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Musaka
6 servings1 hour 20 min your 40 min
Traditional Greek musaka is a dish of eggplant with meat and tomatoes baked in layers under a creamy sauce. The classic musaka recipe requires young lamb to make it. But since musaka has many variations, both beef and pork are used. There is also a recipe for meat-free musaka.
Aubergine - 1 kg, Pepper - 0.5 tsp (to taste), Salt - 1 tbsp (to taste), Potatoes - 800 g, Onions - 200 g, Garlic - 2 cloves, Olive oil - 5 tbsp, Rosemary - 1 tsp, Thyme (thyme, Bogorodskaya grass) - 1 tsp, Sage - 1 tsp, Minced meat - 400 g, Fresh tomatoes - 400 g, or canned tomatoes - 400 g, Tomato paste - 2 tbsp. spoons, Eggs - 3 pcs., Milk - 125 ml, Cheese - 200 g, Nutmeg - on the tip of a knife (to taste)
Musaki prescription products.
How to make musaka with eggplant and potatoes: Cut the aubergines into slices, salt and let stand. 
Wash the potatoes, pour cold water, boil "in a uniform" until tender (about 20 minutes). 
Peel the onions, wash, cut into cubes. 
Peel and finely chop the garlic. 
Wash the tomatoes, grate. 
Sauté onions and garlic in 1 tbsp. spoon vegetable oil over medium heat, stirring, 1-2 minutes. 
Add mince with herbs. 
Fry everything over a medium heat, stirring periodically, 4-5 minutes. 
Add tomatoes, tomato paste, spices and spices. 
Simmer under the lid over a low heat for 20 minutes. 
Rinse the aubergines, dry and fry in the remaining oil for 5 minutes. 
Peel and slice the potatoes. 
Turn on the oven. Grease the baking dish with oil, put eggplant in layers. 
Then the minced meat with tomatoes. 
The last layer is potatoes. 
Grate the cheese on a coarse grater. 
Mix the eggs with milk and cheese, salt, pepper, add nutmeg. 
Pour the vegetables with minced meat with the obtained mixture. 
Put the tin in the oven on the middle shelf. 
Musaka with eggplant and mince is baked in an oven preheated to 200 degrees for 20-25 minutes. 
Musaka with eggplant and potatoes is ready. Enjoy your meal!