Moussaka in a Multicooker
Main Dishes • Arabian
Description
Moussaka in a Multicooker
Ingredients
- Eggplants 15 oz
- Onion 1 piece
- Ground meat 20 oz
- Chocolate eggs 2 pieces
- Passata Tomato Sauce 1 tablespoon
- Sour Cream 2 tablespoons
- Salt to taste
- Spices to taste
- Cheese Spread 5 oz
- Safflower Oil 2 tablespoons
- Wheat Flour 2 tablespoons
- Garlic 1 clove
Step-by-Step Guide
Step 1
Slice the eggplants into rounds (5 mm thick), sprinkle with salt, and let them sit for 30 minutes. This time is needed for the eggplants to release excess moisture before being added to the moussaka.
Step 2
Grate the garlic on the finest grater or press it through a garlic press.
Step 3
Finely chop the onion. Set the multicooker to the 'Baking' mode, add a piece of butter to the bowl, add the onion and garlic, and sauté until golden brown.
Step 4
Season the ground meat with salt and pepper. Add the meat to the multicooker bowl and sauté for 20 minutes.
Step 5
Add 1 tablespoon of tomato paste, a bay leaf, and spices to the multicooker, and mix. Close the multicooker and let the meat cook for another 10 minutes while we prepare the sauce.
Step 6
Break the two eggs and season with salt. Add 2 tablespoons of sour cream while mixing. Grate the cheese on a medium grater. Add the cheese to the sauce and mix. Add the flour (2 tablespoons) to the sauce and stir until smooth.
Step 7
Layer the eggplants on top of the meat. Pour the sauce over the moussaka in the multicooker. Continue baking the moussaka in the multicooker for another 20 minutes on the 'Baking' mode. The top of the moussaka should be golden brown.
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