Rich moussaka with eggplant and potatoes, minced meat and paprika. The taste is phenomenal, it melts in your mouth. You will enjoy every bite as it is good. To make this great dish, follow the recipe instructions.
Ingredients: medium, total time 65 min, 4 serving
700 g of boiled potatoes/ cut in 5 mm into rings
500 g eggplant/cut in 5 mm
2 red peppers/ diced
1 onion/ finely chopped
700 g of minced meat/ beef, and pork
2 Tablespoons fresh chopped parsley
120 g Parmesan cheese or Edam Cheese
2 cloves garlic/ finely chopped
salt and pepper to taste
1 teaspoon Vegeta/dry spice
olive oil
1 Tablespoon dry basil
1 teaspoon of dry thyme or oregano
For Béchamel sauce with sour cream:
4 Tablespoons butter
3 Tablespoons flour
400 ml of milk
200 ml sour cream
salt and pepper to taste
little oregano
1 Tablespoon lemon juice
1 teaspoon grated lemon zest
+ 2 eggs in rest of béchamel
Preparation:
Béchamel sauce with sour cream topping
Heat 3 tablespoons of butter and add flour.
Stirring constantly, add milk, sour cream and cook for 5–10 minutes.
Season this béchamel sauce with salt, pepper, oregano, juice, and lemon zest.
Processing:
Wash the paprika, clean it and cut it into cubes.
Peel and slice the onion, peel the potatoes and cut into 0.5 cm thick pieces
Sauté the paprika with a spoonful of butter. Add 70 ml of water.
Cover and cook for 5 minutes, then mash.
Heat the olive oil, fry the chopped onion for a few minutes until it turns yellow, then add the minced meat. Simmer until the water pours out of the meat. After that, add the mashed paprika, fresh chopped parsley and garlic.
Stir and simmer for another 5 minutes.
Season with salt, pepper and Vegeta/dry spice.
Preheat oven to 180 °C.
Wash the eggplant, clean it, cut it into 1 cm thick slices and fry them with 3 tablespoons of oil.
Season with salt and pepper.
Grease the pan with oil and cover it with half a potato, add 2 tablespoons of filling minced meat, salt, and pepper.
Drizzle with a little béchamel sauce.(The process is similar to when you make lasagna.)
Arrange the blue eggplant leaves in the shape of tiles on the roof, and pour a little béchamel sauce and sprinkle with thyme or oregano.
Add the remaining potatoes, minced meat filling and pour over the béchamel sauce.
Arrange this way until you have used up the material, so that the top layer is just minced meat.
Stir the rest of the béchamel sauce with the eggs, pour over the moussaka.
Sprinkle the topped moussaka with grated Emmentaler or Parmesan cheese.
Bake in the oven, 180 °C, for about 40 minutes.
Take out, cut into cubes, and serve warm. Buon appetito!
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