Moussaka

Traditional Greek moussaka is a dish of eggplant with meat and tomatoes, baked in layers with a creamy sauce. The classic moussaka recipe calls for young lamb for its preparation. But since moussaka has many variations, both beef and pork are used. There is also a recipe for meatless moussaka.

Cook: 1 hour 20 mins

Servings: 6

Ingredients

Directions

Moussaki recipes.
Cut the eggplants into slices, season with salt and let stand.
Wash the potatoes, cover with cold water, boil “in their jacket” until tender (about 20 minutes).
Peel the onion, wash, cut into cubes.
Peel and chop the garlic.
Wash the tomatoes, grate.
Saute onion and garlic in 1 tablespoon. a spoonful of vegetable oil over medium heat, stirring for 1-2 minutes.
Add minced meat with herbs.
Fry everything over medium heat, stirring occasionally, for 4-5 minutes.
Add tomatoes, tomato paste, spices and herbs.
Simmer covered over low heat for 20 minutes.
Rinse the eggplants, dry and fry in the remaining oil for 5 minutes.
Peel the potatoes and cut into slices.
Turn on the oven. Grease a baking dish with oil, put eggplants in layers.
Then minced meat with tomatoes.
The last layer is potatoes.
Grate cheese on a coarse grater.
Mix eggs with milk and cheese, season with salt, pepper, add nutmeg.
Pour vegetables with minced meat with the resulting mixture.
Place the dish in the oven on the middle shelf.
Moussaka with eggplants and minced meat is baked in an oven preheated to 200 degrees for 20-25 minutes.
Moussaka with eggplant and potatoes is ready.
Enjoy your meal!

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