Moussaka with eggplant in Greek - 8 recipes for moussaka with minced meat, potatoes

This is a wonderful Greek dish that will delight you not only with its amazing taste, but also with its view. We offer you a classic cooking option, with eggplants and minced meat, with zucchini, with tomatoes, with béchamel sauce, with rice, in a slow cooker and with vegetables.

Classic Greek moussaka with eggplant and minced meat

This dish is made from young lamb, eggplant and baked in layers with a sauce of butter, flour, milk, cheese and herbs.

Cooking time: 50 min.

Cooking time: 15 min.

Servings - 5.

• 
  First, we prepare all the ingredients. We wash all vegetables and meat thoroughly. Cut the eggplants into thin slices, cut the tomatoes into slices, and cut the onions into strips. Remove all films from lamb, cut into small pieces and scroll through a meat grinder or grind with a blender.
• 
  Place the chopped tomatoes in a blender and chop until puree. Place coriander seeds and cloves in a mortar and grind them as well.
• 
  Heat the olive oil in a frying pan and fry the onion and garlic in it until they become transparent. Then add the minced meat, mix and cook for 10 minutes. In a separate frying pan, fry the eggplant plates on both sides until golden brown and transfer them to a paper towel so that it absorbs excess fat.
• 
  Add tomato puree and chopped cloves with coriander to the minced meat. Stir and simmer for 15-20 minutes over medium heat until all the liquid has boiled away. Pour white wine into the pan, bring to a boil and turn off the heat.
• 
  Let's start making the sauce. In a saucepan with a thick bottom, melt the butter, add the flour and fry for 5 minutes, stirring occasionally.
• 
  Heat the milk until warm and pour it into the flour. Next, we break the egg and actively mix everything with a whisk so that no lumps form.
• 
  Add to the sauce grated hard cheese, finely chopped parsley, mix and remove from heat.
• 
  Put half of the fried eggplants in a baking dish, put a layer of minced meat, then again - eggplants and minced meat. Pour everything on top with the resulting sauce.
• 
  Preheat the oven to 200 ° C and bake eggplants with minced meat in it for 30-35 minutes.
• 
  We put the finished dish on plates, decorate with herbs on top and serve. Bon Appetit!

Moussaka in Greek with eggplant and minced meat at home

Cut potatoes, eggplants and zucchini into slices and place in a baking dish. Minced meat with onions, tomato paste, garlic and thyme is fried in a pan. Fried minced meat is laid out on top of vegetables and everything is poured with béchamel sauce.

Cooking time: 45 min.

Cooking time: 15 min.

Servings - 5.

Ingredients:

• Eggplant - 1 pc.
• Zucchini - 1 pc.
• Minced beef - 400-500 gr.
• Potatoes - 2 pcs.
• Tomatoes - 2 pcs.
• Tomato paste - 1 tablespoon
• Thyme - 1 tsp
• Garlic - 2 cloves.
• Bulb onions - 1 pc.
• Hard cheese - 50 gr.
• Vegetable oil - 1 tablespoon
• Butter - 50 gr.
• Wheat flour - 50 gr.
• Milk - 500 ml.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash the potatoes thoroughly under running water, peel and cut into thin circles.
2. Also wash the eggplant zucchini and cut into slices the same thickness as the potatoes.
3. We take a baking dish and first lay out the potatoes in layers, then the zucchini and eggplant.
4. Peel the onion and chop very finely. Heat vegetable oil in a frying pan and fry the onion in it until it becomes transparent.
5. Next, we send the ground beef to the pan. The best option would be to make it yourself, since the store usually has a lot of fat.
6. Cut the tomatoes into small cubes and add them to the minced meat. Then add tomato paste, chopped garlic cloves and thyme. Salt and pepper to taste and mix well.
7. Let's move on to making the sauce. Melt the butter in a saucepan.
8. Next, add wheat flour and fry over medium heat for about 5 minutes.
9. Then pour in the milk, add salt and pepper to taste and actively mix everything with a whisk. Continue cooking until the sauce thickens.
10. Pour vegetables with half of the finished sauce.
11. Put the finished minced meat on top and fill it with the rest of the béchamel sauce.
12. Rub hard cheese on a grater and sprinkle it on the dish. Preheat the oven to 180^OC and bake the moussaka for 30-35 minutes.
13. We transfer the finished dish to a plate and serve with fresh vegetables. Bon Appetit!

How to bake eggplant and zucchini moussaka in the oven?

Zucchini, eggplant and ground beef fried with tomatoes and onions are laid out in layers in a baking dish. Everything is poured with béchamel sauce and sprinkled with cheese.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings - 6.

