Classic Bulgarian Moussaka
Традиционно ястие · Bulgarian
A traditional Bulgarian moussaka featuring layers of fried eggplant, seasoned ground meat, and a rich, creamy egg-and-yogurt custard topping, baked until golden brown.
Оценете тази рецепта
Изберете от 1 до 5 звезди. Всяка рецепта може да бъде оценена само веднъж.
Все още няма оценки.
Съставки
- Eggplant1.5 kg
- Ground Pork500 g
- Onions2 large
- Tomatoes400 g
- Vegetable Oilfor frying
- Eggs4 large
- Plain Yogurt400 g
- Butter50 g
- Parsley1 bunch
- Saltto taste
- Black Pepperto taste
Стъпки
- 1
Slice eggplants into 1 cm thick rounds. Salt them and let sit for 30 minutes to draw out moisture, then rinse and pat dry.
- 2
Fry eggplant slices in vegetable oil until golden brown on both sides. Drain on paper towels.
- 3
Finely chop onions and sauté in a little oil until softened. Add ground pork and cook, breaking it up, until browned. Stir in chopped tomatoes (or tomato paste diluted with water), chopped parsley, salt, and pepper. Simmer for 10-15 minutes.
- 4
Grease a baking dish. Layer half of the fried eggplant slices, then spread the meat mixture evenly over them. Top with the remaining eggplant slices.
- 5
In a separate bowl, whisk together eggs, yogurt, melted butter, salt, and pepper until smooth.
- 6
Pour the egg-yogurt mixture evenly over the eggplant and meat layers.
- 7
Bake in a preheated oven at 180°C (350°F) for 45-60 minutes, or until the topping is set and golden brown.
