Moussaka with eggplant in Moldavian

Moussaka with eggplant in Moldavian

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  1. Eggplant 2 pcs.
  2. Zucchini 1 pc.
  3. Bulgarian pepper 2 pcs.
  4. Tomatoes 5 pcs.
  5. Veal 400 g
  6. Onion 3 pcs.
  7. Sour cream 300 g
  8. Garlic 1 head
  9. Sunflower oil 50 ml
  10. Butter 30 g
  11. Salt, pepper mixture, parsley to taste
  • Main ingredients: Veal, Eggplant, Onion, Zucchini, Tomato, Garlic, Sour Cream
  • World Cuisine


cutting board, knife, baking sheet,


Step 1.

Cut the veal into pieces and beat a little. Cut the eggplants into slices and send for 10-15 minutes into the water. Cut the remaining vegetables into slices and half rings. Chop the garlic into slices (squeeze out with a garlic squeezer).

Step 2

Grease a baking sheet with butter and lay vegetables and meat in layers. Add salt and pepper to each two three layers. Distribute vegetable oil and sour cream evenly over the last layer (eggplant). Cover the baking sheet with foil. We send to the oven preheated to 180 degrees for 1 hour. Delicious moussaka is ready. Serve hot. Pour the sauce in which vegetables and meat were languishing. Sprinkle with herbs.


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