Ingredients:

• Eggplant - 3 pcs.
• Zucchini - 1 pc.
• Bulb onions - 1 pc.
• Tomatoes - 3 pcs.
• Minced beef - 800 gr.
• Hard cheese - 100 gr.
• Garlic - 1-2 cloves.
• Milk - 500 ml.
• Eggs - 2 pcs.
• Butter - 40 gr.
• Vegetable oil - 1 tablespoon
• Wheat flour - 30 gr.
• Salt to taste.
• Ground black pepper - to taste.
• Nutmeg - to taste.

Cooking process:

1. Zucchini with my eggplant and cut into circles. Add some salt to them so that they highlight the juice. Peel and finely chop the onion and garlic.
2. Scald the tomatoes with boiling water, then put them in ice water, remove the skin and cut into small cubes.
3. Drain the resulting juice from the zucchini with eggplant and dry them on a paper towel. Heat some vegetable oil in a frying pan and fry vegetables in it until golden brown.
4. Also, separately fry the chopped onion with garlic in a pan until transparent and send the minced meat there. It is best to cook the minced meat yourself at home. Once it's cooked, add the chopped tomatoes and simmer for a few more minutes. Salt and pepper to taste, stir, remove from heat.
5. Let's start making béchamel sauce. Melt the butter in a saucepan. At this time, we heat the milk separately.
6. Pour flour into the melted butter and mix well. Fry for about 30 seconds. Remove the stewpan from heat and let cool slightly.
7. Gradually pour in the warmed milk, stirring continuously with a whisk. Cook the sauce for about 3 minutes, until it thickens.
8. Remove from heat and cool slightly. Beat 2 eggs in a separate container and pour them in a thin stream into a saucepan, while stirring with a whisk. Add salt to taste and a little nutmeg.
9. Take a baking dish and grease it with a little vegetable oil. Put the fried eggplant in the first layer.
10. Next, put the minced meat, grated hard cheese and zucchini.
11. With the last layer, lay out the minced meat again.
12. Now fill everything with béchamel sauce and sprinkle with grated cheese.
13. Preheat the oven to 180^OC and bake the moussaka for 40 minutes.
14. Let the finished dish stand for about 15 minutes, and then transfer to plates and serve with herbs and vegetables. Bon Appetit!

Simple and delicious eggplant and tomato moussaka recipe

Eggplant is laid out at the bottom of the baking dish, fried minced meat and chopped tomatoes are on top. Then everything is sprinkled with grated cheese and poured with an egg and sour cream sauce.

Cooking time: 1 hour.

Cooking time: 20 min.

Servings - 6.

Ingredients:

• Minced meat - 400-500 gr.
• Bulb onions - 1-2 pcs.
• Eggplant - 5 pcs.
• Tomatoes - 5 pcs.
• Eggs - 6 pcs.
• Sour cream - 2-3 tablespoons
• Hard cheese - 250 gr.
• Dried Provencal herbs - to taste.
• Ground black pepper - to taste.
• Salt to taste.
• Vegetable oil - 2 tablespoons

Cooking process:

1. Peel the onion and chop finely. Heat a tablespoon of vegetable oil in a frying pan and fry the onion in it until it becomes soft.
2. Then we send the minced meat to the onion and fry for about 10-15 minutes, stirring occasionally. Add salt and pepper to taste. If desired, you can add half a glass of dry wine.
3. Cut off the peel from the eggplant and cut into pieces 1-1.5 cm thick.
4. Fry chopped eggplants in vegetable oil on both sides until golden brown.
5. We transfer the finished eggplants into a colander and press lightly so that excess oil comes out of them. You can also place them on a paper towel.
6. Rub hard cheese on a coarse grater.
7. We make cuts on the tomatoes and scald them with boiling water. Then transfer to cold water, remove the skin and cut into round slices.
8. Transfer the eggplants to a baking dish, pepper, salt to taste and sprinkle with Provencal herbs.
9. Add the grated cheese and put some of the minced meat on top.
10. Sprinkle with cheese again.
11. Put the chopped tomatoes last. Sprinkle them with salt, black pepper and Provencal herbs.
12. We spread the cheese.
13. Beat eggs with sour cream and a little salt in a separate container.
14. Pour the resulting mixture into a mold.
15. Preheat the oven to 200^OC and bake moussaka in it for 35-40 minutes.
16. We transfer the finished dish to plates, decorate with herbs and serve. Bon Appetit!

Delicious moussaka with eggplant and béchamel sauce

The potatoes are boiled, cut into circles and laid out in a baking dish, with fried eggplants and minced meat on top. Everything is filled with a sauce made from milk, butter, flour, nutmeg and eggs. Each layer is also sprinkled with grated cheese.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings - 6.

