This Greek dish includes both a meat component and a side dish. It does not require any additions and is surprisingly tasty. There are many recipes for Greek moussaka with eggplant, and any option will appeal to the most demanding gourmet.

Moussaka is not national Greek dish... It has an author, the famous Greek chef Nikos Tselemendis. He was an adherent of not only national, but also European cuisine, therefore, the recipe invented by him whimsically combines traditional Greek vegetables and lamb, and exquisite French bechamel.

Yummy - you will lick your fingers.

The recipe is only about a hundred years old, but moussaka is enjoyed in all countries. There are many ways to prepare it with different ingredients, but it all started with the classic Greek moussaka.

This dish can not be called either low-calorie or dietary, but how delicious it is! When cooking, they do not spare spices and olive oil.

What is important, according to classic recipe Moussaka in Greek is made only from mutton. Well, as a last resort - from beef.

Of course, you can take pork or chicken, but that will not be the same.

Ingredients:

• 4 small eggplants with a total weight of about 700 g;
• already twisted minced meat - 0.5 kg;
• 2 heads of onions;
• several ripe tomatoes total weight of about 300 g;
• cheese hard varieties- 75 g;
• dry white wine 150 ml;
• olive oil - 2 tbsp. spoons.

Moussaka is supposed to be poured with sauce. For him you need to take:

• hard cheese - 150 g;
• 2 chicken eggs;
• 400 ml of milk;
• 2 tbsp. tablespoons of flour;
• butter - 75 g.

Season the sauce with a pinch of grated nutmeg, and the minced meat with dry herbs to your liking.

How to cook:

1. If the eggplants are bitter, they are cut into rings, without peeling, and sprinkled with salt. In 20 minutes. washed and dried.
2. Tomatoes are peeled, for which they should be scalded beforehand.
3. Fry eggplant rings on high fire adding oil. It usually takes 1 minute to brown them.
4. The onion, cut into half rings, is sautéed in butter until it becomes transparent. Add minced meat, knead and fry for 5 minutes. Season with herbs, pour in wine and stew to evaporate all the liquid. At the end of stewing, salt to taste.
5. Add the tomatoes, cut into circles.

Prepare the sauce separately:

• fry the flour in butter until golden brown;
• diluted with warm milk, adding it in portions and kneading thoroughly until smooth;
• warm up sour cream until thick, turn off the fire;
• slightly beaten eggs are kneaded into the sauce so that they do not curl;
• Remaining finely grated cheese add to the sauce, season nutmeg and salt and mix well.

Next, cover the bottom of a tall baking dish with eggplants (take ½ part), place half the minced meat and cover with half the tomatoes. Spread the products again in the same sequence, pour over the sauce and sprinkle with grated cheese.

The dish is baked in a hot oven for about half an hour.

The liquid should evaporate completely, but the food should not be allowed to burn.

Before serving, let the dish brew for a quarter of an hour.

Cooking option with potatoes

The cooking technology is the same. If you add 300 g of sliced ​​potatoes to the ingredients specified in the previous recipe, the dish will have a different taste.

Potatoes must be pre-fried until half cooked or baked in the oven for 10 minutes. When forming a dish, it is laid in the first layer. The baking time for Greek moussaka with eggplant and potatoes will have to be slightly lengthened as potato slices take longer to cook than other ingredients.

With the addition of zucchini - step by step

It's easy to cook musaka with zucchini, they will add to the dish special taste and juiciness.

With zucchini, the dish will be juicier and tastier.

Ingredients:

• 3 eggplants;
• 1 zucchini squash;
• 1 onion;
• 5 tomatoes;
• 500 g of minced lamb or veal already rolled;
• 300 g of hard cheese;
• 4 tbsp. tablespoons of flour;
• 2 glasses of milk;
• 70 g butter;
• 4 tbsp. tablespoons of olive oil.

The dish is seasoned with salt and pepper to taste.

