Greek Moussaka – recipe with photo

Greek casserole Moussaka dietary option – Mila’s Blog

Greek Moussaka casserole is a very popular dish in Greek cuisine. Everyone knows that the Greeks have long-lived lives, and they owe this not only to their amazing climate, but also to their healthy and tasty food. Of course, you will have to tinker with the casserole, but it's worth it! Juicy, filling, incredibly tasty! There are many variations of moussaka. For example, in Crete they add zucchini to the casserole. I want to offer you a dietary option: vegetables for casserole are not fried, but baked in the oven.

Ingredients:

Casserole:

• 5 medium potatoes
• 3 large eggplants,
• 500 gr. ground beef,
• 1 large tomato.
• bulb,
• 2 sweet peppers,
• 2 tbsp. spoons of tomato paste
• oregano and mint (or a mixture of Italian herbs)
• greenery,
• salt
• ground pepper
• vegetable oil for frying
• 200 gr. cheese

Bechamel sauce

• 75 gr. butter
• 3 tbsp. l. flour
• 3 tbsp. milk
• salt
• 1 large or 2 medium eggs

Preparation:

Peel the potatoes and cut into slices approximately 0.5 cm thick.

Cut the eggplant into slices approximately 0.7 cm thick.

Sprinkle the vegetables with vegetable oil (I use a silicone brush) and place on a baking sheet. Bake in an oven preheated to 220 degrees for 30 minutes (if there is a grill mode, then bake under it). After 20 minutes, remove the baking sheet from the oven, turn the vegetable slices over and return them.

Peel and cut the onion into cubes, cut the pepper into cubes. Cut the tomatoes into small cubes.

In a heated frying pan, fry onions and peppers in vegetable oil. Add minced meat and tomatoes. Add salt, pepper, oregano and mint, after 5 minutes add tomato paste, simmer all together for 20 minutes. At the end add finely chopped greens.

Place potato slices in a deep pan (mine is 24*34 cm in size). Pour the prepared minced meat on top. Place eggplants on top of the minced meat.

Prepare Bechamel sauce. Fry the flour in butter in a saucepan. Pour in the milk and cook over low heat, stirring, until thickened. Remove from heat, beat in eggs. Mix everything quickly, add salt and pour on top of the eggplants.

Cover the casserole with plenty of grated cheese and bake in a well-heated oven at 180 degrees for 50-60 minutes.

Greek Moussaka casserole dietary option

Greek moussaka casserole is ready. Bon appetit!

Greek Moussaka casserole dietary option

Recipe for making moussaka with zucchini, minced meat and rice

Boil the rice in plenty of water until partially cooked. Drain the water and leave the rice to cool without a lid. It is very convenient to use a pan with a wide rim lid with holes for draining water.

Having finely chopped the onion and chopped the garlic, we send them to fry in vegetable oil. After frying a little, add minced meat to them. Fry the minced meat together with chopped onion and garlic, stirring occasionally.

Cut the tomatoes into cubes and also add them to the pan. Fry the tomatoes along with the minced meat. Add salt, pepper, bay leaf.

Using a grater designed for cabbage (slit), grate with very thin, long tongues. To dry the zucchini a little, grease a baking sheet with vegetable oil, lay out the zucchini on the baking sheet in several layers, and add salt. Place in a hot oven for 5-10 minutes until the bottom layer begins to dry out. Remove the pan from the oven and let cool.

Preparing bechamel sauce

In a small-diameter bowl, a small saucepan or ladle will do, melt the butter, add the flour, stirring quickly with a whisk, and let the flour fry in the butter for 2-3 minutes. Pour warm milk (not hot) in a thin stream, stirring constantly with a whisk, add salt to taste and bring the mixture to a boil. Whisk constantly to prevent the sauce from becoming lumpy. When the sauce boils and thickens slightly, turn off the heat.

