Musaka vegetable

Category: Vegetable dishes
Musaka vegetable

Ingredients

Eggplant 1 kg
Potatoes 0.5KG
Pepper bulg. 0.5KG
The chili is fresh. taste
Tomatoes 0.5KG
Large carrots 200 g
Onion 300 g
Garlic 4 teeth
Basil 1 bundle
Parsley 1 bundle
Vegetable oil
Salt
Water

Cooking method

  • Many peoples adopted Moussaka from the Greeks and adapted it to their taste.
  • The famous Bulgarian moussaka - a simpler, faster and more economical dish - also turns out to be more satisfying because potatoes, cabbage, zucchini and sour cream are added to it.
  • In Turkish moussaka, eggplant is substituted for zucchini or pumpkin, and peas are also added.
  • The Moldovan moussaka includes corn and eggs, while the Croatian moussaka contains mushrooms and noodles.

  • Naturally, I propose a vegetarian version of moussaka, besides, I was tempted to call it "Mousaka without milk" - because I do not use any dairy products - neither sour cream, nor cheese - for this multicooker version. They are necessary for the oven, but here it is already tasty and juicy.

  • And my husband, a small lover of eggplant, eats this moussaka with the same pleasure as I, a fan of vatin ganah (this is the name in Sanskrit, because this vegetable came to us from there, from India ...)

  • so

  • 1. Wash all ingredients.
  • Peel potatoes, onions, garlic, carrots, peppers.

  • 2. Eggplants: cut off the stalks, cut into circles, put on a baking sheet and grease them with oil (with a silicone brush, very convenient), salt and brown a little, bake in the oven until soft (do not fry until crusty and do not dry!). Remove from oven.

  • 3. Chop carrots, peppers, onions and garlic, tomatoes into cubes into strips.
  • With the lid open, start a program suitable for browning, I use the "Stew".
  • Pour oil into a saucepan, heat and, stirring occasionally, sauté the onions, add garlic and carrots after 5 minutes, peppers after 8 minutes, and after 10 minutes - tomatoes and half of the chopped greens - mix and close the lid, setting the "Multipovar" to 10 minutes.

  • 4. Cut the potatoes into slices or semicircles if the tubers are large.
  • Transfer the pepper-tomato dressing that is ready by this time into a bowl, leaving enough in the pan to cover the bottom.
  • Spread in layers, sprinkling each layer with herbs: eggplant for dressing, then potatoes, dressing again, etc. The dressing layer should be on top, but put it last - when vegetables are filled with water.

  • 5. Salt a liter of boiling water to taste (you can use broth instead of water) and pour the vegetables, put the last layer of dressing on top. Close the lid and turn on the "Multi-Cook" program for 15 minutes, until the potatoes are ready.

  • Musaka vegetable

  • I described the summer version of moussaka, when both fresh bright taste and benefits are present in vegetables a priori, initially so to speak; and in winter you can play with spices for taste and benefit ...

  • Bon Appetit!
  • Musaka vegetable

Note

And a little about eggplant.

Eggplant composition
Ripe fruits contain fiber, pectins, organic acids, provitamin A, vitamins C, P and group B, natural sugars, tannins, carbohydrates, proteins and fats, minerals: calcium, potassium, phosphorus, iron, sodium, magnesium, copper, manganese, zinc, cobalt, aluminum.
Overripe eggplants are not recommended to be eaten, as they contain a lot of solanine. Young fruits in the phase of technical ripeness are used for food.

How are eggplants useful?
They began to use eggplants for medicinal purposes later, when they were able to convince themselves of their usefulness and at least study the composition a little.These vegetables cannot be called a storehouse of useful substances, but they, no doubt, are not only very tasty - they can be used to treat many diseases.
In the East, eggplants are called "vegetables of longevity." Due to the content of potassium salts, which have a beneficial effect on the activity of the heart, eggplants are recommended to be consumed by the elderly and those who suffer from cardiovascular diseases. Eggplant substances break down fats well; these vegetables are recommended for weight loss and atherosclerosis. Due to its chemical composition, this vegetable is able to maintain the acid-base balance in the body at an optimal level. Regular consumption of eggplant dishes has a beneficial effect on the salt balance. Therefore, it is recommended to adhere to the eggplant diet in case of metabolic disorders, in particular with gout. Eggplants help in the fight against diseases of the liver and kidneys, the gastrointestinal tract, they are also useful for constipation.

celfh
Irina, what a delicious late summer dish! To bookmarks!!!!!
Tanyulya
Irina, Thank you. Nice and tasty!
Nagira
Girls-Tanechki Thank you!

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