Traditional regional recipes of the riviera

Moussaka with basil and goat cheese (Plat)

moussaka with basil and goat cheese



4 People

- 200 g fresh goat
- 4 aubergines
- 80 g of cheese 0%
- 200 ml of fresh tomato sauce
- 2 tablespoons olive oil
- 1 tablespoon grated Parmesan cheese
- Some cumin seeds
- Fresh Basil
- Salt and pepper

Recipe provided by :

Moussaka with basil and goat cheese

- Preheat oven to gas mark 6 (180 ° C).
- Wash the eggplants and cut off the ends. Cut into thin slices in the longitudinal direction.
- Fry the eggplant slices on both sides in a pan with a little oil, salt and pepper. Put them in a dish and cover with paper towels.
- Mix the goat cheese in a bowl with some chopped fresh basil and cumin seeds, salt and pepper.
- In a baking dish, start by putting a layer of eggplant, tomato sauce and goat cheese. So on. Finish with a layer of eggplant and cheese mixture thinly / parmesan.
- Bake for about twenty minutes.

Tips :
This dish can be accompanied by a salad lightly seasoned.

3 Reviews on the recipe

Moussaka with basil and goat cheese
Trop bon
Evaluation : 5/5
Moussaka with basil and goat cheese
Moussaka? Non! Le nom induit en erreur.
Suggestion: millefeuille d'aubergine au basilic et chèvre frais
Evaluation : 5/5
Moussaka with basil and goat cheese
excellente recette probablement mais elle porte mal son nom : la véritable moussaka est faite avec une couche d'aubergines, une couche de viande d'agneau, on continue,et on termine par du fromage ; recette grecque
Evaluation : 5/5

Vue mer : crédit photo Aseed