To our dear housewives favorite salty treat is Ms. Moussaka. Enjoy ...

60 min
4 portion



• 500g of minced meat

• 4 large eggplants

• 200g mozzarella

• 2 dl sour cream

• 1 egg

• 2 onions

• 3 cloves of garlic

• 1 tablespoon chopped parsley

• salt

• herbal spice

• pepper

• 100 g Carnex dry pork tenderloin

• 1 tablespoon minced sweet red pepper

• Oil for frying

Peel the eggplant, cut into slices and sprinkle with salt and leave to drain for at least an hour or two before furhter preparation of the meal. Finely chop the garlic and onions, mozzarella and dry pork tenderloin cut into thin slices.


In a pan of hot oil, fry the eggplant until it gets a nice color on both sides. When you bake the whole eggplant, put in the pan onions and fry until they get soft, then add the minced meat. After 10 minutes add salt, pepper and chopped parsley, then stir and remove from heat.


Ovenproof dish brush with oil and place one row of the eggplant so that it completely covers the bottom of the pan, then put one row of meat filling, then put slices of mozzarella, then with the rest of the eggplant cover all and at the end put the dry pork tenderloin over the entire surface. Whisk eggs with sour cream or cooking cream and pour the moussaka.