Greek moussaka with eggplant: classic step-by-step recipe

Recipe 1: Greek moussaka with eggplant

In Greece, moussaka is served in both inexpensive cafes and luxury restaurants. But you don’t have to go anywhere to try this delicious casserole; the proposed recipe with photos is as close as possible to the classic Greek one and can easily be used at home. To prepare you will need eggplants, some potatoes, minced lamb and the traditional filling - Bechamel sauce. And of course, almost no Greek dish is complete without cheese and olive oil. Vegetables for casserole can be pre-fried or baked in the oven - do what you like best. In the first version, olive oil is used to lubricate the pan, in the second - vegetables.

• 3 eggplants (600-700 g);
• 4 large potato tubers (600-700 g);
• 3 small tomatoes (300 g);
• 1 small onion (300 g);
• 500 g minced lamb or pork and beef;
• 200 g mozzarella;
• 100 ml. dry red wine;
• 2 cloves of garlic;
• salt, pepper to taste;
• cinnamon stick;
• a few mint leaves;
• extra virgin olive oil.

For the Bechamel sauce:

• 1 l. milk;
• 100 g butter;
• 3 tbsp. flour;
• a pinch of nutmeg;
• 0.5 tsp Provençal herbs.

Cut the washed eggplants into slices about half a centimeter thick.

Salt and leave for 20-30 minutes so that the pieces release juice, which will remove all the bitterness from the eggplant.

Cut the potatoes into slices approximately the same thickness as the eggplants.

Place the potatoes on a baking sheet lined with baking paper, lightly spray with olive oil and bake for 20 minutes at 200 degrees. It should become soft and brown a little on top.

We make cuts in the skin of the tomatoes to make it easier to remove.

Pour boiling water over the tomatoes and leave for 5 minutes.

Meanwhile, finely chop the onion.

Place the onion in a frying pan with heated olive oil and sauté until half cooked.

Add the minced meat to the onion and break it up with a spatula, then mix with the onion.

You can now remove the skin from the tomatoes. Cut the fruits into small cubes.

The minced meat set and meat juice began to come out.

It's time to add tomatoes to the minced meat.

Pour in red wine.

Add spices: mint and cinnamon stick.

Add water and simmer over low heat.

Wash the eggplants and squeeze out the juice, dry with paper towels.

We also bake the eggplants until soft (about 20 minutes), brushing a little olive oil on top.

No moussaka is complete without Bechamel sauce. Interestingly, the origin of the fill is not Greek, but French! The preparation of the sauce is described in detail here. So, melt half the butter over low heat, add flour and mix immediately. Now add warm milk in small portions, stirring continuously. Add salt and pepper, stir and cook for another 2-3 minutes after boiling. Now turn off the heat, add the remaining oil and cover the pan with a lid until it is completely dissolved. Bechamel is ready. It will thicken a little as it hardens.

Half of the liquid from the pan has evaporated, leaving the minced meat in the sauce. You can take out a cinnamon stick (it has already served its purpose), add squeezed garlic, stir and remove the pan from the stove.

Grate the mozzarella on a fine grater.

We begin to assemble moussaka with potatoes and eggplants. Grease the bottom of the pan with bechamel sauce.

Place a layer of eggplants in the mold, placing the circles tightly to each other.

Place minced meat on top.

Sprinkle with a little cheese.

Place potatoes and cover with sauce.

The next layer is minced meat again.

And again sprinkle with cheese.

Place the remaining eggplants.

Pour in all the remaining sauce and mozzarella. Place the moussaka with eggplant in a preheated oven and bake at 180 degrees for 40 minutes.

The moussaka was baked and the cheese was nicely browned. You can garnish the Greek casserole with a sprig of mint and serve. Bon appetit!

Moussaka in Greek

Another option for making moussaka is using ground beef rather than lamb. This recipe is suitable for preparing the main dish for a large family holiday. It is enough to increase the amount of ingredients.

It will take about 1.5 hours to prepare 4 servings.

Ingredients:

• 1 eggplant;
• 3 potatoes;
• 400 gr. ground beef;
• 2 large tomatoes;
• 170 gr. cheese;
• 20 gr. tomato paste;
• 1 onion;
• 2 cloves of garlic;
• 180 gr. butter;
• 70 gr. flour;
• 150 ml milk;
• Olive oil;
• 3 gr. oregano and cinnamon;
• Nutmeg;
• ½ glass of dry red wine;
• salt and pepper to taste.

