Greek moussaka with eggplant, recipe with photo

Greek moussaka with eggplant, minced meat and potatoes in the oven

Moussaka (emphasis on the last syllable) is a Greek casserole made from vegetables (potatoes, tomatoes, onions, eggplant), minced meat and bechamel sauce. The recipe was invented by chef Nikos Tselemendis at the beginning of the 20th century. He combined traditional Greek products (vegetables and lamb) with French béchamel sauce. The dish was liked not only by the Greeks, but also by all Europeans. Modern chefs use pork, beef or chicken along with minced lamb.

potatoes – 700 grams;
eggplants – 3 pieces;
minced meat – 500 grams;
tomatoes - 2 pieces;
onions – 2 pieces;
milk – 400 ml;
eggs – 2 pieces;
hard cheese (preferably Parmesan) – 150 grams;
flour – 2 tablespoons;
butter – 2 tablespoons;
nutmeg – 1 pinch;
ground black pepper, salt, herbs - to taste.

Ingredients:

Eggplants – 1 Kilogram
Boiled potatoes - 2-3 pieces
Onions - 2 pieces
Bell pepper – 1 piece
Tomatoes - 2-3 pieces
Carrots – 1 piece
Vegetable oil - 100 Milliliters
Butter – 60 grams
Flour - 4 tbsp. spoons
Milk – 0.5 Liters
Eggs – 2 pieces
Hard cheese – 150-200 grams
Ground nutmeg - 0.5 teaspoons
Red wine – 100 Milliliters
Salt - 1 tbsp. spoon (half is for preparing the eggplant, the rest for the dish)
Ground black pepper - 2-3 pinches
Dill, parsley - 20 grams
Boiled chicken – 500 grams

Number of servings: 4-5

Potato moussaka recipe

1. Boil the potatoes in their skins until half cooked. Cut into medium-sized circles.

2. Cut the peeled eggplants into slices. Add salt, leave for 30 minutes, then rinse and dry.

3. Pour boiling water over the tomatoes, hold for 3 minutes, drain the water, and peel the skin. Cut the pulp into half rings.

4. Chop the onion. Fry in vegetable oil until translucent.

5. Add minced meat to the onion, stir, fry over medium heat for 10 minutes.

6. Add tomatoes to the pan. Salt, pepper, mix. Simmer for 5 minutes.

7. Making bechamel sauce. Melt the butter. Add flour to hot oil, then stir until smooth. Pour milk in a thin stream, stirring constantly. The consistency should be homogeneous. Beat the eggs together with salt and nutmeg. Mix with milk and flour mixture.

8. Grease the baking dish with vegetable oil. Grate the cheese on a fine grater.

9. Place potatoes on the bottom of the pan. Add salt and pepper. Place the minced meat.

10. Place eggplants on top, sprinkle with cheese and chopped herbs. Pour over the sauce prepared in step 7.

Moussaka is ready to bake

Cooking method

Cut the eggplants into slices, add salt and leave for 30-40 minutes so that the bitterness goes away, and then fry them in vegetable oil.

Saute the diced onion in vegetable oil for 5 minutes, and then add finely chopped sweet peppers and peeled tomatoes.

Simmer until a homogeneous sauce is obtained, pepper, salt, and add a pinch of sugar.

Remove the skin from the leg (you don’t have to remove it), separate the meat from the bones, cut into small pieces and combine with boiled rice, add salt and mix thoroughly.

Prepare milk sauce: fry wheat flour in butter until beige, pour in milk and stirring, bring to a boil, cook for 1-2 minutes. until the sauce thickens. Add salt and pepper to taste.

Divide the eggplants into 2 parts, place one of them tightly, in one layer, on the bottom of the baking dish.

Place rice and meat on the eggplants and smooth out well.

Carefully pour in the tomato sauce.

Place the second part of the eggplants on the sauce, pour milk sauce onto the eggplants (sometimes it is replaced with homemade mayonnaise).

Sprinkle the top of the moussaka with grated hard cheese. Place in the oven, preheated to 190-200 degrees and bake for about 30 minutes. until the cheese melts.

Serve moussaka warm, as a hot appetizer, or as a separate dish, with chopped herbs, sour milk, and fresh bread.

Category: Vegetables and mushrooms
Nutritional value and calorie content of moussaka with chicken and eggplant:

Calories: 126 kcal.,
Fat: 10 g.
Carbohydrates: 8 g.