How to cook:

1. Eggplant and zucchini cut into thin slices are sprinkled with salt.
2. After a quarter of an hour, wipe them off the juice and lightly fry with the addition of olive oil.
3. Peeled tomatoes are chopped, as well as onions.
4. Pass the onion in oil for 3-5 minutes.
5. Add minced meat to it, mix and bring to half-readiness.
6. Spread tomatoes to semi-finished ingredients, season with spices, mix.
7. Fry the flour in butter for 3-4 minutes. The mixture should be homogeneous, without lumps.
8. Dilute it with slightly warmed milk, achieving uniformity after each portion.
9. Remove the sauce from the heat, then mix it with half of the cheese grated on a fine grater.
10. Divide the zucchini and eggplant into 3 parts, and the minced meat in half.

Next, a third of the eggplant and zucchini is spread on the bottom of a deep baking dish, then half of the minced meat, which is sprinkled with half of the remaining cheese, again a third of the eggplant and zucchini, the remaining minced meat, cheese, and on top of the zucchini and eggplant. Everything. Pour the prepared bechamel over the moussaka and bake in a not too hot oven for about 40 minutes.

After baking, the musaka should cool slightly before serving, so its taste will become brighter and more intense, and when cut it will not disintegrate.

Greek vegetarian moussaka

This recipe is for those who do not eat meat in any form, but do not deny themselves eggs and milk. The dish does not look like a classic Greek moussaka with minced meat, although it is prepared using the same technology. But from this it certainly does not become less tasty.

The dish is perfect for a pleasant evening dinner with the family.

Ingredients:

• 2 medium carrots and 2 onions;
• a small celery root weighing 100 g;
• 5 potatoes;
• 0.5 kg asparagus green beans;
• 0.5 cups of rice;
• 4 eggs;
• 2/3 cup milk;
• olive oil as needed.

In this recipe, the gravy is made from a mixture of milk and eggs, but you can also make a classic béchamel.

How to cook:

1. Three carrots and celery on a grater, chop the onion. Fry vegetables until soft.
2. Boil rice and beans until tender. We cut the last into pieces.
3. Three coarse grated potatoes cooked in their skins and peeled.
4. We make the sauce by mixing lightly beaten eggs with milk. You can add your favorite dried herbs to it.
5. Put in a greased baking dish, first the potatoes, and then the rest of the ingredients in layers.
6. Fill everything with sauce and shaking the mold so that it saturates each layer.

Vegetarian moussaka is baked twice as fast as a traditional dish - only 20 minutes. in a hot oven with a temperature of 200 degrees.

With eggplant and rice

There is very little rice in this dish, but it is he who will absorb the delicious juice that meat and vegetables secrete.

Ingredients:

• 2 eggplants with a total weight of about 500 g;
• 100 g of rice;
• 2 pcs. onions and large tomatoes;
• a couple of cloves of garlic;
• olive or vegetable oil - how much will go away;
• 2 tbsp. tablespoons of flour and butter;
• 2 glasses of milk;
• 100 g of hard cheese, ideally Parmesan;
• 500 g minced pork or mixed with beef;
• a pinch of grated nutmeg.

Add salt and pepper to taste.

How to cook:

1. We peel the eggplants, cut into longitudinal plates and soak for half an hour in well-salted water. We wash and dry on a napkin.
2. Fry on both sides until golden brown, but not overdrying.
3. Cook the rice almost until tender.
4. Fry finely chopped onion until golden brown, adding chopped garlic.
5. After adding minced meat, fry a little more, add salt and simmer with the addition of finely chopped tomatoes for 5-7 minutes.
6. For beshamel, mix flour until smooth with butter in a deep frying pan. Fry them for no more than 5 minutes.
7. We dilute the composition with warm milk so that the sauce is homogeneous. To do this, you need to constantly interfere with it.
8. Season the bechamel with salt and nutmeg.
9. We "collect" the moussaka: on the bottom of the form, which must be greased with oil ahead of time, we put rice, on it - all the minced meat, which we then cover with eggplants.

