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Eggplant mousse (my version)

Eggplant mousse (my version)


Peel a squash, grate it and squeeze the juice.

-cut the onion finely and cook it in 2-3 lg of oil and when it has become glassy add the minced meat and diced tomatoes, keep it on the fire until it decreases, stirring occasionally

-in a pan sprinkle with breadcrumbs and string nicely the eggplant slices over which add 1/2 of the amount of meat in which after I stopped the fire add 1 raw egg and mix, salt and pepper,

-continue with another layer of eggplant, meat and the last layer must be eggplant

-Add 2 beaten eggs with sour cream and put in the oven until nicely browned, then in the last minutes add the cheese and keep in the oven until it melts.



Joseph style eggplant mousse

MEAT. Finely chop the meat. Finely chop the onion. Put 50 ml of olive oil in a pan and sauté the onion with thyme. Then add the chopped garlic. When the onion and garlic become transparent, light golden, add the minced meat. Saute and add the rest of the spices, without parsley. Mix well. Chop the parsley.

Put the pine buds in the preheated oven at 180 degrees Celsius for 3 minutes. Then mix with the chopped parsley and add to the meat. Mix well.

EGGPLANT. Wash and clean the eggplant. Cut into lengths, with the slicer, slices up to 2 mm thick. Heat olive oil in a pan at 80 degrees Celsius, and fry the eggplant slices until crispy and light golden. Remove in a paper towel and dab.

Strain the juice meat. It sits on the plate, in style a thousand leaves, like a mosaic with eggplant slices. Decorate with basil leaves and fried coriander.


With this summer in mind, I prepared this for the holidays Greek bite with eggplant and potatoes, a generous layer of meat, in which tomatoes played an important role.

Their sweet taste is perfect! They are ready peeled, preserved healthy, which is why I make sure I never miss the pantry.

And because it is cooler outside, we can turn on the oven to prepare the best bite.

The layer of melted becamel sauce with cheese has its share of charm in the eggplant mousse recipe.

By the time I got to Greece, eggplant mash had only eggplant, and mashed potatoes had only potatoes. Well, I discovered an absolutely sensational taste in this bite and as soon as I got home I experienced the Greek bite recipe.

For a very good taste in this Greek mucosa I used mixed meat (beef + pork), but in Greek you can also find simple beef or beef with sheep.

Spices play an essential role. I found here cinnamon added to meat, as it is found in Lebanese cuisine.

The recipe has no vegetables other than tomatoes, eggplant, potatoes, onions and garlic. Maybe that's why the moussaka cooked in the restaurants of the Greeks is so good.

I also ate this type of moussaka from the Turks. It is just as good, somewhat different in taste as a result of the spices used. The preparation method is identical to what you will find below.

I ate Greek mackerel at home. On the first boat trip with my dear friends Dana and Serban, together with our children. Stefania, Harry's best friend from grades 1-4, told us with so much desire about the moussaka that we were going to eat in the future port that I couldn't wait to taste it too. And it really was sensational.

Holidays like this make you come home with a lot of culinary experiences that you want to implement immediately. From here resulted a collection of recipes from Greek cuisine, which you can see in this link: soutzoukia, pastitstio, dolamades, papoutsakia, pita, pork sovlaki, fava, skordalia, spanakorizo, tzatziki, Greek salad, and others.

At one point I arrived on an island with 9 inhabitants (Levitha). 7 adults and 2 children. They lived there only in summer and fed all the tourists who anchored in their bay. It is the island that their family has lived on since 1820 and the Greek state tricked them into crossing the island as uninhabited, as if it belonged to no one.

Initially it seemed to me that we paid a lot to let us anchor in the bay of the island (100 euros / night), the food cost just as much (7 people I think we paid around 140 euros), but in the end the price of staying in nature, without many people around, an organic food made from what they had planted or growing there, was a fair price. The comparison was with a previous island, with 49 inhabitants (Arki), where all 7 of us ate a lot and a lot and in the end the bill was 74 euros & # 8211 with wine, beer, juices.

I really liked this experience, so I returned the following year on vacation with Dana and Serban on the boat, but changing the route.

I would return to Greece anytime because it is beautiful and the food is sensational. But, not in the most expensive restaurants, not in the well-known tourist resorts. The locals cook sensationally. Definitely worth a boat adventure in less populated places.

Until then, I'll let you see what ingredients you need and how to prepare Greek moussaka.

