Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, eggplant musakka (moussaka). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Eggplant musakka (Moussaka) is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Eggplant musakka (Moussaka) is something which I have loved my entire life. They are nice and they look wonderful.
An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering. This classic Greek moussaka recipe is made by layering eggplant and potatoes with a spiced meat filling and topping it with a béchamel sauce. Moussaka is a scrumptious signature Greek dish that brings the flavours and traditions of the Mediterranean to your plate.
To get started with this recipe, we must first prepare a few ingredients. You can have eggplant musakka (moussaka) using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Eggplant musakka (Moussaka):
- Prepare 2 eggplant cut into cubes
- Prepare 1 lb. ground beef
- Get 2 tomatoes
- Make ready 4 ry green pepper cut into halves
- Prepare 2 onions diced
- Take 3 tbs tomato paste
- Make ready 1 tbs or more salt
- Prepare 1 tsp black pepper
- Take As needed frying oil
Adds a custom recipe to the game - Eggplant Moussaka Classic Eggplant based recipe with many regional variations, the. When choosing the right eggplant, look for those with the right length and circumference. The perfect size is about the dimension of a large pear. A good moussaka—a baked casserole of eggplant, zucchini, tomatoes, and minced lamb or beef under a lush layer of béchamel sauce—is one of the most fabulous things you can.
Instructions 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
Moussaka is probably one of my ultimate favorite comfort foods of all times! Unfortunately, it also happens to be one of those dishes that's just darn near impossible to portray in a. Moussaka is a layered Eastern Mediterranean casserole dish made with eggplant or potato, a ground meat sauce, and a Greek yogurt and egg layer. The Eggplant Moussaka recipe out of our category fruit-vegetable! My family loves moussaka; however, it is so time consuming.
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