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What is Greek moussaka. Moussaka recipe step by step with photo

Moussaka is a dish similar to borscht. There are also endless disputes about it - what ingredients, in what order, eggplant processing technology, which cuisine belongs to ... I still tend to Greek cuisine. Otherwise, where would this recipe come from in my family of crests-Russians-Moldovans-Jews? Nothing but the influence of the Azov Greeks;)

So, for my moussaka, the following ingredients were needed:

Ground meat:

4 small eggplants

400 gr. homemade minced meat(300 beef, 100 pork)

2 large sweet onions (I used white/pearl onions)

3 large garlic cloves

3 large fleshy tomatoes

green basil

salt,

freshly ground black pepper

olive oil

Sauce:

500 ml milk

50 gr. butter

50 gr. flour

salt,

freshly ground black pepper

nutmeg

First of all, we send blue ones to the oven, they are eggplants. Many advise pricking so that the skin does not burst. But, since we are taking off this skin, it makes no difference to us whether it bursts or not. the photo just shows one eggplant with a burst skin. During the ripening time in the oven, turn them over a couple of times so that they bake evenly everywhere. Take out and let cool.

While the blue ones are cooling down, we cut the onion - I cut it finely, I don’t like large onions in the dish, caramelize it for about 5 minutes over low heat in vegetable oil, add chopped garlic - fry for 2 minutes.

Add minced meat and stir well so that the minced meat becomes grains. Speaking of minced meat, in general, we always make moussaka with lamb, but in difficult times, beef and pork go well. In my opinion, this does not greatly affect the quality of the finished dish. add coarsely chopped tomatoes, chopped greens to the minced meat. I used a mixture of lemongrass basil and clove basil. They give such a strong aroma for a couple that I considered it blasphemous to add anything else. Salt, pepper. Let it simmer for another 5 minutes.

We clean the blue ones, cut into pieces, add to the minced meat. Transfer to a heatproof bowl.

Meanwhile, make the sauce. it classic bechamel. We take the butter, melt it in a saucepan, add the flour and actively stir for a couple of minutes so that the flour does not burn and mixes well with the butter. Then add cold milk. Mix vigorously so that there are no lumps. add salt, SSChP and nutmeg on the tip of a knife. Voila, the sauce is ready. If yours is very thick, add milk. And if you like the cheesy taste, add grated parmesan to it.

Pour the prepared minced meat with the sauce.

And put it in the oven for 30 minutes.

Readiness is checked by smell. As soon as it reaches the bedroom, to the husband for a laptop, who immediately comes off his car forums and rushes to the kitchen for his big spoon, then it's ready.

Our family loves a juicy, non-photogenic mash :) And if you like moussaka more, which can be cut and will keep its shape, drain the excess liquid before placing the minced meat in a heat-resistant form. And you will have drier moussaka.

Enjoy your meal.

In this article, we will look at the process of making moussaka.

AT culinary world there are a huge number of recipes for delicious casseroles, but today our choice fell on most interesting dish, which is traditionally considered to be Greek.

So, today we will prepare a dish called moussaka, which is the most delicate casserole with a variety of fillings.

Greek dish moussaka: a classic Greek recipe

Moussaka, as mentioned earlier, is a very popular Greek dish, which is usually prepared from vegetables, most often eggplant and minced meat under delicious sauce bechamel.

Since moussaka was originally considered an exclusively Greek dish, we will begin to prepare a delicacy according to the classic recipe.

So, we need the following products:

  • Potato - 2.5 kg
  • Eggplant - 2.5 kg
  • Olive or vegetable oil - 150 ml
  • Beef pulp - 1 kg
  • Bulb - 1 pc.
  • Tomatoes - 2 pcs.
  • Spices, salt - at your discretion
  • Breadcrumbs for breading - 3.5 tbsp. l.
  • Cheese - 50 g

We will also prepare the sauce, it will require the following ingredients:

  • Flour - 5.5 tbsp. l.
  • Butter - 200 g
  • Baked milk - 350 g
  • Eggs - 3-4 pcs., We only need yolks
  • Ground nutmeg - 1.5 tsp.

Now that all the ingredients are prepared, you can begin the process of cooking the dish itself.

  • Let's start with the meat. We take the pulp of beef, rinse it thoroughly and dry it with paper towels. Now grind the pulp into pieces so that you can make minced meat out of it. Chopped pieces can be chopped with a meat grinder or blender
  • Now we put our minced meat in a container in which we will fry it, pre-pour oil into the pan
  • We clean the onion and chop it, add to the minced meat
  • When the minced meat and onions are lightly fried, we flavor them with our spices and salt.
  • Let's take tomatoes. We wash them and grind them with a grater or blender. Put the resulting puree in a pan, mix all the ingredients, simmer until tender.
  • We take vegetables, wash, dry. Potatoes, after peeling, chop into slices of medium thickness. We also clean the eggplant and cut into slices, cut the vegetable along the length. In order to remove the bitterness from the vegetable, you can soak it for more than 10 minutes. in saline
  • We will pre-bake the vegetables a little in the oven, for this we transfer the potatoes and eggplants to a baking sheet and cook for about 20 minutes. at 170 degrees

While the minced meat and vegetables are cooking, let's make the sauce.

