Usuba
Moussaka with Lamb and Eggplant
Layered casserole with tender meat, crispy eggplants and yogurt sauce. A classic Bulgarian dish with aromatic paprika and golden crust.
- Total
- 30 min
- Standard serving
- 407.6 g
Ingredients
Total 11
Instructions
- 1
Step 1
Slice the eggplants into thin slices. Rub them on both sides with salt and let sit for 1 hour to remove the bitterness.
- 2
Step 2
Finely chop the onion. Heat a pan with 2 tablespoons of vegetable oil and sauté the onion until soft.
Add ground lamb, salt, paprika, and black pepper. Fry until browned. Transfer the rendered fat and oil to a separate pan for frying eggplants.
- 3
Step 3
Coat the eggplants in wheat flour. Fry them on both sides in heated fat until golden brown. Add more oil as needed.
- 4
Step 4
Layer ground meat into a rectangular dish, then add a layer of fried eggplants, then a layer of thinly sliced tomatoes.
Bake in the oven at 180 degrees for about 1 hour.
- 5
Step 5
Mix yogurt with 4 egg yolks. Add 0.5 cup of wheat flour and mix well until smooth.
Pour the yogurt mixture over the casserole. Place it in the oven for another 15 minutes until a golden crust forms.
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