Moussaka: a recipe with potatoes

Moussaka with potatoes and itself better fed, and taste her get richer, and we are accustomed to add the potatoes to the dish.Therefore, we offer you a recipe for moussaka with potatoes.


  • 2 eggplant;
  • 2-3 tomatoes;
  • 1 onion;
  • 500g minced meat (or 700 grams of mushrooms, if you are making a vegetarian moussaka);
  • 2-3 potatoes;
  • 1 tbsp.l.Slide-flour;
  • 2 tbsp.milk;
  • 1/2 Art.white wine;
  • 200 grams of grated cheese;
  • vegetable oil;
  • 30 grams of butter;
  • 2 eggs;
  • salt, pepper, nutmeg.

recipe moussaka potatoes

order to cook moussaka, take all the vegetables, wash, clean and cut onion rings and rings - quarters, potatoes and eggplant - slices, tomatoes - cubes, pre showering them with boiling water and removing the peel.Add some salt eggplant and put in a colander for half an hour.Turn on the oven.At this time in a frying pan fry the onions.Then, remove the onion, minced meat begins to brown.After 10-15 minutes, pour the

wine into the stuffing, salt, pepper, add the tomatoes and leave to stew over low heat until until minced all the liquid has evaporated.Now grease a baking sheet with vegetable oil and put back eggplant, about 10-15 minutes keeping the eggplant in preheated oven.

Take a baking dish, grease it with oil and placed on the bottom layer of potatoes.Behind lay half meat.On top put a layer of minced eggplant, top - even stuffing.Then put the remaining eggplant slices.

Now you need to cook the sauce to pour our moussaka.

If you are cooking a vegetarian moussaka without meat, minced meat instead of using fungi, such as mushrooms.They can be simply cut and you can twist in a meat grinder, to get the mushroom stuffing.Fry mushrooms and onion in white wine as long as from the pan will not go all the liquid during cooking to fungi tomatoes do not add - they then tell you the top layer.

As recipe for classic dishes , our recipe moussaka potatoes involves the use of sauce "Bechamel".

In a pan melt the butter, then add to it the flour and, stirring well with wooden spatula, fry for a minute.Remove the pan from the heat and put a pot on him, which pour the milk.Heated milk and small portions pour it into the pan, stirring constantly to avoid lumps formed.We reserve the milk over low heat.

While boiling milk with flour, three cheese.A handful of grated cheese reserve - them we sprinkle on top of the moussaka, and the rest is added to milk, stirring constantly.Bring to a boil the milk and cheese, not forgetting their stirring constantly, until cheese is completely melted.Whisk eggs in a separate bowl and gradually add to the pan, stirring whisk, so they do not thicken and uniformly dissolve in the sauce.Add salt, nutmeg and remove from heat.Let cool for 5 minutes and pour the sauce they moussaka.Sprinkle remaining cheese and send in a preheated 180 ° C oven for 40 minutes.

moussaka , baked until golden brown, from the oven, cut, slightly cooled, so it does not burn, and serve guests, sprinkled with fresh herbs.

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