Greek Moussaka with Zucchini, Eggplant and Minced Meat

Name: Greek Moussaka with Zucchini, Eggplant and Minced Meat
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6
Cuisine: Greek Cuisine
Ingredients: zucchini - 2 pcs.; eggplants - 2 pcs.; yellow cheese - 9 oz (250 g); salt - 2 tsp.; olive oil - 10 tbsp.; for the tomato sauce; tomato puree - 14 oz (400 g); minced meat - 14 oz (400 g); celery - 1/2 stalk; tomato concentrate - 1 tbsp.; fresh basil - 2 stalks; carrots - 1 pc.; red wine - 3 fl oz (90 ml); olive oil - 3 1/3 tbsp (50 ml); salt - by taste; nutmeg - 2 pinches; black pepper - by taste; for the topping; butter - 1 oz (30 g); milk - 2 1/2 cups (500 ml); eggs - 1 pc.; black pepper - 1 pinch; salt - 1 tsp.

Yordanka Kovacheva

Author

3k316k471

Translated by

Nadia Galinova

Greek Moussaka with Zucchini, Eggplant and Minced Meat

Image: Yordanka Kovacheva

1 / 5

08/10/2021

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Preparation

20 min.

Cooking

120 min.

Тotal

140 min.

Servings

"If it is moussaka, it cant be bad and thats why we prepare this Greek version of it quite often"

Ingredients

zucchini - 2 pcs.
eggplants - 2 pcs.
yellow cheese - 9 oz (250 g)
salt - 2 tsp.
olive oil - 10 tbsp.
for the tomato sauce
tomato puree - 14 oz (400 g)
minced meat - 14 oz (400 g)
celery - 1/2 stalk
tomato concentrate - 1 tbsp.
fresh basil - 2 stalks
carrots - 1 pc.
red wine - 3 fl oz (90 ml)
olive oil - 3 1/3 tbsp (50 ml)
salt - by taste
nutmeg - 2 pinches
black pepper - by taste
for the topping
butter - 1 oz (30 g)
milk - 2 1/2 cups (500 ml)
eggs - 1 pc.
black pepper - 1 pinch
salt - 1 tsp.

measures

Minced Meat Moussaka

How to make

Cut the eggplants and zucchini into circles in a large baking pan, sprinkle them with salt and olive oil and bake them in the oven.

Meanwhile, fry the basil, celery, carrot and finely chopped onion together.

Stir them for about 5 minutes, then add the minced meat.

Pour the wine and continue to cook the mixture until the alcohol evaporates.

Pour the spices along with the tomato puree and tomato concentrate and leave the sauce under a lid at a moderate temperature for about 20 minutes.

Arrange the baked zucchini and eggplants in a greased pan and pour the tomato sauce with the minced meat on top and alternating all of the products until you run out.

For the Greek béchamel sauce, beat the flour with a little water and salt using a wire whisk and bring the mixture to a boiling point over low heat, while stirring constantly, until it thickens.

Add the egg and cook for a few more minutes.

Add the butter and season with black pepper and nutmeg.

Drizzle the Greek moussaka with béchamel sauce, sprinkle it with grated yellow cheese and bake it until it aquires a golden color at 390°F (200°C).

The Greek moussaka with zucchini, eggplant and minced meat is very tasty.

Enjoy your meal!

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