It remains to fill the moussaka with bechamel and sprinkle with grated cheese. In a highly heated oven, the dish is baked in 25 minutes. Ingredients:

• 2 small eggplants;
• bulb;
• 2 tbsp. spoons of sour cream, flour;
• 0.5 kg of minced meat;
• 1 st. a spoonful of tomato paste and butter;
• 2 eggs;
• 150 g of hard cheese;
• clove of garlic.

Spices and salt to taste and desire. In a slow cooker, mousaka is cooked a little differently, but it still turns out very tasty.

How to cook:

1. Cut the eggplants into circles half a centimeter thick, without peeling them.
2. Sprinkle with salt and let stand for about half an hour. We wash and dry. In this case, you do not need to fry them.
3. Chop the garlic and onion, fry with a piece of butter in a multicooker bowl in the "Baking" mode until golden brown.
4. Add minced meat, season with salt, pepper and spices, fry for another 20 minutes.
5. Stir with tomato paste and languish for another 10 minutes.
6. We mix cheese, eggs and sour cream, add salt and little by little flour, making the sauce uniform.
7. We put eggplant circles on the minced meat, fill with sauce and cook in the “Baking” mode for another third of an hour. Make sure the "blue" vegetables are browned.

Step 1: Prepare the eggplant.

Choose ripe eggplants, not over-ripe (they contain harmful substances). Vegetables must be thoroughly washed and cut lengthwise into 2 parts as in the photo.
We remove the core so that the wall thickness is 5-8 mm. You do not need to throw it away, we will use it in the future. You should get some kind of boats. Cut neatly so as not to cut through!

Step 2: Bake the eggplant.

Put it on to warm up oven up to 175 degrees... Grease a baking sheet with oil or cover with baking paper. Lubricate the eggplant boats olive oil from all sides. You need to bake 15 minutes, but be careful not to brown the ingredient in the process.

Step 3: Fry the minced meat.

Minced meat is suitable for anyone, it's a matter of taste, you can mix pork and beef 1: 1. Fry it over medium heat, stirring occasionally. To prevent the minced meat from burnt, add 2 tbsp. tablespoons of olive oil. About, In 5 minutes the ingredient changes color from pink to brown, then remove the pan from heat. Put the semi-finished minced meat in a bowl with a slotted spoon (we do not need extra moisture, but you don't need to pour it out!).

Step 4: fry vegetables.

Wash and peel the onion, pepper, tomato, remove the stalk from the tomato. Chop these ingredients, including the eggplant core and parsley. First of all, we send onions and peppers to fry in a pan in liquid from minced meat. Stirring simmer 3 minutes, then add the tomatoes. We stir again, making sure that the ingredients are not fried.
After 4 minutes add eggplant core and spices... We are waiting for 5 minutes.

Step 5: Making the filling.

Transfer the vegetables to a bowl, add herbs and feta cheese. Mix everything with a spatula.
Add to this mass chopped meat... Mix everything again.

Step 6: shape the dish.

Fill the boat eggplant with a tablespoon. Sprinkle well on top bread crumbs and drizzle with olive oil. The last baking will be at the same temperature. at 175 degrees, for 30 minutes. During this time, the croutons will absorb the juice of the vegetables and acquire a golden crust.

Step 7: Serve the eggplant in Greek.

The dish is served hot. Decorate it with slices of fresh vegetables and greens. Bon Appetit!

You can try replacing the feta cheese with another cheese. At the same time, grate it into a coarse grater, add it at the same cooking stage.

Note that vegetables should be stewed, not fried until golden brown.

The recipe is designed for 2 persons, if you want to cook more, you need to increase it proportionally.

Uncomplicated eggplant recipe in the oven in Greek, recipe home cooking with a photo and a step-by-step description of the cooking process. According to this recipe, it is easy to cook it yourself at home in 50 minutes. Contains only 301 kcal.