Preparation:

1. Peel the potatoes and eggplants and cut into slices. Dry in the oven for about half an hour.
2. Chop the onion and garlic into a small cube.
3. Fry the ground beef with onion and garlic. Add oregano, cinnamon, salt and pepper.
4. Add tomatoes chopped in a blender to the minced meat. Pour in the wine.
5. To prepare the sauce, melt the butter, add flour and milk. Bring until thick, stirring constantly.
6. Grease a mold with high edges with butter. Place the ingredients on the bottom in the following order: minced meat, potatoes, eggplants, minced meat, potatoes, eggplants, minced meat, potatoes, eggplants.
7. Pour bechamel sauce over everything and place in the oven at 20 at 180 degrees.
8. Sprinkle the moussaka with cheese 10 minutes before it’s ready.

Recipe 2: moussaka with eggplant (step-by-step photos)

Moussaka (casserole) is a traditional eggplant dish in the Balkans and the Middle East. Different countries have their own original recipes. Classic Greek moussaka is an incredibly tasty dish, reminiscent of Italian lasagna with two types of sauces, but instead of layers of dough, thinly sliced ​​and fried eggplants are placed in it - this is a rather difficult dish to prepare and takes a lot of time. My recipe is a little simpler, but also very tasty.

• minced meat 400-500 gr
• onion 1-2 pcs
• 5 eggplants (medium)
• tomatoes 5 pcs
• eggs 6 pcs
• sour cream 2-3 tbsp.
• cheese 250 gr
• dry provencal herbs
• ground black pepper
• salt
• vegetable oil for frying

You will also need a baking dish approximately 38x25 cm with a side height of at least 5 cm.

Tip: you can fry the minced meat and eggplants in advance, for example, in the evening, and bake the moussaka the next day.

Chop the onion and fry it in oil until soft, 5-10 minutes.

Add minced meat to the onion. Fry the minced meat for 10-15 minutes. Stir to break up any meat lumps. Season with salt and pepper. You can add 0.5 cups of dry wine and wait for it to evaporate.

Cut off the stem of the eggplant and peel it. Cut into slices 1-1.5 cm thick.

Take a clean frying pan (or wash the frying pan after frying the minced meat). Fry the eggplants in vegetable oil on both sides.

When frying, eggplants absorb a lot of oil, so be prepared for the fact that you will have to add it all the time. You can reduce the amount of oil absorbed by rolling the eggplants in flour before frying.

but it is better to put the fried eggplants in a colander and press lightly so that the excess oil comes out.

Grate the cheese.

Prepare the tomatoes - peel them and cut them into slices. To do this, cut the top of the tomato, place it in a bowl and pour boiling water over it for half a minute. Drain the boiling water, rinse with cold water - now the skin can be easily removed. If the tomato is hard and unripe, keep it in boiling water longer.

It is better to cut tomatoes into round slices. Like this.

Place the fried eggplants in a baking dish, add salt and pepper, and add dry herbs.

Sprinkle eggplant with cheese.

Now fried minced meat.

Sprinkle with cheese.

The last layer is tomatoes, salt, pepper, herbs.

Tip: if you have a deep pan, you can make another layer of fried eggplants - buy more eggplants or choose large fruits.

Sprinkle with cheese.

Beat eggs with sour cream, add a little salt.

You can do this using a blender.

Fill the pan with the whipped mixture.

Bake the moussaka in a preheated oven at 200º C for 35-40 minutes.

The moussaka is ready and smells delicious.

Juicy, tender, with melted cheese inside - it just melts in your mouth! They will definitely ask you for more!

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.

Bon appetit!

Source

Recipe 3: Moussaka with Eggplant and Potatoes

Today I want to offer you an incredibly delicious recipe for classic moussaka with potatoes and eggplant. This dish is very satisfying and its taste is perfect; you can eat several servings of moussaka at a time if you don’t stop in time. Moussaka can easily be presented to guests, believe me, they will definitely appreciate and be grateful to you for such a dish. In addition to potatoes and eggplants, the dish contains Bechamel sauce, minced meat and onions are also fried separately, with the addition of tomato sauce or paste, the collected moussaka is mashed with cheese and cooked in the oven. The process is not very complicated, not too fast, but the result is worth the wait. You can serve moussaka with herbs and fresh vegetables or pickles.

