Moussaka a la Russe
12 servings
120 minutes
Moussaka a-la-Russe is an amazing blend of Greek tradition and Russian taste preferences. This aromatic casserole masterpiece originates from the Mediterranean but gains a unique character with the addition of potatoes, making the dish heartier. Baked eggplants add tenderness, while minced meat simmered with spicy seasonings creates a rich flavor. In the end, there's a velvety sauce with gooey melted cheese forming an appetizing golden crust. The dish is perfect for a cozy family dinner when you want to enjoy deep flavors reminiscent of sunny coastlines and the generosity of home cooking. It pairs wonderfully with fresh vegetables and light white wines, and its rich texture makes it an ideal choice for lovers of intense flavor compositions.
1
Peel the eggplants, slice them into rings, place in a container, salt them, and let sit for half an hour to remove bitterness.
- Eggplants: 3 pieces
- Salt: to taste
2
Peel and chop the onion and garlic finely. Heat the pan, first fry the garlic, then the onion until golden.
- Garlic: 4 cloves
- Onion: 1 head
3
Dice the tomatoes and bell pepper. Add to the pan with onion and garlic, sauté for 5 minutes, then add the minced meat, pour in 100 ml of water, add a bay leaf, and simmer for 25 minutes.
- Tomatoes: 3 pieces
- Sweet pepper: 1 piece
- Ground meat: 300 g
- Bay leaf: 1 piece
- Milk: 500 ml
4
Peel 6 large potatoes, slice them into rings, and immerse in boiling water for 10 minutes. Then carefully drain the water and let the potatoes cool.
- Potato: 7 pieces
5
A couple of minutes before the minced meat is ready, add chopped cilantro, cinnamon, paprika, ground pepper, and turmeric, mix everything, remove from heat, and cover with a lid.
- Fresh cilantro (coriander): 3 stems
- Cinnamon: pinch
- Sweet paprika: to taste
- Ground black pepper: to taste
- Turmeric: to taste
6
Drain the eggplant juice, rinse them with water, and dry with a towel. Fry each piece in olive oil on both sides for half a minute. Transfer the fried eggplants to a towel to absorb excess olive oil.
- Eggplants: 3 pieces
- Olive oil: 30 ml
7
Take a deep baking tray, lay potato rings on the bottom (sprinkle with a little salt and pepper), evenly distribute the minced meat on top, then layer the fried eggplant rings evenly.
- Potato: 7 pieces
- Ground meat: 300 g
- Eggplants: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
8
Take a saucepan, melt the butter, and mix in the flour. Stir until lumps disappear, then carefully pour in the preheated milk. Simmer over low heat, stirring continuously until thickened to a sour cream-like consistency.
- Butter: 150 g
- Wheat flour: 4 tablespoons
- Milk: 500 ml
9
Grate the cheese on a coarse grater and add it to the sauce. Mix everything thoroughly until homogeneous. Remove from heat and evenly pour the sauce over the baking dish, on top of all the other layers.
- Cheese: 100 g
10
Place the dish in a preheated oven at 170 degrees and bake for 45 minutes (possibly less, watch the top layer of the moussaka, the sauce should develop a golden crust)