The mixture of the three cheeses gives a delicious molten cheese flavor, it also acts as a substitute for the Bechamel, so it makes the dish lighter. To make this museka of vegetables and meat we have decided to use lamb, so that the taste of the dish is even more intense. Suppose yourself in recipes and discover with us how to make vegetable and meat museka, an exceptional dish that will not leave anyone indifferent.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make vegetable museka and flesh step by step: |
| 2 eggplants 400 grams of minced lamb meat 2 cloves of garlic 1 tablespoon of oregano 2 small zucchini 150 grams of feta cheese 70 grams of breadcrumbs 1 tablespoon of honey 1 teaspoon of salt 1 Pinch of ground black pepper 2 tablespoons of olive oil 250 grams of ricotta cheese 100 grams of mozzarella cheese grated |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make vegetable museka and flesh step by step:
1. We peel and cut the eggplants along in slices one centimeter thick (we need 8 slices to come out). We put them in a tray, sprinkle them with salt and leave them about 30 minutes to release the water, then we dry them well with paper paper and we are doing them on the iron so that they are golden brown and reserve.
2. In a bowl we put the minced lamb meat, crushed garlic cloves and grated zucchini, salt and pepper and mix well.
3. We put a pan with a tablespoon of oil and fry the mixture of the meat for about 10 minutes. We set out of fire and let cool.
4. Once cold we put it again in the bowl and add the crumbled feta cheese, grated bread, oregano and honey, mix and divide into four parts. We preheat the oven to 180 degrees.
5. To form the museka of vegetables and meat, in an oven fountain we place 4 slices of eggplant, we put a part of the mixture of meat and extend with our hands so that they are well covered. We cover with the other eggplant slide, we throw a layer of ricotta cheese extending it as if it were a bechamel and, finally, we put the mozzarella cheese above.
6. We put the baked vegetable museka for 15 minutes, maintaining only the gratin function in the last 5 minutes, until we see that they are golden. And ready! We serve the vegetable and meat museka accompanied by a escarole salad, for example, or sauteed mushrooms. More recipes in my blog target = _blank re = nofollowla catina cuisine.sup/su
