Peel the eggplant, then cut them into 1 cm thick slices. We put the slices to boil for 10-15 minutes until they become soft, then we take them out on a towel to drain the water.
Cut the onion into small pieces and heat it a little in the hot oil, then add the minced meat and the carrot given through the mincer, which we cook for about 15 minutes. After 10 minutes, add the broth, pepper, oregano and salt to taste. 5 minutes.
Grease a pan with butter, put 1 layer of eggplant that you squeeze with water, add the meat and sliced cheese over the eggplant, and the last layer of the remaining eggplant. Put the tray in the oven for 30 minutes.
Meanwhile, prepare the sauce, mix the cream with the egg, water and flour.
After 30 minutes, take the tray out of the oven and add the sour cream sauce and the remaining cheese that we put on the grater, put it in the oven for another 30 minutes until it browns.
Musacaua I think is a dish of Turkish origin, although for many other dishes, Greeks and Turks dispute their affiliation.
Whoever it belongs to is delicious and we thank them for it! & # 128539
It is a rather heavy food, but eaten once or twice a year can not make us so bad & # 128578 And of course, it is ideal to eat it in summer, because
u Romanian eggplant, but now I had a craving.
If you prefer a more dietary option (but not as tasty) you can put the slightly boiled or grilled eggplant, greased with a little oil.
I prefer the version with fried eggplant, it is the tastiest.
1 can of tomatoes in broth
about 200 ml of tomato juice (or 3-4 lg of tomato paste)
(from the given quantities I made 2 trays like the one in the picture ..)
We wash the eggplant and peel it.
We cut them into slices of about 1 finger (even a little thinner), sprinkle them with salt and leave them for about 30 minutes to get water out of them.
Wipe them with a paper napkin and fry them in hot oil for 2 minutes on each side (I used palm oil for this).
Remove the eggplant on paper towels to remove excess oil.
Meanwhile, put the minced meat in a pan (without adding fat) and leave for about 10 minutes, stirring often, until all the water evaporates.
Then add the finely chopped onion, and salt and let it cook for about 5 minutes, then put 2-3 lbs of water and let it boil covered (I had beef and pork mixture and I had to leave it on the fire longer) .
If necessary, add 2-3 lg of water. After about 20 & prime we put chopped parsley and pepper over the meat and set aside.
In a baking tray / bowl, place a row of toasted eggplant,
over them we put the meat, then the tomatoes in broth,
then another layer of eggplant. On top we put 100-200 ml of tomato juice (or tomato paste diluted with 100-200 ml of water).
Put in the oven for about 40-50 minutes (I always put the food in the hot oven), and in the last 15 minutes we take it out and put the grated cheese on top. Then leave it in the oven for another 15 minutes.
I was watching something on TV and I left a little more and it turned brown but it seemed to be even better that way & # 128539
When serving, drain the excess oil from the pan, which will inevitably shrink.
Eggplant and potato bite
Since childhood, one of my favorite foods is eggplant and potato mousse. It is not a difficult recipe to make, maybe a little meticulous, but by no means difficult. When I want to remember the taste of the recipe eggplant and potato bite from home, I fry potatoes and eggplant, just like my mother used to do, but if you want a lighter bite, you can bake eggplant and potato slices in the oven or on the grill. You can use only eggplant or only potatoes, but I like to combine them because they have a different consistency, perfect for a very tasty bite.
What is musacaua?
Musacaua is a dish specific to cuisines from the Balkan countries and the Far East. In the classic moussaka recipe we find minced meat (usually lamb or beef is used, but they are musaca recipes and with pork or turkey or chicken) that combines so tastefully with layers of eggplant and potato slices, both fried.
In the traditional nutmeg recipe, we also find a last layer of white sauce (bechamel), but I always preferred to form the last layer with eggplant and tomato slices, it seems much lighter that way.
I kindly invite you to try this simple moussaka recipe of eggplant and potatoes, and if you are on a diet and can not taste this bite with fried vegetables, try the recipe for baked eggplant bite and beef. Is wonderful!
Eggplant mousse with tomatoes, cheese and sour cream
Eggplant mousse with tomatoes, cheese and sour cream from: eggplant, pork, onion, fat, eggs, parsley, tomatoes, cheese, capsicum (fresh, frozen, in a jar), salt, pepper, sour cream, flour.
- 2-3 longer eggplants
- 500 g pork
- 4 onions
- 3 tablespoons fat
- 3 eggs
- 2 parsley bindings
- 500 g tomatoes
- 300 g cheese
- 6-8 capsicums (fresh, frozen, in a jar)
- 1 clove garlic
- 1 or
- 100 g cream
- 50 g flour
- 50 g of cheese
- 3 sliced tomatoes (optional)
Method of preparation:
Chop the meat, finely chop the onion and grate the cheese. Bake the capsicums, clean them and unwrap them in strands. Scald the tomatoes and peel them. Finely chop the greens. Cut the eggplants into lengths, salt them and let them drain for 15-20 minutes.
