Moussaka with balkan eggplant
by Editorial Staff
The eggplant moussaka recipe is known in the Balkan and Arab countries, as well as in Moldova and Romania. These dishes differ somewhat in the way they are prepared, our recipe will tell you how to cook moussaka in Balkan or, as this dish is also called, eggplant in Balkan.
Cook: 1 hour 10 mins
Servings: 4
Ingredients
- Minced meat – 400 g
- Tomatoes – 5 pcs.
- Eggplant – 4 pcs.
- Bulb onions – 2 pcs.
- Dry white wine – 250 ml
- Hard cheese – 50 g
- Parsley greens – 2 tbsp
- Vegetable oil – 2 tbsp
- Butter – 1 tbsp
- Salt – 1 teaspoon (to taste)
- Ground white pepper – 0.5 teaspoon
- Thyme (thyme, Bogorodskaya herb) – 0.5 teaspoon
- Rosemary – 0.5 teaspoon
- Garlic – 2 cloves
For the sauce:
- Milk – 700 ml
- Flour – 4 tbsp
- Butter – 50 g
- Salt – 1 tbsp (to taste)
Directions
- Products according to the recipe for making mousaka with eggplant.
- Peel, wash, and chop the onion.
- Pour boiling water over four tomatoes, remove the skin, and cut the pulp into cubes.
- Wash one tomato, cut into thin slices.
- Peel the garlic and chop finely.
- Wash the eggplants and cut them into slices.
- Put butter in a frying pan. Melt. Put the onion in hot oil. Fry the onions in butter until transparent over low heat, stirring occasionally (2-3 minutes). Add minced meat.
- Lightly fry everything over medium heat, stirring occasionally (2-3 minutes).
- Pour in the wine, add tomatoes.
- Also parsley, season with salt, pepper, thyme, rosemary, and garlic.
- Mix. Simmer everything under a lid for 40 minutes over low heat.
- Fry the eggplant mugs in oil on both sides until golden brown over medium heat.
- Prepare the sauce from butter, flour, and milk. To do this, melt the butter in a saucepan. Add flour, mix everything until smooth.
- Pour in cold milk. Bring the mixture to a boil, stirring continuously. Season to taste and simmer over low heat for 10 minutes.
- Place the eggplants in layers in a fireproof dish (half).
- Then the meat mixture.
- Then white sauce (half of the sauce).
- The top layer should be eggplant (second half) and tomatoes.
- Pour the remaining white sauce on top.
- Grate hard cheese on a coarse grater.
- Sprinkle cheese on top.
- Turn on the oven. Place the dish in the oven. Bake the Balkan-style moussaka in the oven for 30 minutes at 180 degrees (until golden).
- Moussaka with eggplants in Balkan style is ready.
- Decorate the finished Balkan eggplant dish with chopped parsley.
Enjoy your meal!
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