ReceptnaptárBalkan aubergine bake (musaka)
Balkan musaka is a close relative of Greek moussaka, but simpler: instead of béchamel, it has a sour cream and egg topping. Fried aubergine, spiced minced meat and tomato are layered in a dish and baked until golden brown. It is known in almost every Balkan country, and although it takes several steps, it is especially rewarding for a large group.
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Ingredients
Method
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- Slice the aubergine into rounds about half a centimetre thick, salt them and leave in a colander for 20 minutes to release their bitter juices.
- Pat the slices dry with kitchen paper, then fry them in plenty of oil over medium heat for 2-3 minutes per side until golden on both sides - drain on kitchen paper.
- If using potatoes, slice them thinly and layer them raw; they soften as it bakes.
- Fry the onion in a little oil in a frying pan for 3-4 minutes until translucent, add the garlic and fry for another minute.
- Add the mince and fry over higher heat for 6-7 minutes, breaking it up with a fork, until no pink remains.
- Stir in the paprika and the tomato sauce, season with salt and pepper and simmer over low heat for 8-10 minutes until thickened.
- Preheat the oven to 190 °C (top and bottom heat) and oil an ovenproof glass dish.
- Layer: a layer of aubergine or potato, then a layer of meat sauce; repeat until everything is used up, finishing with aubergine or potato on top.
- Whisk the eggs with the sour cream in a bowl until smooth, season with a pinch of salt and pour evenly over the layers.
- Bake at 190 °C for 35-40 minutes until the top is nicely golden and slightly puffed - rest for 10 minutes after baking before cutting.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Salt the aubergine and leave it to stand, because the salt draws out the bitter juices and it absorbs less oil when fried.
- Drain the aubergine slices on kitchen paper, because too much oil makes the dish heavy.
- Wait 10 minutes after baking, so that the layers settle and you can cut neat portions.
Frequently asked questions
Can the aubergine be cooked in the oven?
Yes, brushed with oil, on baking paper at 200 °C (180 °C in a fan oven) for 20 minutes. This takes far less oil and makes the dish lighter.
How does it differ from Greek moussaka?
The Greek version has a thick béchamel and is seasoned with cinnamon and nutmeg, whereas the Balkan one is made with a sour cream topping and paprika.
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More south slavic ideas
- Balkan spiced meat patty with onion (pljeskavica)
- Balkan fish soup
- Marinated meat skewers (ražnjići)
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- Courgettes stuffed with spiced mince (punjene tikvice)
- Grilled trout with Balkan spices
- Bosnian pot (bosanski lonac)
- Cold platter of cheese and sausage with flatbread
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