Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, eggplant musakka (moussaka). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Eggplant musakka (Moussaka) is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Eggplant musakka (Moussaka) is something that I’ve loved my whole life.
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. Traditionally, the eggplant slices are fried but there's plenty of recipes (even from Greek cookbooks) that grill/broil, bake or BBQ the eggplant.
To begin with this recipe, we must prepare a few components. 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):
- Prepare 2 eggplant cut into cubes
- Get 1 lb. ground beef
- Make ready 2 tomatoes
- Get 4 ry green pepper cut into halves
- Take 2 onions diced
- Get 3 tbs tomato paste
- Prepare 1 tbs or more salt
- Take 1 tsp black pepper
- Prepare As needed frying oil
This is one of the most favorite dishes in Turkey. Adds a custom recipe to the game - Eggplant Moussaka Classic Eggplant based recipe with many regional variations, the. The very best traditional Greek Moussaka recipe. Imagine layers of juicy beef mince, sweet eggplants, and creamy béchamel sauce baked to perfection!
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
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. 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. This recipe comes from Cuisine at Home. My family loves moussaka; however, it is so time consuming.
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