Moussaka with potatoes and eggplants is far from the traditional version of this wonderful dish of Greek origin … But still, I should note that such a moussaka is a worthy derivative of the classic recipe! The dish turns out very tasty, quite nourishing, incredibly tender and juicy – and what else is needed for your dinner to become warm and cozy.
For making today’s musaka, I suggest using:
The difficulty of cooking this dish: below the average
How long will it take: somewhere an hour and a half
The course of action proposed during the preparation of the moussaka:
First of all, I propose to do eggplant.
We wash them, cut them into rings (about half a centimeter thick), add a pinch of salt, mix and leave for 10-15 minutes – in this way, we will get rid of the bitterness inherent in these vegetables at times.
Then the eggplant rings need to be thoroughly washed, dried with paper towels, roll in flour and fry in vegetable oil on each side.
Place the fried eggplant rings on a napkin that absorbs all the oil as much as possible and leave them to cool.
Next, go to cooking vegetable sauce.
To do this, first peel and rub carrots.
Then remove the peel from the onion and cut it into quarters into rings. Do the same with garlic.
Spread the onions, carrots and garlic in a frying pan and fry everything together with the addition of vegetable oil.
About 5 minutes after the start of roasting, add a pinch of pepper and salt to the pan.
Then add tomato juice.
Stir and simmer another couple of minutes.
The next step is to prepare potatoes for use.
From it you only need to remove the peel and cut into ringlets half a centimeter thick too.
We do the same with tomatoes – for this, tomatoes are desirable to choose a small diameter.
Since we already have all the ingredients ready, we can safely proceed to the assembly of our future Musaka.
The bottom of the form, in which we will prepare the moussaka, lightly grease with vegetable oil.
We put boiled potato rings on the bottom – we will have about half of the total. It can be slightly salted.
The next layer – fried eggplant rings – they are softer and can be laid out even a little overlap each other.
Pour half of the tomato-vegetable sauce on top.
Then repeat the layers: potato rings, eggplant rings and again the sauce.
Next, lay out the rings of tomatoes – they can also overlap. Sprinkle with olive herbs.
Well, now prepare a white sauce for our musaka.
First mix the milk with the chicken egg and a pinch of salt.
Heat the olive oil in the pan and spread flour to it.
Actively mixing everything, pour out the milk-egg mixture.
After thorough mixing with a whisk or scapula, all lumps should disappear. The sauce will be beautiful and homogeneous.
After it cools, evenly distribute it over the entire surface of the tomato ringlets.
In this form, we will send the moussack into the oven – it will bake for 30-40 minutes with a temperature indicator of 180 degrees.
After the moussaka has cooled down a bit, it can be served at the table, neatly cut into pieces.
Cook with pleasure!