Collecting moussaka

Place half-cooked rice in a frying pan greased with vegetable oil, distributing it evenly. Place the minced meat and tomatoes in the second layer; remove the bay leaves from the minced meat. We lay out the thin tongues of zucchini in the last layer. Pour the bechamel sauce over everything, pressing down with a spoon so that the sauce is distributed evenly. Sprinkle with grated cheese.

Place in the oven for 25 minutes at 180 degrees.

Delicious moussaka with zucchini, minced meat and rice is ready!

Ingredients:

• 500 g minced pork
• 1 medium young zucchini
• 1 cup rice
• 1 onion
• 2-3 cloves of garlic
• 2 small tomatoes
• 150 g cheese
• salt pepper
• vegetable oil for frying

for bechamel sauce:

• 0.5 liters of warm milk (not hot)
• 50 g butter
• 2 tbsp. flour
• salt pepper
• grated nutmeg

You might be interested in the recipe

Recipe Diet moussaka. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Dietary Moussaka”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of dietary moussaka is 153.1 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Greek moussaka with eggplant - recipes for a delicious and original dish

Dishes that embody the national characteristics of a particular country amaze with their taste combinations. This also applies to such a dish as Greek moussaka with eggplant, the recipe of which is sought after by any housewife who has once tasted it.

How to cook moussaka in Greek?

To prepare the Greek dish moussaka, you need to stock up on a certain set of ingredients and follow the necessary processes:

1. The main components of the dish include minced meat, eggplant, tomatoes, cheese, and bechamel sauce, which is made from milk, flour, and butter.
2. A layer of eggplant is used as a base, on which the remaining components are held. They are cut with or without skin. They are then fried or baked. Before doing this, it is recommended to soak the eggplants in salt and leave for 20 minutes to get rid of the bitterness.
3. Minced meat is fried with onions and tomatoes. Then wine and spices are added as desired.
4. The highlight of the dish is the bechamel sauce. To prepare it, melt the butter, sift the flour into it, pour in the milk, beat in the eggs and cook the sauce until thick.
5. To create Greek moussaka with eggplant, the recipe involves laying out layers. The first of them is eggplants, then comes grated cheese, minced meat, again eggplants and cheese, sauce is poured on top.
6. The dish is baked at 180 degrees for a quarter of an hour, then the same time without foil.

Moussaka - a classic Greek recipe

There are several ways to create Greek moussaka with eggplants; the classic recipe includes ingredients such as blueberries, minced meat, tomatoes, cheese and bechamel sauce. As an alternative, you can use recipes with the addition of other types of vegetables: potatoes, zucchini. They are also laid in layers, creating a base for minced meat and tomatoes.

Ingredients:

• eggplants – 2 kg;
• minced meat – 1.5 kg;
• onions – 2 pcs.;
• tomatoes – 3 pcs.;
• cheese – 250 g;
• oregano – 1 tbsp. l.;
• cinnamon – 1 tsp;
• tomato paste – 2 tbsp. l.;
• butter – 6 tbsp. l.;
• garlic – 4 cloves;
• wine – 250 ml;

For the sauce:

• butter – 6 tbsp. l.;
• flour – 7 tbsp. l.;
• milk – 1 l.;
• eggs – 3 pcs.

Preparation

1. Cut the eggplants.
2. Fry the minced meat with onion and garlic, add spices.
3. Add tomatoes, pasta, wine.
4. Make béchamel sauce.
5. Lay out the layers, pour in the sauce and bake for half an hour.

How to cook moussaka with eggplant and minced meat?

To simplify the long process of preparing the dish, some housewives prepare a simplified version - moussaka with minced meat and eggplant. The dish is not inferior in satiety and piquancy to those made in the classical way. To successfully turn out a simple moussaka prepared in Greek style with eggplants, the recipe allows for the use of fewer ingredients.

Ingredients:

• minced meat – 0.5 kg;
• onions – 2 pcs.;
• eggplants – 5 pcs.;
• tomatoes – 5 pcs.;
• eggs – 6 pcs.;
• sour cream – 3 tbsp. l.;
• cheese – 250 g;
• spices.

