Tuesday, July 9, 2013

Eggplant moussaka - recipe (including photos)

  • 750 grams of minced meat
  • 250 grams of tomato juice
  • 100 grams of fresh cream
  • 50 milliliters of olive oil
  • 3 eggplants
  • 3 eggs
  • 2 onions
  • salt 
  • pepper
  • paprika
  • basil

Fry the onions in the olive oil until yellow, at medium fire.

Add the meat and let it fry for 10 minutes, mixing from time to time.

Add the pepper, the paprika and the salt and mix.

Add the eggs and mix. Let everything cook for 10-15 minutes, mixing from time to time.

Put the pot aside and mix in the fresh cream.
Let it cool.

Clean and slice thinly the eggplants.
Put them in the oven at 170 degrees Celsius for 5-10 minutes.

In a baking tray set alternate layers of eggplants and meat (the first and last layer should be from eggplant).

Additionally you can add some grated cheese on top.

Pour the tomato juice previously mixed with the basil.

Cover the tray with aluminum foil and put it in the oven for 15-20 minutes at 170 degrees Celsius.
Uncover the tray and let it cook for another 20 minutes. 




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