Moussaka in a multicooker
Description
The recipe won't take much time. One of the most famous Greek dishes can be prepared with various modifications. Traditionally, it's made with lamb mince cooked in wine. For preparing moussaka in a multicooker, I used beef mince (you can use any kind) and also added a couple of zucchinis. Many people add other vegetables as well, but I wouldn't recommend it—you'll end up with more of a vegetable stew. I also skipped the wine. The dish looks slightly different when cooked in a multicooker, but the taste is just the same. Check out the recipe. Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Peel the eggplants and cut them into strips.
- 3
Step 3
Chop the herbs and cut the zucchini into cubes.
- 4
Step 4
In "Frying" mode, sauté the zucchini until cooked. Set them aside in a separate bowl.
- 5
Step 5
Add spices to the minced meat and fry in "Frying" mode as well.
- 6
Step 6
Make tomato puree from the tomatoes and add it to the meat 7 minutes before the minced meat is ready.
- 7
Step 7
Set the cooked meat aside. Pour olive oil into the multicooker bowl, add the eggplants (you might not manage to do it all at once), spray with oil, and bake for about 20 minutes in "Baking" mode.
- 8
Step 8
Meanwhile, prepare the sauce in a skillet: melt the butter, add the flour, pour in the milk, and constantly stir until thickened.
- 9
Step 9
We assemble the moussaka: place the eggplants at the bottom, then a little zucchini.
- 10
Step 10
Then the minced meat and tomato purée.
- 11
Step 11
Milk sauce. Again, minced meat, eggplants.
- 12
Step 12
The remaining zucchini should cover the remaining eggplants.
- 13
Step 13
Sprinkle everything with herbs, brush with sauce, and sprinkle with breadcrumbs. Set the "Baking" mode for one hour.
- 14
Step 14
The finished moussaka in the multicooker may release a lot of liquid; it's better to drain it. Serve hot, straight from the heat!