features 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. 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 course, but as a salad. Secret rich taste the dish is covered 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 pcs.
garlic - 2 cloves
milk - 250 ml
sour cream - 150 ml
wheat flour - 2 tablespoons
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 rid the eggplants of the bitterness, 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 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. Salt and pepper each layer to taste.

Put a thick 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, it is used great amount spices and herbs, 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 moussak is just for you. Cook delicious and appetizing with us, please your culinary delights their loved ones.

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 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.

Scroll the chopped meat into minced meat. For moussaka, it is advisable to use minced meat 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 pan, put the minced meat for frying.

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

Put the onion in a frying 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, simmer for about 15 minutes.

Squeeze the juice from the eggplants.

Lubricate the baking sheet well with sunflower oil, put the eggplants on it, put it in a preheated oven to dry.

All the ingredients for the moussaka are ready, now let's prepare the béchamel 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 potatoes 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 turn brown, which means it is ready.

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

Recipe 6: classic eggplant moussaka

Today our menu includes a hearty multi-layered dish - Greek moussaka with eggplant, meat and potatoes. All components after preliminary preparation fit into 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 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! We choose juicy for the recipe, by no means lean mince, 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;
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, finely chop the onion. We choose a large, deep frying pan, fry the slices on refined oil to a light golden hue.

We 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 over 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 Bechamel to a boil over low heat.

Add nutmeg and finely grated cheese (200 g).

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

Transfer to a convenient working bowl and cool the cheese and milk mixture until warm. We introduce the eggs one at a time, 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 the capacity with high sides, about 23 × 30 cm in size (not less).

Next, distribute the minced meat evenly.

Hide meat layer under the leftover 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! Bon Appetit!

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, delicate sauce and delicious melted cheese. This is beautiful homemade dish 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 the 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 starts to change color, add spices and the remaining salt to it.

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

Simmer everything over medium heat for 30 minutes or until you have a thick meat sauce... By the way, with fresh tomatoes it turns out tastier and more aromatic than with tomato paste.

Peel the potatoes, cut into thin pieces and fry in a large number 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 enough oils. 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 dish and place the fried eggplants on the bottom, using half the vegetables.

Put 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 over the top and sprinkle with grated cheese.

Bake in an oven preheated to 180 degrees for 60 minutes. Then take out the moussaka dish and leave the casserole to cool down. 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 yoghurt... It's delicious and hearty dish for every day, relevant both in summer and winter. Bon Appetit!

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

Moussaka with a delicious crust.

Minced meat - 500 g
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 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 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 varieties) - 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.

Bon Appetit!

Recipe 10: homemade eggplant moussaka

Moussaka is a dish 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 is 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 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 flour or butter, as in Bechamel sauce. Tastes in ready dish the difference is not felt at all.

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. Minced meat for moussaka is usually used from lamb, but if you do not have this product, you can replace it with beef or minced pork... Potatoes must be boiled not necessarily before full readiness, 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, finely chop the garlic.

Chop the onion finely.

Saute onion and garlic in a little vegetable oil.

Add minced meat and fry it with onion and garlic. Salt and pepper. Ready minced meat set aside for now.

Rinse the eggplants with cold water. The water will be dark - these are substances that cause bitterness. Put the eggplants on kitchen towel and 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" - thick sauce, and we will also make his kefir "substitute" thick.

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

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

Whisk the whites into strong foam with a pinch of salt. Beat the whites well washed from the yolks and dry beaters of the mixer, this is the only way they 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 groceries ready, it's time to collect our moussaka. On a baking sheet (best with non-stick coating or covered with foil), oiled, lay out the potatoes.

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. It is better to serve it hot. Bon Appetit!

The main idea of this dish is as follows: layered eggplants and minced meat are poured with special white moussaka sauce and baked in the oven. V different options the recipe for this casserole can be a different combination of vegetables, the meat can be chopped or in the form of minced meat, moussaka can be baked in the oven or in clay pots... There is also a lightweight vegetarian option, when without adding meat, and only vegetables appear in the list of ingredients, or rice is added to vegetables.

Most often, the famous french sauce"Bechamel", but sometimes it is also used sour cream sauce... As a rule, it is made if the casserole is prepared without meat, only with vegetables. And sometimes the prepared ingredients are simply poured with a mixture of grated cheese and beaten eggs. Ultimately, it all depends on the taste of the cook.

We have selected the 3 most popular recipe moussaka sauce.

"Sauce for moussaka" Bechamel "

Ingredients:

milk - 100 ml;
flour - 50 g;
butter - 50 g;
spices (roots, herbs, spices), salt to taste.

Remove the butter from the refrigerator to soften it, then grind it with flour. After that, put the flour and butter in a well-heated frying pan and fry over low heat until the mixture turns golden.

Combine cold milk with spices and salt chosen to taste, then heat this "cocktail", let it brew for a while and strain. The next step is very carefully, constantly stirring with a wooden spoon to avoid the appearance of lumps, pour in a thin stream aromatic milk into an oil-flour mass. Over low heat, bring the sauce to the desired consistency and then remove from heat. The finished sauce should have a light cream shade and a uniform texture. The sauce needs to be slightly cooled and pour over the prepared layers of the casserole.

Sour cream sauce for moussaka - option number 1

Ingredients:

sour cream - 150 g;
mayonnaise - 100 g;
garlic - 2 cloves;
pepper and salt to taste.

Peel the garlic and pass it through a meat grinder or other suitable device. Combine sour cream with mayonnaise and mix well. Add garlic, salt and pepper.