Best Eggplant Casserole Recipe-Timea's Aubergine Moussaka
Servings: 6 people
Calories: 806kcal
Today I will show you how to make the best eggplant casserole recipe step by step. This aubergine's moussaka's a summer recipe with Mediterranean influences but made in my style.
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Equipment
- 1 Frying Pan
- 1 glass oven tray
Ingredients
- 4 pieces eggplants medium-size
- 1 kg pork mince low fat
- 2 pieces onions medium-size
- 2 pieces tomatoes ripened
- 1 piece sweet red pepper
- 150 ml olive oil extra virgin
- 2 can chopped tomatoes
- 2 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 1 teaspoon marjoram dried
- 1 tablespoon oregano dried
- 1 tablespoon sweet pepper paste
- 1 teaspoon gulyas paste
- 100 g pecorino cheese grated
- 150 g sheep cheese
Instructions
- Clean the onions, wash the tomatoes and cut the sweet red pepper, removing the seeds from the inside. Wash the eggplants and cut their tails.
- Slice the eggplants along them, season with salt and let them stand for a while, leaving their juice, which is bitter.
- Chop the onions and fry them in a pan in a little olive oil. When the onion becomes translucent, put the mincemeat to fry over.
- Season with sea salt, freshly ground pepper, a little marjoram and sweet pepper paste. For added flavour, I add a teaspoon of gulyas paste. Pour a little water or vegetable soup and let it simmer for about half an hour.
- Drain the juice left by the eggplant slice and dry them with a paper towel. After that, start to fry the pieces one by one in a little olive oil.
- After frying the eggplant slices, continue with the sliced sweet red pepper for added flavour.
- Pour a little olive oil on the bottom of the pan and put the first layer of slices of fried eggplant. Over them, put the whole amount of minced meat.
- The third layer is again eggplant. Add the sliced tomatoes and the fried sweet red pepper, season only with oregano because the eggplant and meat were salted.
- The fifth and final layer will be sliced eggplant again. Poured over the canned tomatoes and put the tray in the oven heated to 200 C (392 F) for half an hour.
- Sprinkle on top the grated cheese and sheep cheese and bake everything for another half hour.
Nutrition
Serving: 1grams | Calories: 806kcal | Carbohydrates: 4g | Protein: 36g | Fat: 71g | Saturated Fat: 24g | Cholesterol: 160mg | Sodium: 1254mg | Fiber: 1g | Sugar: 2g