Preparation

1. Cut the eggplants and fry them, do the same with the minced meat and onions.
2. Chop the tomatoes, grate the cheese.
3. Make a sauce from whisked eggs and sour cream.
4. Lay everything out in layers and pour over the sauce.
5. Bake the moussaka for 40 minutes.

Greek moussaka with eggplant and potatoes

An alternative dish would be moussaka with potatoes and eggplant. Depending on individual preferences, you can replace eggplants with potatoes or combine these two types of vegetables. For minced meat, you can use a mixture of lamb and beef (this is considered a classic option), but you can also replace lamb with pork.

Ingredients:

• eggplants – 4 pcs.;
• potatoes – 2 pcs.;
• onion – 1 pc.;
• tomatoes – 4 pcs.;
• minced meat – 0.5 kg;
• garlic – 2 cloves;
• tomato paste – 1 tbsp. l.;
• cheese – 70 g;
• seasonings

Preparation

1. Fry the eggplants and potatoes, and in another frying pan add the minced meat combined with onions and garlic. Add tomatoes.
2. Lay out in layers, pour over tomato paste, sprinkle with cheese.
3. Bake the moussaka in the oven for half an hour.

Greek moussaka with eggplant and zucchini

Another popular variation of the dish is moussaka with zucchini and eggplant. It can be laid out in the traditional way, one layer on top of another, or you can create a miniature version of the dish by separating the eggplants in half and creating boats from them. They are filled with the selected filling of vegetables, minced meat and cheese.

Ingredients:

• minced meat – 0.5 kg;
• onions – 2 pcs.;
• eggplants – 4 pcs.;
• zucchini – 3 pcs.;
• eggs – 6 pcs.;
• sour cream – 3 tbsp. l.;
• spices.

Preparation

1. Fry the minced meat with onions, and in another pan - eggplants and zucchini.
2. Lay everything out in layers, top with eggs mixed with sour cream and sprinkle with cheese.
3. Bake the moussaka for 40 minutes.

Greek moussaka with béchamel sauce – recipe

Different recipes for preparing the dish contain certain types of dressings, which are poured over the layers of food on top. This could be eggs beaten with sour cream or tomato paste diluted in water. But the most popular option, corresponding to the classic recipe, is Greek moussaka with bechamel sauce.

Ingredients:

• eggplants – 5 pcs.;
• tomatoes – 2 pcs.;
• onion – 1 pc.;
• cheese – 200 g;
• minced meat – 300 g;
• flour – 2 tbsp. l.;
• butter – 50 g;
• milk – 2 glasses;
• eggs – 2 pcs.

Preparation

1. Fry the eggplants.
2. Fry the minced meat with onions, then add the tomatoes.
3. Make the sauce by heating the oil on the stove, adding milk, flour, eggs, and bringing until thickened.
4. Lay out the layers, pour over the sauce and sprinkle with cheese.
5. Bake the moussaka for 1 hour.

Moussaka with rice and eggplant

There are certain varieties of the dish in the cuisines of different countries. So, in Bulgaria, minced meat is replaced with rice. In some cases, housewives prefer to prepare such a hearty variation of the dish, which combines these two special components, resulting in moussaka with rice and eggplant, and minced meat.

Ingredients:

• eggplants – 1 kg;
• onions – 3 pcs.;
• rice – 100 g;
• eggs – 3 pcs.;
• flour – 2 tbsp. l.;
• milk – 1.5 cups.

Preparation

1. Fry the eggplants. Rinse the rice.
2. Fry the onion, then add rice to the pan, fry lightly and add water. Simmer until the rice absorbs it.
3. Fry the minced meat and combine it with rice.
4. Make the sauce by beating eggs, milk and flour.
5. Lay out the layers, pour in the sauce, bake for 45 minutes.

