Bulgarian moussaka: without a prescription and eggplant with eggplant

Bulgarian moussaka is different from the traditional Greek, if essential ingredient of Greek dishes are aubergines, the Bulgarian moussaka can be prepared both with them and without them.We present you with both variants of cooking.

Bulgarian moussaka eggplant without

present Bulgarian moussaka preparing necessarily with tomatoes and peppers , but in this recipe, we have replaced them in the Bulgarian sauce, which is prepared on the basis of these vegetables.If you want to make "authentic" moussaka, instead of the sauce, use a mixture of finely chopped and sautéed bell peppers and tomatoes.

Ingredients:

  • 1/3 Art.olive oil;

  • 0,5 kg minced beef;

  • 1 ch. L.spices: ground cumin, paprika, black pepper;

  • 1 tbsp.l.chopped thyme or ground (unless there is thyme, basil can be replaced);

  • 1 ch. L.salt;

  • medium-sized potatoes (4 pcs.);

  • 1 egg;

  • 150 ml Bulgarian tomato sauce (you can take an ordinary ketchup);

  • 1 tbsp.natural yogurt with no additives.

Preparation

start cooking moussaka: the potatoes cut into small cubes, lightly whisk the egg in a glass and mix with yogurt.Turn the oven to warmed to 170 ° C .While she warmed up in a frying pan heat the olive oil and fry it stuffing.We add the spices and season with salt.When browned - add to the mince and fry the potatoes after 5 minutes was added thereto ketchup and thyme.Fill it with water so that the stuffing was almost completely covered by it, diminish the heat and simmer 15 minutes then lay out all the stuffing in a baking dish and evenly pour whipped yogurt with an egg.

Baked moussaka as 30-40 minutes.

Bulgarian moussaka with eggplant

Ingredients:

  • 3 medium eggplants;

  • medium-sized potatoes (3 pcs.);

  • 2 large bell peppers;

  • 4 medium tomatoes;

  • 2-3 cloves of garlic;

  • vegetable (preferably olive) oil;

  • 50 g of grated cheese;

  • 2 eggs;

  • salt to taste.

Preparation

Bulgarian moussaka with eggplant spread in the south, close to Greece.In other regions of Bulgaria eggplant moussaka not put.Our recipe requires a eggplant.

Take the eggplant, wash, cut off the tails, but do not need to be cleaned;cut them into slices and fry in a pan with vegetable oil.While the fried eggplant, boil the potatoes in their jackets.In traditional Greek moussaka no potatoes, but the Balkan (Bulgarian, Romanian), the recipe for this dish is complete without it.When the potatoes are cooked until tender, clean it and cut into slices.Then takes over the peppers and tomatoes - and cut them into slices.

now take a round shape for the oven, grease it well with oil and begin to lay the moussaka.Puts circles such "caterpillar" - close to each other in circles, like beads, in turn, put rings eggplant, potato, tomato, pepper.So do a few laps to the entire form was filled with vegetables.

moussaka Now we salt, sprinkle with finely chopped garlic (no pressure!), Pour whipped eggs in a separate bowl and sprinkle cheese on top.Moussaka is baked in the oven (or multivarka) about half an hour at a temperature of 180-200 ° C and is served hot.Before serving the dish cut sectors.To him, you can file a cream sauce or sour sauce with herbs and garlic.

Bon appetit!

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