Moussaka in Greek, Bulgarian, Armenian, Serbian: the best recipes. How to cook moussaka with minced meat and eggplant, vegetables, potatoes, zucchini, rice, cabbage, vegetarian at home: recipe

Moussaka is a bright representative of the traditional Greek cuisine. It is, in fact, puff vegetable casserole with fried minced meat, filled with creamy 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.

In the classic recipe for Greek-style moussaka with eggplant, lamb or beef is used to prepare minced meat. V last resort you can mix beef with pork in a ratio of 1: 1.

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:

Melt in a hot saucepan butter.
Pour the flour into the butter and fry it, stirring constantly, until slightly golden, carefully breaking up the lumps.
Pour in a little warm milk. Continuing to stir constantly, bring the mixture to uniform consistency and thickening (the sauce should have the density of liquid sour cream). Remove from fire.
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.
Grate cheese on a fine grater. Stir it into the egg and milk mixture while it is warm to melt it. Spice up the mass nutmeg, add salt to taste and mix well.

Greek moussaka with eggplant

Moussaka making process:

All layers are repeated one more time starting with eggplant.
Pour the formed casserole evenly with 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 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 the potato to the 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.

In order for the finished dish to come out less fatty and high-calorie, the ingredients can not be fried, but baked for 15 minutes on a baking sheet lined with 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 baked vegetables, various sauces and additional ingredients such as mushrooms, bell pepper, nuts and even exotic seafood.

Moussaka is a real find for improvisation 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

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 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.

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 for classic recipe Moussaka in Greek is made 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:

If the eggplants are bitter, they are cut into rings without peeling, and sprinkled with salt. In 20 minutes. washed and dried.
Tomatoes are peeled, for which they must first be scalded.
Fry eggplant rings over high heat, adding oil. It usually takes 1 minute for them to brown.
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.
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;
it remains grated cheese on a fine grater, add to the sauce, season with 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.

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:

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

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:

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

Vegetarian moussaka bakes twice as fast 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:

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.
Fry on both sides until golden brown but without overdrying.
Rice is cooked until almost cooked.
Fry finely chopped onion until golden brown, adding chopped garlic.
After adding minced meat, fry a little more, add salt and simmer with the addition of finely chopped tomatoes for 5-7 minutes.
For bechamel, mix flour with butter in a deep frying pan until smooth. Fry them for no more than 5 minutes.
We dilute the composition with warm milk so that the sauce is homogeneous. To do this, it must be constantly stirred.
Season the bechamel with salt and nutmeg.
We “collect” moussaka: on the bottom of the form, which must be oiled ahead of time, we put rice, all the minced meat on it, which we then cover with eggplant.

It remains to pour moussaka with bechamel and sprinkle with grated cheese. In a very hot oven, the dish is baked for 25 minutes.

Ingredients:

2 small eggplants;
bulb;
2 tbsp. spoons of sour cream, flour;
0.5 kg of 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:

We cut the eggplant into circles half a centimeter thick, without peeling them.
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.
Grind garlic and onion, fry with a piece of butter in a multicooker bowl in the “Baking” mode until golden brown.
Add minced meat, season with salt, pepper and spices, fry for another 20 minutes.
Stir with tomato paste and simmer for another 10 minutes.
We mix cheese, eggs and sour cream, add salt and gradually add flour, achieving uniformity of the sauce.
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.

Step 1: Prepare the potatoes.

Peel the potatoes and rinse well. Via sharp knife cut the root vegetable into circles and spread thin slices on a paper towel to get rid of excess moisture.
Warm up a small amount of vegetable oil in a frying pan and fry the potatoes until golden brown.

Step 2: Prepare eggplant.

Rinse the eggplant well and cut off the tail. Chop the vegetables into thin circles, dry with towels in the same way as the potatoes. Then fry the eggplant slices until golden brown. You don't need to cut the skin.

Step 3: Prepare the tomatoes.

Rinse the tomatoes warm water and cut small cubes. Do not crush them and do not forget to cut out the place where the tail was before.

Step 4: Prepare the bow.

Before peeling, cut the onion in half, as practice shows, it is easier to peel the husk from the halves. Chop the clean onion as finely as possible.

Step 5: Prepare the garlic.