Ingredients:

• Eggplant - 100 gr.
• Minced meat - 800 gr.
• Potatoes - 500 gr.
• Tomatoes - 300 gr.
• Bulb onions - 300 gr.
• Hard cheese - 200 gr.
• Salt to taste.
• Ground black pepper - to taste.
• Vegetable oil - 2 tablespoons
• Milk - 800 ml.
• Butter - 80 gr.
• Wheat flour - 50 gr.
• Nutmeg 0.5 tsp
• Eggs - 4 pcs.
• Oregano to taste.
• Cinnamon - 1 stick.

Cooking process:

1. Peel the onion and chop finely. Heat the vegetable oil in a frying pan and fry the onion in it until it turns golden.
2. Transfer the onion from the pan to a separate container and put the minced meat in the pan. Fry lightly, stirring occasionally.
3. We send fried onions and grated tomatoes to the minced meat.
4. Add salt, black pepper, oregano, cinnamon stick and stir. Simmer over medium heat until all the liquid has evaporated. Then we increase the heat and fry the minced meat for a few more minutes. Remove the pan from the heat.
5. Wash the potatoes thoroughly, peel and cook until half cooked in salted water.
6. Wash the eggplants and cut them into thin slices. Heat a little vegetable oil in a frying pan and fry the vegetable in it until a golden crust appears.
7. Let's start making béchamel sauce. Melt the butter in a frying pan, add flour and fry for a few minutes, stirring continuously.
8. Next, gradually pour in hot milk, while stirring with a whisk. Add salt and nutmeg, mix again and let cool slightly. Drive eggs into the mixture, stirring continuously.
9. On the bottom of the mold, put the potatoes, cut into circles, cooked until half cooked, and sprinkle it with a small amount of grated cheese.
10. Next, lay out the fried eggplants and sprinkle with cheese as well.
11. The last we send in the form is the minced meat.
12. Fill everything with ready-made béchamel sauce.
13. Preheat the oven to 180^OC and bake moussaka in it for 20-40 minutes. Sprinkle the remaining hard cheese on top for a few minutes before cooking.
14. We transfer the finished dish to plates and serve with fresh vegetables. Bon Appetit!

Step-by-step recipe for mousaka with eggplant and rice

This is a vegetarian option. Cooked rice is fried with onions, parsley, wine and tomato juice. In a baking dish, lay the baked potatoes with eggplant and rice in layers. Everything is poured with béchamel sauce and baked in the oven.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings - 8.

Ingredients:

• Potatoes - 500 gr.
• Eggplant - 600 gr.
• Zucchini - 500 gr.
• Olive oil - 6 tablespoons
• Salt to taste.
• Ground black pepper - to taste.
• Boiled rice - 6 tablespoons
• Bulb onions - 1 pc.
• Parsley - 1 bunch.
• Dried mint - 1 tsp
• Dry white wine - 5 tablespoons
• Tomato juice - 250 ml.
• Milk - 500 ml.
• Butter - 1 tablespoon
• Wheat flour - 2 tablespoons
• Hard cheese - 50-80 gr.

Cooking process:

1. Potatoes with eggplant and zucchini are well washed and cleaned. Cut everything into slices 2-3 cm in thickness. Cover the baking sheet with parchment paper and grease it with 3 tablespoons of olive oil. Put the vegetables there and mix them with your hands. Preheat the oven to 200^OC and send a baking sheet there for 20-30 minutes.
2. Heat the rest of the olive oil in a frying pan and fry the finely chopped onion in it until transparent. Next, add the cooked rice, chopped parsley and mix.
3. Pour white dry wine, tomato juice into the rice, stir and simmer over medium heat, stirring occasionally, until all the liquid has evaporated.
4. Let's start making béchamel sauce. To do this, melt the butter in a saucepan and pour the flour into it. Stir and fry for a couple of minutes. Next, gradually pour in the milk, stirring continuously. Cook the sauce until thick. Add salt and pepper to taste and remove from heat.
5. During this time, vegetables were to be baked. Transfer half to a baking dish and grease them with sauce.
6. Next, lay out a layer of rice.
7. Now we put in the second part of the vegetables.
8. Grease the top with the remaining béchamel sauce and sprinkle everything with grated hard cheese.
9. Preheat the oven to 180^OC and bake the moussaka for 25-30 minutes. Cut the finished dish into portions, transfer to plates and serve. Bon Appetit!

