We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Finely chop the onion and fry in olive oil, salt and oregano. After a few minutes, add the meat and wine and simmer. Add the diced tomatoes in the food processor and the crushed garlic. Bring to a boil over low heat.
Cut the potatoes into suitable slices (not to be very thin) and boil them in salted water (not to crumble). Cut the eggplant into rounds and fry on the grill or in an oil-free ceramic pan.
In a ceramic bowl sprinkle with olive oil, put a row of potatoes, a row of eggplant and minced meat. Put the last row of potatoes, salt, pepper, grated Parmesan, mozzarella and sliced cheese.
Place in the preheated oven for 20-30 minutes until browned on top.
Potato and eggplant bite
How could my favorite victim's favorite food be missing here? Simple, although I like musacaua, I find that it takes a long time to do it, but what does a criminal not do to keep the victim subjugated? Musaca. Although traditionally musacaua is either eggplant or potato, I make a mix of the two. But if you prefer simple moussaka, you can adjust the recipe by doubling the amount of your favorite ingredient: eggplant or potatoes.
2 medium eggplants
400g red potatoes
700g beef or pork mixture
2 medium onions
2 tablespoons sour cream
1 tablespoon breadcrumbs
4 tomatoes or 2 tablespoons broth
200ml meat soup or water
Wash the eggplants and cut them one finger thick. Scald them in salted water or sprinkle them with salt and leave them like this for at least half an hour. In the 2nd version, rinse them and drain them of excess water. In both variants, place them on a wooden bottom covered with a paper towel and let them drain. You can speed up the draining process by placing a wooden bottom and a heavier weight on top of them. Once drained, fry them in oil. Use paper towels to get rid of excess oil.
Grate the carrot and a potato on a small grater. Finely chop the onion and fry the meat, onion, carrot and grated potato in a pan, stirring constantly. Continue until the meat is fried. Set the pan aside on the fire and let it cool. Add to the meat composition egg, sour cream, salt and pepper.
You can use either raw or boiled potatoes. It's simpler with boiled potatoes but much less killer. That is to say, peel the potatoes, cut them into thin slices of half a finger and then fry them in hot oil. Take them out and put them on paper towels to get rid of excess fat.
We now turn to the assembly of the musacale. Grease a pan with a diameter of 24-26 cm with oil or even butter and line it with breadcrumbs. Place successive layers of potatoes, meat and eggplant in the pan so that you finish with a layer of potatoes. Pour over the soup, in which you can mix the broth. Finish with a layer of sliced tomatoes. I don't know why I didn't have tomatoes and I used broth mixed in the soup.
Put it in the hot oven at 200 degrees and bake until all the liquid is absorbed and the potatoes on top are made and browned. Take it out of the oven, let it cool and turn it over on a plate. Then eat! HATRED!
Eggplant and potato bite
Since childhood, one of my favorite foods is eggplant and potato mousse. It is not a difficult recipe to make, maybe a little meticulous, but by no means difficult. When I want to remember the taste of the recipe eggplant and potato bite from home, they fry potatoes and eggplant, just like mommy used to do, but if you want a lighter bite, you can bake the eggplant and potato slices in the oven or on the grill. You can use only eggplant or only potatoes, but I like to combine them because they have a different consistency, perfect for a very tasty bite.
What is musacaua?
Musacaua is a dish specific to cuisines from the Balkan countries and the Far East. In the classic moussaka recipe we find minced meat (usually lamb or beef is used, but they are musaca recipes and with pork or turkey or chicken) that combines so tastefully with layers of eggplant and potato slices, both fried.
In the traditional moussaka recipe, we also find a last layer of white sauce (bechamel), but I always preferred to form the last layer with eggplant and tomato slices, it seems much lighter that way.
I kindly invite you to try this simple moussaka recipe of eggplant and potatoes, and if you are on a diet and can not taste this bite with fried vegetables, try the recipe for baked eggplant bite and beef. Is wonderful!
How to make meatball with eggplant and potatoes
In a Teflon pan with oil when heated, it will harden onion cut the fish, then minced meat, stirring constantly until it changes color, then add a cup of water to boil the meat well, until it dissolves and does not remain lumpy, approx. 30-40 minutes.
When the liquid has dropped they can be added bell peppers cut into thin strips (to be visible), salt, pepper, and cumin powder.
The cooked meat will be left to cool, and the rest of the ingredients will be prepared for the bite.
Potatoes peel and wash, cut into thin slices with a special vegetable device, or with a sharp knife and put to harden in a Teflon pan with hot oil (taking care to leave only as they soften, then taken out in a bowl).
eggplant they will be peeled, cut into lengths and once again in width, then they will be put in the remaining oil from the potatoes (just as they will soften) and taken out in a separate bowl.