Lenten Greek moussaka with eggplant – recipe

The dish will be a great solution not only for meat lovers, but also for those who are fans of a vegetable diet. In the latter case, vegetarian moussaka with eggplant would be an excellent option. In this recipe, it is possible to replace meat with rice; it is possible to add fresh boiled or canned beans.

Ingredients:

• eggplants – 3 pcs.;
• tomatoes – 3 pcs.;
• rice – 1 glass;
• garlic – 2 cloves;
• tomato juice – 1 glass;
• greenery.

Preparation

1. Fry the eggplants and tomatoes separately.
2. Boil the rice, add garlic to it.
3. Lay everything out in several layers, pour in the juice, and bake the vegetable moussaka with eggplant for half an hour.

Greek moussaka made with tomatoes and eggplants

There is a very common combination of vegetables that is used for a dish like Greek moussaka. Tomatoes and eggplants combine incredibly well; they can be found everywhere in any recipe; the component is used as a base, which can be supplemented with zucchini and mushrooms to taste.

Ingredients:

• minced meat – 0.5 kg;
• cheese – 70 g;
• eggplants – 1 kg;
• tomatoes – 300 g;
• onions – 2 pcs.;
• garlic – 4 cloves;
• butter – 30 g;
• milk – 300 ml;
• flour – 1 tbsp. l.

Preparation

1. Cut and fry the eggplants.
2. Fry the minced meat with onion and garlic.
3. Stew the tomatoes and combine with the minced meat.
4. Prepare a sauce from milk, flour, butter.
5. Lay out the layers, pour in the sauce, bake for 40 minutes.

Moussaka with chicken and eggplant

When creating Greek moussaka with eggplant, any minced meat is included in its composition. It can consist not only of lamb and beef meat, but also of pork and turkey. An extremely successful option is moussaka with eggplant, which includes chicken meat; the dish is dietary and low-calorie.

Ingredients:

• eggplants – 1 kg;
• onions – 2 pcs.;
• tomatoes – 3 pcs.;
• butter – 60 g;
• flour – 4 tbsp. l.;
• milk – 0.5 l;
• eggs – 2 pcs.;
• cheese – 200 g;
• chicken – 0.5 kg.

Preparation

1. Cut and fry the eggplants.
2. Boil the chicken, cut it.
3. Fry onions and tomatoes, add to meat.
4. Make béchamel sauce.
5. Lay out in layers, pour over the sauce, sprinkle with cheese. Bake for 45 minutes.

Moussaka recipes

In addition to the classic method of production, there are many delicious variations of this dish. For example, Moussaka with eggplants and potatoes, Lenten casserole, Moussaka with rice and more than 14 recipes for cooking this dish in the oven. In addition, often the meat used is not lamb or beef, but chicken and pork. And the composition of spices for snacks is completely inexhaustible. Chili, cinnamon, garlic, dill and parsley, nutmeg, ground black pepper - Moussaka goes with everything.

Classic recipe for Greek moussaka with eggplant and potatoes

This variation differs from the classic dish “Greek Moussaka with minced meat and eggplant” only in the presence of potatoes. The process steps are:

1. Coarsely chop the eggplants, potatoes and tomatoes. Heat the vegetables separately in a frying pan until half cooked.
2. Fry the minced meat, adding a little parsley, salt, garlic, as well as olive oil and pepper.
3. Prepare Bechamel. Fry the flour in butter, slowly adding milk (500 ml) to the mixture. Remove the thickened mass from the heat and add beaten eggs (2 pieces), season with nutmeg and mix.
4. Lay everything out in layers: potatoes, eggplants, minced meat, tomatoes, again eggplants and minced meat. Pour over the sauce and add a topping of grated hard cheese (150 gr.). Place in the oven.

Moussaka is baked with potatoes for about 60-80 minutes.

Vegetarian (Lenten) moussaka in Greek

Preparing a classic Moussaka recipe with eggplant means getting a huge portion of calories. If you are a supporter of a lighter and healthier diet, then you can replace the composition of the products and prepare vegetarian Moussaka.

