This resembles a ratatouille moussaka, but the classic version is very different from the proposed dishes.
Moussaka with eggplants Bulgarian style is a real masterpiece in cooking that gathers the whole family at the table even before you pull out of the oven. Someone cuts eggplants, the other- potatoes, peppers, and someone just to support a conversation. Dish of the day!
Eggplant- 3 large ones
Potatoes -3 large ones
Tomato- 4 large ones
Garlic -3 clovers
Hard yellow cheese-100g
Olive oil- 6 tbsp.
Salt -to taste
Wash the vegetables well.
Boil potatoes in their skins.
Cut eggplants into thin circles and lightly fry in 3 tablespoons oil
Clean boiled potatoes, remove core from peppers.
Cut potatoes, peppers and tomatoes into slices.
Take a round dishpan and place vegetables in a circle: a circle of eggplant, then potatoes, tomatoes and peppers. Fill out the first outer circle. Then the middle of the pan.
Sprinkle the dish with chopped garlic, pour the oil.
Whisk eggs with a fork and pour the vegetables. Season with salt and sprinkle with grated cheese.
Bake in the oven at 180 C degrees for 25-30 minutes.
Serve Bulgarian vegetarian moussaka with creamy garlic sauce, a spicy pesto or just yoghurt.
Enjoy a summer meal with family or friends