• Complexity: Uncomplicated recipe
• National cuisine: home kitchen
• Type of dish: Second courses

• Prep time: 15 minutes
• Cooking time: 50 minutes
• Calorie count: 301 kcal
• Servings: 6 servings

Ingredients for six servings

• eggplant 800 g
• tomato sauce 1.5 cups 300 g
• hard cheese 70 g
• garlic 2 cloves
• olive oil 0.5 cups
• sugar 0.5 tsp
• salt 0.5 tsp
• ground black pepper 0.5 tsp
• dried oregano 0.5 tbsp. spoons
• parsley, finely chopped 10-15 g

Step by step cooking

1. Eggplant, cheese, tomato sauce, oregano, garlic, oil, salt, sugar and black pepper are all you need to prepare this delicious and simple dish.
2. Cut the eggplants into 0.5 cm thick slices.
3. Place the eggplants in a saucepan, sprinkle with 1.5 teaspoons of salt, stir and leave at room temperature for half an hour.
4. Meanwhile, grate the cheese on a coarse grater, refrigerate.
5. Crush the garlic with the flat side of the knife.
6. Chop the parsley and refrigerate.
7. Prepare the sauce. In a small saucepan, heat 3 tablespoons of oil, toss in the crushed garlic cloves ...
8. ... and immediately pour over the tomato sauce. Add sugar, oregano, 0.5 teaspoon salt, pepper and cook for 5-7 minutes, stirring constantly. Ready sauce remove from heat and set aside.
9. After half an hour, pour the eggplants cold water, rinse with hands and drain.
10. Transfer the eggplants to a paper or waffle towel, cover with the same towel to squeeze out the liquid.
11. Put the pan on medium fire, pour 2-3 tablespoons of oil and heat well. Then, keep the fire to a minimum.
12. Put the eggplants in a preheated pan. Fry over medium heat until golden brown, about 3-4 minutes.
13. Then turn the eggplants over and fry for another 3-4 minutes.
14. Remove the fried eggplants from the pan and place on a paper towel to drain off excess fat. Do the same with the rest of the eggplant and the remaining oil. Turn on the oven to preheat 180 degrees.
15. Put the fried eggplants in an ovenproof dish ...
16. … Pour over the prepared sauce and place in the preheated oven for 20 minutes.
17. After 20 minutes, remove the eggplant dish from the oven and sprinkle with grated cheese.
18. Place the eggplants back in the oven. Bake for another 10-15 minutes, until the crust is fried.
19. Remove the eggplant from the oven and sprinkle with chopped parsley.

Eggplant cooked in the oven in Greek is delicious both hot and cold.

Eggplant - versatile vegetable, from which you can make various salads and appetizers, and even casseroles. In this article, we will present you with several recipes for simple and affordable dishes based on the aforementioned product.

Greek eggplants, moussaka and manzans - almost everyone can make such delicious and savory snacks on their own. But for this you will have to stock up not only with patience, but also with all the necessary components. Which ones, we will tell you a little further.

Making classic eggplants in Greek

The presented recipe is ideal for vegetable lovers. Cooking method delicious snacks from eggplant with herbs and vegetables is available both at home and outdoors.

It is advisable to make Greek eggplants during the harvest season. This is the only way you can save money and prepare a juicy snack without spending a lot of money.

Using young eggplants and fleshy tomatoes, you will definitely get juicy and hearty dish... It can be served as a main meal, as a side dish or as an appetizer.

So how are eggplants cooked in Greek? Recipes for such a dish may involve the use of different components. but classic way its preparation requires the use of:

• young medium-sized eggplant - 2 pcs.;
• large sweet onions - one head;
• large fleshy tomatoes - 3 pcs.;
• olive oil without aroma - apply according to your taste;
• white wheat flour - 1/3 cup;
• salt of sea, black pepper - use according to your taste;
• fresh greens - apply at your discretion.

