Diet moussaka with eggplant recipe. Greek moussaka casserole dietary option

Bulgarian moussaka differs from traditional Greek: if eggplants are a mandatory ingredient in a Greek dish, then Bulgarian moussaka can be prepared with or without them. We present you with both cooking options.

Bulgarian moussaka without eggplant

Real Bulgarian moussaka is always prepared with tomatoes and bell peppers, but in this recipe we replaced them with Bulgarian sauce, which is prepared on the basis of these vegetables. If you want to make an “authentic” moussaka, use a mixture of finely chopped and fried bell peppers and tomatoes instead of sauce.

Ingredients:

1/3 tbsp. olive oil;

0.5 kg minced beef;

1 tsp each spices: ground cumin, paprika, black pepper;

1 tbsp. l. ground or chopped thyme (if you don’t have thyme, you can replace it with basil);

1 tsp. salt;

medium-sized potatoes (4 pcs.);

1 egg;

150 ml Bulgarian tomato sauce (you can use regular ketchup);

1 tbsp. natural yogurt without additives.

Preparation

Let's start preparing the moussaka: cut the potatoes into small cubes, lightly beat the egg in a glass and mix with yogurt. Turn on the oven to preheat to 170°C. While it is heating up, heat the olive oil in a frying pan and fry the minced meat in it. Add spices and salt to it. When browned, add potatoes to the minced meat and fry, after 5 minutes add ketchup and thyme. Fill with water so that the minced meat is almost completely covered with it, reduce the heat and simmer for about 15 minutes. Then put all the minced meat in a baking dish and pour evenly with whipped yogurt and egg.

Moussaka is also baked for 30-40 minutes.

Bulgarian moussaka with eggplant

Ingredients:

3 medium eggplants;

medium-sized potatoes (3 pcs.);

2 large bell peppers;

4 medium tomatoes;

2-3 cloves of garlic;

vegetable (preferably olive) oil;

50 g hard grated cheese;

2 eggs;

salt to taste.

Preparation

Bulgarian moussaka with eggplant is common in the south of the country, closer to Greece. In other regions of Bulgaria, eggplants are not put into moussaka. Our recipe calls for eggplant.

Take the eggplants, wash them, cut off the tails, but don’t peel them; cut them into slices and fry in a frying pan in vegetable oil. While the eggplants are frying, boil the potatoes in their jackets. There are no potatoes, but the Balkan (Bulgarian, Romanian) recipe for this dish is not complete without it. When the potatoes are cooked until tender, peel them and cut them into slices. Then we get to the peppers and tomatoes - we also cut them into circles.

Now take a round oven dish, grease it well with oil and begin to lay out the moussaka. We place the circles in a sort of “caterpillar” pattern - tightly to each other in circles, like beads, and place rings of eggplant, potatoes, tomatoes, and peppers in turn. We make several circles in this way so that the entire form is filled with vegetables.

Now salt the moussaka, sprinkle with finely chopped garlic (not crushed!), pour in beaten eggs in a separate bowl and sprinkle with cheese on top. Moussaka is baked in the oven for about half an hour at a temperature of 180-200 ° C and served hot. Before serving, the dish is cut into sectors. You can serve it with sour cream sauce or yogurt sauce with herbs and garlic.

Bon appetit!

I consider myself part of the community of vegetable lovers because of their low calorie content and benefits for the body. But if they are prepared by frying them in a huge amount of vegetable oil, and before that, rolling them in flour, then all their benefits disappear, covered with a layer of fat, even vegetable fat. Classic moussaka, although it consists mainly of vegetables, is not a dietary dish. But we will go a different way. :wink:

But you just need to give up frying eggplants in a dish called moussaka. Do you think it will be tasteless? Not at all.

So, we will need:

3 eggplants

3 potatoes

200 grams of young cheese

300 grams of minced meat

a little vegetable oil

Diet moussaka

Let's start cooking.

