Zelo rada klasične in preverjene recepte spreminjam in prilagajam tako, da so bolj zdravi in bolj primerni za mojo krvno skupino. Ne glede na to, koliko uživamo v zdravem prehranjevanju, kdaj pa kdaj še vedno pogrešamo tiste dobre stare jedi, ki se jim sedaj odrekamo. Sama sem vedno rada jedla musako, a se je zadnje čase izogibam, ker se izogibam krompirju. Zato sem se odločila, da navadni krompir nadomestim s sladkim, prav tako pa sem se odločila za mleto jagnjetino, ki je koristna za mojo krvno skupino. Seveda lahko musako naredite tudi s katerim koli drugim mletim mesom.
Sestavine (za 1 osebo):
180 g mlete jagnjetine
½ srednje velike čebule, nasekljane
1 strok česna, nasekljan
olivno olje
1 srednje velika bučka
½ srednje velikega sladkega krompirja
1 – 2 JŽ kisle smetane
1 jajce
sol, kajenski poper, sladka paprika in timijan
Priprava:
- Segrejte ponev z olivim olje in do zlato rjavega prepražite čebulo. Dodajte česen in ko zadiši hitro še mleto meso. Začinite s soljo in kajenskim poprom in kuhajte 20 minut. Tik pred koncem dodajte 2 žlici sladke paprike, premešajte in odstavite.
- Sladek krompir olupite in naribajte na tanke rezine. Zavrite slano vodo in približno 10 minut kuhajte krompir.
- Bučko narežite in prepražite na olivnem olju, začinjene s soljo in timijanom.
- Pečico segrejte na 180 stopinj, v keramičnem ognjevarnem pekaču pa sestavite musako. Polovico krompirja položite na dno posode, pokrijte z mesom, bučkami in na koncu še s preostalim krompirjem.
- Jajca razžvrkljajte in jim dodajte kislo smetano, mešanico pa prelijte po vrhu musake.
- Pecite 25 – 30 minut in takoj postrezite.
I’m just stopping by to finally say thanks for this idea. I prepared it 3 times already in these past few months. The whole family enjoys this a lot. I use ground turkey though. This time, I didn’t have enough, so I put half cooked lentils and some tomato sauce as well, and it worked out just fine. The first time I didn’t bother to cook the sweet potatoes, thought they’d cook through in the oven, but BOY was I wrong! They were still raw and I had to cook for much longer, while pouring over them with butter. (I just don’t understand how that’s possible, since the same vegetable gets completely mushy when chopped up and baked on its own for half an hour?!).
Also, I play around and add some spices; a bit of nutmeg, curry, dried basil and dill. I’m not enough of a professional cook to understand what they do and if they fit in there, but it works for us!
Thanks again. This has become a staple in our house. I never would have thought to put sweet potatoes in moussaka, but it works taste-wise and it’s such a healthier swap.
I am so happy to hear that! I also wasn’t sure it would work at first but I really love moussaka and I really wanted to not use regular potatoes 🙂 and the spices always make everything so delicious! Hope you enjoy it and my other recipes with your family often!