Processing vegetables

Before making eggplants in Greek, all the vegetables listed above should be thoroughly processed.

Young eggplants are washed thoroughly, cut into circles about 5 mm thick, and then put in a bowl and generously seasoned with salt. In this form, the product is left for 10-20 minutes, after which it is thoroughly washed and dried. This is done so that the eggplants lose their inherent bitterness, become more tasty and tender.

As for the onions and large tomatoes, they are also washed and chopped into small cubes.

Heat treatment process

You can cook such a snack different ways... Some cooks prefer, however, we decided to fry them in a pan. To do this, a saucepan with olive oil is strongly heated, and then eggplant circles are laid out one by one. To make the vegetables evenly fried and become as appetizing as possible, it is recommended to pre-roll them in wheat flour.

Once the eggplants are browned, they are removed and placed on a large plate. At this time, put in a pan with the rest of the oil onion and fry it until transparent. Next, chopped tomatoes are added to it and the fire is immediately set to the minimum value. In this one should be stewed for about 10 minutes, until the sauce acquires the consistency it needs. It can be thick or runny (if you prefer).

In the process of stewing products, pepper, salt and other spices must be added to them.

How to present for dinner?

To serve such a dish to the table, the fried eggplants are laid out on a flat plate (in 1 or 2 layers), and tomato sauce with fried onions is placed on top. Finally, sprinkle all the ingredients large quantity fresh herbs. In this form, delicious is presented to the table along with a slice of bread.

Moussaka in Greek with eggplant: a recipe

Moussaka is a traditional dish residents of the Middle East and the Balkans. It consists of several layers: eggplant, lamb, tomatoes and béchamel sauce. Potatoes, zucchini and mushrooms are also often added to moussaka.

In Arab countries, this dish is served on the table in the form cold appetizer... However, you can use it as a complete meal as well.

What foods should you stock up to make a delicious and juicy Greek moussaka with eggplant? The recipe for this Mediterranean dish requires the use of:

• medium-sized potatoes - 3 pcs.;
• young eggplant, not very large - 2 pcs.;
• minced lamb (you can also use beef) - 300 g;
• fleshy tomatoes - 1 pc. (can be replaced with 2 large spoons of tomato paste);
• hard cheese - 200 g;
• sweet red pepper (bulgarian) - 1 pc.;
• onion - 1 pc. in minced meat and the same amount for pouring;
• mixtures of fresh herbs - apply to your liking (mint, parsley, oregano, etc.);
• ready-made Bechamel sauce - 400 ml;
• olive oil without aroma - optional;
• sea ​​salt, allspice and other spices - use according to your taste.

Preparing the components

How is moussaka prepared in Greek with eggplant? To begin with, all vegetables are processed. Eggplants are thoroughly washed and cut into 10 mm thick slices. Then they are sprinkled with salt, left aside for 20 minutes, thoroughly washed and dried.

In addition to eggplant, other components are also carefully processed. Peel the potatoes and cut them into thin slices (no more than 5 mm). The bulbs are peeled and diced. As for the sweet pepper, the seeds and stalk are removed from it, and then cut into small pieces.

Lamb mince is also prepared separately. Salt it, pepper it, add onion gruel and mix it well.

Frying ingredients

How should you cook in Greek? First you need to fry all the ingredients. To do this, a frying pan with vegetable oil is highly heated, and then put potato circles into it. Sprinkle them with a small amount of salt, the vegetables are fried on both sides until reddened. Next, the circles are carefully removed and laid out in a deep heat-resistant form as the first layer.

After processing the potatoes, place onions in the same pan and fry them until transparent. Then pepper is added to it and cooked for about 5 minutes more. Finally, mince mutton and chopped tomatoes (tomato paste) are placed in a saucepan.

After mixing the components, they are salted and pepper, after which they are stewed under the lid for about ¼ hour. Next, add fresh herbs to the ingredients and lay them on top of the potatoes.

