Dishes Typical of the Plovdiv RegionНазад
Moussaka with Aubergines
2 aubergines, about 1 kg each
500 gr. mince meet
3 or 4 garlic cloves
2 tbsp olive oil
1 tbsp marjoram
a pinch of sugar
For the topping:
4 tbsp flour
300 ml water
parsley to sprinkle with
Peel the aubergines, slice them and put them into a bowl of water for at least 30 min so that the bitterness goes away. Next, rinse the aubergines in cold water and put them in a previously oiled baking tin. Then pour the olive oil in. Put the tin in an oven heated to
200°C and roast for 20 min.
You could also grill the aubergines on a grill pan (if you have enough time, because it normally takes at least 30 min. Cooked this way, however, they are far tastier).
Chop the onions and the garlic finely and stew them in some olive oil. Then add the grated tomatoes.
Stew the tomato sauce until it gets thicker, then add the mince meet. Season with the marjoram and a pinch of sugar.
To prepare the topping, fry the flour in some butter until golden, then add some water to make it thinner, and the beaten eggs. Leave the sauce to boil for a couple of minutes, then remove from the heat.
In a baking tin, spread out in different layers the aubergines, then the tomatoes with the mince meat on top, and finally aubergines again. Put in the oven and roast at 200°C.
After a 30-minute roasting, pour the topping on, put back in the oven and roast until golden. Before serving, sprinkle with parsley.