Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, eggplant musakka (moussaka). One of my favorites food recipes. For mine, I’m gonna make it a 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 popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Eggplant musakka (Moussaka) is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have eggplant musakka (moussaka) using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant musakka (Moussaka):
- Take 2 eggplant cut into cubes
- Take 1 lb. ground beef
- Take 2 tomatoes
- Take 4 ry green pepper cut into halves
- Take 2 onions diced
- Take 3 tbs tomato paste
- Take 1 tbs or more salt
- Make ready 1 tsp black pepper
- Get 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. Eggplant Moussaka originates from the Mediterranean region of the globe, but most commonly hails from Greece.
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
Succulent, roasted (or grilled) eggplant is layered with a rich meaty tomato sauce made with ground lamb and a hint of cinnamon. Place the eggplant slices in a large bowl and cover with water. 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 for this special food eggplant musakka (moussaka) recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