Assembling meatball with eggplant and potatoes
In a round tray or a round Jena bowl, greased with vegetable oil will put a alternate layer of potatoes-eggplant, then the minced meat cooked in a thin layer, continuing the operation until the last layer is meat.
Tomato juice mixed with a target together with tomato paste, will be added over musaca.
Cherry tomatoes, place whole on top and put the dish in the preheated oven at 190 degrees, for about 45-50 minutes.
Near the end with Ten minutes to turn off the heat, add the mozzarella broken into pieces (or grated cheese), putting the dish back in the oven until the cheese will melt and the gratin.
Meatball with eggplant and potatoes, will be served hot along with the sauce formed with a few tablespoons of sour cream.
Macaroni mash with minced meat
Macaroni with minced meat is served hot, with tomato sauce on top
Muntenian eggplant mousse with tomatoes and.
Wallachian recipe for eggplant mousse with tomatoes, Telemea cheese, tomato sauce and cheese
Eggplant bite with minced meat
Eggplant mousse with minced beef, prepared with tomato sauce, fresh tomatoes, onions, milk and cheese
Greek Musaca (original recipe)
The original Greek moussaka recipe made with meat, eggplant and potatoes and white bechamel sauce on top, just like the one you can eat on holiday at taverns in Greece :)
Eggplant bite with mutton
Eggplant mousse recipe with minced mutton with tomato sauce and vegetables
|8 dogs||the water|
|2 - 3||white potatoes|
|1 cane||mizithra, pecorino or Parmesan cheese|
|for cooking||olive oil|
|900 gr||minced beef or lamb (any type of meat can be used)|
|2 tablespoons||olive oil|
|1||finely chopped onion|
|4||chopped garlic cloves|
|1 teaspoon||ground juniper|
|1 teaspoon||ground cinnamon|
|1 teaspoon||ground black pepper|
|1 tbsp||dried oregano|
|2 tablespoons||tomato paste|
|1/2 cane||Red wine|
|1||lemon (peel only)|
|2-3 tablespoons||lemon juice|
|4 dogs||whole milk|
|1/2 teaspoon||ground nutmeg|
Musacaua is for the cuisine of the eastern Mediterranean, which is lasagna for Italians. A special meal, on Sunday or for a meal with friends. The recipe takes longer but, like a good lasagna, it's worth it.
This version is a Greek version, which is prepared on a large scale in Romania, but there is an impressive number of recipes, variants and variations. From the time of the meat used and the way it is prepared, to the way the eggplants are used, how the potatoes are prepared and cut, etc.
In a large pan or in a saucepan with thick walls, sauté the meat in hot olive oil, over medium heat, until it changes color. Add the onion, sprinkle with salt and cook until the onion is soft.
Add garlic, allspice, cinnamon, pepper, oregano and tomato paste. Stir and leave for 2-3 minutes.
Add the red wine. Bring to a boil, reduce the heat to low and simmer slowly, without a lid, for another 20 minutes.
Remove the pan from the heat and straighten the taste with salt and pepper. Add the grated peel and lemon juice, taste again, and, if necessary, add salt and pepper.
Preparation of vegetables
Make a brine from & frac12 cup salt and 8 cups water.
Cut off the ends of the eggplants. Optionally, alternate strips (zebra) of their bark are cleaned or they can be left like this.
Cut into round slices, 2 cm thick and put in brine.
After 15-20 minutes, remove between paper towels and dry.
While the eggplant is in the brine, peel the potatoes and cut into 2 cm round slices.
Boil in salted water for 5-8 minutes, until slightly softened. Drain and set aside.
Heat a non-stick pan without oil. Grease the eggplant slices with olive oil and fry for 4-5 minutes on each side, or until lightly browned. They step aside.
Heat the milk to near boiling point, without letting it boil.
In a saucepan, over medium heat, melt the butter. After it has melted, add the flour, stirring gently. Leave on the fire for 2-3 minutes.
Little by little, add the milk, stirring constantly. At first, it will thicken but as the milk is added, it will thin out.
Preheat the oven to 190 degrees Celsius. In a deep pan, place the whole amount of potatoes in a homogeneous layer, even if it hardens a little. Followed by a layer of half the amount of eggplant.
Put the meat, level it and add the rest of the eggplant slices. Sprinkle half of the cheese, pour the bechamel sauce and sprinkle with the remaining cheese.
Method of preparation
Peel the potatoes, wash and cut into round slices
In a bowl put 4 tablespoons of oil sliced potatoes and mix
put the greased slices in a baking tray and put them in the oven to brown
peeled eggplant cut into slices sprinkle with salt
finely chop the onion, put it in a pan with 2 tablespoons of oil and simmer with 2 tablespoons of water if necessary, add more water
when the onion has become glassy, add the meat and simmer for another 10 minutes, chewing continuously.
add to meat, mix well
wash the eggplant slices and drain
in a saucepan place the slices of browned potatoes interspersed with the slices of eggplant, over them put the pepper slices and tomato slices, put the prepared meat, another row of potatoes, slices of tomato pepper
in the water dissolve the flour, pour over the nutmeg, grate the cheese and bake for 30-40 minutes
put the tomatoes in a blender and make juice
In a frying pan put the oil along with the sugar, tomato juice, flour dissolved in the water, season the spices and simmer for 30 minutes.