  • We take a container, put it in it butter
  • As soon as the butter is completely melted, add flour to it and carefully mix the contents of the pan quickly in order to avoid lumps.
  • Now the turn of milk has come, it must be poured into the container very carefully, little by little. Pour milk - mix the ingredients
  • We drive eggs, spices into an almost ready sauce and beat the mixture. The sauce is ready

We collect our dish:

  • Spray a baking dish lightly with oil and sprinkle with breadcrumbs.
  • Lay the meat layer on the bottom
  • Now a layer of potatoes
  • eggplant layer
  • Once again, repeat the sequence, lay out all the layers
  • Pour our sauce into the mold
  • We put the dish to bake for about half an hour at the same temperature
  • For 3-5 min. before the end of the cooking process, sprinkle the moussaka with grated cheese

Recipe:

This recipe is very similar to the previous one, however, it contains other vegetables. So, let's see how easy and fast you can make Bulgarian moussaka.

We will need the following products:

  • Minced meat - 550 g
  • Bulb - 2 pcs.
  • Bulgarian pepper - 2 pcs.
  • Carrot - 1 pc.
  • Eggplant - 2 pcs.
  • Eggs - 3 pcs.
  • Yogurt for dressing - half a liter
  • Oil for frying - 3.5 tbsp. l.
  • Oregano, cinnamon, turmeric, paprika, salt - at your discretion


Let's start cooking:

  • Let's deal with minced meat. you can buy minced pork or beef. You can buy "assorted" or, if possible, buy the pulp, and make minced meat yourself. If you do not like fatty meat, however, you want to make moussaka, take minced chicken
  • Peel and mince the onion
  • Wash the pepper and remove the core, cut into rings
  • Eggplants are peeled, if necessary, we remove bitterness from them, cut into slices along the length
  • Wash carrots, chop into cubes or circles
  • Pour oil into the pan and put the onion and carrot there, fry the vegetables a little, about 3 minutes.
  • Add minced meat to vegetables, mix and fry for another 10 minutes.
  • We flavor the contents of the pan with spices, spices, salt
  • Eggplant and pepper pre-bake a little in the oven. To do this, put them on a baking sheet, greased with oil and cook for about 15 minutes.
  • Now we assemble the dish:
  • Put the eggplant in the mold
  • now pepper
  • Repeat the layout until the ingredients run out.
  • Yogurt, pre-mixed with eggs and flavored with spices and salt, pour into a mold
  • Bake moussaka for about 15-25 minutes.

Armenian eggplant moussaka: recipe

Moussaka in Armenian is somewhat different from the traditional dish. This delicacy turns out to be unusually satisfying, high-calorie and, of course, tasty.

We buy products:

  • Beef pulp - 650 g
  • Eggplant - 5 pcs.
  • Bulb - 1.5 pcs.
  • Tomatoes - 2 pcs.
  • Rice - half a cup
  • Oil for frying
  • Greens,


The cooking process is very simple:

  • We wash the beef pulp, dry it and cut into small pieces
  • Wash the eggplants, peel them and cut them into slices, sprinkle with salt in order to “pull out” the bitterness from them. After 15 min. Rinse the vegetables with water to remove excess salt.
  • Peel the onion and cut into cubes
  • Rice is washed in a running cold water, you need to do it with the highest quality. We put a container with rice and bring it to half-cooked
  • In a frying pan, into which we first pour oil, spread the meat and fry for 5 minutes.
  • Add the onion to the beef and continue to fry for about 3-5 minutes.
  • In another pan, fry the eggplant until half cooked. We put them on a plate and wait until the oil drains a little from the vegetables.
  • Mix rice, beef and onion in a bowl. Season it all with salt and spices, mix
  • My tomatoes and remove the core, cut into slices, finely chop the greens

Assembling the dish:

  • Grease a baking sheet or dish with oil
  • We spread the eggplant
  • Mix of rice and meat
  • eggplant
  • tomatoes

We put in the oven. We expect about 15-25 minutes. Serve the dish hot, pre-garnished with herbs. The peculiarity of this recipe is that not minced meat is put in the dish, but pieces of meat. However, if you don't like it, you can grind the pulp and use minced meat.

Serbian moussaka: recipe

Now let's see how Serbs prepare moussaka. We would call this dish more “light”, because this recipe you need to use a minimum of ingredients.

Products we need:

  • Pulp of pork, beef - 300 g each
  • Potato - 7 pcs.
  • Carrot, onion - 2 pcs.
  • Eggs - 2 pcs.
  • Cheese - 50 g
  • Tomatoes - 2 pcs.
  • Spices, spices, salt - at your discretion
  • Vegetable oil
  • Greens
  • Milk


Cooking a dish:

  • We wash the meat, dry it and grind it with a meat grinder or blender.
  • Vegetables are cleaned and washed. Chop the onion into cubes, carrots into strips, potatoes into circles. It is worth cutting the potatoes as thin as possible, because we will not pre-fry or boil it
  • Fry onions and carrots in oil, like frying for soup
  • We spread our minced meat to the fried vegetables and fry it for about 15 minutes.
  • We flavor the contents of the pan with spices, spices and salt
  • Lubricate the form with oil, spread the potatoes, minced meat, potatoes, minced meat and tomatoes, potatoes
  • We put the container in the oven and bake until the potatoes are ready, about 35-40 minutes.
  • Min. 10-15 before the end of the cooking process, beat the eggs with milk and pour the moussaka with this mixture. And in 5 min. - Sprinkle with shredded cheese
  • Already serving the dish, it must be flavored with chopped herbs.