• potatoes – 4-5 pcs.,
• eggplants – 1 pc.,
• onion – 1 pc.,
• minced meat – 400 g,
• tomato paste – 1 tbsp.,
• vegetable oil – 80 ml,
• milk – 400 ml,
• butter – 70 g,
• wheat flour – 1 tbsp.,
• nutmeg, ground black pepper, paprika - to taste,
• hard cheese – 100 g,
• garlic – 2 cloves.

Prepare all the necessary ingredients. Take a frying pan, add a little oil and heat it up. Peel the onions, rinse and cut the onions into cubes, place the onions in a frying pan. Add minced meat to the onion.

Fry the minced meat and onion for 10 minutes, breaking up the minced meat with a spatula as you go. Add tomato paste, a couple of cloves of garlic, cut into small cubes, add a little water, salt, pepper, paprika. Simmer all ingredients until the tomato sauce has evaporated.

Next, prepare the bechamel - melt the butter in a saucepan, add a spoonful of wheat flour, mix well. After that, pour in the milk in a thin stream and stir constantly with a whisk; the heat on the stove should be moderate.

Boil the bechamel until thick, add a pinch of nutmeg and ground pepper.

Cut the eggplants and fry in vegetable oil.

Prepare the pan for the oven, pour a little bechamel into the pan. Cut the peeled potatoes into slices. Place a third of the potatoes on the sauce. Add salt.

Place the cooked minced meat on top of the potatoes.

Place half of the eggplants on top of the minced meat.

Pour sauce over eggplants. Repeat all layers again - potatoes, minced meat, eggplant.

Make the final layer of potatoes. Grate the cheese on a fine or medium grater and grate the prepared dish with cheese.

Pour the remaining sauce over the moussaka.

Seal the pan and place in the oven. Cook the moussaka at 180 degrees for 45 minutes, then print out the form and brown for another 15 minutes. You can immediately serve the dish to the table.

Bon appetit!

Greek moussaka recipe with eggplant, minced meat and potatoes

• Cooking time: 165 minutes.
• Number of servings: 7.
• Kitchen appliances and utensils: baking sheet, frying pans, whisk, saucepan.

Ingredients

Cooking steps

1. Wash the eggplants, cut them into slices, put them in a colander and add salt. Leave for at least 45 minutes until the bitterness goes away. Then rinse the eggplants under running water and dry.
2. Place the eggplant slices on a baking sheet, sprinkle with olive oil and place in an oven preheated to 180 degrees for 25 minutes. The eggplants should be slightly browned.

3. While our eggplants are cooking, you can prepare the minced meat. Heat olive oil in a frying pan, add chopped onion and fry for just one minute. Then add the minced meat, add salt and mix. We wait until the minced meat stops being red and add wine, add nutmeg, tomato paste, mix and simmer until all the liquid has evaporated and the minced meat is ready.
4. Peel the potatoes and cut into slices. Then heat the olive oil in a frying pan, add the potato slices and fry over high heat until browned on both sides.

5. For bechamel sauce, pour milk into a saucepan and let it boil. Then melt the butter in a frying pan, add flour and fry, stirring constantly, until golden brown. Add this mixture to the saucepan with milk and stir to break up any lumps. As soon as the mixture in the saucepan has cooled, add the beaten eggs, grated cheese and whisk until smooth.
6. Now let's start assembling the moussaka. Grease the bottom of a baking sheet with olive oil and layer potatoes, eggplant, minced meat and bechamel sauce.

7. Preheat the oven to 200 degrees and bake our moussaka until a golden brown crust appears on top.

Video recipe for moussaka with minced meat and vegetables

In this video you will learn how to prepare the traditional Greek dish moussaka with potatoes. https://www.youtube.com/watch?v=IOqHIO-jsKM

Recipe 4, step by step: moussaka with minced meat and eggplant

Moussaka with eggplant and minced meat may seem familiar and familiar to you, even despite the unusual name. However, don't rush to conclusions. Of course, what could be new in baking vegetables with meat in the oven? But the secret is that all the ingredients of the dish are cooked simultaneously and in their own juices. Not a single vegetable or even meat is prepared in advance. Thanks to this, all products retain their beneficial properties and natural taste. You can also make this casserole completely vegetarian. This dish is suitable for a diet menu.

