Pork and Eggplant Moussaka | Golden and Aromatic
(0)
80 min
Under an hour
Sezamo
O musaca tradițională reinterpretată cu straturi generoase de vinete coapte, carne tocată de porc fragedă, aromată cu cimbru și usturoi, și o crustă aurie de smântână și cașcaval rumenit la cuptor.
Ingredients
Preparation method
Preparing the eggplants
Wash the eggplants and cut them into lengthwise slices about 1 cm thick. Sprinkle them with a little salt and leave them on a kitchen towel for 15 minutes to remove excess moisture and bitterness. Brush the slices with 2 tablespoons of sunflower oil and bake them on a baking sheet lined with parchment paper in a preheated oven at 200°C for 15–20 minutes, until soft and lightly browned.
Preparing the meat filling
In a large pan, heat the remaining 2 tablespoons of sunflower oil. Add the finely chopped onion and crushed garlic, sautéing until translucent.
Add the minced pork and brown it over medium heat for 8–10 minutes, breaking up any lumps with a spatula. Season with dried thyme, sweet paprika, salt, and ground black pepper.
Chef's tip
For a firm moussaka and clean slices, let the dish rest for 15–20 minutes after taking it out of the oven. This allows the layers to set and the sauce to settle properly.
Baking the eggplant slices in the oven instead of traditional frying keeps the moussaka light and free of excess oil, enhancing the naturally sweet flavor of the eggplants.
15 min
Under an hour