Moussaka with potatoes: recipe

Moussaka with potatoes turns out to be very satisfying, so most housewives prefer this recipe. Let's see how to prepare this delicacy.

We will need:

  • Lamb pulp - 500 g
  • Bulb - 1.5 pcs.
  • Canned tomatoes - 300 g
  • Eggplant - 1 pc.
  • Potato - 4 pcs.
  • Sweet pepper - 1 pc.
  • Garlic - 3 cloves
  • Butter - 2 tbsp. l.
  • Milk - 250 ml
  • Cheese - 50 g
  • Vegetable oil - 3.5 tbsp. l.
  • Flour - 1.5-2 tbsp. l.
  • Spices, spices, salt - at your discretion


Let's start cooking:

  • Wash the meat, dry it and pass it through a meat grinder
  • Peel the onion and chop with a knife or blender
  • Put the onion in a heated frying pan with oil, after 3 minutes. add minced meat to it, fry the contents of the pan for 15-20 minutes.
  • We spread the tomatoes in the pan and season everything with salt, spices, mix, let it stew for about 15 minutes.
  • Wash the eggplant, peel and cut into circles, sprinkle with salt to remove bitterness. In 10 minutes. wash the eggplant and fry in a pan until half cooked
  • Peel the potatoes, cut into slices and lightly weld
  • Wash the pepper, remove the core and cut into slices
  • In a baking dish, pre-greased with oil, put the minced meat, potatoes, peppers and eggplant

Preparing the sauce:

  • Put the butter in a container, melt it, add flour, mix the ingredients thoroughly. Pour milk, let the contents of the pan boil and thicken, season with spices, add salt if necessary
  • Pour our moussaka with potatoes with this sauce and sprinkle the dish with chopped cheese
  • We wait about 40 minutes while the dish is cooked in the oven

Moussaka with zucchini: recipe

Moussaka with zucchini is very popular, because zucchini is an affordable vegetable, and the taste of the dish with it is simply incredible.

Ingredients for the dish:

  • Minced meat - 550 g
  • Bulb - 1.5 pcs.
  • Tomatoes - 2 pcs.
  • Zucchini - 4 pcs. (1 kg)
  • Potato - 2 pcs.
  • Red wine - 150 ml
  • Vegetable oil - 100 ml
  • Spices, spices, salt - at your discretion

We will prepare the sauce from the following products:

  • Flour - 2.5 tbsp. l.
  • Eggs - 3 pcs.
  • Hard cheese - 100 g
  • Butter - 100 g
  • A mixture of nuts (peanuts, almonds) - 50 g
  • Milk - half a liter


All the ingredients are collected, let's start cooking:

  • Let's start with the main ingredient. Wash zucchini and cut lengthwise into slices. Fry in oil until half cooked and transfer to a plate so that oil is glassed from vegetables
  • Wash the potatoes, boil in their skins until half cooked, peel and cut into slices
  • The onion should be peeled, finely chopped
  • In a frying pan, into which we first pour oil, spread the onion, after 3 minutes. Add minced meat, mix, fry for about 7 minutes.
  • At this time, wash the tomatoes, remove the core and chop
  • Now we spread the tomatoes to the minced meat, flavor it all with spices, salt and pour in the wine, mix and simmer until the liquid evaporates

We prepare the sauce like this:

  • Melt the butter in a bowl, add flour to it, mix. Pour milk, flavor with spices, turn off the fire under the pan. Add pre-chopped mixture of nuts and cheese, mix. Crack the eggs into the sauce, beat the mixture

Assembling the dish:

  • In a pre-oiled form, put the zucchini (half), potatoes, minced meat and all other zucchini. Pour the sauce, cook in the oven for about an hour.

Moussaka with rice: recipe

It's time to tell you about a delicious casserole with rice and vegetables. This recipe is perfect for those people who are watching their figure or just want to diversify the menu with some kind of dish that does not contain meat.

We buy the following products:

  • Eggplant - 4 pcs.
  • Bulb - 2 pcs.
  • Sweet pepper - 2 pcs.
  • Tomatoes - 2 pcs.
  • Rice - half a cup
  • Eggs - 2 pcs.
  • Wheat flour - 2 tbsp. l.
  • Milk - 200 ml
  • Vegetable oil - half a glass
  • Spices, spices, salt - at your discretion


Cooking moussaka:

  • Wash eggplant, peel, remove bitterness from them in a known way. Wash and pan fry
  • Wash the rice thoroughly until the water is clear.
  • Peel the onion and chop as finely as possible.
  • Saute onion and rice for about 10 minutes. stir the ingredients all the time.
  • Add about 300 ml of water to the rice, add salt, and cook until the water evaporates
  • Tomatoes cut into slices
  • Wash the peppers, remove the core and cut into slices
  • In a pre-oiled form, put half the eggplant, tomatoes and rice, then all the peppers, again rice, eggplant, tomatoes
  • Cover the form tightly with foil and send to bake for about half an hour.
  • Beat the egg, flour, spices, salt and milk and get the sauce
  • Fill after 30 minutes. sauce our dish and already without foil bring to readiness for about 20 minutes.

