Мусака со зеленчук и печурки
- Вкупно
- 1 h 30 мин
- Prep / cook
- 40 / 40 мин
- Порции
- 4
- Состојки
- 11
- По порција
- 277 kcal
Состојки 11
Порции:
Модар патлиџан
250
Gram
60.0
2.5g
14.3g
0.5g
Печурки
300
Gram
66.0
9.3g
9.8g
1.0g
Компир (бел, сиров)
150
Gram
115.5
3.0g
25.5g
0.2g
Кромид
100
Gram
45.0
1.0g
11.0g
0.0g
Праз
80
Gram
48.8
1.2g
11.3g
0.2g
Моркови
40
Gram
16.4
0.4g
3.8g
0.1g
Кравјо бело сирење
200
Gram
522.0
34.0g
2.0g
42.0g
Магдонос
20
Gram
7.2
0.6g
0.0g
0.2g
Кисела павлака
40
Gram
82.0
1.1g
1.4g
8.0g
Ементалер сирење
40
Gram
114.4
10.2g
0.0g
8.8g
Лут буковец
10
Gram
31.4
1.2g
5.5g
1.7g
Steps 7
Vegetable and Mushroom Moussaka
-
Preparing the Eggplant Slice the eggplant into strips (5-6 mm thick). Salt them and let them rest for 10-15 minutes to remove the bitterness. Pat dry the excess moisture and arrange them on a baking sheet lined with oiled parchment paper. Drizzle with olive oil and bake at 180°C for about 30 minutes.250 Gram Модар патлиџан
-
Preparing the Vegetables Sauté the chopped onion in olive oil. After 2-3 minutes, add the coarsely chopped leek and grated carrot. Simmer for 10-15 minutes, adding a little water or vegetable broth if needed. Once the liquid evaporates, add mild crushed red pepper (bukovec) and sauté briefly with the mix.100 Gram Кромид 80 Gram Праз
-
Preparing the Mushrooms In a separate pan over medium heat, sauté the mushrooms in olive oil for 15 minutes. Toward the end, season with salt, dried basil, and one minced garlic clove.300 Gram Печурки
-
Preparing the Potatoes Peel and slice the potatoes into thin rounds. Place them in a pot of boiling salted water. Boil for about 10 minutes until they soften but are still firm enough to hold their shape without falling apart.150 Gram Компир (бел, сиров)
-
Preparing the Topping In a small bowl, mix 2 heaping tablespoons of sour cream with 30-40g of shredded cheese (Emental, Gouda, or similar) until it reaches a semi-liquid consistency.40 Gram Кисела павлака
-
Assembling the Moussaka Layer the ingredients in a baking dish in the following order: Bottom: Roasted eggplant strips. Second: The onion, leek, and carrot mix. (Optional: sprinkle a handful of crushed walnuts and fresh parsley here). Third: Sautéed mushrooms. Fourth: A generous layer of shredded white cow cheese (Feta-style). Top: Boiled potato slices brushed with the sour cream and cheese mixture. Drizzle with a little olive oil.250 Gram Модар патлиџан 300 Gram Печурки 150 Gram Компир (бел, сиров) 100 Gram Кромид 80 Gram Праз 20 Gram Магдонос 40 Gram Кисела павлака
-
Baking Bake for 40 minutes at 180°C or until the potatoes and the topping turn golden brown. Enjoy!150 Gram Компир (бел, сиров)
Видео за готвење
Igor Gjozinski
20.4.2026
Ажурирано на
07.5.2026
Јавно
Класификација
Категорија:
Не е наведено
Кујна:
Македонска
Тежина:
Средно
Порции:
4
Вкупна тежина:
1230g
Распоред на време
Припрема
40m
Готвење
40m
Одмарање
10m
Вкупно време
1h 30m
Исхрана
4
277
Калории
4
16,1 г
Протеини
4
21,2 г
Јаглехидрати
4
15,7 г
Масти
Шеќер:
7,2 г
Влакна:
5,9 г
Заситени масти:
8,8 г
Незаситени масти:
0,5 г
Транс масти:
0 г
Холестерол:
0 мг
Содиум:
22,9 мг
Калциум:
19,1 мг
Железо:
0,6мг
Потасиум:
733,2мг
Сол:
0,2г
Vegetable and Mushroom Moussaka
Креирано на 20.4.2026
Вкупно време:
1h 30m
Порции: 4
Тежина: Medium
Кујна: Macedonian
Нутритивни вредности (по порција)
| Калории: 277 | Протеини: 16,1g | Јаглехидрати: 21,2g | Масти: 15,7g |
Состојки
- 250 Gram Eggplant
- 300 Gram Mushroom
- 150 Gram potato (white, raw)
- 100 Gram Onion
- 80 Gram Leek
- 40 Gram Carrots
- 200 Gram Caw White Cheese
- 20 Gram Parsley
- 40 Gram Sour Cream
- 40 Gram Emmentaler cheese
- 10 Gram Dry Hot Red Paprika flakes
Инструкции
Vegetable and Mushroom Moussaka
1. Preparing the Eggplant
Slice the eggplant into strips (5-6 mm thick). Salt them and let them rest for 10-15 minutes to remove the bitterness. Pat dry the excess moisture and arrange them on a baking sheet lined with oiled parchment paper. Drizzle with olive oil and bake at 180°C for about 30 minutes.
2. Preparing the Vegetables
Sauté the chopped onion in olive oil. After 2-3 minutes, add the coarsely chopped leek and grated carrot. Simmer for 10-15 minutes, adding a little water or vegetable broth if needed. Once the liquid evaporates, add mild crushed red pepper (bukovec) and sauté briefly with the mix.
3. Preparing the Mushrooms
In a separate pan over medium heat, sauté the mushrooms in olive oil for 15 minutes. Toward the end, season with salt, dried basil, and one minced garlic clove.
4. Preparing the Potatoes
Peel and slice the potatoes into thin rounds. Place them in a pot of boiling salted water. Boil for about 10 minutes until they soften but are still firm enough to hold their shape without falling apart.
5. Preparing the Topping
In a small bowl, mix 2 heaping tablespoons of sour cream with 30-40g of shredded cheese (Emental, Gouda, or similar) until it reaches a semi-liquid consistency.
6. Assembling the Moussaka
Layer the ingredients in a baking dish in the following order:
Bottom: Roasted eggplant strips.
Second: The onion, leek, and carrot mix. (Optional: sprinkle a handful of crushed walnuts and fresh parsley here).
Third: Sautéed mushrooms.
Fourth: A generous layer of shredded white cow cheese (Feta-style).
Top: Boiled potato slices brushed with the sour cream and cheese mixture. Drizzle with a little olive oil.
7. Baking
Bake for 40 minutes at 180°C or until the potatoes and the topping turn golden brown.
Enjoy!
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