If this is your first time encountering a similar dish, then we will tell you how to prepare moussaka with eggplant in the classic Greek way. A step-by-step recipe with photos will clearly demonstrate each of the stages of its preparation at home.

The name of the dish translates as “chilled”. Therefore, very often moussaka is served not as a main course, but as a salad. The secret to the rich taste of the dish lies in a specially prepared sauce, details of which you will learn in the recipe.

Let's start cooking.

• tomato - 3-4 pcs.
• eggplant - 1-2 pcs
• potatoes - 6 pcs
• minced meat - 1 kg
• onions - 2 pcs
• garlic - 2 cloves
• milk - 250 ml
• sour cream - 150 ml
• wheat flour - 2 tbsp.
• butter - 150 g
• vegetable oil - 2 tbsp.
• bay leaf - 1-2 pcs
• fresh herbs - to taste
• ground black pepper - to taste

Prepare all the necessary ingredients and make sure you don't forget anything.

First of all, we will wash and peel the vegetables, if necessary. To rid eggplants of bitterness, cut them into rings and sprinkle with salt. Leave it like this for 20 minutes. After the required time has passed, rinse off the salt under running water and dry the eggplants with a paper towel. Next, take a suitable mold and grease it with oil. The first layer will be eggplants. Peel the onion and cut into rings; it will be the second layer. We also cut the potatoes into rings and place them on top of the onions. The final layer will be tomatoes. Salt and pepper each layer to taste.

Place a thick layer of minced meat on top of the tomatoes. If you did not purchase ready-made minced meat, but fresh meat, then pass it through a meat grinder along with onions and garlic, season with salt and pepper and then lay it in a thick layer on top of the tomatoes.

Place all vegetable layers, except tomatoes, again in the same order. Sprinkle the potatoes generously with spices, herbs and herbs to taste.

Let's prepare the sauce. To do this, heat the frying pan with butter and add flour to it. Cook the mixture for about 2 minutes, stirring occasionally. Then add milk to the pan and bring to a boil. Add sour cream, salt and pepper. Mix everything thoroughly and heat it up, without bringing it to a boil.

When the sauce is ready, pour it into the form with vegetables and meat.

Preheat the oven to 175 degrees. Place the prepared pan in the oven and cook for 1 hour.

Cool the finished dish and serve. Eggplant moussaka with minced meat is ready.

Recipe for moussaka with minced meat and eggplant in a slow cooker

• Cooking time: 205 minutes.
• Number of servings: 7.
• Kitchen appliances and utensils: multicooker, colander, bowls.

Ingredients

Cooking steps

1. Wash the eggplants, peel them and cut them into thin longitudinal slices. Transfer them to a colander, add salt and leave for 20 minutes to remove the bitterness.
2. On the multicooker, select the “Frying” function, add sunflower oil and add chopped onion and garlic, fry for just a couple of minutes so that the vegetables give off flavor. Then add minced meat, chopped herbs and tomato paste. Stir and cook with the lid open until the minced meat is completely cooked.

3. Wash the eggplant slices under running water and dry. On the multicooker, select the “Frying” function again, add a little oil and fry our eggplants until lightly browned on both sides.
4. While the eggplants are frying, cut the potatoes and tomatoes into thin slices.
5. Now let's start preparing the white sauce. On the multicooker, select the “Fry” function, add butter and melt. Then add flour, stir constantly and let the mixture turn slightly golden. Gradually add milk and continue cooking until thickened. At the end, add salt and nutmeg. Pour the sauce into a bowl, let it cool slightly and add the beaten egg and 130 grams of grated cheese into the cooled sauce.

6. We have all the components prepared, so we can begin assembly. Place parchment paper on the bottom of the multicooker bowl. Then add layers of potatoes, eggplant, bechamel, minced meat, tomatoes, and eggplant. Top our moussaka with the remaining grated cheese.
7. Select the “Baking” function (40 minutes).

Video with a recipe for moussaka in a slow cooker

In this video you will learn about the process of preparing Greek moussaka casserole in a slow cooker.