Let's start with the main component of moussaka - eggplant. Following the classics, eggplants need to be kept in salt so that the excess bitterness that we don’t need is removed from them. To do this, we cut clean eggplants into circles (thin ones are better and more elegant) and sprinkle them with salt. And let it sit for 30 minutes:

After this, we rinse the eggplants from excess salt, squeeze them out, sprinkle them with vegetable oil and put them in the microwave for 5 minutes at the highest power:

Fry the minced meat, or in a slow cooker for 20 minutes:

During this time, peel and cut the potatoes into thin slices. And three cheese on a fine grater.

And we begin to collect moussaka. Grease the mold with vegetable oil, add eggplant slices:

And potatoes:

Finally grated cheese:

And into the oven at 200 degrees for 30 minutes. And here is the result:

Moussaka is a bright representative of traditional Greek cuisine. It's essentially a layered vegetable casserole with fried minced meat, topped with a creamy cheese sauce. Because of its similarity to the famous Italian masterpiece, moussaka is also called “vegetable lasagne.” One of its famous variations is Greek moussaka with eggplant. The recipe is suggested to be used for both festive and everyday tables. Moussaka is a very filling and beautiful dish. At the same time, it is very high in calories and is far from dietary: it can feed a large company or serve as a full-fledged family dinner. Moussaka does not require any additional garnish due to the presence of a variety of vegetables, which also make it healthy. This dish is especially suitable for those who willingly include eggplants in their diet. After all, in this dish they are especially tender, juicy and aromatic.

Moussaka with eggplant

To prepare moussaka you will need:

• 4 eggplants (about 700 g);
• 500 g minced meat;
• 2 onions;
• 4-5 tomatoes (about 300 g);
• 75 g hard cheese;
• 150 ml dry white wine;
• 50 ml vegetable oil, preferably olive oil.

In the classic recipe for Greek moussaka with eggplant, lamb or beef is used to prepare minced meat. As a last resort, you can mix beef and pork in a 1:1 ratio.

To prepare the sauce you will need:

• 400 ml milk;
• 150 g hard cheese;
• 2 tbsp. l. flour;
• 2 eggs;
• 75 g butter;
• a pinch of grated nutmeg.

Product preparation:

Preparing the sauce:

Melt butter in a preheated saucepan.

Add flour to the butter and fry it, stirring constantly, until slightly golden brown, carefully breaking up any lumps.

Pour in the warmed milk little by little. Continuing to stir constantly, bring the mass to a homogeneous consistency and thickening (the sauce should have the density of liquid sour cream). Remove from heat.

Beat the eggs a little with a fork and carefully add them into the sauce, trying to do it quickly so that they do not have time to curdle due to the temperature.

Grate the cheese on a fine grater. Stir it into the egg-milk mixture while it is warm to melt it. Season the mixture with nutmeg, add salt to taste and mix well.

Greek moussaka with eggplant

Moussaka preparation process:

All layers are repeated again, starting with the eggplants.

Pour the formed casserole evenly with creamy sauce and sprinkle grated cheese on top.

For baking, it is better to use a dish with high sides so that when pouring the sauce into the dish, it does not overflow over the edges.

Ready-made moussaka is a fragrant casserole with a golden cheese crust. Before serving, you need to let it brew and “rest” for about 15 minutes so that it is saturated with the juices of all the ingredients. It is more effective to present moussaka on the table directly on a baking sheet or in a baking dish, and divide it into portions right in front of the participants of the meal.

Many cooks argue about whether it is worth using potatoes in the recipe for Greek moussaka with eggplant? This is rather an individual decision that everyone makes in accordance with their taste preferences. Potatoes will not spoil the overall impression of the dish, but will only emphasize its taste and add an extraordinary aroma.

Before adding potatoes to moussaka, they should be cut into small slices, lightly fried in a frying pan and placed in a baking dish as the first layer, then minced meat, eggplants and then according to the main recipe.

Unlike the main recipe, moussaka with potatoes and eggplant should be baked a little longer. Do not forget that potatoes are used in a semi-prepared state and they also need time to be fully cooked.

In order for the finished dish to be less fatty and high in calories, you can not fry the ingredients, but bake them for 15 minutes on a baking sheet lined with parchment paper without oil. Another way to get rid of excess oil is to place the fried vegetables on a paper towel for 5 minutes and let the fat absorb.

