Bakery products

Greek Moussaka with eggplant and potatoes

Greek Moussaka with eggplant and potatoes

Ingredients for cooking Greek Moussaka with eggplant and potatoes

Filling

  1. Minced meat mixed 1 kilogram
  2. Onions 3 pieces
  3. Garlic 3 cloves
  4. Tomatoes 400 grams or 2 tablespoons tomato paste
  5. Vegetable oil 3 tablespoons
  6. White wine 150 milliliters
  7. Salt 1 teaspoon
  8. Sugar 1 teaspoon
  9. Ground pepper 1/2 teaspoon
  10. Thyme 1/2 teaspoon
  11. Oregano 1/2 teaspoon
  12. Sweet Paprika 1/2 teaspoon
  13. Dried parsley 1/2 teaspoon
  14. Dill 1/2 teaspoon dried

Layers

  1. Eggplant 2 pieces (large)
  2. Potato 2 pieces (large)
  3. Grated cheese 3 tablespoons
  4. Vegetable oil 100 milliliters
  5. Salt 1 teaspoon

Bechamel sauce

  1. Butter 70 grams
  2. Wheat flour 2 tablespoons
  3. Yogurt or milk 250 milliliters
  4. Grated cheese 3 tablespoons
  5. Eggs 2 pieces
  6. Salt to taste
  7. Pepper to taste
  • Main ingredients: Beef, Pork, Eggplant, Cabbage, Milk, Cheese
  • Portion 6-8
  • World CuisineGreek Cuisine

Inventory:

Frying pan, vegetable oil, spatula, baking dish, colander, kitchen knife, cutting board.

Cooking:

Step 1: prepare the eggplant.


Rinse the eggplant, cut into slices about 1 centimeter, put them in a colander, sprinkle with salt and leave to drain to remove the bitter juice. Leave on 15-20 minutesand then be sure to rinse and dry well.

Step 2: prepare the sauce.


Melt the butter in a pan, stirring it constantly.

Add the flour and keep stirring, frying it for 1 minutesuntil the mixture turns golden brown.

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

Add eggs to the cooled sauce and mix very well.

You should get a homogeneous mass without lumps, but with slices of grated cheese, which is already decently melted.

Step 3: prepare the meat filling.


Heat the oil in a pan and fry the onion, chopped into small cubes, with a pinch of salt in it, until transparent.

Add minced meat, it is better to take mixed, and continue cooking.

When the meat begins 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 get a thick meat sauce.
By the way, with fresh tomatoes it turns out tastier and more aromatic than with tomato paste.

Step 4: fry the potatoes.


Peel the potatoes, cut into thin slices and fry in a large amount of vegetable oil until golden brown.
Fry in portions to make crispy crisps on the outside.
After frying, remove excess oil with paper towels.

Step 5: fry the eggplant.


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

Step 6: lay the layers of moussaki.


When all the ingredients and sauces are prepared, it remains only to put it together and bake.
Pick up a tall mold and lay the fried eggplant on its bottom, using half the vegetables.

Put the meat layer on top of the eggplant, using half of the whole stuffing.

Put potatoes on the meat.

After again comes a layer of minced meat.

And put the remaining eggplant on the meat.

Pour on top all the bechamel sauce and sprinkle with grated cheese.

Step 7: bake Greek musaka with eggplant and potatoes.


Bake in preheated 180 degrees oven for 60 minutes. Then remove the pan with the moussaka and leave the casserole to cool at room temperature for 30 minutes. When the moussaka cools down, it is easily cut so that it can be laid out in portions.

Step 8: serve Greek Moussaka with eggplant and potatoes.


Greek moussaka with eggplant and potatoes is served as the main course. You can supplement it with salad, pickled cucumbers or sour cream, natural yogurt. This is a tasty and satisfying dish for every day, relevant in summer and winter.
Enjoy your meal!

Recipe Tips:

- You can cook moussaka with minced meat from pork and beef, or with minced pork / beef with chicken. You can try it only with minced chicken, but for many such a dish will not seem fatty and juicy.