Eggplant moussaka with rice

Eggs 473 Last Update: Aug 01, 2021 Created: Aug 01, 2021 0 0 0
Eggplant moussaka with rice
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 90
  • Calories: -
  • Difficulty: Medium
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Traditionally, in Greek cuisine, as well as in some other countries, eggplant moussaka is a meat dish. According to this recipe, the Bulgarian moussaka with eggplants and tomatoes is cooked without meat, but with rice.

Ingredients

Directions

  1. Rinse the rice in cold water.
  2. Peel, wash, cut the eggplants into circles (or slices).
  3. Peel the onion, wash, chop finely.
  4. Preheat a frying pan, pour 3 tbsp. tablespoons of vegetable oil. Put the eggplants in hot oil without salt. Fry on very hot fat until golden brown on one side (1-2 minutes). Then fry in the same way on the other side. So fry all the eggplants, add oil as needed.
  5. Preheat another skillet separately. Pour 2-3 tbsp. tablespoons of vegetable oil. Put prepared onion in hot oil. Fry finely chopped onion over medium heat until soft (1-2 minutes).
  6. When the onion is soft, add the washed rice.
  7. Then lightly fry it, stirring occasionally, (about 1 minute).
  8. Then pour in 1.5 cups of water, salt and keep on low heat until the rice absorbs the water (about 10 minutes).
  9. Turn on the oven.
  10. Wash tomatoes, cut into circles or slices.
  11. Lightly grease the bottom of a wide baking dish, saucepan or roaster.
  12. Put the tomato slices in it.
  13. Then fried eggplants.
  14. Further on them - fig.
  15. Spread the rest of the eggplants evenly over the rice.
  16. Cover the eggplants with tomato slices again, add a little salt.
  17. Then the eggplant moussaka is baked in the oven for 20-30 minutes at a temperature of 190 degrees.
  18. Beat eggs with milk and flour.
  19. Pour the egg mass over the moussaka.
  20. Place the moussaka with rice and eggplant in the oven again until the egg and milk mixture is baked (about 15-20 minutes).
  21. The eggplant moussaka with rice is ready.
  22. Bon Appetit!

Eggplant moussaka with rice



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 90
  • Calories: -
  • Difficulty: Medium

Traditionally, in Greek cuisine, as well as in some other countries, eggplant moussaka is a meat dish. According to this recipe, the Bulgarian moussaka with eggplants and tomatoes is cooked without meat, but with rice.

Ingredients

Directions

  1. Rinse the rice in cold water.
  2. Peel, wash, cut the eggplants into circles (or slices).
  3. Peel the onion, wash, chop finely.
  4. Preheat a frying pan, pour 3 tbsp. tablespoons of vegetable oil. Put the eggplants in hot oil without salt. Fry on very hot fat until golden brown on one side (1-2 minutes). Then fry in the same way on the other side. So fry all the eggplants, add oil as needed.
  5. Preheat another skillet separately. Pour 2-3 tbsp. tablespoons of vegetable oil. Put prepared onion in hot oil. Fry finely chopped onion over medium heat until soft (1-2 minutes).
  6. When the onion is soft, add the washed rice.
  7. Then lightly fry it, stirring occasionally, (about 1 minute).
  8. Then pour in 1.5 cups of water, salt and keep on low heat until the rice absorbs the water (about 10 minutes).
  9. Turn on the oven.
  10. Wash tomatoes, cut into circles or slices.
  11. Lightly grease the bottom of a wide baking dish, saucepan or roaster.
  12. Put the tomato slices in it.
  13. Then fried eggplants.
  14. Further on them - fig.
  15. Spread the rest of the eggplants evenly over the rice.
  16. Cover the eggplants with tomato slices again, add a little salt.
  17. Then the eggplant moussaka is baked in the oven for 20-30 minutes at a temperature of 190 degrees.
  18. Beat eggs with milk and flour.
  19. Pour the egg mass over the moussaka.
  20. Place the moussaka with rice and eggplant in the oven again until the egg and milk mixture is baked (about 15-20 minutes).
  21. The eggplant moussaka with rice is ready.
  22. Bon Appetit!

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