Dishes Typical of the Plovdiv Region


Moussaka with Aubergines

Moussaka with Aubergines


2 aubergines, about 1 kg each
500 gr. mince meet
3 tomatoes
3 or 4 garlic cloves
1 onion

2 tbsp olive oil
1 tbsp marjoram

a pinch of sugar

For the topping:

2 eggs
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.