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Moussaka with Eggplants

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Moussaka with Eggplants
27/02/2014
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Preparation
20 min.
Cooking
45 min.
Тotal
65 min.
Servings
6-7
"Some call it moussaka. Others call it an eggplant temptation! Try it and pick a side!"

Ingredients

  • mince - 21 oz (600 g)
  • tomatoes - 21 oz (600 g), canned
  • garlic - 6 cloves
  • onions - 2 heads
  • eggplants - 4 pieces
  • oil - 3 tablespoons
  • oregano
  • basil
  • thyme
  • parsley - 1/2 bunch
  • red wine - 2/5 cup (100 ml)
  • cheese - 7 oz (200 g), grated
measures

How to cook

Cut the eggplants into round slices, salt them and let them stand for 20 minutes at an angle to drain out the bitterness. Wash them under running water and dry them with a towel. Fry the finely chopped garlic and onions in hot oil, add the minced meat and fry it, while stirring, for 5 minutes.

Then add the tomatoes and dry spices, parsley and wine. Simmer for 10 minutes. In a lightly greased deep tray, put a layer of eggplant slices, then a layer of mince and eggplants again, minced meat and eggplants once again.

Sprinkle the top with grated cheese and put it to bake in a moderately heated oven.

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