Musacaua is served hot with tomato sauce on top, sour cream and finely chopped parsley
Mashed potatoes and fried eggplant
After cutting the slices and potatoes and eggplant, fry them one by one in hot palm oil. out
Greek mousse with eggplant and potatoes
It is a recipe that requires patience but it is worth the effort. Peel a squash, grate it and slice it
Greek eggplant with eggplant
I have to admit that this Greek eggplant with eggplant is one of the best moussaka recipes I have prepared and tasted over time.
I haven't made eggplant bite so far because I don't like the idea of frying eggplant slices in oil as it is in the original recipe.
The challenge from Sun Food to make a Greek recipe was the impetus to prepare Greek eggplant with eggplant. I decided to prepare it in the healthiest way possible, so I baked the eggplant slices in the oven greased with just a little olive oil and so I solved the problem.
From what I read, in the bechamel sauce you put melted Kefalotiri cheese, I didn't have it so I replaced it with grated Parmesan cheese.
Musacaua is delicious and relatively easy to make. Meat and bechamel sauces can be prepared even the day before, so you won't have to spend much time in the kitchen.
From the given quantities we obtained about 4 generous portions. Because I didn't fit the whole composition in the cast iron pan, what I had left I put in a ceramic form, one portion !!
Greek eggplant with eggplant - Ingredients
2-3 sliced eggplant
450 g beef, minced
2 cloves of garlic
2 tablespoons olive oil
Canned whole tomatoes, Sun Food
a tablespoon of tomato paste
1 tablespoon sugar
1/2 teaspoon ground cinnamon
200 ml beef soup
2 teaspoons dried oregano
salt to taste
50 g butter
50 g flour
500 ml of milk
100 g race parmesan
an egg yolk
70 g pesmet Panko
50 g race parmesan
Greek eggplant with eggplant - Preparation
Melt the butter in a pan over medium heat.
Add the flour and mix with a spatula until incorporated.
Put the cold milk little by little, stirring constantly with the whisk until the composition becomes consistent.
Remove from the heat, add the grated Parmesan cheese and mix well.
Let the composition cool for 5 minutes then add the egg yolk, mix and season with salt, pepper and nutmeg.
Meat sauce for nutmeg
Heat the olive oil in a pan over medium heat, add finely chopped onion and crushed garlic and cook for 2-3 minutes.
Add the minced meat and mix with a wooden spoon to break up the pieces of meat.
Add canned tomatoes, tomato paste, soup, sugar and season with cinnamon, oregano, pepper and salt.
Cover the pan with a lid and simmer for 15 minutes.
When it's ready, set aside and add 3-4 tablespoons of bechamel sauce to the sauce.
We sprinkle the eggplant cut into 2 cm slices with salt and let them leave their juice. Wipe each slice with paper towels, sprinkle with olive oil and place in a tray lined with baking paper.
Put them in the oven for 10-15 minutes at 180 degrees C.
How we assemble the Greek eggplant mousse!
Grease a cast iron pan or a grating pan with a little olive oil. Place the eggplant slices lightly overlapping until they cover the entire surface of the pan / form.
Put the meat sauce, cover with a new layer of eggplant, pour the bechamel sauce on top and then sprinkle on the whole surface the grated Parmesan cheese mixed with Panko breadcrumbs.
Put the form in the oven heated to 200 degrees C for 30-40 minutes until lightly browned on top.
We take it out of the oven and let it cool a bit & # 8230then we consume it with great appetite !!
Eggplant and potato bite
Eggplant and potato bite from: eggplant, bell pepper, cauliflower, potatoes, tomatoes or broth, salt, pepper, spices, oil.
- 1 kg eggplant
- 0.5 kg of bell peppers
- 1 small piece of cauliflower
- 1 kg of potatoes
- 2 fresh tomatoes or broth
Method of preparation:
Boil the potatoes in their skins, then peel them. Fry the peppers and cauliflower in a little oil. Bake the eggplant or cut it into slices, then fry it in the same way as the pepper and cauliflower.
Grease a heat-resistant pan or pan with oil, then place a row of potatoes cut into round slices. Put a row of cauliflower over which to sprinkle any spice, then put a row of eggplant, a row of peppers.
Pumpkins or other vegetables may be added to the composition, as preferred.
At the end, pour the broth over the whole tray (or chopped tomatoes). Put the dish in the oven on low heat for about 45 minutes.