There are many varieties of moussaka. In almost every country there is a similar puff dish using baked vegetables, various sauces and additional ingredients, such as mushrooms, bell peppers, nuts and even exotic seafood.

Moussaka is an eggplant and lamb dish common in the Balkan Peninsula and the Middle East. Classic moussaka, which is prepared in Greece and on the island of Cyprus, is a hot and very filling casserole, in which layers of meat and fried vegetables alternate, topped with a milky bechamel sauce and a delicious cheese crust. This dish is sometimes called vegetable lasagna, in which the pasta is replaced with eggplant, since the remaining components of moussaka are almost exactly the same as the traditional one.

In taste and consistency, Greek moussaka is also reminiscent of the famous Italian dish, but it will appeal more to vegetable lovers. Soft juicy fried eggplants play a leading role in it and harmonize perfectly with the rich meat filling and velvety milk-cheese béchamel sauce. This dish simply melts in your mouth and gives an unforgettable experience thanks to its multifaceted, rich taste and delicate texture.

Although preparing real moussaka is a rather labor-intensive and dish-intensive process, nevertheless, your efforts will certainly pay off when a ruddy, aromatic, sizzling casserole appears on the table, which with its appearance and smell will whet the appetite and quickly gather household members for a friendly family lunch or dinner. Greek moussaka with eggplant and minced meat is a great idea for an original second course with amazing taste and real southern flavor!

Useful information How to cook Greek moussaka - recipe for Greek moussaka with eggplants with step-by-step photos

INGREDIENTS:

• 4 medium eggplants (800 - 900 g)
• 80 g parmesan
• 450 g minced lamb or beef
• 400 g tomatoes
• 1 large onion
• 2 - 3 cloves of garlic
• 200 ml vegetable oil
• salt, pepper mixture, thyme

Bechamel sauce:

• 500 ml milk
• 50 g butter
• 2.5 tbsp. l. with a heap of flour
• 1 bay leaf
• salt, pepper, nutmeg

COOKING METHOD:

1. To prepare Greek moussaka, cut the eggplants into rings 7–8 mm thick, place in a bowl and sprinkle with salt. Leave the eggplants for 30 minutes, then rinse with cold water and dry on paper towels.

This procedure is necessary to remove the bitter taste from eggplants.

2. In a large frying pan, heat 3 - 4 tbsp. l. vegetable oil and place the eggplant slices in one layer. Fry over medium heat for 3 – 5 minutes until golden brown.

3. Turn the eggplants over and brown the other side, then place them on a paper towel to remove excess fat. Fry the remaining eggplants in the same frying pan, adding vegetable oil as needed.

When frying, eggplants absorb a lot of oil, so you have to add it quite often, otherwise they won’t brown. It took me about 180 ml of vegetable oil to fry all the eggplants. Fortunately, not all of it will end up in the finished dish.

4. While the eggplants are frying, let's prepare the meat filling for the moussaka. To do this, peel the onion and cut into thin half rings, chop the garlic as finely as possible.

5. Cut the tomatoes crosswise in the area of ​​the stalk, put them in a deep bowl, put them in the sink and pour boiling water over them. After 2 - 3 minutes, place the bowl under running cold water and, when the tomatoes have cooled, peel them, starting from the stem area.

6. Cut the peeled tomatoes into small cubes.

Advice! In the winter season, instead of fresh tomatoes, it is better to use canned tomatoes in their own juice.

7. Heat 2 tbsp in a frying pan. l. vegetable oil (preferably olive) and fry the onion and garlic over medium heat for 8 - 10 minutes until golden brown.

8. Add minced meat and cook for 5 - 7 minutes, stirring occasionally and breaking up any lumps with a spatula, until all the minced meat has lost its bright red color.

Traditionally, Greek moussaka is made from minced lamb, but it can easily be replaced with the more familiar minced beef or veal.

9. Add salt, spices and chopped tomatoes to the minced meat and cook over medium heat for 10 - 15 minutes until most of the liquid has evaporated.

10. While the minced meat is stewing, let's prepare the bechamel sauce for the moussaka. To do this, grate Parmesan cheese on a fine grater.

11. Melt the butter in a small saucepan, add flour and fry it for 2 - 3 minutes over low heat while constantly stirring with a whisk. Heat the milk together with the bay leaf in a separate saucepan until almost boiling.

