Musaka with eggplants and potatoes - recipe

Musaka is a thin baked slices of eggplant with a meat layer and vegetables. There are a lot of recipes for this dish and we are happy to tell you how to make a moussaka of eggplant and potatoes.

Musaka with eggplants and potatoes in the oven

Ingredients:

• minced meat - 200 g;
• eggplant - 2 pieces;
• potatoes - 2 pieces;
• bulb - 1 piece;
• tomato - 1 pc .;
• tomato paste - 1 tbsp. a spoon;
• olive oil - 3 tbsp. spoons;
• cheese - 100 g;
• spice.

Preparation

To prepare moussaka, eggplant and potatoes are washed and peeled. Then cut the vegetables in circles, and shred the bulb with half rings. Then fry them in vegetable oil, until browning, and put in a bowl. After that, add minced meat, mix thoroughly and add salt to taste. Wash tomato, rub it on a grater and pour the mixture into a frying pan. Add tomato natural pasta, spices to taste and mix well. Reduce the heat to a minimum and weaken it under the lid for another 10 minutes. The form is covered with paper, we spread out layers of potatoes, aubergines and top with sauce from the frying pan. Sprinkle with grated cheese and send the Greek moussaka with eggplant and potatoes for half an hour in a preheated oven.

Musaka with eggplants and potatoes - recipe

Ingredients:

• eggplant - 500 g;
• zucchini - 1 piece;
• potatoes - 2 pieces;
• forcemeat home - 500 g;
• bulb - 1 piece;
• tomato paste - 1 tbsp. a spoon;
• spice;
• vegetable oil - 2 tbsp. spoons;
• garlic - 1 clove.

For sauce:

• egg - 2 pieces;
• the salt is shallow;
• cheese - 100 g;
• flour - 2 tbsp. spoons;
• sour cream low-fat - 2 tbsp. spoons.

Preparation

Eggplant washed, processed and cut into thin circles. Then add salt and leave for half an hour. The bulb is cleaned, finely shredded, and the garlic is crushed through garlic. We put the multivarka in the "Baking" mode, smear the bowl with butter, throw the ray, garlic and passeruem to golden. After that, we add potatoes with zucchini - peeled and chopped cubes. We season the minced meat with spices, lay it out to roasting and leave it for another 20 minutes. Then we introduce the tomato paste, mix it, close it with a lid and cook for 10 minutes.

In the meantime, mix the sauce: beat the eggs with salt, put sour cream, throw the grated cheese, flour and mix everything thoroughly until smooth. Eggplants are distributed accurately over the stuffing, pour the sauce and bake the moussaka with potatoes, zucchini and eggplant in the multivarquet for another 20 minutes.