Eggplant Moussaka

Rosi TrifonovaRosi Trifonova
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Eggplant Moussaka
20/02/2014
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Preparation
25 min.
Cooking
60 min.
Тotal
85 min.
Servings
6-8
"You had us at moussaka but once we found out that it was with eggplants - let`s just say we`re definitely going to try it!"

Ingredients

  • eggplants - 2 lb (1 kg)
  • mince - 17.5 oz (500 g)
  • oil - or olive oil
  • onions - 1 head
  • white wine - 2/5 cup (100 ml), dry
  • tomatoes - 21 oz (600 g)
  • parsley - 1/2 bunch
  • nutmeg - 1 tsp
  • salt
  • for the topping
  • eggs - 2
  • milk - 1 cup
  • flour - 1 - 2 tablespoons
  • black pepper
  • cheese - 7 oz (200 g), or other hard cheese
measures

How to cook

Wash the eggplants and peel them. Cut them into slices, sprinkle them with salt and leave to drain out the bitter juice. Then wash and dry them.

Heat some oil in a pan and fry the crushed onions. Add the mince and stir until it fries. Add some of the spices to taste and pre-grated tomatoes. Stir briefly and remove from the heat. In a greased tray, arrange a row of eggplants, which you can roll in flour and braise ahead of time. Cover each row of eggplants with some mince.

Once you have arranged the dish, put it in a preheated 360°F (180 °C) oven for about 35-40 minutes. Beat the ingredients for the topping well and finally mix in the grated cheese.

Pour it over the dish and return to cook up to a nice, golden tan. Serve the eggplant moussaka slightly cooled.

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