For meat sauce:

1 kg minced beef (or pork tenderloin)

2-3 tablespoons oil for frying

1 box of red peeled cubes 400 g

1/2 bunch of freshly chopped green parsley

1/2 teaspoon ground cinnamon

For Bechamel sauce:

75 g grated cheese (cheese and telemea)

For layers:

100 g grated cheese (cheese and telemea)

To start, prepare the bechamel sauce: melt the butter in a saucepan, then heat the flour in it. Gradually add the milk and stir constantly with a spoon, adding salt, pepper and nutmeg. Shortly before removing from the heat, add the grated cheese. Remove from the heat and cover with cling film to prevent crusting.

Then we go on to prepare the meat sauce: heat the finely chopped onion in the hot oil until it softens, then add the minced meat and heat it until it changes color.

Add finely chopped tomatoes, wine, sugar, crushed garlic and spices (salt, pepper, cinnamon, parsley and oregano). Stir and simmer until the meat is done (about 30-40 minutes). In the end, our sauce must be consistent, without liquid (this can influence the cooking time and the appearance when we cut it).

Cut the eggplant into slices of about 5 mm. Salt them and leave them in a sieve for 30 minutes to remove the bitter liquid, then fry them in hot oil on both sides until lightly browned. When they are ready, we put them on a napkin to absorb the excess oil.

Peel the potatoes and cut them into slices, then fry them in hot oil. We take them out when they are ready on an absorbent paper towel.

Before assembling the musacaua, mix the bechamel sauce with 2 eggs until the composition is homogenous.

In a heat-resistant dish we arrange the first layer of eggplant that we cover with a layer of meat.

Put a layer of potatoes over the meat, then another layer of meat and finish with an eggplant. Top with bechamel sauce.

Bake the moussaka in the preheated oven at 200 ° C for about 60 minutes. 5 minutes before removing the sauce, sprinkle the grated cheese and let it melt in the oven.


Searched words "musaca"

Cut the eggplant into rounds and fry, then cut the other vegetables into rounds, and add over the eggplant. Do not mix.

Boil 200 ml of water with concentrate (or juice from soup, brine, etc.) with sugar and broth. Mix the oil in a saucepan

Peel the onion and cut it into scales. Peel the garlic and cut it into slices. In a wok, melt a teaspoon of butter in which we will lower the onion

Finely chop the onions and fry in hot oil. (Make sure the pan you are cooking in is quite roomy). When it's close

We boil the washed potatoes in salted water. At the same time we prepare the minced meat filling. In a saucepan, chopped onion

We put the pieces of meat through the mincer and mix them to homogenize. I prefer to grind the meat and then I know what to put in it

Chop the onion, carrot, and bell pepper then sauté in a little oil. Add the minced meat with a little water, when the meat has hardened add it

Finely chop the onion in 3 tablespoons of hot oil and cook until golden. Add the broth and let it cool

After cutting the slices and potatoes and eggplant, fry them one by one in hot palm oil. Remove on absorbent paper towels

Chop the meat, add the chopped parsley, salt it, pepper to taste and mix. We form the composition like little ones. We peel the potatoes,

Chop the onion and garlic and put them in oil. Then add the minced meat (I used beef + pork)

Peel the potatoes, cut into slices and boil a little in salted water (be careful not to crumble). After boiling, leave the potatoes

1. Peel the eggplant and cut it into hollow slices of about 1 cm, which are fried on both sides in hot oil and then

Although it comes from Arab countries, in our country "quotmusacaua" is better known in its Greek version. Which means alternate layers

Preparation of moussaka: 1. Peel the eggplant, preventively cut the tail and the tip. Finally, after cleaning, the eggplant has become

The potatoes are washed and boiled in their skins, and after they have been cooked, they are cut into thin slices. The zucchini is cut into 1 cm thick slices,

For holidays or weekends, to pamper your taste and senses, I suggest a mashed potato. cooking

Boil the potatoes in their skins, then peel and crush, then mix with approx. 2 tablespoons olive oil, add salt, pepper,

Peel the potatoes, wash and cut into slices, then boil them in salted water until soft, but not too much.

Chop the onion and fry in oil, add the meat, salt, pepper, broth and simmer until the juice decreases. Boil the potatoes with everything

I chopped the onions finely and put them to harden in olive oil and when they got a light copper color I added the turkey breast

Boil the potatoes, then cut the slices and place a layer in the hyena bowl. Saute onion and garlic in olive oil. When

The meat is chopped. Peel a squash, grate it and boil it. From the boiled potatoes we prepare a puree by adding margarine,


Potato and eggplant bite

In Greece I have eaten the best Musaca (or Moussaka) so far. Okay, almost everything I ate there was excellent, but the moussaka was something special. Quite different from what I was used to when I was little and this is due to the eggplants that have an excellent taste.