Moussaka with cabbage: recipe

We present to your attention an unusually tasty and healthy recipe. This dish is perfect not only for a family lunch or dinner, but also for a festive table. Such moussaka always turns out very fragrant and tender.

Required products:

  • Pulp of beef, pork - 550 g
  • Champignons - 350 g
  • Cauliflower - 550 g
  • Bulb -1 pc.
  • Garlic - a couple of cloves
  • Milk - half a liter
  • Eggs - 4 pcs.
  • Cheese -70 g
  • Spices, spices, salt - at your discretion
  • Vegetable oil - 3 tbsp. l.


Preparing a treat:

  • We clean the onion and garlic and pass it through a meat grinder together with the meat, we get minced meat
  • Mushrooms are cleaned, washed and chopped into slices, or we cut each mushroom into 2-4 parts
  • Fry the mushrooms in vegetable oil, and after 5 minutes. add minced meat to it and fry the contents of the pan for about 15-20 minutes.
  • Flavor the minced meat with the necessary spices and salt
  • Let's get to the cabbage. We thoroughly wash it, divide it into inflorescences and lower them for 5 minutes. into boiling water
  • Take a baking sheet better shape for baking deeper and grease with oil
  • Place half of the cabbage in a bowl.
  • Then put mince
  • And another layer of cabbage
  • Beat eggs, milk and cheese with salt and spices. Pour moussaka with this liquid
  • Cook in the oven for about 1 hour.
  • Serve hot, however, in this case, the dish may crumble. It is better to let the dish cool a little and then cut it into portioned pieces.

Vegetarian moussaka with vegetables: recipe

There is no meat, milk and eggs in your diet, but you really want to try this dish? For you, there is an excellent recipe for vegetarian moussaka, which, by the way, is no less in demand than recipes that contain meat.

So we need to take:

  • Potato - 3 pcs.
  • Bulb - 1.5 pcs.
  • Carrot - 1 pc.
  • Sweet pepper - 2 pcs.
  • Eggplant - 2 pcs.
  • Tomatoes - 2 pcs.
  • Zucchini - 1 pc.
  • Spices, spices, salt - at your discretion
  • Vegetable oil
  • Garlic - a couple of cloves
  • Vegetable broth or water - 200 ml


Cooking a dish:

  • Wash eggplant, peel and cut into circles, which we cover with salt for 7 minutes in order to remove bitterness. After the procedure, do not forget to rinse the vegetables
  • We clean the potatoes, wash them and cut into circles in the same way
  • We clean the onion and chop it into rings or half rings
  • Wash, peel and chop carrots in any way
  • Rinse the pepper and remove the core from it. Grind in circles
  • Tomatoes cut into slices, pre-washed
  • Finely chop the garlic

Assembling the dish is very simple:

  • Grease the form with oil, put potatoes, garlic, eggplant, onions, carrots, peppers and tomatoes
  • Each layer must be lightly flavored with spices, salt and oil.
  • Pour the broth into the container and put in the oven for 40-50 minutes. until vegetables are ready

It is important to say that the main vegetable used in this dish is eggplant. Other vegetables you can choose at your discretion. Some add celery, broccoli, asparagus, and even pumpkin.

Moussaka: recipe from Yulia Vysotskaya

Julia Vysotskaya needs no introduction. All hostesses probably know this sorceress of their business. That is why we decided to tell the recipe this dish which she uses in her kitchen.

We need these products:

  • Beef pulp - 550 g
  • Eggplant - 2 pcs.
  • Red onion - 1.5 pcs.
  • Tomato paste - 1.5 tbsp. l.
  • Fresh mint and parsley - 1 bunch each
  • Butter - 1.5 tsp.
  • Olive oil - 3.5 tbsp. l.
  • A mixture of spices and spices: cumin, hot red pepper, black pepper, paprika, salt
  • Cheese - 80 g
  • Milk - 450 ml
  • Wheat flour - 2.5 tbsp. l.
  • Ground nutmeg - 5 g


Cooking moussaka:

  • Eggplant should be washed and dried. Next, cut them into slices lengthwise, flavor with oil, spices, salt and fry
  • Grind the meat with a blender or in a meat grinder
  • We clean the onion and chop it in half rings and fry in a pan with olive and butter
  • Season the onion with spices, salt and spread the tomato paste to it
  • Chopped herbs (parsley)
  • We spread the minced meat and parsley in a container with onions, fry for about 15 minutes.
  • We take and grind the cheese. According to the recipe, you need to take Parmesan, but the cost of this product is high and, if desired, it can be replaced with any other hard cheese

We make the sauce like this.

  • All dry ingredients are fried in a pan.
  • Slowly pour the milk into the pan, stir
  • As soon as the contents boil, remove the pan from the heat, pour the sauce into a plate and add cheese to it, mix

We collect the dish.

  • Place the eggplant in a baking dish. You need to lay them out so that the sides of the dish are obtained from the slices
  • Now we put minced meat there
  • Pour the sauce into the mold
  • Put in the oven for half an hour
  • We decorate the already prepared dish with fresh mint leaves.

