This moussaka is an excellent blend that will please all your senses. Something similar to zucchini moussaka, but richer in taste. My kids don't eat eggplants so unfortunately I rarely prepare anything with eggplants, my moussaka choice is either with potatoes or with zucchini. So I usually prepare a small portion only for myself. The given ingredients are for 3-4 people.
Ingredients:
- 3 small eggplants
- olive oil
- 250 g of minced meat
- 1 cup cooked rice
- 1 head onion
- 2 cloves garlic
- 2 green peppers
- 2 tablespoons of olive oil
- 3 tbs tomato paste
- salt (vegeta), red paprika, black pepper, parsley
For Bechamel sauce:
- 1 tbs butter
- 1 tbs olive oil
- 1.5 tbs flour
- 2 cups milk (a cup of 200 ml)
- salt and black pepper
Topping:
- grated Parmesan cheese
- Wash eggplants and cut them in stripes. Soak them for half an hour in salty water then rinse them well. Place them on kitchen paper to absorb the excess water and then fry them shortly on heated olive oil at medium heat on both sides. After frying, place them on kitchen paper to absorb excess oil.
- Fry chopped onion and garlic in the same skillet, then add the peppers cut into cubes. Fry for 2-3 minutes then add the minced meat. When the meat changes the color, add the tomato paste and the spices. Mix well and simmer for a few minutes. Add cooked rice in the end and mix.
- In another smaller pan or pot, prepare the Bechamel sauce. Put butter and olive oil to heat and melt, add the flour and stir constantly until it starts to change smell, then, slowly add milk and continue to stir constantly to avoid lumps. Add salt and pepper and cook for a few minutes until it thickens.
- Heat the oven to 200 C degrees. First place the eggplants in the pan first. Spread the mixture of minced meat evenly over and add the Bechamel sauce on top. Put the pan in the oven and bake for for 15 minutes, then remove, sprinkle Parmesan cheese and return to bake only to get a little crust.