Lightly fry the eggplant slices and drain the excess oil. Grease a deeper yena bowl with oil and place the eggplant slices, lengthwise, like a liner. Stir in the onion and add the minced meat, then simmer them together, dripping a little cold water from time to time.
When it's ready, let it cool a bit and pass the mixture through the mincer once more. Mix the composition with 1 egg and 1 egg yolk, with the finely chopped greens, garlic, salt and pepper, divide the composition into 3. Put some of the meat on the bottom of the bowl, evenly.
Over the meat, place slices of tomatoes and sprinkle with a pinch of salt. Place the strands of capsia on top of them, which you have divided into 3 piles. Place the grated cheese on top of them, divided into two piles.
Next are the minced meat, tomatoes, red peppers (all from the second pile) and the remaining cheese.
Place the last layer of meat over the cheese, then the remaining tomatoes and the remaining capsicums. Cover the layers with the remaining toasted eggplant slices. You can put slices of tomatoes on top.
Put the moussaka in the oven until it starts to cook, at which point pour the sauce from the beaten egg with the flour and cream, sprinkled with grated cheese.
Tomatoes are washed, wiped and sliced.
The eggplants are washed, wiped with a paper towel, then the skin is cut from tail to tip, from cm to cm.
Cut the eggplant into one cm wide slices and sprinkle with salt, drain on a slightly inclined shredder for about 15 minutes, to drain the bitter juice.
Lightly heat the oil and fry the eggplant slices on both sides, then drain them on paper towels.
While the eggplants are draining, lightly brown the tomato slices and prepare the filling.
In a saucepan, heat the minced meat for 10 minutes, and when it changes color slightly, add the finely chopped onion and taste with salt and pepper.
Let it cook for 10 minutes and add the finely chopped greens.
In a tray, greased and lined with breadcrumbs, place a row of eggplant slices, a row of meat, a row of tomatoes, then a row of meat, and on top a row of eggplant slices.
Grate cheese on top and place slices of tomatoes from place to place, sprinkle with dried oregano.
Bake in the oven for 20 minutes, to lightly brown the tomatoes.
Eggplant moussaka is delicious with a healthy portion of sour cream.
The best mashed potatoes with meat. The recipe known to few chefs
RECIPE meatloaf recipe. Here is a simple and appetizing recipe for mashed potatoes with meat.
RECIPE meatloaf recipe. Musaca ingredient:
RECIPE meatloaf recipe. How to prepare moussaka:
Boil the potatoes in their skins, and separately separate the meat with a very finely chopped onion.
After it hardens a little, season to taste and leave to cool a little, then put 2 whole eggs, mixing well. When the potatoes are cooked, peel them, cut them into slices and place them in a pan with a little oil.
A layer of potatoes will be placed, a layer of minced meat, and so on and a layer of potatoes will be on top. The remaining 2 eggs are beaten together with cream and salt and placed on top, over the last layer of potatoes.
Method of preparation
Smoked ciolan meatballs
Clean the ciolan well (if necessary, talk it a little on the stove) and shave it with a knife, wash it
Boil the pipettes, hearts and livers, washed and cleaned well, with a little salt.
Eggplant bite with pork and beef
Eggplant bite with pork and beef from: minced pork with beef, onion, oil, garlic, eggplant, butter, cheese, tomatoes, peppers, salt, coriander, oregano, pepper.
- 400 g minced pork with beef
- 1 large onion
- 100 ml oil
- 3 cloves of garlic
- 2-3 medium eggplants
- 1 tablespoon butter for the pan
- 100 g grated cheese
- 2 tomatoes
- 1 bell pepper
- ground pepper
Method of preparation:
Peel an onion, grate it and fry it in a little oil. When it changes color, add the minced meat and leave it on medium heat for a few more minutes.
Put oregano, coriander, pepper and crushed garlic in the composition, cook for 10 minutes and, at the end, match the taste of salt. Leave it to cool.
Wash the eggplants, wipe them with water, cut them into thick slices, sprinkle them with salt and then drain them on a grill so that the bitterness comes out of them. If you want, you can lightly fry them on both sides, then put them on absorbent towels.
Grease the walls of a rectangular tray with butter, place a layer of eggplant, then one with meat and so on, making sure that the last layer is with meat. Put the composition in the preheated oven and leave everything in the oven for 30 minutes.
After removing the tray, grate the cheese and sprinkle it over the meat, then add the diced peppers and sliced tomatoes. Leave the moussaka in the oven for another 10 minutes, over medium heat, then remove and decorate as desired.