Moussaka is the most interesting and delicious dish. Preparing such a delicacy is as easy as shelling pears, and the simplest ingredients are needed for the dish. Therefore, we recommend that you definitely try this delicacy. And one more tip: do not be afraid to try something new, add your own ingredients and spices, because you are cooking first of all for yourself. Enjoy your meal!

Video: Moussaka in Greek

This Greek dish includes both a meat component and a side dish. It does not require any additions and is surprisingly tasty. There are many recipes for Greek moussaka with eggplant, and any option will appeal to the most demanding gourmet.

Moussaka is not a national Greek dish. She has an author, the famous Greek chef Nikos Tselemendis. He was an adherent of not only national, but also European cuisine, so the recipe he invented whimsically combines traditional Greek vegetables and lamb, and exquisite French bechamel.

Yummy - you will lick your fingers.

The recipe is only about a hundred years old, but moussaka is enjoyed in all countries. There are many options for its preparation with various ingredients, but it all started with the classic Greek moussaka.

This dish cannot be called either low-calorie or dietary, but how delicious it is! When cooking do not spare spices and olive oil.

What is important, according to the classic recipe, Greek moussaka is prepared only from lamb. Well, at the very least, beef.

Of course, you can take pork or chicken, but it will not be the same.

Ingredients:

  • 4 small eggplants with a total weight of about 700 g;
  • already twisted minced meat - 0.5 kg;
  • 2 heads of onions;
  • several ripe tomatoes with a total weight of about 300 g;
  • cheese durum varieties- 75 g;
  • dry white wine 150 ml;
  • olive oil - 2 tbsp. spoons.

Moussaka is supposed to be poured with sauce. For him you need to take:

  • hard cheese - 150 g;
  • 2 chicken eggs;
  • 400 ml of milk;
  • 2 tbsp. spoons of flour;
  • butter - 75 g.

We will season the sauce with a pinch of grated nutmeg, and minced meat with dry herbs to your liking.

How to cook:

  1. If the eggplants are bitter, they are cut into rings without peeling, and sprinkled with salt. In 20 minutes. washed and dried.
  2. Tomatoes are peeled, for which they must first be scalded.
  3. Fry eggplant rings over high heat, adding oil. It usually takes 1 minute for them to brown.
  4. The onion, cut into half rings, is sautéed in oil until it becomes transparent. Add minced meat, knead and fry for 5 minutes. Season with herbs, pour in wine and stew so that all the liquid evaporates. At the end of the stew, salt to taste.
  5. Tomatoes cut into circles are allowed.

Separately prepare the sauce:

  • fry the flour in butter until golden brown;
  • diluted with warm milk, adding it in portions and thoroughly kneading until smooth;
  • warm up to the density of sour cream, turn off the fire;
  • lightly beaten eggs are kneaded into the sauce so that they do not curl;
  • left grated cheese on a fine grater add to the sauce, season nutmeg and salt and mix well.

Next, the bottom of a tall baking dish is covered with eggplant (take ½ part), place half of the minced meat and cover with half of the tomatoes. Spread the products again in the same sequence, pour over the sauce and sprinkle with grated cheese.

The dish is baked in hot oven about half an hour.

The liquid should evaporate completely, but the food should not be allowed to burn.

Before serving, let the dish brew for a quarter of an hour.

Cooking option with potatoes

The cooking technology is the same. If you add 300 g of sliced ​​\u200b\u200bpotatoes to the ingredients indicated in the previous recipe, the dish will have a different taste.

Potatoes must first be fried until half cooked or baked in the oven for 10 minutes. When forming a dish, it is laid in the first layer. The baking time for Greek-style moussaka with eggplant and potatoes will have to be slightly extended, since potato slices cook longer than all other ingredients.

With the addition of zucchini - step by step

Moussaka with zucchini is easy to prepare, they will give the dish a special taste and juiciness.


With zucchini, the dish will be juicier and tastier.

Ingredients:

  • 3 eggplants;
  • 1 zucchini;
  • 1 onion;
  • 5 tomatoes;
  • 500 g already rolled minced lamb or veal;
  • 300 g of hard cheese;
  • 4 tbsp. spoons of flour;
  • 2 glasses of milk;
  • 70 g butter;
  • 4 tbsp. tablespoons of olive oil.

The dish is seasoned with salt and pepper to taste.

How to cook:

  1. Sliced ​​eggplants and zucchini are sprinkled with salt.
  2. After a quarter of an hour, wipe them from the juice and lightly fry with the addition of olive oil.
  3. Peeled tomatoes are crushed, as well as onions.
  4. Saute the onion in oil for 3-5 minutes.
  5. Add minced meat to it, mix and bring to half-cooked.
  6. Spread tomatoes to the semi-finished ingredients, season with spices, mix.
  7. Fry flour in butter for 3-4 minutes. The mixture should be homogeneous, without lumps.
  8. Dilute it little by little with slightly warmed milk, achieving uniformity after each serving.
  9. Remove the sauce from the heat, then mix it with half the cheese grated on a fine grater.
  10. Divide zucchini and eggplant into 3 parts, and minced meat in half.

Next, a third of the eggplant and zucchini are laid out at the bottom of a deep baking dish, then half of the minced meat, which is sprinkled with half of the remaining cheese, again a third of the eggplant and zucchini, the remaining minced meat, cheese, and zucchini and eggplant on top. Everything. Moussaka is poured with prepared bechamel and baked in a not too hot oven for about 40 minutes.

