Eggplant is a unique berry of the nightshade family. Yes, it is a berry and not a vegetable, as is commonly believed. It is unique not only for taste and shape of the fruit, but also for its useful properties (it contains almost a third of Mendeleev’s periodic table). In addition, the eggplant can be cooked in different ways. For example, vegetable caviar, soup, salad, appetizer. So if you still have not joined the ranks of eggplant fans, you shoud try it again by preparing moussaka of eggplants, veal and tomatos with cheese and cream. Surely, you will change your opinion about it
Ingredients
| Eggplants | 2 | pcs |
| Tomatoes (big) | 2 | pcs |
| Beaf | 500 | g |
| Cheese | 200 | g |
| Eggs | 2 | pcs |
| Milk 2,5 % | 150 | ml |
| Onion | 1 | pcs |
| Dill | To taste | |
| Parsley | To taste | |
| Lettuce | To taste | |
| Basil | To taste | |
| Oil | To taste | |
| Piper | To taste | |
| Salt | To taste |
Products needed for cooking
1. Mince beef and peeled onion
2. Fry minced beef in the preheated pan until it let the fluid
3. Cut the eggplant
4. Cook the eggplant on both sides until golden brown
5. Grate cheese thickly
6. Break eggs into a separate bowl
7. Add milk
9. Beat up
10. Add grated cheese and stir well
11. Cut tomatoes into thick round slices
12. Put the cooked eggplants in a bowl of heat-resistant glass
13. Make the top layer of minced meat
14. Add tomatoes
15. Cut greens
16. Sprinkle tomatoes with greens
17. Pour cheese and milk mixture over moussaka
18. Sprinkle the dish with grated cheese
19. Cook moussaka in a pre-heated oven at 220 ° C for 15 minutes
20. Decorate the dish with lettuce, cherry tomatoes and basil. Moussaka is ready! Bon appetite!
Cooking subtleties
- Eggplants need to be salted and left for 15 minutes to draw out the bitter juice.Then eggplants are washed and used for cooking
- Cook moussaka until the top is golden brown – as soon as it appeared, moussaka is cooked.
