Eggplant moussaka

Sometimes a jar is enough to produce art.

I had guests for lunch. My idea was to make moussaka with minced meat, a classic: layer of eggplants, layer of tomato sauce, minced meat ... I wanted it to look a bit unusual, like in a classy restaurant.

Sometimes I think the meal itself is not so important like the manner in which it is being served. Especially when I get inspired and have guests for lunch. First and foremost, I spend 2 days making the menu, deciding on the first course, the main dish, dessert, and how the table will look like. Depending on the meal, I decide on the cutlery and tableware, their color, and decorative flowers. I enjoy doing that. And the guests do too. I made the moussaka earlier in a glass bowl and while it was still hot I served it in jars. It was very ornamental.

Follow me

Popular Recipes

Crêpes Suzette

Oldfashined apple pie

Bread roll

Fruit cake

Poppy seed pie

Strudel with cherries

Eggplant moussaka

Ingredients:

700g. Minced meat
3 eggplants
1 cup tomato sauce
1 onion
Salt, pepper, spices (basil, thyme)
Olive oil
Mozzarella

Preparation:

Finely chop the onion and fry in olive oil. Add the minced meat and fry everything together. Add the tomato sauce, spices and mix together. Set aside. Peel the eggplants and cut them into pieces. Add salt and leave for 1 hour. This is important so that they do not become bitter in taste. Rinse it and arrange on a baking paper in an oven tray. Pour olive oil all over it. Roast to soften, turn over on both sides. Oven preheat at 180 degrees, and roast about 25 minutes. Arrange the moussaka in a glass bowl, arrange a layer of meat, then a layer of eggplant, layer of meat and so on until the mixture is all used up. The final top layer is made of pieces of mozzarella. Bake the moussaka at 200 C for about 1 hour. I put the finished moussaka into jars for a better look.