12. Pour hot milk into the flour and immediately mix everything thoroughly with a whisk. Bring the bechamel sauce to a boil, add salt, pepper and a pinch of nutmeg and cook for 3 - 5 minutes over low heat until thickened. Add half the grated Parmesan to the sauce and mix everything well with a whisk.

13. Now you can start assembling the Greek moussaka. Place fried eggplant rings in a thick layer on the bottom of the baking dish and lightly salt. I had a square glass mold 20 x 20 cm.

14. Place half of the meat filling on the eggplants and spread over the entire surface.

15. Place about a third of the bechamel sauce on top.

16. Next, add another layer of eggplant and the remaining minced meat.

17. Place the last layer of eggplants, pour bechamel sauce over them thickly and sprinkle with the remaining Parmesan.

18. Bake the moussaka in an oven preheated to 180°C for 40 minutes until the cheese crust is golden brown.


The finished dish should be cooled in the mold for 10 - 15 minutes so that it does not fall apart when cutting, after which it can be served along with fresh vegetables and herbs. Hearty, aromatic and incredibly tasty Greek moussaka is ready!

How to make dietary moussaka in Greek

Greek moussaka is a dish that is quite high in calories and difficult to digest due to the large amount of fat. However, it can be made much easier and more dietary if you take into account the following recommendations:

1. Bake the eggplants in the oven or fry in a grill pan, greasing them with a minimum amount of olive oil.

2. Prepare minced meat yourself from lean lamb or veal.

3. Reduce the amount of bechamel sauce by 2 times and use it only for the top layer of moussaka.

4. Use a small amount of cheese just to sprinkle on top.

Recipes for delicious casseroles for every taste

Greek moussaka with eggplant recipe

3 hours

120 kcal

5 /5 (1 )

Moussaka is a traditional Greek dish that is somewhat reminiscent of lasagne. Only in moussaka, eggplant slices are used instead of sheets of dough. Preparing this dish is a little time-consuming, but believe me, the result is worth it. Moussaka turns out very tasty and is prepared from available ingredients.

Classic moussaka recipe with classic bechamel sauce with photo

Kitchen appliances and utensils: colander, frying pans, meat grinder, whisk, bowls, baking sheet with high sides.

Ingredients

eggplant	750 g
tomatoes	280 g
chopped meat	310 g
onion	85 g
garlic	12 g
grated cheese	105 g
breadcrumbs	65 g
fresh parsley	11 branches
White wine	105 ml
flour	26 g
butter	27 g
milk	255 ml
eggs	2 pcs.
salt	6 g
dried oregano	2 g
olive oil	52 ml

Cooking steps

Wash the eggplants, dry them, cut them into thin slices, put them in a colander, add salt and leave for at least 45 minutes so that the excess juice drips out and all the bitterness goes away.

Then we wash the eggplant slices under running water and dry them. Heat olive oil in a frying pan and fry the eggplants until tender. Make sure they are lightly browned and not cooked.

Grind part of the tomatoes (210 g) through a meat grinder to obtain tomato juice. If you want to completely get rid of the seeds, you can strain the juice through a sieve.

Heat olive oil in a frying pan, add chopped onion and fry lightly until it becomes transparent. Then add chopped garlic to the onion and fry for 30 seconds. It's enough for us to just release the garlic aroma.

Add minced meat to the pan, stir and cook until the liquid evaporates. Then add wine and let it evaporate.

When the wine has evaporated, add tomato juice, add some salt, crush the oregano, mix and let the minced meat dry. To be sure to remove excess moisture, add breadcrumbs and mix. As soon as the minced meat is dry, remove the pan from the stove.

Now we need to make a white sauce for pouring. To do this, heat the butter in a frying pan. As soon as it melts, add flour and stir vigorously so that no lumps appear. We wait until the mixture turns slightly golden, add milk in a thin stream, add salt and mix.

Pour the white sauce into any convenient container, use a whisk to break up any remaining lumps and let cool. Once the sauce has cooled, add the beaten eggs and mix well.