Bon appetit! Publication date: October 17, 2021

Author: Unknown

at 16:11:00

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Greek moussaka with eggplant, potatoes and minced meat

This hearty hot dish consists of vegetables and minced meat. Traditionally lamb or beef is used, but you can also add lean pork. Greek moussaka is prepared with eggplant, potatoes and minced meat. The recipe for the dish is quite simple and does not require special ingredients or culinary knowledge.

Required Products:

eggplants – 2-3 pcs.,
potatoes – 4-5 pcs.,
beef and pork pulp – 450 g.,
tomatoes – 4-5 pcs.,
onions – 1-2 pcs.,
hard cheese – 150 g.,
milk – 350 ml.,
wheat flour – 1 tbsp. false.,
butter – 40 g.,
vegetable oil – 80 -100ml.,
chicken egg – 1 pc.,
salt, black pepper - to taste,
nutmeg (ground) - a pinch,
Provençal herbs - to taste,
heat-resistant form 25x25 cm

How to cook moussaka in Greek

Prepare the moussaka sauce. To do this, melt the butter in a saucepan, then add the wheat flour and brown a little. Add milk in small portions, stirring constantly so that flour lumps do not form. Cook the sauce until the first bubbles appear (about 1-2 minutes). If it is too thick, you can add a little milk. Remove the finished sauce from the heat. Beat the egg into the still warm mixture and mix thoroughly so that the white does not have time to “curdle.” Then add grated cheese (40-50g), nutmeg, salt and pepper, and mix again. The moussaka sauce should be similar in thickness to liquid sour cream.

Heat a frying pan and add a little vegetable oil. Squeeze the eggplant slices to remove excess liquid. Place in a single row into the heated pan. Fry on both sides until soft.

Peel and rinse the potatoes. Cut into rings of medium thickness. Also fry on both sides.

Peel the onions, rinse and cut into half rings. Sauté in a small amount of vegetable oil until lightly browned. Pass the beef and pork pulp through a meat grinder. Combine with onion. Cook over medium heat until the liquid evaporates.

Season the meat filling with pepper and salt to taste. Add Provençal herbs for flavor. Mix well and remove from heat.

All the components of the moussaka are ready, so you can start assembling it. Grease a heat-resistant form with oil (vegetable or butter - it doesn’t matter). Place a thick vegetable layer, alternating eggplant slices with potatoes.

Drizzle with sauce as desired.

Cover the vegetable layer with some of the meat filling.

Wash the tomatoes and cut into slices. Place them on top of the minced meat.

Top with sauce again.

Repeat all layers 1-2 times until you have used all the ingredients.

The final layer should be vegetables. If desired, you can also top with sauce.

Just before it's ready, sprinkle the dish with grated cheese and place it back in the oven for a couple of minutes to melt the cheese.

Serve the dish warm, garnished with basil leaves or parsley.

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

Moussaka with minced meat is the hallmark of Mediterranean cuisine. No one 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; in the Serbian version, tomatoes are offered; in Bulgaria, potatoes are offered. In Arab countries, the dish is served as a cold salad with tomatoes and eggplants. By the way, the origin of the word “moussaka” (emphasis on the last syllable) is Arabic, and it means “chilled”.

I suggest you familiarize yourself with the recipe for Greek moussaka, so beloved by all tourists. In Greece, moussaka is served in both inexpensive cafes and luxury restaurants. But you don’t have to go anywhere to try this delicious casserole; the proposed recipe with photos is as close as possible to the classic Greek one and can easily be used at home. To prepare you will need eggplants, some potatoes, minced lamb and the traditional filling - Bechamel sauce. And of course, almost no Greek dish is complete without cheese and olive oil. Vegetables for casserole can be pre-fried or baked in the oven - do what you like best. In the first version, olive oil is used to lubricate 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 Provençal herbs.

2016-10-17

Recipe: Moussaka with chicken and eggplants with béchamel sauce “ADRIATIKA”

Labels: eggplant, chicken, lunch, Vegetables and mushrooms, Mediterranean cuisine Such moussaka with chicken and eggplant can be prepared in Turkey, Greece, and Bulgaria in different versions and with different spices or seasonings with bechamel sauce.
A delicious Balkan dish can also dominate our kitchens during the season of eggplant and other vegetables.

Recipe author: Lyubov Bryantseva
After cooking you will receive 4 servings
Cooking time: 2 hours 00 minutes