Eggplant and zucchini moussaka

Name: Eggplant and zucchini moussaka - Dana G.
Ingredients: 2 eggplants; 2 zucchinis; 500 g ground meat; oil; 1 onion; 50 g parmesan; 200 ml tomato juice; 7 cherry tomatoes; salt; pepper; sugar

Diverse - Eggplant and zucchini moussaka by Dana G. - Recipia

On days when I feel like cooking something hearty but not too complicated, I choose this moussaka with eggplants and zucchini. I usually prepare it when I have eggplants and zucchini on hand, especially in the summer when they are fresh and easy to find. It doesn't require complicated ingredients, and the steps don't demand much attention, yet everything turns out tasty and looks good in the end. It's the kind of recipe that, after you make it once, you pretty much know what to do the next time. Quick Info Total time: about 1 hour and 10 minutes Preparation time: 30 minutes Cooking/baking time: 20 minutes in the oven + frying and sautéing, about 20 minutes Servings: 4 Difficulty: medium Recipe type: main dish, suitable for lunch or dinner Ingredients 2 eggplants 2 zucchinis 500 g ground meat oil (for frying and sautéing, amount to taste) 1 onion 50 g parmesan 200 ml tomato juice 7 cherry tomatoes salt pepper sugar (a little, for the sauce) Preparation steps 1. Wash the eggplants and slice them thinly lengthwise. Sprinkle salt over them and let them drain for 15-20 minutes to remove the bitter juice. In the meantime, you can prepare the rest. 2. Wash the zucchinis and slice them lengthwise, about the same thickness as the eggplants. 3. Heat a little oil in a large pan. Fry the zucchini slices on both sides for 1-2 minutes each side until they are lightly browned. Remove them onto a paper towel to absorb the excess oil. 4. After the eggplants have drained, pat them dry with kitchen paper. Fry them in the same way as the zucchinis, on both sides, and remove them onto another paper towel. 5. For the sauce: peel the onion, chop it finely, and sauté it in a little oil over medium heat. When it has softened, add the ground meat and stir frequently until the meat changes color. 6. Pour the tomato juice over the meat. Add salt, pepper, and a little sugar (about half a teaspoon). Let the sauce simmer on low heat for 5-7 minutes until it reduces slightly and thickens. Turn off the heat. 7. Prepare a baking dish (medium size, preferably ceramic or glass). Start with a layer of eggplants, then a layer of zucchinis, sprinkle a little parmesan, and add a layer of the meat with sauce. Repeat the layers in the same order until the ingredients are finished. The last layer should be eggplants. 8. Sprinkle the remaining parmesan on top. Cut the cherry tomatoes in half and place them on top of the last layer of eggplants. 9. Place the dish in the oven at 180 degrees for 20 minutes. Once done, let it cool for 10 minutes before cutting. Why I make this recipe often It’s the kind of dish I can make without watching the clock. The layers of vegetables and meat come out balanced, and there’s no need for potatoes or other sides. It’s also good the next day, slicing better after sitting a bit. Tips and variations Tips If you have time, let the eggplants sit with salt even longer; they will lose even more water. If you use fattier meat, don’t add much oil for sautéing. After removing the fried vegetables, press them lightly with paper to avoid an oily moussaka. Don’t add too much sugar, just enough to cut the acidity of the tomato sauce. The baking dish doesn’t need to be greased, the vegetables have enough oil after frying. Substitutions You can use beef, pork, or a mix. Turkey meat works too. Parmesan can be replaced with another hard cheese, but the taste will be milder. If you don’t have cherry tomatoes, slice some regular tomatoes and place them on top. Variations You can add chopped parsley to the meat, but the classic recipe doesn’t require greens. For a less oily moussaka, grill or sauté the vegetables without oil. You can add a thin layer of mozzarella in the middle if you like. Serving ideas It’s good on its own, with a green or tomato salad, or with a spoonful of cold yogurt on top. It can be portioned and taken to go the next day. Frequently asked questions 1. Can I prepare the moussaka a day in advance? Yes, it keeps well in the fridge and actually slices more easily the next day. 2. Can it be frozen? I don’t recommend it, as fried vegetables tend to become soft and watery after thawing. 3. What kind of meat works best? Pork or a pork-beef mix gives more flavor, but you can also use turkey or beef. 4. How do I avoid the moussaka being too oily? Pat the vegetables well after frying and don’t add extra oil when layering. 5. Is the moussaka suitable for kids? Yes, as long as the ingredients are fresh and without spicy seasonings. Nutritional values (approximate) One serving (out of 4) has about: 300-350 kcal Protein: 20-25 g Carbohydrates: 15-20 g Fats: 15-20 g Values vary depending on how much oil remains in the dish and the type of meat chosen. Storage and reheating Moussaka keeps well in the fridge, covered, for 2-3 days. For reheating, it’s better in the oven or microwave, portioned. Freezing is not recommended as the vegetables change texture. After the first day, it becomes firmer and slices easily.

Eggplant and zucchini moussaka

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