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Eggplant and potato bite

Eggplant and potato bite

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Wash the eggplant and cut into 1 cm thick slices. Put in a bowl and sprinkle 1 teaspoon of salt and leave for 30 minutes to leave the juice. Wipe with a napkin and fry in oil on both sides. Wash the potatoes, peel them and cut 1 cm thick slices, then fry on both sides.

Meanwhile, we prepare the meat. Cut the onion very small and mix in a pan with the meat. Put 2 tablespoons of oil and let it boil in the juice left by the meat, stirring from time to time until it starts to brown. Leave to cool and mix with eggs, parsley, dill, salt (to taste) and pepper

For the above quantities, I used a pot with a diameter of 30 cm. Place the first layer of potatoes and sprinkle with salt.

Then we put the layer of meat. And above. the eggplant we give with salt.

Pour the tomato juice, then a little dill and parsley for decoration. To be a little juicy, the moussaka must be covered with tomato juice, if necessary, add a little more.

And the tomato for decoration ..... I put it a little later.

Eggplant bite

We liked the mashed potatoes so much that we had to try one eggplant bite. And it was a great success!
It is a recipe that you can serve at any meal. Quite easy to prepare, flavorful and to everyone's taste.
The recipe is an easier option, without bechamel sauce. If you want more cheese, you can add cheese between layers.

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 bite, 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 the 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.

Recipe: Eggplant mousse, potatoes and minced meat

Ingredients for eggplant mousse, potatoes and minced meat
& # 8211 4 large eggplants, 6 potatoes, 600 gr minced meat, 3 tomatoes, 1 large onion, 1 egg, parsley leaves, salt, pepper, 1 glass of tomato juice, 250 gr cream, cheese

Preparation of eggplant, potatoes and minced meat
The eggplants are washed well and peeled into strips and then cut into round slices. They are kept in water with salt and vinegar for 1 hour, to remove the bitterness from the eggplant. Then drain well and fry in oil on both sides. The fried eggplants are placed on an absorbent napkin to drain the oil. Peel the potatoes, cut into chips and fry in oil. Peel a squash, grate it and slice it. Finely chop the onion and fry in the remaining oil, add the minced meat, cook a little, add a little water and tomato juice and chew from time to time. Leave for about half an hour, lower the sauce, add salt, pepper and parsley leaves. When it has cooled, add 1 egg and mix well. Grease a pan with a little butter, put breadcrumbs, a row of eggplant, a row of potatoes, half the amount of minced meat, a row of sliced ​​tomatoes and repeat the operation. The last layer is eggplant. Pour sour cream on top. Eggplant, potato and minced meat is baked. When the moussaka is ready, grind the Telemea or cheese cheese on top. Eggplant mashed potatoes, potatoes and minced meat are decorated with a little sour cream and served.

How to make eggplant or pumpkin moussaka?

You need, in addition to the quantities given above for meat and 1.5 kilograms of large eggplants, it is ideal to be round and not of those thin, elongated. I recommend the purple, round eggplants, if you find them, because they are very sweet and have no seeds at all. This is a very widespread recipe all over the world, I think it is the most cooked of all moussaka recipes.

It can be made with sliced ​​eggplant, sprinkled with salt and set aside for 10 minutes to leave the juice. Drain and fry lightly, just enough to soak in a little oil, or bake in the oven or on the grill, or simply steam (steamer).

Another option is to bake the whole eggplant, as for the salad, to clean it, let it drain and use strips or chopped.

The version with eggplant fried in oil is extremely tasty, but, unfortunately, eggplant absorbs a lot of oil (more than potatoes), so I avoid this option. I preferred to bake the eggplant a little on the grill.

The most delicious eggplant bite

Eggplants can be peeled or not, according to preferences. Both options are correct, I prefer to leave the eggplant with the peel.

After the eggplants are cooked - in any variant you like, move to the tray. & # 128578 Grease the tray or a heat-resistant ceramic bowl with butter and sprinkle with flour, breadcrumbs or semolina, then place a layer of eggplant or zucchini, a layer of meat and alternate layers until all-last layer is finished being of eggplant or pumpkin slices.

This is a classic recipe, but you can also add slices of tomatoes, in addition to eggplant and zucchini slices, you can also add, sos bechamel , grated parmesan or slices of cheese or mozzarella and on the layers of meat and on top, or sliced ​​boiled eggs and pressed ham (prosciutto cotto).

On top you can put bechamel or sour cream, mixed with 1-2 eggs and sprinkle with Parmesan or put slices of cheese or mozzarella. It can be decorated with slices of tomatoes.

Bake on medium heat for 180 degrees and bake for about 30 minutes. Vegetables and meat are already cooked, you just have to intertwine and harmonize everything.

This is what it looks like in the section eggplant musacaua:

Eggplant bite my mother's recipe

Eggplant bite my mother's recipe. Layers of eggplant slices, tomatoes, peppers and minced meat bathed in sour cream or white Bechamel sauce. The moussaka recipe is very popular in the Balkans and Turkey and varies from region to region. Greek eggplant moussaka (moussaka) may also contain potatoes and must be covered with white sauce. Turkish Musakka has no potatoes and is not built in layers.

You can read more about musaca here. My mother makes a mix between these versions of moussaka and it comes out great every time. I wrote down her recipe in the & # 8222 cookbook & # 8221 I went to college with (in 1991) and have done it many times since. It's a seasonal, summer recipe. The markets are full of eggplants, peppers and tomatoes.

The traditional Greek eggplant mousse is also made with potatoes and a thick layer of white sauce (Bechamel) & # 8211 see the recipe here.

  • 750 g minced meat mixture (pork with beef, pork with chicken, etc.)
  • 3-4 eggplants not too big (preferably elongated)
  • 1-1.5 kg of red peeled potatoes
  • 50 ml oil
  • 4 eggs
  • 1 large onion finely chopped
  • 2-3 tablespoons tomato paste
  • 2-3 tomatoes
  • salt and pepper
  1. cut the eggplant into slices, about 0.5 cm thick
  2. sprinkle the eggplant with a little salt and leave for 5 minutes in a bowl to drain the toxic juice from them
    • sprinkle with a little lemon juice to avoid oxidation
  3. In a large frying pan, heat the oil
  4. cook the onion until it becomes glassy
  5. add the minced meat (over the onion), stirring constantly, to harden it as well
  6. add 1 cup of water or soup and mix the meat well until the lumps dissolve
  7. add salt and pepper to taste
  8. the meat is ready when the juice in the pan has dropped and the meat has a homogeneous appearance
  9. add the tomato paste and mix well
  10. lightly beat with a fork 2 eggs, which are mixed with hardened and cooled meat
  11. Peeled potatoes cut into 0.5 cm thick slices and lightly fry in very little oil
  12. the french fries drain on the absorbent napkins
  13. the eggplant is dried with absorbent paper and lightly browned on both sides
  14. they are also drained on absorbent paper

Installation of the preparation

  1. In a saucepan or pan greased with margarine or butter, place alternate layers as follows:
    1. 1 layer consisting of 2 rows of french fries
    2. 1 layer of meat
    3. 1 layer consisting of 2 rows of fried eggplant
    4. 1 layer of meat

    Video: Entertv: Τσάτνεϋ ψητής μελιτζάνας από την Αργυρώ Μπαρμπαρίγου


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