Musaka with eggplants and potatoes: a recipe for Greek cuisine

Eastern cuisine has long won worldwide fame and love. In it are intertwined gastronomic traditions of different countries, which are opposite in taste preferences and customs. Dishes abound with spicy spices, spicy and meat delicacies. One of the revered treats is a moussaka with eggplant and potatoes. The recipe migrated to us from Greece.

In the Russian sense it is a casserole made of meat and vegetables with cheese sauce. Greek delicacy is known far beyond our country. The dish does not need advertising and laudatory exclamations, it is loved for a harmonious combination of ingredients, high nutritional and nutritional value. Chefs from different countries interpret the food at their discretion. However, regardless of the constituent components, the cooking technology remains unchanged.

Recipe with aubergines and minced meat

Most often in such a variation served a dish in local restaurants and cafes in Russia. The recipe is quite simple and very clear. The composition includes the following ingredients:

• Half a kilogram of minced meat (from any meat);
• Hard cheese - 200 g;
• Two potatoes;
• Two medium-sized eggplant;
• Fatty cream - 350 ml.

You will definitely need tomato paste (50 g), onion, three cloves of garlic, flour (50 g), butter (30 g) and salt.

Technological process

Before preparing the moussaka, clean the blue from the peel, cut into thin plates, fill with salted water and leave it soaked for an hour. Thus you will get rid of bitterness. We chop the onion, saute on sunflower oil, then squeeze out the garlic, add the minced meat - we'll put it under the lid. After about 20 minutes, we put tomato paste in a frying pan, salt a little. Turn off the hotplate.

Prepare the sauce "Beshamel": in the heated container we put butter, pour in the flour and fry. With a thin trickle, pour the cream, constantly mixing the mixture. Add the salt, when the sauce becomes thick - turn off.

Picking up a dish

We take a rectangular pan, cover with parchment, and oil it. First layer lay out mugs of peeled potatoes (you can salt). We cover with minced meat, we put on top the blue ones. Pour the cream sauce, put in the oven for 40 minutes. For a minute before turning off, cover it with grated cheese. When serving on the table decorate with dill or parsley. Greek mousaka with eggplant and potatoes, the recipe of which will please with ease, will surprise with exquisite and original taste.

Recipe for Balkan

In the menu of many establishments you will be offered one more amazing dish from chopped beef with a light shade of white wine. If you do not want to go to restaurants, you can make a treat yourself. Get these products:

• 400-500 g of beef tenderloin;
• 3-4 pcs. Blue;
• Five tubers of potatoes;
• Vegetables - a bulb, three tomatoes, two cloves of garlic;
• A glass of white wine (dry);
• parsley;
• Two hundred grams of cheese;
• 30 g of butter.

To give a piquant taste, you will need spices: a pinch of thyme, rosemary, white ground pepper.

Ingredients for gravy: half a liter of milk, 50 g of flour, a large spoon of butter, salt.

How to cook moussaka? Where to begin?

Purified blue water is immersed in water for 30-50 minutes. During this time, fry chopped onions. We will cut beef in small pieces, as on goulash, and add to onions. We give the meat brown, pour the wine, shred the parsley. Cover with lid and do not touch for 10 minutes.

Blanch the tomatoes, peel them, cut them into cubes. Tomatoes are sent to a frying pan to the meat along with chopped garlic and spices. Tomorrow about 30 min. We will cut the blue circles and fry them on both sides.

Prepare a sauce of milk, flour and butter from the previous analogy. Now proceed to the formation of Greek treats: at the bottom of the baking tray lay out potato mugs, half blue, beef, stewed with tomatoes and spices. For meat, we dip the second part of the eggplant, pour the sauce over it.

She goes to the moussaka oven with aubergines and potatoes. The recipe can be combined with zucchini, chicken fillet. At the end of baking is necessarily added cheese. A fine dish for a daily and solemn feast.

Musak Classic from mutton

In Greece, this treat is prepared only from a young lamb. The variety of meat gives a special flavor to the dish. In this version, there is no potato, because the food is already high in calories and nourishing. If you decide to make a traditional moussaka, then stock up on the necessary products:

• Kilogram of lamb meat (sirloin) ;
• Four blue ones;
• Bulb, three cloves of garlic;
• Three tomatoes;
• Dry wine in the volume of 100 ml.

You can not do without cloves, coriander, nutmeg - take all the spices in a pinch, as well as a bunch of cilantro.

For sauce: a glass of grated cheese, egg, 100 g of flour, 300 ml of milk, 30 g of butter.

Step-by-step instruction

Preparing moussaka will not take more than an hour and a half. To begin with, we make minced meat or cut into small pieces. With blue remove the skin, fill it with water and do not touch half an hour. After that, we dry, cut into rings and fry.

Passeruem bow with garlic, add meat. We extinguish the mass for 5 minutes. Lay the peeled tomatoes, add all the seasonings and chopped coriander. Cover with a lid, weaken for 10 minutes. Fill with wine, blown for 5 more minutes.

The bottom of the tray is covered with roasted blue (1/2 part), top is covered with lamb (half). The third layer is eggplant, the fourth is meat. We pour all the milk with gravy: pour the flour into the preheated oil, pass a little, pour in the milk, add the egg.

With constant stirring, bring to a thickening and pour grated cheese. With this mixture we fill the products that are in the pan. The moussaka is baked in the oven for at least half an hour. Then we put the casserole on the table, cut into neat squares. Instead of a side dish, you can serve fresh vegetables, greens and a glass of red wine.

Here is just a mousaka with eggplant and potatoes. Recipe can be interpreted at its own discretion: combine with mushrooms, seafood, fish.