Recipe 5: Greek moussaka with eggplant (step by step)

There are a huge number of recipes for making moussaka; each country in this region prepares it differently. But most importantly, when preparing moussaka, a huge amount of spices and herbs are used, the composition of which is also different in each country. So, if you like to experiment, if you are ready to try different directions in national dishes, our photos of step-by-step preparation of moussaka are just for you. Cook delicious and appetizing meals with us, delight your loved ones with your culinary delights.

for the base:

• Beef or lamb meat - 500 grams
• Eggplants - 400 grams
• Potatoes - 300 grams
• Tomatoes - 100 grams
• Onion - 100 grams
• Garlic - 2-3 cloves
• Dry red wine – 150 grams
• Egg - 1 piece
• Sunflower oil - 100 grams
• Salt - 20 grams
• Allspice black pepper – 15 grams
• Ground coriander - 10 grams
• Ground thyme - 10 grams
• Ground oregano - 10 grams

for bechamel sauce:

• Butter - 100 grams
• Cheese - 100 grams
• Milk - 250 grams
• Premium flour - 70 grams
• Chicken egg - 1 piece
• Salt - 10 grams
• Allspice black pepper – 10 grams

Rinse the meat under running water and cut into large pieces.

Roll the chopped meat into minced meat. For moussaka, it is advisable to use your own minced meat, it will make the dish tender and tasty.

Wash the eggplants, cut them into thin long slices, sprinkle the slices generously with salt. Place in a bowl to let the eggplants release their juice.

Pour sunflower oil into a heated frying pan and add minced meat for frying.

Remove the skin from the onion and chop it finely and thinly.

Place the onion in the frying pan with the minced meat and mix everything.

Wash the potatoes and thinly remove the skin.

Cut the peeled potatoes into slices.

At this point, the eggplants will “give” juice, turn the slices over and check if the juice is released well.

Pour boiling water over the tomatoes; as soon as the skin cracks, remove it and cut it into cubes.

Peel the garlic and finely chop it.

Add chopped tomatoes and garlic to the frying pan with the minced meat. Season the contents of the pan with salt and pepper, mix the minced meat well so that the salt and pepper are evenly distributed.

Pour dry red wine into the minced meat, reduce the gas, cover the pan tightly with a lid, and simmer for about 15 minutes.

Squeeze the juice out of the eggplants.

Grease a baking tray well with sunflower oil, place the eggplants on it, and place in a preheated oven to dry.

All the ingredients for the moussaka are ready, now let’s prepare the bechamel sauce. To do this, put the butter in a saucepan, place it on the burner, and melt the butter.

The butter should not just melt, but boil.

Add flour to the boiling oil.

Whisk the mixture thoroughly to avoid the slightest lumps.

When the flour mixture has cooled slightly, pour milk and black pepper into the saucepan, beat the mixture again and boil for another 1-2 minutes.

Break the egg into the slightly cooled mixture and beat the mixture well.

The moussaka sauce is ready. Let's start preparing the dish.

Grate the cheese on a coarse grater.

Break the egg into the prepared minced meat and mix thoroughly, evenly distributing it over the entire amount of minced meat.

Grease the bottom of the baking dish generously with sunflower oil. Place the chopped potatoes in an overlapping shape.

Cover the layer of potatoes with a layer of baked eggplants.

Then place minced meat on top of the eggplant layer and another layer of eggplant.

Sprinkle the eggplants with grated cheese and place a layer of bechamel sauce on top. Place it in an oven preheated to 100 degrees to bake.

After 40 minutes, the Greek moussaka will be golden brown, which means it’s ready.

Serve the moussaka directly in the baking dish; cut into portions directly while hot. It is also customary to serve delicious crispy homemade bread and wine with moussaka.

Recipe 6: classic moussaka with eggplant

Today on our menu is a hearty multi-layered dish - Greek moussaka with eggplant, meat and potatoes. After preliminary preparation, all components are placed in a mold and simmered in the oven under a dense mixture of Bechamel sauce and cheese, which serves as a kind of lid. Thanks to this sealing, the products beneficially reveal and combine their aromas and tastes, and the final dish turns out rich, soft and incredibly appetizing!