The recipe requires a little skill and especially patience. To make the mousse, you have to prepare all the components and then put them one by one in the baking tray or pot. Potatoes should be cut into slices and then boiled, eggplant should be sliced ​​and cooked, meat should be prepared with vegetables.

Everything takes time, but if you follow the tips below you will definitely get an excellent bite!

Wash the vegetables. The eggplants are then cut into thin slices, after their heads are removed and fried a little in a pan greased with oil. The potatoes are also cut into rounds and boiled with salt.

Cut the onion into small pieces, together with the eggplant heads and fry in a pot, together with the minced meat. Add cinnamon (about a teaspoon grated). I put a little more and it came out too fragrant. When they are ready, add tomato sauce and a glass of red wine and leave for about 5 minutes. Salt and pepper to taste

Prepare a Bechamel sauce, as follows: melt the butter in a saucepan, then add a tablespoon of flour and add milk, little by little, when it thickens, stirring constantly.

In a ceramic pot (or a Teflon tray) put a layer of meat, then one of eggplant slices, then meat, then potatoes and so on, until the ingredients are finished. The last layer should be potatoes.

Then pour the bechamel sauce and grate some Parmesan or cheese and then put in the oven.

The oven must be heated to 180 degrees. Baking time is about 25-30 minutes.

Mihai Preda

Hello. I'm Mihai. Family cook. I mean, I cook for my family and from time to time for friends. I'm not a professional, but I cook for pleasure. If you got here, it means that you just read a recipe written by me. I hope you liked it (don't forget to give it an appreciation by clicking on the stars above) and I wish you a lot of success to try it too. Keep looking for the other recipes on the site. If you have suggestions you can write to me using the Contact page. "I'm cooking!" and enjoy your meal!" to your lusts.


Eggplant possibly parmesan

First, the recipe. At the Mediterranean base, in itself just extraordinarily good on a summer day.
You will need: 3 eggplants, a small stick or two balls of mozzarella, a bowl of grated matured cheese, ideally parmesan, pecorino that looks somewhat and is more accessible or even harsher cheese, 300 ml tomato puree, 2- 3 cloves of garlic, a handful of basil leaves.


Put 2 tablespoons of olive oil, garlic and 4 finely chopped basil leaves in a pan. Allow them to simmer for 3 minutes over medium heat. Add the tomato puree and simmer together for 10 minutes, not forgetting to season lightly with salt, pepper and a teaspoon of sugar.


Peel a squash, grate it and slice it. Salt them and let them drain for at least 10 minutes. Dab them with a napkin and fry them in a drop of oil on each side until they turn brown. Remove them from the wipes to remove excess oil.


In an oven dish no longer than 40 cm long, a Jena pot is ideal, start the construction of the small building. Spread a layer of tomato sauce on the base. Place the eggplant slices so that they cover the entire surface, season with salt and pepper. Top with slices of mozzarella, grated Parmesan cheese and basil leaves, tomato sauce again and so on until you get at least 3 layers of eggplant. The last layer should be mozzarella.

Bake for 30 minutes at 200 degrees Celsius.
Serve with a very good bread.


***
I believe that, beyond the obvious and undeniable need for the preservation of traditional recipes, in an open-ended society, it is also important to know, at least broadly, the cuisines of other nations. The majority Romanian consumer is, indeed, like the French, Italian, Spanish and of any other ethnicity, traditionalist. He will naturally consume at the daily table what was put on the table from his childhood, and he does well. The human organism is, and this truth no longer has an empirical character, adapted also from the point of view of food, to the space in which it has developed. Moreover, some research shows that this conditioning is not only national or paideumale, ie dependent on relief conditions, but even local, the consumption of foods exposed to the same common environment with the human element being more beneficial to good digestion and health. Obviously, this equation does not include pollution.
However, culturally speaking, it is pleasant and interesting to know a number of dishes from our immediate horizon, not only to intuit features of that civilization, but especially to vary, within the limits and edge of their own taste, the pleasant moment. of the table.
Beyond absolutely specific products, the kitchens of European countries resemble in the case of similar environmental conditions, the seaside countries having similar dishes to the identity, the mountainous areas sharing at distances of thousands of kilometers the pleasure of smoked and slightly fatty meats, and vegetable-friendly plains offering the same good oil mixture with vegetables, cheese and poultry.
The space of such an article does not allow the development of these ideas, but it wants an extremely small final argument and invitation to cook an incredibly fragrant, simple and friendly dish, originally from southern Italy, but so peasant that it is incapable. of chauvinistic speculations.


