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Zucchini and eggplant casserole with minced meat

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3688
Kitchen Russian
Calorie content 94.9 kcal
Portions 6 port.
Cooking time 90 minutes
Proteins * 4.3 gr.
Fats * 6.4 gr.
Carbohydrates* 7.5 g
* per 100 gr. product
Zucchini and eggplant casserole with minced meat
Content

Casserole recipe with zucchini, eggplant and minced meat originally from Greece. This is a very summer, colorful dish called Musaka. The combination of seasonal vegetables, meats and a tender cheese crust creates a hearty, tasty dish that everyone will love.

Ingredients

Cooking process

step 1 out of 17
Collect fresh vegetables, then rinse them thoroughly in running water. Cut the courgettes and eggplants into slices and place in different containers. Sprinkle them lightly with salt and leave for a while to let the vegetables juice. During this time, peel and finely chop the onion and garlic.
step 2 out of 17
Make shallow cross cuts on the tomatoes, then pour over boiling water and send to cool in a bowl of cold water. Then chop them into small pieces.
step 3 out of 17
Drain off the juice from the zucchini and eggplant. Then you need to fry them, in turn. First, fry the zucchini in a little oil, they should acquire a light golden hue.
step 4 out of 17
Place the fried zucchini in a bowl with a napkin to remove excess fat.
step 5 out of 17
Then fry the eggplants until golden brown.
step 6 out of 17
In a separate skillet, lightly fry the garlic and onions and add the minced meat. Fry the meat over moderate heat to evaporate excess liquid.
step 7 out of 17
Fry the minced meat until the meat is tender, it is not necessary to fry it until crusty - let the meat remain juicy.
step 8 out of 17
Next, you need to prepare the béchamel sauce. To do this, melt the butter in a good saucepan over moderate heat.
step 9 out of 17
Add flour to the melted butter and fry it for no more than a minute, stirring constantly.
step 10 out of 17
Begin gradually introducing the milk into the saucepan, whisking constantly. Reduce heat to very low and simmer sauce for about three to five minutes.
step 11 out of 17
Chill the sauce slightly, and then gently beat the eggs into it, stirring the mixture constantly. Add salt and nutmeg.
step 12 out of 17
Put the eggplants on the bottom of the baking dish, having previously greased the bottom with vegetable oil.
step 13 out of 17
Next, form a layer of minced meat, sprinkle it with cheese and lay out the zucchini.
step 14 out of 17
Spread the remaining minced meat over the zucchini.
step 15 out of 17
Pour béchamel sauce over the casserole evenly and cover with grated cheese. Send the casserole to an oven preheated to 180 degrees for forty minutes.
step 16 out of 17
Remove the cooked casserole from the oven and let it cool slightly so that you can easily cut it into pieces.
step 17 out of 17
Serve moussaka with fresh vegetables and herbs. This casserole tastes equally good both cold and hot.

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