Moussaka is not prepared very quickly, but after tasting, all the effort spent will be fully justified! For the recipe we choose juicy, not lean minced meat, meaty tomatoes and high-quality easy-melting cheese. If you do not neglect the recommendations, the dish will turn out delicious and truly impeccable!

• eggplants - 1 kg;
• minced meat - 800 g;
• dry white wine - 180 ml;
• ground cinnamon - 1⁄2 teaspoon;
• potatoes - 500 g;
• fresh tomatoes - 300 g;
• cheese - 50-70 g;
• onion - 1 pc.;
• salt, pepper - to taste;
• vegetable oil (for frying).

For the sauce:

• milk - 800 ml;
• butter - 70 g;
• flour - 50 g;
• cheese - 200 g;
• eggs - 3 pcs.;
• nutmeg - a pinch;
• salt - to taste.

After removing the husk, finely chop the onion. Choose a large, deep frying pan, fry the slices in refined oil until light golden brown.

Add minced meat to the browned onion. We wait until the red-pink meat mass turns completely beige. Stir the minced meat periodically, breaking up large pieces with a spatula.

At the same time, we are working on tomatoes - we make a cross-shaped cut on the peel, and then lower the fruits into a container with boiling water. After a couple of minutes, rinse the tomatoes with cold water and separate the steamed skin.

Pour dry wine into the lightened minced meat.

Finely chop the peeled tomatoes or grind them in a blender bowl and add to the meat mixture.

Salt/pepper, add cinnamon, mix the contents of the pan thoroughly. Without covering with a lid, keep the mixture on low heat - completely evaporate the moisture. At this point, the meat component of the dish is ready!

Peel the potatoes and fill them with water. Bring to a boil and cook for about 10 minutes (until half cooked). After draining the liquid, cool the boiled tubers.

Melt butter in a saucepan or rimmed frying pan over low heat. Add flour, fry while stirring for 30-40 seconds.

Add warm milk in small portions, stirring very thoroughly after each added portion. Continuing to stir continuously and intensively, bring the Bechamel to a boil over low heat.

Add nutmeg and finely grated cheese (200 g).

Stir until the cheese shavings are completely melted, add salt to taste.

Transfer to a convenient work bowl and cool the cheese and milk mixture until warm. Add the eggs one at a time, and after each one carefully stir the mixture with a whisk.

It remains to prepare the last component for the Greek multi-layer dish. Cut the eggplants into longitudinal slices about 3 mm thick. If there is a suspicion that the fruits are bitter, sprinkle the slices with salt and let them settle, then rinse the plates with water and dry them.

Lubricate the eggplant strips with vegetable oil on both sides. Fry in a dry frying pan until lightly charred. On average it takes 3-4 minutes per side. Place the finished plates on a paper towel to absorb excess fat.

Let's move on to “assembling” the dish. Cut the potatoes boiled until half cooked into slices 2-3 mm thick. Spread over the bottom of a heatproof dish and lightly sprinkle with salt. We choose a container with high sides, approximately 23x30 cm in size (no less).

Next, slightly overlap half of the eggplant plates.

Next, distribute the minced meat evenly.

We hide the meat layer under the remains of the eggplants.

The final step is to distribute the sauce.

Greek moussaka is baked for about 30-40 minutes at 180 degrees. About 10-15 minutes before the end of the process, sprinkle the layer of sauce with the remaining cheese, grating with fine shavings.

Serve the dish hot, cutting into portions.

Greek moussaka with eggplant is ready! Bon appetit!

Recipe 7: Moussaka with potatoes, eggplant and minced meat

Catch an idea for a hearty and tasty dinner - Greek moussaka with eggplant and potatoes. This dish combines everything we love: baked vegetables, juicy minced meat, delicate sauce and delicious melted cheese. This is a great homemade dish for the whole family! What could be better?