After baking, the moussaka should cool slightly before serving, so its taste will become brighter and more saturated, and when cut, it will not fall apart.

Greek Vegetarian Moussaka

This recipe is for those who do not eat meat in any form, but do not deny themselves eggs and milk. The dish does not look like the classic Greek moussaka with minced meat, although it is prepared using the same technology. But that doesn't make it any less delicious.


The dish is perfect for a pleasant evening dinner with the family.

Ingredients:

  • 2 medium-sized carrots and onions;
  • a small root of celery weighing 100 g;
  • 5 potatoes;
  • 0.5 kg of asparagus green beans;
  • 0.5 cups of rice;
  • 4 eggs;
  • 2/3 cup milk;
  • olive oil as needed.

In this recipe, the pouring sauce is made from a mixture of milk and eggs, but you can also make a classic béchamel.

How to cook:

  1. Three carrots and celery on a grater, cut onions. Fry vegetables until soft.
  2. Boil rice and beans until tender. Cut the last one into pieces.
  3. Three boiled in their skins and peeled potatoes on a grater with large holes.
  4. Make the sauce by mixing lightly beaten eggs with milk. You can add your favorite dried herbs to it.
  5. We spread in a baking dish, greased with oil, first the potatoes, and then the rest of the ingredients in layers.
  6. Pour the sauce over everything and shake the mold so that it saturates each layer.

baked vegetarian moussaka twice as fast as a traditional dish - only 20 min. in a hot oven at 200 degrees.

With eggplant and rice

There is very little rice in this dish, but it is he who absorbs that delicious juice that meat and vegetables secrete.

Ingredients:

  • 2 eggplants with a total weight of about 500 g;
  • 100 g of rice;
  • 2 pcs. bulbs and large tomatoes;
  • a couple of cloves of garlic;
  • olive or vegetable oil - how much will go;
  • 2 tbsp. spoons of flour and butter;
  • 2 glasses of milk;
  • 100 g of hard cheese, ideally Parmesan;
  • 500 g minced pork or mixed with beef;
  • a pinch of grated nutmeg.

Salt and pepper are added to taste.

How to cook:

  1. We clean the eggplant, cut it into longitudinal plates and soak for half an hour in well-salted water. Rinse and dry on a napkin.
  2. Fry on both sides until golden brown, but not overdrying.
  3. Rice is cooked until almost cooked.
  4. Fry finely chopped onion until golden brown, adding chopped garlic.
  5. After adding minced meat, fry a little more, add salt and simmer with the addition of finely chopped tomatoes for 5-7 minutes.

    6. Cooking moussaka in a slow cooker will take a minimum of time.

    Ingredients:

  • 2 small eggplants;
  • bulb;
  • 2 tbsp. spoons of sour cream, flour;
  • 0.5 kg minced meat;
  • 1 st. a spoonful of tomato paste and butter;
  • 2 eggs;
  • 150 g of hard cheese;
  • clove of garlic.

Spices and salt to taste and desire. In a slow cooker, moussaka is cooked a little differently, but it still turns out very tasty.

How to cook:

  1. We cut the eggplant into circles half a centimeter thick, without peeling them.
  2. Sprinkle with salt and let stand for about half an hour. We wash and dry. In this case, you do not need to fry them.
  3. Grind garlic and onion, fry with a piece of butter in a multicooker bowl in the “Baking” mode until golden brown.
  4. Add minced meat, season with salt, pepper and spices, fry for another 20 minutes.
  5. Stir with tomato paste and simmer another 10 minutes.
  6. We mix cheese, eggs and sour cream, add salt and gradually add flour, achieving uniformity of the sauce.
  7. We put the eggplant circles on the minced meat, pour the sauce and cook in the “Baking” mode for another third of an hour. We make sure that the "blue" vegetables are reddened.

Moussaka is a bright representative of traditional Greek cuisine. It is, in fact, puff vegetable casserole with fried minced meat, filled with cream cheese sauce. Due to its similarity with the famous Italian masterpiece, moussaka is also called " vegetable lasagna". One of its famous variations is Greek moussaka with eggplant. The recipe is proposed to be used both for the festive and for the everyday table. Moussaka - very satisfying and beautiful dish. At the same time, it is very high-calorie and far from dietary: you can feed a large company with it or serve it on the table as a full-fledged meal. family dinner. Moussaka does not need to be prepared as an additional side dish due to the presence of a variety of vegetables that make it healthy as well. Especially this dish is suitable for those who willingly include eggplant in their diet. After all, in this dish they are especially tender, juicy and fragrant.

Moussaka with eggplant

To make moussaka you will need:

  • 4 eggplants (about 700 g);
  • 500 g minced meat;
  • 2 onions;
  • 4-5 tomatoes (about 300 g);
  • 75 g of hard cheese;
  • 150 ml dry white wine;
  • 50 ml of vegetable oil, preferably olive.

AT classic recipe moussaki in Greek with eggplant for minced meat, lamb or beef is used. In extreme cases, you can mix beef with pork in a 1: 1 ratio.

To prepare the sauce you will need:

  • 400 ml of milk;
  • 150 g of hard cheese;
  • 2 tbsp. l. flour;
  • 2 eggs;
  • 75 g butter;
  • a pinch of grated nutmeg.