Peel the clove of garlic from the husk and chop in any way convenient for the hour: rub, chop or pass through a special press.

Step 6: Prepare the stuffing.

Heat the vegetable oil in a frying pan and fry the garlic and onion along with the minced meat over high heat for 5 minutes then lower the fire and simmer some more 10 minutes. Don't forget to stir with a specially designed spatula! After the minced meat turns brown and the onion is transparent, add to the pan the right spices and chopped tomatoes. Extinguish more 15 minutes. All water must be corrected.

Step 7: Prepare the fill.

While the minced meat is fried, you have time to prepare the filling. Therefore, take a small frying pan and melt the indicated amount of butter in it. Fry flour in oil for 1-2 minutes, stirring all the time. And then gradually add milk, the sauce should have a thick consistency, as soon as it becomes such, remove it from the stove and cool slightly. Then add the egg, seasonings to the filling and grate about half of the cheese you have.

Step 8: Cooking moussaka with potatoes.

In oiled vegetable oil lay out the potatoes in the form, it forms a fried base for our casserole, put half of the prepared eggplants on the potatoes, and dump half the minced meat on top, repeat two more layers in the same way. Pour raw moussaka with prepared cream cheese sauce and send to preheated 180 degrees oven on 45 minutes. Per 10-15 minutes until cooked, sprinkle the casserole with the remaining grated cheese so that it is covered with a delicious brown crust.
Remove the finished moussaka from the oven and let it rest. 10 minutes then cut into portions and serve.

Step 9: Serve moussaka with potatoes.

Moussaka with potatoes served with sour cream or tomato sauce, can be seasoned fresh tomatoes or greenery. Of course, no additional garnish is needed.
Bon Appetit!

You can also bake potatoes and eggplants in the oven. Just put them on the grill and bake, brushing them with vegetable oil, 10-15 minutes.

Sometimes only the yolk is used to prepare the filling.

In some recipes, carrots are also added to moussaka.

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

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

Recipe with eggplant and minced meat

Most often, this variation is served in the 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 eggplants;
heavy cream - 350 ml.

Be sure to need tomato paste (50 g), onion, three cloves of garlic, flour (50 g), butter (30 g) and salt.

Technological process

Before preparing the moussaka, peel the blue ones, cut into thin plates, pour salted water and leave to soak for an hour. This way you get rid of bitterness. Chop the onion, sauté in sunflower oil, then squeeze out the garlic, add the minced meat and simmer under the lid. After about 20 minutes, put in a pan tomato paste, add a little. Turn off the burner.

Prepare the Bechamel sauce: place the butter in a heated container, pour in the flour and fry. Pour the cream in a thin stream, constantly stirring the mixture. Add salt, when the sauce becomes thick - turn off.

Putting together a dish

We take a rectangular baking sheet, cover it with parchment, grease with oil. The first layer lay out mugs of peeled potatoes (you can salt). We cover with minced meat, put blue ones on top. Pour in cream sauce put in the oven for 40 minutes. A minute before turning off, cover with grated cheese. When serving, garnish with dill or parsley. Greek moussaka with eggplant and potatoes, the recipe of which will delight you with its lightness, will surprise you with its exquisite and original taste.

Balkan recipe

In the menu of many establishments, you will be offered another amazing dish from minced beef with a slight hint of white wine. If you do not want to visit restaurants, you can make treats yourself. Purchase these products:

400-500 g beef tenderloin;
3-4 pcs. little blue ones;
five potato tubers;
vegetables - onion, three tomatoes, two cloves of garlic;
a glass of white wine (dry);
parsley;
two hundred grams of cheese;
30 g butter.

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

Gravy ingredients: half a liter of milk, 50 g flour, a large spoonful of butter, salt.

How to cook moussaka? Where to begin?

Immerse the cleaned blue ones in water for 30-50 minutes. During this time, fry the chopped onion. Cut the beef into small pieces, like goulash, and add to the onion. Let the meat brown, pour in the wine, chop the parsley. Cover with a lid and do not touch for 10 minutes.

Blanch tomatoes, peel, cut into cubes. We send the tomatoes to the pan with the meat along with chopped garlic and the indicated spices. We simmer for about 30 min. Cut into blue circles, fry on both sides.