Filling

• Mixed minced meat 1 kilogram
• Onions 3 pieces
• Garlic 3 cloves
• Tomatoes 400 grams or 2 tablespoons of tomato paste
• Vegetable oil 3 tablespoons
• White wine 150 milliliters
• Salt 1 teaspoon
• Sugar 1 teaspoon
• Ground pepper 1/2 teaspoon
• Thyme 1/2 teaspoon
• Oregano 1/2 teaspoon
• Sweet paprika 1/2 teaspoon
• Dried parsley 1/2 teaspoon
• Dried dill 1/2 teaspoon

Layers

• Eggplants 2 pieces (large)
• Potatoes 2 pieces (large)
• Grated cheese 3 tablespoons
• Vegetable oil 100 milliliters
• Salt 1 teaspoon

Bechamel sauce

• Butter 70 grams
• Wheat flour 2 tablespoons
• Yogurt or milk 250 milliliters
• Grated cheese 3 tablespoons
• Eggs 2 pieces
• Salt to taste
• Pepper to taste

Wash the eggplants, cut them into slices about 1 centimeter thick, place them in a colander, sprinkle with salt and leave to drain to remove the bitter juice. Leave for 15-20 minutes, and then be sure to rinse and dry well.

Melt the butter in a frying pan, stirring constantly.

Add the flour and continue stirring, frying for 1 minute until the mixture is golden brown.

Pour in natural yogurt or milk and mix everything without removing from heat until the sauce becomes homogeneous. Then add the grated cheese and mix everything very well again, heating until the sauce becomes smooth again. Remove from heat after a minute and cool.

Add the eggs to the cooled sauce and mix very well.

You should get a homogeneous mass without lumps, but with pieces of grated cheese, which has already melted considerably.

Heat the oil in a frying pan and fry the onion, chopped into small cubes, with a pinch of salt until transparent.

Add minced meat, preferably mixed, and continue cooking.

When the minced meat begins to change color, add spices and the remaining salt to it.

Pour in wine and tomato paste or peeled and finely chopped fresh tomatoes.

Simmer everything over medium heat for 30 minutes or until you have a thick meat sauce. By the way, with fresh tomatoes it turns out tastier and more aromatic than with tomato paste.

Peel the potatoes, cut into thin pieces and fry in a large amount of vegetable oil until golden brown. Fry in batches until you get crispy outside chips. After frying, remove excess oil with paper towels.

Fry the eggplants in the same way as potatoes, in batches and in enough oil. Please note that these vegetables are very greedy for oil. Be sure to dry the eggplant slices after frying.

Once all the ingredients and sauces are prepared, all that's left is to throw it together and bake. Choose a tall dish and place fried eggplants on its bottom, using half of the vegetables.

Place a layer of meat on top of the eggplants, using half of all the minced meat.

Place potatoes on the meat.

Afterwards there is another layer of minced meat.

And place the remaining eggplants on the meat.

Pour bechamel sauce over everything and sprinkle with grated cheese.

Bake in an oven preheated to 180 degrees for 60 minutes. Then remove the moussaka pan and leave the casserole to cool at room temperature for 30 minutes. Once cooled, the moussaka can be easily cut into portions.

Greek moussaka with eggplant and potatoes is served as a main course. You can supplement it with salad, pickled cucumbers or sour cream, natural yogurt. This is a tasty and satisfying dish for every day, relevant both in summer and winter. Bon appetit!

Diet moussaka with vegetables

Classic Greek moussaka is a high-calorie dish. It can be made lighter and leaner by replacing the minced meat with rice, carrots or low-calorie zucchini.

Ingredients:

• potatoes – 10 pcs;
• carrots – 4 pcs;
• rice cereal – 250 g;
• green beans – 900 g;
• celery stalks – 200 g;
• chicken eggs – 8 pcs;
• milk – 400 ml;
• onions – 3-4 pcs;
• olive oil – 130 ml.

Finely chop the celery, grate the carrots, peel the onions and cut into small cubes. Fry the vegetables in olive oil until golden brown. Separately, boil the potato tubers, rice and beans until tender.

Cut the boiled beans and potatoes into small slices. Place the prepared ingredients in a heat-resistant form, greased with oil in this order - potatoes, onions and carrots, risk and green beans.

Beat eggs with milk and pour this mixture over dietary moussaka. If desired, you can prepare a creamy sauce according to the classic recipe. After this, place the casserole in an oven heated to 180° for 20-25 minutes.

Greek moussaka is a delicious and appetizing dish that will be a hearty and nutritious lunch for the whole family. A huge number of interpretations of the classic casserole allows you to take a fresh look at the classic dish and make its taste more original and interesting.

Recipe 8: moussaka with eggplant and potatoes (with photo)

Moussaka with a delicious crust.