Food preparation:


Sauce preparation:

  1. Melt the butter in a heated saucepan.
  2. Pour the flour into the butter and fry it, stirring constantly, until slightly golden, carefully breaking up the lumps.
  3. Pour in a little warm milk. Continuing to stir constantly, bring the mass to a homogeneous consistency and thickening (the sauce should have the density of liquid sour cream). Remove from fire.
  4. Lightly beat the eggs with a fork and carefully fold them into the sauce, trying to do it quickly so that they do not have time to curdle from the temperature.
  5. Grate cheese on a fine grater. Stir it into the egg and milk mixture while it is warm to melt it. Season the mass with nutmeg, add salt to taste and mix well.

Greek moussaka with eggplant

Moussaka making process:






  1. All layers are repeated one more time starting with eggplant.
  2. Pour the formed casserole evenly cream sauce and sprinkle with grated cheese on top.

For baking, it is better to use a form with high sides so that when pouring the sauce over the dish, it does not overflow over the edges.

Ready moussaka is a fragrant casserole with golden cheese crust. Before serving, she needs to let it brew and “rest” for about 15 minutes so that it is saturated with the juices of all the ingredients. It is more effective to present moussaka on the table directly on a baking sheet or in a baking dish, and divide it in portions right in front of the participants in the meal.

Many chefs argue about whether to use potatoes in a Greek eggplant moussaka recipe? This is rather an individual decision that everyone makes in accordance with their taste preferences. Potatoes will not spoil the overall impression of the dish in any way, but will only emphasize its taste and give an unusual aroma.

Before adding potatoes to moussaka, it should be cut into small slices (slices), lightly fried in a pan and put in a baking dish in the first layer, then minced meat, eggplant and then according to the main recipe.

Unlike the main recipe, moussaka with potatoes and eggplant should be baked a little longer. Do not forget that potatoes are used in a semi-cooked state and they also need time to be fully cooked.

To ready meal it turned out less fatty and high-calorie ingredients can not be fried, but baked for 15 minutes on a baking sheet, lined parchment paper without oil. Another way to get rid of excess oil is to lay the fried vegetables on a paper towel for 5 minutes and let the fat soak.

There are many varieties of moussaka. Almost every country has something like this. puff dish using roasted vegetables various sauces and additional ingredients, for example, such as mushrooms, bell peppers, nuts and even exotic seafood.

Moussaka is a real find for improvisations and culinary experiments. It is worth cooking it once and it will take one of the first places in the list of favorite family and festive dishes.

Video recipe for making moussaka with eggplant, potatoes and zucchini

Moussaka is called a traditional dish, which is prepared by the inhabitants of the Balkans and the Middle East. It is a casserole made from thin slices of eggplant, which are layered with minced meat (usually lamb), tomatoes and vegetables. Moussaka recipes can be varied, the composition of the products in them and the sequence of preparation depends on the country in which the dish is prepared. For example, minced meat. It may not be lamb, but veal, or even absent altogether - then the moussaka will be vegetable. Some peoples put potatoes with sweet peppers and other vegetables in moussaka, while others, in addition to tomatoes, use sour cream and eggs.

One thing remains unchanged for all recipes - this is the presence of eggplant in the casserole. Another feature of moussaka is that all products are put into the dish at the same time and stewed for about an hour. The main and obligatory vegetables, in addition to eggplant, are onions and tomatoes. As a rule, in addition to them, the dish contains at least one more vegetable in the form of cabbage (white or cauliflower), potatoes, zucchini, green peas. Moussaka is usually seasoned with various spices - garlic, bay leaf, black or red pepper, dill and parsley; as well as fats sunflower oil and sour cream.

The principle of preparing moussaka is also common to most recipes - meat is used in the form of minced meat, vegetables are cut into circles, and cabbage is cut into strips. Then, in a wide and shallow pan, greased with butter, eggplants, onions, tomatoes, zucchini or potatoes (or other vegetables used) are laid out in layers, and meat is on top. Sprinkled with herbs, moussaka is baked in the oven, after which it is served hot.

Moussaka - food preparation

The main product for moussaka is eggplant. They are usually washed, cut into circles having a thickness of about 5 mm, and sprinkled with salt so that the bitterness characteristic of them comes out of the eggplant along with the juice.

Another important component of moussaka, unless it is vegetarian, is meat, most often lamb. Meat for moussaka is used in minced meat, for which the prepared meat pulp is washed, the film is released and twisted in a meat grinder.

The remaining components of moussaka, vegetables (onions with carrots, bell peppers, etc.) are peeled and cut according to the recipe, usually in rings or circles.

Moussaka - best recipes

Recipe 1: Greek Moussaka

As you know, moussaka is prepared by folding products into a mold and stewing them together. Imagine how fragrant and tasty the dish will turn out, for the preparation of which young lamb with eggplants, tomatoes, onions, garlic and seasonings will be stewed in a high baking pan in layers! This is a real dish for a family dinner or lunch, which is sure to be appreciated by all your family members.

Ingredients:

1 kg of lamb pulp;
3 eggplants;
5 medium tomatoes;
1 large onion;
3 art. l. olive oil;
3 cloves of garlic;
4 leaves of fresh mint;
2 bay leaves;
0.5 tsp. coriander with ground cloves;
nutmeg (ground) on the tip of a knife;
0.5 cups of dry white wine;
100 gr. flour;
salt and pepper to taste;

for the top:

0.5 cup grated cheese Parmesan;
100 gr. flour;
300 gr. milk;
50 gr. butter:
a few sprigs of parsley.

