Moussaka with suluguni and tomatoes
5 servings
90 minutes
Moussaka with suluguni and tomatoes is a variation of the famous Mediterranean dish that combines rich flavors of vegetables, meat, and a delicate sauce. Originating from Greek cuisine, moussaka is traditionally made with eggplants; however, this recipe includes zucchini that makes the taste softer and fresher. Suluguni adds spicy notes and perfectly complements the tomato's acidity. The béchamel sauce gives the dish a creamy texture and tenderness while spices add a special depth of flavor. Baked vegetables, meat layers, and melted suluguni create a harmonious combination that makes moussaka not just a hearty dinner but a true culinary delight. This dish is perfect for family dinners as well as festive tables, captivating with its rich aroma and appetizing appearance.
1
Pour olive oil into the pan, heat it up, and sauté diced onions, stirring constantly over medium heat, adding cinnamon and sugar. Once the onions turn bronze, add the minced meat and sauté while stirring, seasoning with a mix of peppers and spices, add tomato sauce, salt, and turn off. Do not fry for more than 10 minutes.
- Onion: 1 piece
- Ground cinnamon: 1 teaspoon
- Ground pepper blend: 1 teaspoon
- Spices: to taste
- Salt: to taste
- Tomato sauce: 3 tablespoons
- Ground pork: 200 g
- Sugar: 2 teaspoons
2
We make béchamel sauce. In a saucepan, melt the butter, sift in the flour, and constantly stir over low heat to form a lump. Then pour in the milk and cook for 15 minutes while stirring constantly. Add salt and pepper. Nutmeg can be added to taste. Turn off.
- Butter: 70 g
- Wheat flour: 3 tablespoons
- Milk: 500 ml
- Salt: to taste
- Ground pepper blend: 1 teaspoon
3
Cut the eggplants and zucchini into 3 mm thick circles, generously sprinkle the eggplants with salt, and let them sit for 10-15 minutes. Meanwhile, fry the zucchini (ideally on a grill, but an electric one works too); if using a pan, use minimal olive oil. Rinse the salt off the eggplants and fry them as well. If they are greasy, place them on paper towels to absorb excess oil. If grilled, simply set aside.
- Zucchini: 2 pieces
- Eggplant: 2 pieces
- Salt: to taste
4
Slice the raw tomatoes, grate the suluguni on a coarse grater, and chop the parsley.
- Tomatoes: 3 pieces
- Suluguni cheese: 200 g
- Parsley: 1 bunch
5
In a deep baking dish (can also use a multicooker), layer zucchini - béchamel sauce - eggplant - minced meat - tomatoes - sauce - zucchini, and so on until the ingredients are finished. Generously sprinkle with grated cheese and chopped parsley on top. Bake in the oven at 180 degrees or in the multicooker on 'baking' or 'cooking' mode for 20-25 minutes.
- Zucchini: 2 pieces
- Tomato sauce: 3 tablespoons
- Eggplant: 2 pieces
- Ground pork: 200 g
- Tomatoes: 3 pieces
- Suluguni cheese: 200 g
- Parsley: 1 bunch