Now we can start assembling our moussaka. Lay the fried eggplants overlapping on the bottom of the baking sheet, crush with grated cheese, some of the minced meat, again eggplants, cheese, the remaining minced meat, chopped parsley, sliced ​​tomatoes, cheese. Pour white sauce over everything and sprinkle with remaining cheese.

Preheat the oven to 200 degrees and bake the moussaka for approximately 40 minutes. As soon as a golden brown crust appears on top, you can remove our dish from the oven.

Video recipe for moussaka in Greek

In this video you will see a detailed recipe for classic Greek moussaka with eggplant.

Moussaka in Greek

Wonderful Greek moussaka. Try cooking!

3-4 eggplants
3-4 tomatoes
300 g minced meat
1 onion
2 cloves garlic
100 g grated cheese
2-3 tbsp. spoons of grated crackers
bunch of parsley
100 ml white wine
25 g flour
25 g butter
250 ml milk
2 eggs
salt
ground black pepper
ground red hot pepper
oregano

A 22 x 22 cm mold was used and double the fill rate.

Step-by-step text recipe here - https://kyxarka.ru/news/1598.html

My websites are https://kyxarka.ru and https://pechemdoma.com
Facebook - https://www.facebook.com/irina.khlebnikova.5
Facebook group - https://www.facebook.com/groups/gotovimsirinoi/
VK page - https://vk.com/id177754890
VK group https://vk.com/vk_c0ms
Instagram - https://www.instagram.com/gotovim_s_irinoi_khlebnikovoi/

https://i.ytimg.com/vi/nL33_bcboIY/sddefault.jpg

https://youtu.be/nL33_bcboIY

2016-08-04T10:20:07.000Z

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.

IngredientsCooking steps
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.

Moussaka with eggplant and potatoes

I would like to present to you a very cool recipe for making moussaka with eggplant and potatoes. A real highlight of Greek cuisine at home. It's incredibly tasty and appetizing. View the recipe on the website http://povar.ru

2017-03-27T11:39:49.000Z

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
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.

DELICIOUS MUSSAKA IN A COOKER, HOW TO COOK MUSSAKA #MUSAKA RECIPE

Moussaka. How to cook delicious moussaka in a slow cooker, moussaka recipe. Vegetable dish made from eggplant. Recipes for a slow cooker.
RECIPE: 3 LARGE EGGPLANTS (1 KG). 1 ONION, 1 CLOCK OF GARLIC, 500 GR. - MINT MEAT (BEEF OR LAMB), GREENS (DILL, PARSLEY), 1 TABLE SPOON - TOMATO PASTE, 2 TOMATOES, 2 POTATOES, BECHAMEL SAUCE: 400 ML. - MILK, 100 GRAMS - BUTTER, 3 TABLESPOONS - FLOUR, NUTEMEN, 1 - EGG, SALT, 200 GR. - HARD CHEESE.
COOKING TIME: 40 MINUTES “BAKING” MODE.

We are on VKontakte: http://vk.com/multivarka_video
We are on Odnoklassniki: http://ok.ru/multivarka.video
We are on Instagram: http://instagram.com/multivarka_video/

Video breakdown of recipes on the channel: https://www.youtube.com/watch?v=OaeMtQbOYBQ

THIS VIDEO RECIPE CAN BE ADAPTED FOR ANY BRAND OF MULTICOOKER.

Multi-cooker, Recipes, A delicious recipe, Elektrischer Schnellkochtopf, Multikocher, Elektro Schnellkochtopf, Multiwarka, Multicooker, Electric Pressure Cooker. Recipe for multicooker Polaris PMC 0517AD. Yummy from Marina

https://i.ytimg.com/vi/jV4dwFyXQ6A/sddefault.jpg

2014-05-08T04:19:07.000Z

• The number of layers in the moussaka depends on the size of your mold. The main thing is that the top layer is eggplant, drenched in white sauce.
• If desired, you can lightly crush each layer with grated cheese.

I really like cooking because it turns out less fatty. My sister doesn’t eat meat at all, so when she comes to visit, I make it, which turns out very satisfying and juicy. But if you want to prepare an even more dietary option, then you can replace the dough sheets with zucchini and make it. Very convenient to cook.