Usuba
Eggplant Moussaka in a Slow Cooker
A layered dish with ground meat, eggplants, and a creamy cheese sauce. All components are cooked simultaneously in a slow cooker, making the preparation simple and convenient. Eggplants are pre-salted to remove excess moisture. The finished dish turns out juicy inside and golden brown on top.
- Total
- 70 min
- Standard serving
- 234.6 g
Ingredients
Total 12
Instructions
- 1
Step 1
Slice the eggplants into circles 5 mm thick, salt them and leave for 30 minutes. During this time they will release excess moisture.
- 2
Step 2
Grate the garlic on a fine grater or press it through a garlic press.
- 3
Step 3
Finely chop the onion. Set the multicooker to the "Baking" mode, add sunflower oil to the bowl, arrange the onion and garlic. Fry until golden brown.
- 4
Step 4
Salt and pepper the ground meat. Add the meat to the multicooker bowl and fry for 20 minutes.
- 5
Step 5
Add tomato paste, spices, and bay leaf. Stir, close the slow cooker, and cook the minced meat for another 10 minutes. Meanwhile, prepare the sauce.
- 6
Step 6
Break the eggs into a bowl, add salt. Add sour cream and stir. Grate the cheese on a medium grater, add to the sauce. Add the flour and mix until smooth.
- 7
Step 7
Layer the eggplants on top of the filling. Pour the butter and cheese sauce over. Continue baking in "Baking" mode for another 20 minutes until golden brown on top.
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