Musekas Berenjenas Light Recipe

Traditional museka is originally from oriental gastronomy, although the most popular recipe is made by Greek cuisine. It is a dish similar to the lasagna, but prepared based on eggplants mainly. In the step by step that Elena Rodriguez shares in recipesgatis we will discover a light eggplant musea, perfect for thinning diets or, simply, to follow a healthy and balanced diet. Take note and get to work!

🚻 2 Diners🕘 1H 30m🍵 MAIN PLATO🤯 DIFFULTURE MEDIA
Ingredients to make light eggplant musea:
1 big eggplant or 2 medium
1 tomatoes
1 pinch of parsley
1 pinch of breadcrumb
ADDITIONAL CHARACTERISTICS: Average cost,

Ingredients to make light eggplant musea:

1. We wash and peel the eggplant to start preparing the light museka. Then, it must be cut into sheets of no more than one centimeter thick.

2. We preheat the oven at 180 ° C. Then, place the eggplant on a baking sheet and, with a brush, spread the sheets with oil. Bake the eggplant for 20-30 minutes.

3. To continue with the elaboration of light eggplant museka, we cook the minced meat over medium heat with a tablespoon of oil, salt and pepper. Apart, we prepare a simple bechamel sauce, or acquire an already made.

4. Cut the sliced tomato. When the eggplant, the meat and the bechamel are ready, we will begin to mount the Museka Light. In a tray we will alternate a layer of eggplants, tomato and meat, successively, as many layers as desired. As advice, do not put more than two layers of meat.



Trick: Preheat the oven at 220 ° C.

5. We season each layer with a little cinnamon and bechamel, so that Greek style museka is. If the parsley is in the branch, we chop it and mix it with the breadcrumbs.

6. We finish the eggplant museka putting a thick layer of bechamel (1 cm) and, finally, we distribute the breadcrumbs. Then, bake the museka for 30 minutes. Bread should be like a crust.

7. You can accompany the Ligth eggplant musea with a green salad or a light rice salad.

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