• Minced meat – 500 g
• Eggplants – 600 g
• Potatoes – 500 g
• Tomatoes – 400 g
• Onions – 2 heads
• Garlic – 2 cloves
• Dried thyme – 1 teaspoon
• Milk – 1 glass
• Egg – 3 pcs.
• Cheese – 100 g
• Vegetable oil – 6 tbsp. spoons
• Salt, ground black pepper - to taste

Wash the potatoes, peel them, cut them into circles and cook for 5 minutes in salted water. Drain in a colander and let the water drain.

Wash the eggplants, cut them lengthwise into slices and fry in vegetable oil on both sides.

Pour boiling water over the tomatoes, peel them and cut into thin slices.

Peel onions and garlic. Chop the onion and lightly brown in vegetable oil.

Add minced meat and simmer over medium heat for 20-25 minutes.

Add the pressed garlic and season with salt, pepper and thyme. Add tomatoes and simmer for 10 minutes.

Beat milk with eggs, salt and pepper. Add cheese shavings and stir.

Place minced meat, eggplants and potatoes in layers in a greased baking dish, add salt and pepper. Pour the resulting mixture over the moussaka and place in the oven.

Bake for 15 minutes until golden brown.

Bon appetit.

Potato moussaka recipe

1. Boil the potatoes in their skins until half cooked. Cut into medium-sized circles.

2. Cut the peeled eggplants into slices. Add salt, leave for 30 minutes, then rinse and dry.

3. Pour boiling water over the tomatoes, hold for 3 minutes, drain the water, and peel the skin. Cut the pulp into half rings.

4. Chop the onion. Fry in vegetable oil until translucent.

5. Add minced meat to the onion, stir, fry over medium heat for 10 minutes.

6. Add tomatoes to the pan. Salt, pepper, mix. Simmer for 5 minutes.

7. Making bechamel sauce. Melt the butter. Add flour to hot oil, then stir until smooth. Pour milk in a thin stream, stirring constantly. The consistency should be homogeneous. Beat the eggs together with salt and nutmeg. Mix with milk and flour mixture.

8. Grease the baking dish with vegetable oil. Grate the cheese on a fine grater.

9. Place potatoes on the bottom of the pan. Add salt and pepper. Place the minced meat.

10. Place eggplants on top, sprinkle with cheese and chopped herbs. Pour over the sauce prepared in step 7.

Moussaka is ready to bake

Recipe 9: Greek Moussaka with Eggplant

• Minced meat - 250-300 g
• Potatoes (medium) - 2 pcs.
• Eggplant (medium) – 2 pcs.
• Bell pepper - 1 piece
• Onion - 1 pc.
• Tomato – 1 pc.
• Tomato paste - 1 tbsp. l.
• Dutch cheese (or any other hard variety) - 100-150 g
• Salt
• Black pepper
• Vegetable oil
• Garlic - 1 tooth.

Cut the eggplants into slices, add salt, leave for 15 minutes. Then rinse and dry. Fry in vegetable oil on both sides.

Also cut the potatoes into slices and fry on both sides.

Finely chop the onion and garlic and fry.

Add minced meat. Grate the tomato, add to the onion and minced meat, mix well.

Add tomato paste, pepper and salt. mix. Simmer for 10 minutes.

Cut the pepper into cubes and lightly fry.

Place in the mold in layers: potatoes - eggplants - peppers - minced meat sauce and tomato.

Sprinkle with coarsely grated cheese.

Bake for 30-40 minutes. in the oven at 180 degrees.

Bon appetit!

Classic Greek moussaka recipe

The first stage of preparing Greek moussaka is complete. The minced meat and eggplants are fried, the sauce is ready. Now prepare the form in which you will prepare your casserole and proceed to the second stage.

8. Place the minced meat with vegetables on the bottom of the mold and level it out. Place a layer of fried eggplant slices on top. Pour bechamel sauce over all this and sprinkle generously with grated cheese on top.

You can also lay out the layers differently: first a thin layer of eggplant, then a layer of minced meat and again the blue ones. Pour in the sauce and cover with cheese.

9. Preheat the oven to 180 degrees. Place the casserole dish there and bake for 40-45 minutes. The moussaka will cook well inside and take on a beautiful golden color on top. Leave the dish to stand at room temperature for 15 minutes. This way it will be better to cut later and keep its shape.