Eggplant, Potato and Minced Meat Casserole
by Editorial Staff
A fragrant, hearty, and very tasty casserole based on the Greek moussaka – vegetables, minced meat fried with tomatoes and onions, and a delicate milk sauce.
Ingredients
- Eggplant – 600 g
- Potatoes – 300 g
- Tomatoes – 300 g
- Onions – 100 g
- Minced meat (I have pork + beef) – 400 g
- Garlic – 2 cloves
- Ground black pepper – to taste
- Dried parsley – to taste
- Salt to taste
- Vegetable oil – for frying
For the sauce:
- Butter – 100 g
- Flour – 3 tbsp
- Milk – 400 ml
- Ground nutmeg – a pinch
- Salt – a pinch
Directions
- Peel the eggplants, cut into thin slices, salt, and leave for 30 minutes. Then rinse the eggplants, dry, and fry in a pan greased with vegetable oil on both sides until golden brown.
- Peel the potatoes, cut into slices 5 mm thick and immerse in boiling salted water for 5 minutes. Then put the potatoes in a colander, let the water drain.
- Heat vegetable oil in a frying pan, add minced meat, fry. Add the diced onion and chopped garlic. Fry for 5 minutes. Then add finely chopped tomatoes (remove the skin beforehand) and dried parsley. Season with salt and pepper. Simmer over low heat for 15 minutes. Cool down.
- Turn on the oven and preheat to 180 ° C. Place the potatoes on the bottom of the baking dish. Next, distribute half of the fried eggplant. Put the minced meat on the eggplants in an even layer. For minced meat – the rest of the eggplant.
- Pour the sauce over everything. Sauce: melt butter in a saucepan, add flour, fry until golden brown. Then pour in the milk in a thin stream and, stirring constantly with a whisk, cook the sauce until it thickens. Add salt and nutmeg and stir.
- Send the form to the oven preheated to 180 ° C. Bake for 1 hour, until golden brown. Decorate the prepared casserole of eggplant, potatoes, and minced meat as desired, cut into portions and serve.
Bon Appetit!
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