The Romanians also have their own moussaka recipe, which differs from the Greek version in only a few details.
Although moussaka is traditionally considered a part of Greek cuisine, different versions of it were known throughout the former Turkish Empire. The hearty dish consisting of minced meat, potatoes and eggplant is not made from lamb in Romania, but from pork or beef, which is more widely available in this country.
Romanian-style moussaka
Ingredients for 4 servings
- 750 g minced meat (pork, beef or mixed)
- 400 g pureed tomatoes
- 250 sour cream
- 20 dkg grated cheese
- 4 potatoes
- 2 eggs
- 1 large eggplant
- 1 onion
- 1 teaspoon red pepper
- Salt
- Pepper
- Oil
- Butter and flour or breadcrumbs for greasing the pan
Preparation
Slice the eggplant, add salt and let it stand for half an hour. Peel the potatoes, also cut them into slices, flatten them together with the rested eggplant in a baking tray so that they do not overlap each other, and bake them in the oven at 180 degrees for 15 minutes.
Meanwhile, assemble the ragout. Sauté the onion in a pan in oil until translucent, then add the minced meat and fry it. Sprinkle with salt and pepper, pour over the tomato puree and simmer for a quarter of an hour on a low heat for the flavors to blend.
Grease a baking tray with butter and sprinkle with flour or breadcrumbs. Spread the bottom with half of the potatoes, sprinkle with salt, then heap on the eggplant, the meat ragout and the other half of the potatoes. Salt this too.
Mix the sour cream with the egg and grated cheese, season with salt and pepper, and spread the thick sauce on top of the potatoes. Cover with aluminum foil and return to the oven to bake. After an hour, remove the foil from the top and bake uncovered until the top is browned.