Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, eggplant musakka (moussaka). It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pour the bechamel sauce over the top, and sprinkle with the nutmeg. This eggplant moussaka is the traditional way to prepare the dish, but not everyone loves eggplant so a zucchini variation is a delicious alternative. This is a good moussaka recipe but bland and a bit cumbersome.
Eggplant musakka (Moussaka) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Eggplant musakka (Moussaka) is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have eggplant musakka (moussaka) using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant musakka (Moussaka):
- Take 2 eggplant cut into cubes
- Make ready 1 lb. ground beef
- Prepare 2 tomatoes
- Get 4 ry green pepper cut into halves
- Take 2 onions diced
- Prepare 3 tbs tomato paste
- Prepare 1 tbs or more salt
- Prepare 1 tsp black pepper
- Prepare As needed frying oil
Topping the meat is either a rich bechamel sauce- a French influence that was introduced later-or, as in today's Moussaka recipe, a cheese-based topping. Arrange a layer of eggplant in the prepared baking dish. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese. Place the eggplant slices in a large bowl and cover with water.
Steps to make Eggplant musakka (Moussaka):
- Cut the tips off and peel longwise
- Cut and keep in salted water for 20 mins. (put some weight over a dish or something to keep them floating)
- Set oven for 375, cut onions and wash and parsley too. Heat 2 tbs. oil in a frying pan add onions, sautéed, then add ground beef and parsley, 2 tbs spoon of tomato paste, stir,when ground beef change its color add 1 cup of hot water boil and cover, let simmer for 15 mins.
- Take off and squeeze off water from them. Add generously some vegetable oil, start frying egg plant. Avoid overcrowding the pan. Turn them, after they got brown set aside over paper towel covered dish or something.
- Transfer eggplants into a 3 cm deep baking dish, then cover with ground beef mix, cut pepper and tomatoes. Decorate the dish. Mix 2 tbs of water with 1 tbs. of tomato paste, pour over eggplant.bake until tomatoes and peppers get brownish. 1/2 hour or so.
- Serve with rice and some plain yogurt.
- You can keep left overs in the freezer in a tight container
Eggplant Moussaka originates from the Mediterranean region of the globe, but most commonly hails from Greece. Succulent, roasted (or grilled) eggplant is layered with a rich meaty tomato sauce made with ground lamb and a hint of cinnamon. This recipe looked perfect for the ingredients I had on hand and the fact that I lacked eggplant for regular Moussaka. I cut the recipe in half except for the sauce and the tomoato mixture. Since I only used two potatoes the cooking time was cut down by.
So that is going to wrap this up with this exceptional food eggplant musakka (moussaka) recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
