We cook for you – Musaka with zucchini and eggplant

Now here comes one of my favorite recipes, especially during springtime. It is tasty, refreshing, and super easy to make. Although it exists in many Balkan countries, with slight modifications, this version of Musaka is my favorite.


  • 3-4 eggplants (depending on size)
  • 3-4 zucchinis (depending on size)
  • 500 gr minced meat
  • 2 onions (i like to take one red and one regular onion)
  • 1 clove garlic
  • 4 eggs
  • 50 ml sour cream
  • 150 ml of milk
  • Half teaspoon of baking powder
  • Half teaspoon of basil
  • Salt and pepper

Step 1

– prepare minced meet

Cut onions and garlic into small pieces, and put it into a frying pan. Once you get the golden color of onions put minced meat into the pan, add a bit of salt and pepper,  and gently stir it until it turns brownish.

Step 2

– prepare zucchini and eggplants

Peel zucchini and eggplants, and slice it (lengthwise) so the thickness is no more than 0.5 cm.

Step 3

– an arrangement in the casserole

Well oil casserole pan, and start stacking. On bottom put eggplant slices, in the middle prepared meat, and on top zucchini. Put it in the oven for 30 minutes on 200 C

Step 4

– prepare the dressing

Whisk 4 eggs with 50ml of sour cream, 150 ml of milk and one spoon of flour. Add basilisk, salt, and pepper.

Step 5.

– final touches

Pour dressing on Musaka, and bake it for 10 more minutes

Step 6.

– bone appetite

Once baked, let it set, cut in square pieces, and enjoy it.

Filip Kustura is a CBDO at Serbia Incoming DMC, mastermind behind most of our endevours.

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