Moussaka in Greek with eggplant in a slow cooker

Onions, minced meat, tomatoes, eggplants, garlic and sour cream are placed in the multicooker bowl. Separately, a sauce is prepared from milk, flour, eggs and cheese, which is poured into the contents of the multicooker.

Cooking time: 1 h. 10 min.

Cooking time: 10 min.

Servings - 5.

Ingredients:

• Eggplant - 2-3 pcs.
• Minced meat - 400-500 gr.
• Tomatoes - 3-4 pcs.
• Bulb onions - 1-2 pcs.
• Garlic - 2-3 cloves.
• Sour cream - 5-6 tablespoons
• Salt to taste.
• Ground black pepper - to taste.
• Olive oil - 2-3 tablespoons
• Butter - 40 gr.
• Wheat flour - 40 gr.
• Milk - 400 ml.
• Eggs - 2 pcs.
• Hard cheese - 100-150 gr.
• Ground nutmeg - to taste.

Cooking process:

1. On a slow cooker, turn on the "frying" - "vegetables" program for 30 minutes. Pour some olive oil into a bowl and fry the finely chopped onion in it until it becomes soft.
2. Next, add the minced meat and break it with a spatula. Fry, stirring occasionally, for 7 minutes.
3. Wash the tomatoes and cut them into small cubes. We send it to the multicooker bowl, mix and fry until all the liquid has evaporated.
4. Add salt with black pepper to taste, mix and turn off the multicooker. Transfer the finished minced meat from the bowl to a separate container.
5. Wash eggplants, cut into thin slices and spread on the bottom of the bowl, having previously greased it with olive oil. Salt and pepper to taste.
6. Next, lay out a layer of minced meat and continue to alternate layers. At the end of the process, the eggplant should be on top.
7. Lubricate the top layer with sour cream, close the lid of the multicooker and cook on the "pilaf" program for 40 minutes.
8. While everything is being prepared, we make the sauce. In a saucepan, melt the butter and add flour to it. Mix well. Remove from heat and heat milk until hot. Gradually pour it into a saucepan, stirring continuously. We send the sauce to the stove and cook it until thickened over low heat, stirring constantly. Remove from heat and add grated hard cheese. Mix everything thoroughly and let the sauce cool. We introduce eggs one at a time. Mix and set aside.
9. During this time, the moussaka was to be prepared. Therefore, we open the lid and fill it with the prepared sauce.
10. We put the bowl on the airfryer and simultaneously turn on 2 devices at once. On the multicooker we select the "baking" program for 20 minutes, and on the airfryer set the temperature to 150^OWITH.
11. A golden crust should appear on the finished moussaka. Let it cool down, otherwise it will fall apart.
12. Transfer the cooled dish to plates, decorate with herbs and serve. Bon Appetit!

Vegetable moussaka with eggplant without meat

This dish is made with pumpkin, eggplant, green beans, garlic and cottage cheese. Everything is laid out in layers in a baking dish and poured with béchamel sauce made from milk, flour and butter.

Cooking time: 1 hour.

Cooking time: 20 min.

Servings - 4.

Ingredients:

• Eggplant - 2-3 pcs.
• Pumpkin - 500 gr.
• Green beans - 200 gr.
• Cottage cheese - 100-200 gr.
• Garlic - 5 cloves.
• Vegetable oil - 2 tablespoons
• Salt to taste.
• Ground black pepper - to taste.
• Greens to taste.
• Hmeli-suneli - to taste.
• Milk - 700 ml.
• Wheat flour - 4-5 tablespoons
• Butter - 40 gr.

Cooking process:

1. We start by making béchamel sauce. To do this, melt the butter in a saucepan.
2. Pour in flour and mix well. Fry for a couple of minutes.
3. We heat the milk and gradually pour the hot liquid into the saucepan, stirring continuously. Cook over low heat, stirring constantly, until the sauce thickens. We remove from heat and set aside.
4. Wash eggplants, cut into thin slices and fry until golden brown. Lubricate the baking dish with oil and put the vegetable in it. Put the green beans on top of the eggplants. We used frozen. Pour some of the sauce over and add some finely chopped garlic. Sprinkle with suneli hops to taste.
5. Cut the pumpkin into thin pieces and bake in the oven at 250^OC for 10 minutes. Let it cool down a bit and put it in the mold. Add finely chopped garlic, salt, pepper, suneli hops and pour over the sauce.
6. Now we lay out the eggplants again, add the garlic with spices.
7. Add cottage cheese on top and fill with the remaining béchamel sauce. You can also sprinkle everything with cheese. Preheat the oven to 180^OC and bake the moussaka for 40 minutes.
8. Let the finished dish brew a little, transfer to plates and serve. Bon Appetit!