Potato bite, eggplant and many other combinations

Musacaua is a very popular dish in many parts of the world, it is found in the Balkans, the eastern Mediterranean and the Middle East. Each region has imposed its own tastes and recipes related to the recipe, depending on the specifics of the respective cuisine.

In Romania, we know that the fly is of Turkish or Greek origin, probably from these two kitchens we borrowed and adapted the fly. Originally, the fly is prepared with eggplant, but the version with potatoes seems to have become the most popular in Romanian cuisine.

Originally, most of the moussaka variants are with eggplant, tomatoes and minced meat. The Greek version includes layers of meat and eggplant over which a white sauce is placed and then baked. The Turkish version has no layers, all the ingredients are sauteed (green peppers, onions are added) and it is served with pilaf or yogurt sauce. There are also variants with pumpkin, carrots or potatoes. The Bulgarian version is prepared with potatoes instead of eggplant and a mixture of yogurt with eggs and flour is placed on top. In the Arab world, musacaua is rather a baked salad, prepared mainly from eggplant and tomatoes, similar to Italian Parmigiana, and usually served cold as an appetizer.

Modern variant of Greek bite was probably invented by Nicholas Tselementes (a famous chef) in 1920. It has three layers: the first consists of slices of sauteed eggplant, a middle layer of minced lamb - sauteed with onions, garlic, tomatoes, spices and herbs - and a top layer with bechamel sauce and egg sauce. Bake this dish in the oven until the top layer is browned and served hot.

The Macedonian version it also has three layers: the first layer consists of minced pork or beef, the middle layer has layers of potato slices and the third layer consists of a cream. Each layer is pre-cooked, then assembled from the oven until browned.

In the rest of the Balkans, the surface layer is often a cream. Add cheese or breadcrumbs on top.

There are many variations on these basic recipes, sometimes without sauce, sometimes with other vegetables. Another popular option in Greece is with zucchini, partially fried potatoes or sauteed mushrooms, added to eggplant. There is also a fasting option that does not include meat and bechamel sauce, only vegetables (minced eggplant is used instead of minced meat), tomato sauce plus breadcrumbs or bread scraps. In some cases, the moussaka is decorated with vine leaves (a common ingredient in Greek cuisine).


The word musaca comes from Arabic and means served cold. It came in Romanian from the Greek language. The Greek version of this dish is also the version that has established itself in gastronomy.
Traditionally, musacaua is prepared from layers of minced meat (or chopped with a knife) of lamb or any other red meat, alternating with slices of fried eggplant or potato, with slices of tomato and white sauce. The ingredients are placed in a deep and wide bowl, baked in the oven and the product, musacaua, is served in large pieces, allowing to observe the alternation of layers of vegetables and meat. In the Turkish version, the musacaua does not appear in layers. Turkish moussaka is prepared from steamed or fried vegetables, eggplant, bell peppers, tomatoes, onions, all mixed with minced meat. It is served with yogurt sauce and rice pilaf. In the original Arabic version, musacaua is a cold-served dish, a salad composed mainly of tomatoes and eggplant, and is served at the beginning of the meal, as an entree. In its Balkan version, ie in Bulgaria, Romania, Croatia, Montenegro, Serbia, Macedonia, this dish can also be cooked with potatoes, instead of eggplant. Variants are also known in which the layer of vegetables is composed of pumpkin, carrots and potatoes.
Although it has an Arabic name, it is generally considered a dish of Greek origin.

I opted for a little meat and lots and lots of vegetables.

Half a kilogram of minced meat with a little nutmeg, a little cinnamon, some cumin, salt, pepper and a pinch of crushed garlic mix well, well. I chopped an onion and mixed it with the above composition.

Separately, I boiled the peeled potatoes (about 1 kg), I ground them (they don't have to be made like puree, you can leave the larger pieces), then I put them in a pan greased with butter on edges - this was the first layer of my moussaka.

Over the potatoes, I sprinkled green onions and leeks - all cut.

The spicy layer of meat followed.

I grated two carrots and a parsley root and sprinkled them over the meat, then I put the eggplant slices. I used 2 eggplants, which I peeled and tailed, sliced ​​and left with salt to drain the juice (while boiling the potatoes).