Required Ingredients

:

• carrots (2),
• potatoes (5),
• celery (100g),
• green beans (500g),
• rice (half a cup),
• eggs (4),
• milk (200 ml),
• olive or vegetable oil (50 ml),
• onions (2).

The onion is finely chopped, the carrots and celery are grated, after which the vegetables are placed in a frying pan and fried. Separately boil rice, beans and potatoes. The finished beans are cut into pieces, and the potatoes are grated on a coarse grater. The prepared products are laid out in layers in the mold, which are done in the following order:

• potato;
• fried vegetables;
• rice;
• beans.

The sauce is made from a mixture of eggs and milk, but classic Bechamel is also acceptable. Vegetarian Moussaka is baked for only 20 minutes at 180 degrees.

For lean dishes, in addition to rice, beans or carrots, cooks also use other vegetables. Therefore, Moussaka with cabbage, bell pepper, pumpkin, green peas, etc. is not at all uncommon.

Greek moussaka with eggplant and zucchini

Many people like to combine zucchini and eggplant in Moussaka, which makes the dish more juicy and rich.

This casserole is prepared with minced meat (meat mixtures from lamb, beef or veal are acceptable), the only difference is the amount of vegetables. Zucchini is chopped and cooked in the same way as eggplant, you can even fry the vegetables together. The only thing we note is that zucchini should not be soaked in water or kept in salt, because... they will lose their consistency.

Variation with eggplant and rice

Another recipe for people who do not accept meat and high-calorie pastas. Moussaka is prepared a little differently with rice, so complete step-by-step instructions for preparing the dish are provided.

1. Eggplants (2 pcs.) are peeled, cut into large slices and fried. Place the fried vegetables on paper to drain off excess oil.
2. Rice (150 g) and white beans (300 g) are boiled until tender and mixed with each other.
3. Tomatoes (3 pcs.) are finely chopped and sautéed in a frying pan with herbs (to taste).
4. The prepared products are placed in the mold in the following sequence: eggplants - tomatoes - rice and beans - tomatoes - eggplants. The dish is baked for 30 minutes.

Ready Moussaka is served without sauce, but with a sprinkling of fresh herbs.

A traditional Greek dish is prepared very tasty using a slow cooker. Thanks to the gentle heating of the bowl, the Moussaka tastes more delicate.

Ingredients for the dish:

• eggplants – 2 pcs.,
• onion – 1 piece,
• minced meat – 500 g,
• eggs – 2 pcs,
• cheese – 150 gr,
• sour cream – 2 tbsp,
• flour – 2 tbsp,
• tomato paste – 1 tbsp,
• butter – 1 tbsp.,
• garlic – 1 clove.

Cooking process

Cut the eggplants into slices and let sit for 20 minutes. in a salt bath, dry. Chop the onion and garlic, fry in the “Baking” mode until golden brown. Add the seasoned minced meat to the onions and continue cooking for another 20 minutes. Season the mixture with tomato paste, leave to simmer in the same mode for 10 minutes

During this time, thoroughly mix the grated cheese, eggs and sour cream, achieving a homogeneous thick mass. Open the bowl, place the eggplants on top of the minced meat and pour the sauce over the dish. Leave to cook for another 20 minutes until the vegetables are browned.

Moussaka with chicken and eggplant

Just as salads and casseroles with chicken are popular and tasty, Greek Moussaka goes well with poultry. The cooking method is similar to the classic recipe, only instead of minced meat, chicken fillet is finely chopped and fried with vegetables. The dish is laid out in layers and poured with a sufficient amount of bechamel sauce.

Moussaka is a traditional dish of Greek cuisine. The obligatory components of classic moussaka are eggplant and tomatoes. Eggplants don’t grow in our garden, but there are tons of zucchini! I offer my version of making moussaka with zucchini.

