Eggplant and Potato Moussaka
Description
The dish is prepared without unnecessary complications. I suggest you try a classic recipe for moussaka with potatoes and eggplants—a very hearty and delicious casserole with Eastern roots. Essentially, all the vegetables used here are seasonal, making the dish very budget-friendly, not to mention that guests devour it in no time! And that's definitely worth spending some time at the stove. 1. First, wash and peel the potatoes, eggplants, and onion. Slice the potatoes and eggplants into rounds about one centimeter thick, or even thinner if preferred. 2. Now, fry both the potatoes and eggplants in vegetable oil until golden brown. 3. Remove the vegetables from the pan and, in the same pan, sauté the finely chopped onion until it develops a golden crust. Add the ground meat and mix thoroughly. 4. Grate the tomato on a coarse grater and add it to the mixture in the pan. Also add tomato paste, salt, and pepper to taste. Mix well again. 5. Reduce the heat, cover the pan, and simmer for about 10 minutes. 6. It's time to prepare the baking dish—line it with parchment paper or grease it with any fat. Layer the potatoes and eggplants in the dish, then pour the sauce from the skillet on top. 7. Grate hard cheese over the top and place the casserole in a preheated oven for 30 minutes. My oven doesn't heat above 180°C, so I had to leave it in for another 10 minutes. In any case, moussaka with potatoes and eggplants has never failed me at home—whether a bit drier or juicier, it always tastes delicious. Give it a try. Serve the finished dish immediately.