Usuba
Beef Moussaka with Eggplant and Sulguni
A layered dish with tender meat filling, sautéed vegetables and creamy sauce. Eggplants and zucchini alternate with ground beef, tomatoes and suluguni cheese, baked until golden brown.
- Total
- 70 min
- Standard serving
- 683.5 g
Ingredients
Total 16- Eggplants
125 g - Zucchini
125 g≈ 2/3 pcs - Tomatoes
50 g≈ 3.5 slice - Onion
40 g≈ 1/4 pcs - Beef
120 g≈ 2.5 slice - Tomato paste
22.5 g≈ 1.5 tbsp - Paprika
0.5 g - Ground coriander
0.5 g - Milk
100 ml≈ 6.5 tbsp - Butter
10.989 ml≈ 2 slice - Wheat flour
6 g≈ 2 tsp - Turmeric
0.5 g - Suluguni cheese
50 g≈ 1.5 slice - Chili pepper
5 g≈ 2.5 tsp - Cilantro
2.5 g≈ 2.5 tbsp - Sunflower oil
25 ml≈ 1.5 tbsp
Instructions
- 1
Step 1
Slice the zucchini and eggplants into 6 mm thick discs. Sprinkle with salt, place in a colander and leave for 30 minutes to remove the bitterness.
- 2
Step 2
Run the meat through a meat grinder. Finely chop the onion and half of the chili pepper (first cut lengthwise and remove the seeds). Slice the tomato into rings. Grate the cheese on a coarse grater.
- 3
Step 3
Heat 2 tablespoons of sunflower oil in a frying pan. Fry the onion over high heat for 2 minutes. Add the ground meat, fry for 5 minutes, constantly breaking it up and stirring.
Add tomato paste, chopped chili pepper, coriander, paprika, turmeric, and 100 ml of water. Season with salt and pepper. Simmer on low heat for 5 minutes.
- 4
Step 4
Roast the flour in a saucepan over medium heat until golden. Add butter. Pour in cold milk while stirring with a whisk. Cook for 2 minutes until thickened.
- 5
Step 5
Rinse the zucchini and eggplants with cold water and pat dry with paper towels. Drizzle with sunflower oil. Grill on a griddle pan over high heat for 2 minutes, turning occasionally.
- 6
Step 6
Layer eggplants and zucchini, ground meat, and tomatoes in a baking dish. Pour the butter sauce over them. Place in a preheated 200°C oven for 10 minutes.
Remove the mold, sprinkle with grated cheese and bake for another 10 minutes.
- 7
Step 7
Garnish with cilantro leaves before serving.
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