Greek moussaka with eggplant - recipes for a delicious and original dish

Dishes that embody the national characteristics of a particular country amaze with their taste combinations. This also applies to such a dish as Greek moussaka with eggplant, the recipe of which is sought after by any housewife who has once tasted it.

How to cook moussaka in Greek?

To prepare the Greek dish moussaka, you need to stock up on a certain set of ingredients and follow the necessary processes:

1. The main components of the dish include minced meat, eggplant, tomatoes, cheese, and bechamel sauce, which is made from milk, flour, and butter.
2. A layer of eggplant is used as a base, on which the remaining components are held. They are cut with or without skin. They are then fried or baked. Before doing this, it is recommended to soak the eggplants in salt and leave for 20 minutes to get rid of the bitterness.
3. Minced meat is fried with onions and tomatoes. Then wine and spices are added as desired.
4. The highlight of the dish is the bechamel sauce. To prepare it, melt the butter, sift the flour into it, pour in the milk, beat in the eggs and cook the sauce until thick.
5. To create Greek moussaka with eggplant, the recipe involves laying out layers. The first of them is eggplants, then comes grated cheese, minced meat, again eggplants and cheese, sauce is poured on top.
6. The dish is baked at 180 degrees for a quarter of an hour, then the same time without foil.

Moussaka - a classic Greek recipe

There are several ways to create Greek moussaka with eggplants; the classic recipe includes ingredients such as blueberries, minced meat, tomatoes, cheese and bechamel sauce. As an alternative, you can use recipes with the addition of other types of vegetables: potatoes, zucchini. They are also laid in layers, creating a base for minced meat and tomatoes.

Ingredients:

• eggplants – 2 kg;
• minced meat – 1.5 kg;
• onions – 2 pcs.;
• tomatoes – 3 pcs.;
• cheese – 250 g;
• oregano – 1 tbsp. l.;
• cinnamon – 1 tsp;
• tomato paste – 2 tbsp. l.;
• butter – 6 tbsp. l.;
• garlic – 4 cloves;
• wine – 250 ml;

For the sauce:

• butter – 6 tbsp. l.;
• flour – 7 tbsp. l.;
• milk – 1 l.;
• eggs – 3 pcs.

Preparation

1. Cut the eggplants.
2. Fry the minced meat with onion and garlic, add spices.
3. Add tomatoes, pasta, wine.
4. Make béchamel sauce.
5. Lay out the layers, pour in the sauce and bake for half an hour.

How to cook moussaka with eggplant and minced meat?

To simplify the long process of preparing the dish, some housewives prepare a simplified version - moussaka with minced meat and eggplant. The dish is not inferior in satiety and piquancy to those made in the classical way. To successfully turn out a simple moussaka prepared in Greek style with eggplants, the recipe allows for the use of fewer ingredients.

Ingredients:

• minced meat – 0.5 kg;
• onions – 2 pcs.;
• eggplants – 5 pcs.;
• tomatoes – 5 pcs.;
• eggs – 6 pcs.;
• sour cream – 3 tbsp. l.;
• cheese – 250 g;
• spices.

Preparation

1. Cut the eggplants and fry them, do the same with the minced meat and onions.
2. Chop the tomatoes, grate the cheese.
3. Make a sauce from whisked eggs and sour cream.
4. Lay everything out in layers and pour over the sauce.
5. Bake the moussaka for 40 minutes.

Greek moussaka with eggplant and potatoes

An alternative dish would be moussaka with potatoes and eggplant. Depending on individual preferences, you can replace eggplants with potatoes or combine these two types of vegetables. For minced meat, you can use a mixture of lamb and beef (this is considered a classic option), but you can also replace lamb with pork.

