Musaka is a dish from the Middle East and the Balkans. In fact, it is a casserole, which consists of a layer of aubergines, meat with tomatoes, cheese and sauce. But at the same time in every corner of Greece over the years there was a recipe, which is little, and different. Often potatoes, mushrooms or other vegetables are added to this dish. How to cook a moussaka from aubergine, we'll tell you now.
Recipe for "Moussaka with Eggplant"
Ingredients:
- eggplant large - 1 pc .;
- tomatoes - 4 pcs .;
- zucchini - 2 pcs .;
- potatoes - 800 g;
- minced beef or mutton - 600 g;
- olive oil - 300 g;
- grated cheese - 300 g.
For sauce:
- flour - 100 g;
- butter - 100 g;
- eggs - 3 pieces;
- milk - 1 l;
- grated nutmeg - pinch.
Preparation
With eggplant, cut off the tips and peel it from the skin. We put eggplant vertically and cut along thin slices. In the same way cut and zucchini. If zucchini is young, then the cuticle can not be cut. Potatoes are also cut into thin slices. We heat the olive oil in a large frying pan, fry the potatoes on it on both sides for 10 minutes, then remove it, turn it over to a colander to stack excess fat, and fry the zucchini and eggplants in the same oil.
Now proceed to the formation of moussaki in Greek with eggplant: slices of potatoes, which are salt and pepper to taste, grated on a large grater cheese, a layer of minced meat. Then slices of eggplant, which also sprinkle with pepper and salt, cheese, zucchini, again salt and pepper, cheese and then leftover minced meat. Wash the tomatoes in thin slices, spread one layer over the stuffing, sprinkle them with grated cheese.
Now we prepare the sauce: in the saucepan, melt the butter, gradually add flour, stirring constantly so that no lumps form. Pour in the milk, salt and pepper add to taste, then add whipped eggs, all this time do not stop stirring the sauce, at the end, add grated nutmeg. The resulting mass is filled with moussaka with eggplants and potatoes. In an oven, heated to 180 degrees, bake for about 20 minutes until a golden crust appears.
Musaka with eggplants in the multivariate
Ingredients:
- eggplant - 3 pieces;
- onion - 1 piece;
- minced meat (beef + lamb) - 700 g;
- garlic - 3 cloves;
- cheese hard - 100 g;
- tomatoes - 3 pcs .;
- eggs - 2 pieces;
- vegetable oil.
For Béchamel sauce:
- milk - 500 g;
- butter - 70 g;
- flour - 2 tbsp. spoons;
- hard cheese - 200 g;
- salt, pepper, nutmeg.
Preparation
Eggplant sliced in slices about 8-10 mm thick, sprinkle with salt and leave for 15 minutes to get bitter. Then we wash them and dry them. We cut the tomatoes into cubes. In the multivarke we select the "Baking" mode, pour in a tablespoon of butter, spread the finely chopped onions and garlic and fry until the onions are transparent, then spread the minced meat and stir until the meat changes color. Add tomatoes, salt and pepper to taste. Continue to fry until all the liquid has evaporated. Now, forcemeat with vegetables and meat we put in a plate and we are engaged in preparation of sauce "Beshamel" .
We turn on the "Quenching" mode in the multivark, put the butter in the bowl when it melts, add the flour, stir it constantly. Then, with a thin trickle, pour in the milk, continuing to interfere.