Romanian moussaka with zucchini and eggplant

Name: Romanian moussaka with zucchini and eggplant
Ingredients: 2 medium eggplants; 2 large zucchini; 1 teaspoon salt; 1 teaspoon oregano; 3 tablespoons olive oil; 3 large garlic cloves; 1 bay leaf; 1/2 teaspoon ground coriander; 1 large red onion; 1 small carrot; 500 g minced pork and beef; 1/2 teaspoon ground white pepper; 1 teaspoon thyme; 10 g fresh basil or 1 teaspoon dried basil; 4 large tomatoes; 250 ml dry red wine; 1 teaspoon salt; 1 teaspoon paprika; 1/2 teaspoon curry powder; 1/4 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; 1/4 teaspoon turmeric; 2-3 tablespoons tomato paste; 200 g mozzarella or grated semi-hard cheese

Diverse - Romanian moussaka with zucchini and eggplant by Raluca O. - Recipia

Romanian moussaka with zucchini and eggplant is served hot as a main course, with tender layers and browned cheese. Pork and beef sit between slices of zucchini and eggplant, alongside tomatoes; it works for lunch or dinner. I cut the zucchini into fairly even rounds, not too thin. Prep: 25 minutes. Cook: 115 minutes. Rest: 40 minutes. Total time: 180 minutes. Serves: 6. About 540 kcal and 30 g protein per serving.

Ingredients

2 medium eggplants
2 large zucchini
1 teaspoon salt
1 teaspoon oregano
3 tablespoons olive oil
3 large garlic cloves
1 bay leaf
1/2 teaspoon ground coriander
1 large red onion
1 small carrot
500 g minced pork and beef
1/2 teaspoon ground white pepper
1 teaspoon thyme
10 g fresh basil or 1 teaspoon dried basil
4 large tomatoes
250 ml dry red wine
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon curry powder
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon turmeric
2-3 tablespoons tomato paste
200 g mozzarella or grated semi-hard cheese

Preparation

1. Slice the eggplants and zucchini, then sprinkle them with 1 teaspoon of salt and the oregano. Cover them with a plate and put a weight on top; leave for 30 minutes, then drain off the liquid and pat the slices dry. 2. In a pan, soften the slices in batches in 1 tablespoon of olive oil, about 8 minutes in total, turning them over. Take them out once they soften and get a little color around the edges. 3. Crush the garlic with the flat of a knife and put it in a pan with 2 tablespoons of oil, the bay leaf and the coriander. Sauté for a minute, then add the finely chopped onion and cook for 8 minutes. Add the grated carrot and cook for 3 minutes, then add the meat and cook for 10 minutes, until browned. Add the white pepper, thyme and basil. 4. Blend the tomatoes and pour them over the meat. Simmer for 5 minutes, then add the wine and simmer for another 5 minutes. Season with the salt, paprika and curry, then add the nutmeg, oregano, cinnamon, turmeric and tomato paste. Let the sauce reduce for 15 minutes, until thickened. 5. In a baking dish, layer the zucchini, half the meat, half the cheese, the eggplant, the remaining meat and another layer of zucchini. Sprinkle the rest of the cheese on top, cover the dish with foil and bake for 30 minutes at 200°C. Remove the foil and bake for another 30 minutes, until the cheese is browned. 6. Let the moussaka stand for 10 minutes before cutting it.

Notes

You can also layer the meat between slices of potato; mozzarella and grated cheese contain dairy. I serve it with a simple green salad. It keeps covered in the fridge for up to 3 days and can be assembled a few hours before baking. Choose firm eggplants with smooth skin; very large ones may have more seeds and spongier flesh. Firm zucchini with no soft spots are easier to cut into neat rounds. The wine simmers in the sauce; for an alcohol-free version, replace the 250 ml with 250 ml of vegetable stock. I take it out of the oven before setting the table, so it can rest for 10 minutes without a rush.