Ingredients:

• eggplants – 4 pcs.;
• potatoes – 2 pcs.;
• onion – 1 pc.;
• tomatoes – 4 pcs.;
• minced meat – 0.5 kg;
• garlic – 2 cloves;
• tomato paste – 1 tbsp. l.;
• cheese – 70 g;
• seasonings

Preparation

1. Fry the eggplants and potatoes, and in another frying pan add the minced meat combined with onions and garlic. Add tomatoes.
2. Lay out in layers, pour over tomato paste, sprinkle with cheese.
3. Bake the moussaka in the oven for half an hour.

Greek moussaka with eggplant and zucchini

Another popular variation of the dish is moussaka with zucchini and eggplant. It can be laid out in the traditional way, one layer on top of another, or you can create a miniature version of the dish by separating the eggplants in half and creating boats from them. They are filled with the selected filling of vegetables, minced meat and cheese.

Ingredients:

• minced meat – 0.5 kg;
• onions – 2 pcs.;
• eggplants – 4 pcs.;
• zucchini – 3 pcs.;
• eggs – 6 pcs.;
• sour cream – 3 tbsp. l.;
• spices.

Preparation

1. Fry the minced meat with onions, and in another pan - eggplants and zucchini.
2. Lay everything out in layers, top with eggs mixed with sour cream and sprinkle with cheese.
3. Bake the moussaka for 40 minutes.

Greek moussaka with béchamel sauce – recipe

Different recipes for preparing the dish contain certain types of dressings, which are poured over the layers of food on top. This could be eggs beaten with sour cream or tomato paste diluted in water. But the most popular option, corresponding to the classic recipe, is Greek moussaka with bechamel sauce.

Ingredients:

• eggplants – 5 pcs.;
• tomatoes – 2 pcs.;
• onion – 1 pc.;
• cheese – 200 g;
• minced meat – 300 g;
• flour – 2 tbsp. l.;
• butter – 50 g;
• milk – 2 glasses;
• eggs – 2 pcs.

Preparation

1. Fry the eggplants.
2. Fry the minced meat with onions, then add the tomatoes.
3. Make the sauce by heating the oil on the stove, adding milk, flour, eggs, and bringing until thickened.
4. Lay out the layers, pour over the sauce and sprinkle with cheese.
5. Bake the moussaka for 1 hour.

Moussaka with rice and eggplant

There are certain varieties of the dish in the cuisines of different countries. So, in Bulgaria, minced meat is replaced with rice. In some cases, housewives prefer to prepare such a hearty variation of the dish, which combines these two special components, resulting in moussaka with rice and eggplant, and minced meat.

Ingredients:

• eggplants – 1 kg;
• onions – 3 pcs.;
• rice – 100 g;
• eggs – 3 pcs.;
• flour – 2 tbsp. l.;
• milk – 1.5 cups.

Preparation

1. Fry the eggplants. Rinse the rice.
2. Fry the onion, then add rice to the pan, fry lightly and add water. Simmer until the rice absorbs it.
3. Fry the minced meat and combine it with rice.
4. Make the sauce by beating eggs, milk and flour.
5. Lay out the layers, pour in the sauce, bake for 45 minutes.

Lenten Greek moussaka with eggplant – recipe

The dish will be a great solution not only for meat lovers, but also for those who are fans of a vegetable diet. In the latter case, vegetarian moussaka with eggplant would be an excellent option. In this recipe, it is possible to replace meat with rice; it is possible to add fresh boiled or canned beans.

Ingredients:

• eggplants – 3 pcs.;
• tomatoes – 3 pcs.;
• rice – 1 glass;
• garlic – 2 cloves;
• tomato juice – 1 glass;
• greenery.

Preparation

1. Fry the eggplants and tomatoes separately.
2. Boil the rice, add garlic to it.
3. Lay everything out in several layers, pour in the juice, and bake the vegetable moussaka with eggplant for half an hour.

Greek moussaka made with tomatoes and eggplants

There is a very common combination of vegetables that is used for a dish like Greek moussaka. Tomatoes and eggplants combine incredibly well; they can be found everywhere in any recipe; the component is used as a base, which can be supplemented with zucchini and mushrooms to taste.

