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Wash the eggplants and zucchini well and cut them into 7-8 mm thick rounds.
Sprinkle salt over them and let them remove from the water for 5-6 minutes, dab them with absorbent towels and fry them on the hot grill and lightly greased with oil, for about 1 minute on each side.
We clean the rest of the vegetables, chop them into small cubes and fry them in hot oil, in a deep pan, sprinkled with a little water.
When they are penetrated, add the minced meat and mix intensely to penetrate the meat evenly.
When the meat is cooked, add the tomato paste and season everything to taste with: salt, pepper, thyme, basil, paprika and hot pepper, leave the ingredients on the fire for another 5-6 minutes, then let them cool. , in a sieve, to drain the excess fat.
When the mixture of ingredients is cooled, add the finely chopped green parsley and assemble the moussaka.
Grease a yena bowl with a little fat, from the drained, place a row of eggplant, sprinkle a little mozzarella, then spread a layer of the mixture of ingredients, a row of pumpkin, and mozzarella and so on until you finish the ingredients.
Mix the two eggs with a pinch of salt and cream and pour the mixture over the ingredients in the bowl.
Put the bowl with the eggplant and pumpkin mousse in the oven for 15-20 minutes, at 180 degrees C, or until it is nicely au gratin on the surface.
Let it cool and slice it, serving it with great appetite, with pickles or a vegetable salad.
I also had a little mashed potatoes left over from the day before and added it as a first layer to the eggplant and pumpkin moussaka.
I can tell you that it was very good and very filling, I highly recommend it!