Only one summer vegetable can compete with zucchini – it is eggplant. It is also used for caviar, other intricate dishes are prepared, only pancakes are not baked from it.
Here is one of the original recipes – moussaka with lamb or beef.
To prepare you will need:
- 800 g eggplant;
- 800 g minced meat (lamb or beef);
- 300 g tomatoes;
- 1 onion;
- 50 g cheese;
- 380 g white (dry) wine;
- vegetable oil,
- salt and pepper to taste,
- 500 ml milk;
- 40 g butter;
- 30 g flour;
- 2 eggs.
How to cook.
First, you need to make the sauce. To do this, you need to melt the butter, fry the flour in it, pour in the warm milk and stir until the lumps dissolve.
Add salt and, after boiling, grated cheese (200 g), heat until the cheese melts.
Then mix the eggs and pour into the sauce, stirring constantly.
Now vegetables. Cut the onion into half rings, peel the tomatoes and cut into cubes.
Soak the eggplants in salted water and cut into thin slices.
Then fry in vegetable oil on both sides.
Fry the onion, add the minced meat, pour in the wine and, after the moisture has evaporated, add the tomatoes, spices and simmer the mixture for a few minutes.
Grease a baking dish with oil and lay out layers of eggplant and minced meat.
The last layer should consist of eggplants.
Pour the sauce over everything, sprinkle with grated cheese, bake in the oven at 180 degrees for 30-40 minutes.
Serve as a separate dish.
Bon appetit!