Having laid out two layers of moussaka in a heat-resistant form, you should start preparing the third. Eggplant will serve as it. They are fried on both sides in a pan, and then spread over the main course.

Baking process and serving

How is the casserole prepared? Eggplant in Greek is poured with Bechamel sauce, sprinkled with grated cheese and immediately sent to the oven. At a temperature of 200 degrees, the dish is cooked for about 50 minutes.

After the specified time, the moussaka is taken out and left at room temperature for 20-40 minutes. Then it is cut and presented to family members along with a piece of bread.

Making a delicious stuffed dish "Manzana"

"Manzans" - stuffed eggplant in Greek. Preparing such a dish is easy and simple. On the way out you will get very tasty and savory appetizer, which can be safely served even for a festive feast.

So how do you make Manzans? Greek stuffed eggplant requires the use of the following foods:

We process the ingredients

Before making the Greek-style stuffed eggplant, wash the main vegetable thoroughly and then pierce it with a toothpick in several places. Then they are laid out in a deep bowl, filled with water and salted.

Bringing the liquid to a boil, the eggplants are boiled for about five minutes. Then they are laid out in a colander, an incision is made along, but not completely, and put under oppression. In this form, vegetables are kept until they lose all moisture. In the meantime, other products are being processed.

The carrots are peeled and grated on Parsley and the garlic is finely chopped with a knife and then mixed with the carrots.

We form the dish and serve it to the table

After the eggplants have lost all moisture, they are taken out of the oppression, salted a little inside and stuffed with previously prepared vegetable mixture... Then they are folded into an enamel saucepan and poured with cold boiled brine, which is made from the above components.

In this form, the dish is left in a warm, but not hot, room for two or three days. During this time, it should turn sour a little.

Over time, the finished eggplants are dipped in a hot vegetable oil and immediately put in small sterilized jars. At the same time, the vegetables are tamped a little, but not crumpled.

After adding oil to the neck, the containers are rolled up with boiled lids. In this form, they are left at room temperature for 1 or 2 days. After this time, a tasty and aromatic snack is removed to the pantry or underground. You can consume it in 1-2 weeks. Although some housewives prefer to keep such a yummy until the onset of the winter season.

Greek stuffed eggplant should be eaten cold along with a slice of bread. By the way, some culinary experts add such an appetizer to various goulash and even soups.

Let's summarize

Now you know how you can use a delicious and meaty vegetable like eggplant. In addition to the recipes described, this product is also used to prepare other snacks and dishes. For example, it turns out very tasty eggplant caviar... To prepare it, vegetables are chopped in a meat grinder and boiled on the stove with the addition of various spices.

Today we have prepared for you a very unusual recipe cooking eggplants - manzans. These Greek-style stuffed eggplants won't leave you indifferent!

Ingredients for cooking:

• Eggplant - 3 kg;
• Carrots - 1 kg;
• Bell pepper- 400 g;
• Parsley - 100 g;
• Garlic - 100 g;
• Salt to taste;

Cooking steps:

1. Wash the eggplants and cut off the stem. Make an incision in the middle and boil until tender. Cool in cold water, lay on a board or baking sheet in rows and press down with another board on which you want to put the load. This is done so that excess juice comes out of the eggplant.
2. While the eggplant is under load, prepare the filling. Sodium carrots on a coarse grater and carcasses in a cauldron in heated oil on high fire 5-10 minutes. Let the filling cool.
3. Cut the bell peppers into strips, and chop the garlic by hand, with a crushing machine or in a blender. Chop the parsley, salt and mix well.
4. Stuff the eggplant filling tightly in a saucepan, bucket, or keg. Cover and place the load on top.
5. After 3 days, put in jars and close with nylon lids.

If you love eggplants, be sure to prepare manzans for the winter so that you can enjoy your favorite vegetable even in cold weather, and even with such a delicious filling!