Next are 2 diced bell peppers (I put one green and one yellow). Over the peppers I put a few sliced ​​tomatoes (as if 4 came in, they were smaller) and I sprinkled oregano. I had a few more slices of green onions and put them over the tomatoes, then I shaved a piece of cheese.


Eggplant bite: learn how to prepare it

Eggplant bite - Although the name suggests a vegetarian recipe, the main ingredient of this recipe is meat, so it can be eaten with confidence by those who can not give it up. I know people who did not dare to eat a food just because. has no meat! But let's see how this bite is prepared.

ingredients eggplant bite:

Method of preparation:

Wash the eggplants, cut them into 1 cm thick slices and put them in a bowl. Sprinkle with a teaspoon of salt, mix and leave for about 30 minutes to let the juice. We then wash them in 2-3 cold waters and squeeze them into our fists, without crushing them. We place them on a large, glazed tray and sprinkle them well with 100 ml of oil.

Then mix well. Now, put the tray in the oven on high heat and leave them for 25-30 minutes. During this time, we turn them over to fry evenly.

Pass the meat twice through the mincer and fry it in oil with onion, pepper and spices. We put in a heat-resistant bowl, greased with wood, 1/3 of the amount of eggplant, placing the slices next to each other. Over them we put half the amount of meat, then half of the tomatoes that we cut into slices, sprinkled with salt and parsley.

Finally, we put the rest of the eggplants, placed next to each other. On top we can put a steak sauce, which is sprinkled with 50 g of grated Telemea cheese or only with 2 tablespoons of breadcrumbs, fried with 3 tablespoons of oil. Place the dish in the oven 30 minutes before serving the musacale.

This recipe for eggplant bite it was offered to me by my mother and I hope it will be successful in your homes as well.


Eggplant Bite With Chopped Meat

Eggplant bite with minced meat. 4 tablespoons thick tomato broth. Well, the Greek musacaua combines the two recipes and the result is exceptional. 800 g minced beef 400 g tomato pulp200 g cheese200 g sour cream3 4 tablespoons oil3 eggs2 3 eggplant2 finely chopped onions 2 tablespoons tomato paste1 tablespoon paprika1 tablespoon herbs1 bunch parsley1 chopped carrot. If we don't cut it hot and put it on plates.

Eggplant moussaka 206 votes 4 110. The famous recipe is the Greek moussaka recipe with red meat eggplant potatoes and white sauce and was first published by nikolaos tselementes in the 1920s in a cookbook. Layers of red eggplant slices of pepper and minced meat bathed in sour cream or white bechamel sauce. Ingredients mousse with eggplant and minced meat.

I kindly invite you to try this simple recipe for eggplant and potato bite and if you are on a diet and you can't taste this bite with fried vegetables, try the recipe for baked eggplant and beef bite is wonderful. 4 young eggplants 300 g minced meat pork mixture a large onion 5 6 cloves sliced ​​garlic 3 4 eggs 3 tomatoes a few sliced ​​olives a few sprigs of parsley and green dill a delicate teaspoon a pepper powder spice mixture marjoram basil oregano coriander bay pepper thyme a pinch of salt oil for frying. Eggplant bite with minced meat. Next is the one with potatoes, maybe pumpkin, so the idea is the same anyway and I will definitely not change the basic ingredients.

4 cloves of garlic. Eggplant bite my mother's recipe. Cinnamon ground. There are several moussaka recipes.

Every time I make eggplant bite, the whole family fights on it. I'm not a fan of musaca, but now I really had a craving and after many searches for the eggplant musaca recipe on the culinary sites. If we still have patience we let the delicious eggplant bite cool a bit then we cut it and we can serve it. 800 g minced beef and pork mix 1 large white onion.

2 large washed eggplants 500 gr. The moussaka recipe is very popular in the Balkans and in Turkey and varies from one region to another. We are big lovers of eggplants and we like them in any food but we like them in moussaka. I used to juggle the idea of ​​trying the moussaka recipe and the eggplant version is the best fit for this season.

For beef or chicken I used a mixture of 500 grams of lamb and 500 grams of chicken legs 4 tablespoons of olive oil. Greek Turkish Arabic etc. Shaved cheese o. Eggplant and potato bite ingredients.

Eggplant bite video recipe every time I make eggplant bite the whole family fights on it. We check the eggplant mousse and when the cheese above is well melted and slightly browned, take the tray out of the oven. Ingredients eggplant bite with meat and potatoes.