Moussaka with Eggplant and Chicken

"Moussaka? Nope, this is a dream come true for food lovers who also love Balkan cuisine."
Preparation30 min.
Cooking60 min.
Тotal90 min.
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  • chicken - 2 lb (1 kg), meat from the breasts
  • eggplants - 2
  • parsley - 1/2 bunch
  • onions - 1 head
  • vegetable oil - 2/3 cup (150 ml)
  • tomatoes - 1 whole + 2 tablespoons tomato paste
  • paprika - 1 tsp
  • black pepper
  • vegetable broth - 1 cube
  • salt
  • for the topping
  • eggs - 2
  • yoghurt - 1 cup
  • flour - 2 tbsp
  • salt - 2 pinches


Cut the eggplants into slices lengthwise, salt them. Leave them to drain out their bitterness, rinse and dry them. Cut the chicken meat (from the breasts) into slices and fry a bit in a little preheated oil.

Take out the chicken and add a little more oil. Fry the chopped onion, remove it and then the slices of eggplant. Finely chop the tomatoes and mix 1 cup hot vegetable broth with the tomato paste. Alternate between a layer of eggplant, chicken, then a 1 layer of chopped tomatoes and onions.

Sprinkle a little black pepper and chopped parsley between the layers. Once you have finished laying them out, top everything with the broth. Put this moussaka with eggplant and chicken to bake in a moderately heated oven until the liquid evaporates a bit.

Pour on the topping, prepared from the beaten products and put it back to bake until set.


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