Vegan Eggplant Moussaka


Delicate Greek eggplant moussaka

You will need
  • - Eggplant - 2 pcs .;
  • - olive oil - 100 ml;
  • - potatoes - 100 g;
  • - Shallot onions - 2 pcs .;
  • - Bulgarian pepper - 2 pcs .;
  • - minced beef - 300 g;
  • - Fresh tomatoes - 4 pcs .;
  • - parsley - 1 bunch;
  • - goat cheese (hard) - 300 g;
  • - salt - to taste.
  • For the cream layer:
  • - milk - 300 ml;
  • - nutmeg - 3 g;
  • - butter - 30 g;
  • - wheat flour (top grade) - 1.5 tablespoons;
  • - chicken egg - 2 pcs .;
  • - salt - to taste.
Instruction
Eggplant cut into thin circles and sprinkle with olive oil. Sprinkle with salt and leave for 20 minutes to get rid of excess moisture and bitterness. Boil the potatoes, clean and mode on the same circles exactly as eggplant.
Eggplant cut into thin circles and sprinkle with olive oil. Sprinkle with salt and leave for 20 minutes to get rid of excess moisture and bitterness. Boil the potatoes, clean and mode on the same circles exactly as eggplant.
Cooking a creamy sauce for the Musaka. In a skillet, preheat the milk with a pinch of nutmeg. In the pan melt the butter and add the flour. Stir until smooth. Add the mixture to the preheated milk, stir until thick, and remove from heat. Let cool a little and add two chicken yolks.
Cooking a creamy sauce for the Musaka. In a skillet, preheat the milk with a pinch of nutmeg. In the pan melt the butter and add the flour. Stir until smooth. Add the mixture to the warmed milk, stir until thick.
Warm up shallots in olive oil, add ground beef and mix. When the meat juice is evaporated, add salt to taste and remove the stuffing from the stove.
In another pan fry Bulgarian pepper. In fresh tomatoes, remove the stem and cut the tomatoes into slices. Add sliced ​​tomatoes to bell peppers. Fry, remove from heat and add parsley. Salt to taste and mix.
Eggplant promakivaem paper towels from excess moisture. Fry in vegetable oil on both sides.
Warm up shallots in olive oil, add ground beef and mix. When the meat juice is evaporated, add salt to taste and remove the stuffing from the stove. In another pan fry Bulgarian pepper. In fresh tomatoes, remove the stem and cut into pieces.
Form the moussaka. Lay the potatoes in the first layer and sprinkle with grated cheese. Then lay out the eggplant and cheese again. Put mince and roasted vegetables on top. The last layer is potatoes. Pour evenly the whole dish with cream sauce and sprinkle with cheese generously.
Send the moussaka to bake in an oven preheated to two hundred degrees and bake until golden brown appears.
Form the moussaka. Lay the potatoes in the first layer and sprinkle with grated cheese. Then lay out the eggplant and cheese again. Put mince and roasted vegetables on top. The last layer is potatoes. Pour evenly the whole dish with cream sauce and generously


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