Moussaka with Suluguni and Tomatoes

Main Dishes | European cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Moussaka with Suluguni and Tomatoes

Ingredients

Pork Mince - 7.1 oz
Courgette - 2 pieces
Eggplants - 2 pieces
Passata Tomato Sauce - 3 tablespoons
Tomatoes - 3 pieces
Onion - 1 piece
Ground Cinnamon - 1 teaspoon
Mixed Ground Peppers - 1 teaspoon
Salt - to taste
Spices - to taste
Parsley - 1 bunch
Milk - 17 fl oz
Suluguni Cheese - 7.1 oz
Butter - 2.5 oz
Wheat Flour - 3 tablespoons
Sugar - 2 teaspoons

Step by Step guide

Step 1

Pour olive oil into a frying pan, heat it up, and sauté the diced onion over medium heat, stirring constantly. After the onion turns bronze, add the ground pork and continue to sauté while stirring, seasoning with the mixed peppers and spices. Add the tomato sauce, salt to taste, and turn off the heat. Cook for no more than 10 minutes.

Step 2

Prepare the béchamel sauce. In a saucepan, melt the butter, sift in the flour, and stir constantly over low heat until a lump forms. Then pour in the milk and cook for 15 minutes while stirring constantly. Season with salt and pepper. You may add nutmeg to taste. Turn off the heat.

Step 3

Slice the eggplants and zucchini into 3 mm rounds, generously sprinkle the eggplants with salt, and let them sit for 10–15 minutes. Meanwhile, sauté the zucchini (ideally on a grill, but a frying pan with minimal olive oil works too). Rinse the salt off the eggplants and sauté them as well. If they are greasy, place them on paper towels to absorb excess oil. If grilled, simply set them aside.

Step 4

Slice the raw tomatoes into rings, grate the suluguni cheese on a coarse grater, and chop the parsley.

Step 5

In a deep baking dish (or a slow cooker), layer the zucchini — béchamel sauce — eggplants — ground pork — tomatoes — sauce — zucchini, and so on until the ingredients are used up. Generously sprinkle the top with grated cheese and chopped parsley. Bake in the oven at 356°F or in the slow cooker on the 'bake' or 'cook' setting for 20–25 minutes.