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Eggplant And Zucchini Moussaka

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Eggplant And Zucchini Moussaka
01/10/2013
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Preparation
20 min.
Cooking
50 min.
Тotal
70 min.
Servings
5-6
"And while the Greeks and Turks continue to argue over who invented moussaka, we recommend that you try our moussaka with zucchini and eggplants, which became an international sensation long ago."

Ingredients

  • zucchini - 17.5 oz (500 g)
  • eggplants - 17.5 oz (500 g)
  • red onions - 2 heads
  • parsley - 1/2 bunch
  • dill - 1/2 bunch
  • rice - 1/2 cup
  • oil - 1 cup
  • tomatoes - 2
  • salt
  • black pepper
  • red pepper - 1 tsp
  • eggs - 2
  • flour - 2 tbsp
  • milk - 1 and 1/2 cup
measures

How to cook

Wash the eggplants and zucchini, dry and cut them into circles. Fry in preheated oil.

Separately, fry the chopped red onions and once soft, add the washed rice and stir until it is fried. Add about 1 and 1/2 cup of warm water. Add spices to taste and leave to boil. Grease a tray and at the bottom, place round slices of tomatoes.

Top with the eggplants and zucchini, spread the rice over them and top again with fried zucchini and eggplant. Between the lines, sprinkle with a little spice. Add a layer of tomato slices and put the dish to bake for 30 minutes in a moderate oven.

Then pour the beaten eggs, flour and milk in. Put the moussaka of eggplant and zucchini back in the oven to bake until the topping solidifies and gets a nice tan.

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