Cooking method:

1. After washing the lamb and cutting it into small pieces, we pass the meat through a meat grinder.

2. Peel and finely chop the onion and garlic, wash the tomatoes and cut them into cubes. Heat the olive oil in a frying pan, fry the onion on it, after 5-7 minutes add the minced meat, mix well and fry for about 10 more minutes. Then add tomatoes with garlic, mint, bay leaf, cloves, coriander, nutmeg, salt, pepper and simmer for about 15 minutes. Then, pouring in the wine and stirring everything, bring to a boil. Then, removing from heat and draining excess liquid, cover with a lid.

3. After peeling the eggplants, cut them into circles, the thickness of which should be about 1 cm. Then put them in a bowl in layers and sprinkle with salt, leave for 15 minutes. After draining the juice that comes out of the eggplant, rinse them with water and dry with paper towel.

4. Warming up the olive oil in a frying pan, fry the eggplant slices in it, first dipping each in the sifted flour. Frying time on each side is about 1 minute. After frying, put the circles on a paper towel so that it absorbs excess fat.

5. We spread the fried eggplants in a deep refractory form, put half of the prepared minced meat on them, on top of the minced meat - the second layer of eggplants. From above we cover it with another layer of minced meat and level the surface.

6. My parsley and finely chop it. Heat the butter in a saucepan, pour in the flour and cook for about 5 minutes with constant stirring.

7. Slightly warm the milk, drive in the eggs and mix thoroughly. Add this mixture to the saucepan and cook for about 5 minutes with constant stirring. Then add grated parmesan with herbs, stir and remove from heat. Lubricate the surface of the moussaka with the resulting sauce.

8. Bake moussaka for about half an hour in a well-heated oven and serve it on the table directly in the form in which it was prepared, divided into portions.

Recipe 2: Vegetarian Moussaka

Among the adherents of vegetarianism, you can also meet many gourmets. And they will surely appreciate this moussaka recipe, in which potatoes are cooked in layers with onions, carrots, bell peppers, tomatoes and garlic. The dish is very tasty and fragrant.

Ingredients:

5 potatoes;
2 medium onions;
1 large carrot;
1 large bell pepper;
2 medium eggplants;
4 tomatoes;
2 cloves of garlic;
olive oil;
salt and pepper to taste;
dry mediterranean herbs;
optional bay leaf with allspice.

Cooking method:

1. Cut the eggplants into circles and, sprinkling abundantly with salt, let them stand to drain the juice from them, which then needs to be washed off with cold water.

2. We clean the potatoes, cut them into the same circles as eggplants, and spread them evenly in a heavy-bottomed pan greased with olive oil. Salt, pepper and drizzle with olive oil.

3. Having cut the onion into thin rings, spread it in an even layer on the potatoes, salt and pepper.

4. Peel the carrots and cut into circles, put it on the onion and also salt and pepper, sprinkle with olive oil.

5. bell pepper clean and cut into rings, salt and pepper, sprinkle with olive oil.

6. Finely chop the greens, chop the garlic.

6. Next, laying out the eggplants, salt and pepper them, sprinkle with oil. And finally, the last layer lay out the tomatoes, cut into thin circles. Pour 100 ml of water into the pan and put it on a slow fire. When about 5 minutes remain until the end of cooking, add greens with garlic.

Recipe 3: Greek Moussaka with Ground Beef and Potatoes

Another moussaka recipe, but it contains potatoes, which, combined with meat and vegetables, makes a very tasty and satisfying dish.

Ingredients:

0.5 kg of minced beef;
3 potatoes;
2 eggplants;
1 onion;
2 cloves of garlic;
200 gr. cheese;
2 tbsp. l. tomato paste;
400 gr. cream;
2 tbsp. l. flour;
salt to taste.

Cooking method:

1. After peeling the onion, chop it finely and lightly fry in vegetable oil with chopped garlic. Then add minced meat there and continue to fry for about 5 minutes, at the end of frying add tomato paste.

2. After cutting the eggplants into circles, salt and let them stand so that bitterness leaves them with the released juice.

3. We clean the potatoes and boil them in salted water, then, having cooled, cut them into circles.

4. After frying the flour in a pan, add cream to it, salt and bring to a boil.

5. Put layers of minced meat, eggplant, potatoes on a baking sheet, then, pouring them with creamy sauce and sprinkling cheese on top, bake the moussaka in the oven to form a golden crust. Serve warm.

It is believed that olive oil is best suited for making moussaka, however, sunflower or corn oil can also be used.

Moussaka is a dish that must be juicy and at the same time well baked. Therefore, for those who love to cook in microwave oven, such advice: in this case, we do not fry eggplants, cut into circles, but cut in half, bake in the oven for about 10 minutes and cut into thin plates, which we use when preparing the dish. This will keep more juice in the eggplant.

Moussaka is usually served hot, but you can also use it as a cold appetizer. Then it is good to supplement it with thick tomato sauce, which can be prepared by whipping peeled and seeded tomatoes, herbs, garlic and vegetable oil.