Let's prepare the sauce from milk, flour and butter according to the previous analogy. Now let's start the formation of the Greek treat: on the bottom of the baking sheet we lay out potato mugs, half of the blue ones, beef stewed with tomatoes and spices. Immerse the second part of the eggplant on the meat, pour over the sauce.

Moussaka with eggplant and potatoes is sent to the oven. The recipe can be combined with zucchini, chicken fillet. Cheese must be added at the end of baking. fine dish for everyday and solemn feast.

Moussaka classic lamb

In Greece, this treat is prepared only from a young lamb. The variety of meat gives a special flavor to the dish. In this option, there is no potato, since the treat is already high-calorie and satisfying. If you decide to make traditional moussaka, then stock up on the necessary products:

kilogram of lamb meat (sirloin);
four blue ones;
onion, three cloves of garlic;
three tomatoes;
dry wine in a volume of 100 ml.

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

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

Step-by-step instruction

Cooking moussaka will not take more than an hour and a half. To begin with, we will make minced meat from lamb or cut it into small pieces. We remove the peel from the blue ones, fill it with water and do not touch it for half an hour. Then dry, cut into rings and fry.

Pass the onion with garlic, add the meat. We extinguish the mass for 5 minutes. We spread the peeled tomatoes, add all the seasonings and chopped cilantro. Cover with a lid, simmer for 10 minutes. Pour in wine, simmer for another 5 minutes.

We cover the bottom of the baking sheet with fried blue ones (1/2 part), cover with lamb (half) on top. The third layer is eggplant, the final fourth is meat. Pour everything with milk gravy: pour flour into the heated oil, sauté a little, pour in the milk, add the egg.

Whisking constantly, bring to a boil and add grated cheese. Pour this mixture over the food in the pan. 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.

This is how easy it is to prepare moussaka with eggplant and potatoes. The recipe can be interpreted at your own discretion: combined with mushrooms, seafood, fish.

Moussaka (emphasis on the last syllable) is a Greek casserole made from vegetables (potatoes, tomatoes, onions, eggplants), minced meat and bechamel sauce. The recipe was invented by chef Nikos Tselemendis at the beginning of the 20th century. He combined traditional Greek products (vegetables and lamb) with french sauce bechamel. The dish was liked not only by the Greeks, but also by all Europeans. Modern chefs use pork, beef or chicken along with minced lamb.

Ingredients:

potatoes - 700 grams;
eggplant - 3 pieces;
minced meat - 500 grams;
tomatoes - 2 pieces;
onions - 2 pieces;
milk - 400 ml;
eggs - 2 pieces;
hard cheese (preferably parmesan) - 150 grams;
flour - 2 tablespoons;
butter - 2 tablespoons;
nutmeg - 1 pinch;
black ground pepper, salt, herbs - to taste.

Moussaka recipe with potatoes

1. Boil potatoes in their skins until half cooked. Cut into medium sized circles.

2. Peeled eggplant cut into circles. Salt, leave for 30 minutes, then rinse and dry.

3. Pour boiling water over the tomatoes, hold for 3 minutes, drain the water, peel the skin. Cut the pulp into half rings.

4. Chop the onion. Fry in vegetable oil until it becomes transparent.

5. Add minced meat to the onion, mix, fry over medium heat for 10 minutes.

6. Add tomatoes to the pan. Salt, pepper, mix. Simmer for 5 minutes.

7. Preparation of bechamel sauce. Melt butter. Add flour to hot oil, then stir until homogeneous mass. Pour milk in a thin stream, stirring constantly. The consistency should be homogeneous. Whisk eggs together with salt and nutmeg. Mix with milk and flour mass.

8. Lubricate the baking dish with vegetable oil. Cheese grate on a fine grater.

9. Put potatoes on the bottom of the mold. Add salt and pepper. Lay out minced meat.

10. Put eggplant on top, sprinkle with cheese, chopped herbs. Pour in the sauce prepared in step 7.

Moussaka ready to bake

11. Preheat oven to 200°C. Put a baking sheet with moussaka, bake for 45-50 minutes at a temperature of 190 ° C.

12. Ready meal Remove from the oven, leave to cool for 20-30 minutes, then cut into portions.