Ingredients:

• minced meat – 0.5 kg;
• cheese – 70 g;
• eggplants – 1 kg;
• tomatoes – 300 g;
• onions – 2 pcs.;
• garlic – 4 cloves;
• butter – 30 g;
• milk – 300 ml;
• flour – 1 tbsp. l.

Preparation

1. Cut and fry the eggplants.
2. Fry the minced meat with onion and garlic.
3. Stew the tomatoes and combine with the minced meat.
4. Prepare a sauce from milk, flour, butter.
5. Lay out the layers, pour in the sauce, bake for 40 minutes.

Moussaka with chicken and eggplant

When creating Greek moussaka with eggplant, any minced meat is included in its composition. It can consist not only of lamb and beef meat, but also of pork and turkey. An extremely successful option is considered to be moussaka with eggplant, which includes chicken meat; the dish is dietary and low-calorie.

Ingredients:

• eggplants – 1 kg;
• onions – 2 pcs.;
• tomatoes – 3 pcs.;
• butter – 60 g;
• flour – 4 tbsp. l.;
• milk – 0.5 l;
• eggs – 2 pcs.;
• cheese – 200 g;
• chicken – 0.5 kg.

Preparation

1. Cut and fry the eggplants.
2. Boil the chicken, cut it.
3. Fry onions and tomatoes, add to meat.
4. Make béchamel sauce.
5. Lay out in layers, pour over the sauce, sprinkle with cheese. Bake for 45 minutes.

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With eggplant and rice

There is very little rice in this dish, but it is it that absorbs the delicious juice that the meat and vegetables release.

Ingredients:

• 2 eggplants with a total weight of about 500 g;
• 100 g rice;
• 2 pcs. onions and large tomatoes;
• a couple of cloves of garlic;
• olive or vegetable oil - how much will be needed;
• 2 tbsp. spoons of flour and butter;
• 2 glasses of milk;
• 100 g hard cheese, ideally Parmesan;
• 500 g minced pork or mixed with beef;
• a pinch of grated nutmeg.

Salt and pepper are added to taste.

How to cook:

1. Peel the eggplants, cut them into lengthwise slices and soak for half an hour in well-salted water. Wash and dry on a napkin.
2. Fry on both sides until golden brown, but without drying out.
3. Cook the rice until almost done.
4. Fry finely chopped onion until golden brown, adding chopped garlic.
5. After adding the minced meat, fry a little more, add some salt and simmer with the addition of finely chopped tomatoes for 5-7 minutes.

Cooking moussaka in a slow cooker will take a minimum of time.

Ingredients:

• 2 small eggplants;
• bulb;
• 2 tbsp. spoons of sour cream, flour;
• 0.5 kg minced meat;
• 1 tbsp. a spoonful of tomato paste and butter;
• 2 eggs;
• 150 g hard cheese;
• clove of garlic.

Spices and salt to taste and desire. In a slow cooker, moussaka is prepared a little differently, but it still turns out very tasty.

How to cook:

1. Cut the eggplants into circles half a centimeter thick, without peeling them.
2. Sprinkle with salt and let sit for about half an hour. Wash and dry. In this case, there is no need to fry them.
3. Chop the garlic and onion, fry with a piece of butter in a multicooker bowl in the “Baking” mode until golden brown.
4. Add the minced meat, season with salt, pepper and spices, fry for another 20 minutes.
5. Stir with tomato paste and simmer for another 10 minutes.
6. Mix cheese, eggs and sour cream, add salt and gradually add flour, achieving homogeneity of the sauce.
7. Place eggplant slices on the minced meat, pour in the sauce and cook in the “Baking” mode for another third of an hour. We make sure that the “blue” vegetables brown.

Incredibly tender, melt-in-your-mouth moussaka with zucchini, minced meat and rice, prepared in the same way as the classic one. The method of cutting the zucchini allows the dish to be completely saturated with bechamel sauce and turns moussaka into a dish that is impossible to refuse.