Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, moussaka, my version. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Cut the eggplant into quarters long ways. Take a vegetable peeler and slice the eggplant thinly. About an eighth of an inch thick.
Moussaka, my version is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Moussaka, my version is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have moussaka, my version using 23 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Moussaka, my version:
- Take base
- Get eggplant, aubergine
- Get ground meat, lamb, pork, or beef
- Make ready diced tomatoes
- Take onion chopped
- Get bulk sausage
- Make ready ground cinnamon
- Make ready ground allspice
- Take minced garlic
- Make ready tomato paste
- Take grated parmesan cheese
- Make ready salt
- Get olive oil, extra virgin
- Make ready ground black pepper
- Take salt
- Prepare eggs beaten
- Get topping sauce
- Take grated parmesan cheese
- Prepare eggs
- Get coconut milk
- Make ready baking powder
- Get butter
- Make ready ground nutmeg
Recipe basics: Moussaka is an eggplant and/or potato based casserole. You can certainly make vegetarian moussaka, but I chose to add meat. To make the best vegetarian moussaka, it took some tinkering around with ingredients to make a version that felt just as hearty and unctuous as my earlier meaty beef (or lamb) version. To really knock this recipe out of the park, I had to find the PERFECT meat substitute that held up well in the sauce and provided a great hearty texture.
Steps to make Moussaka, my version:
- Preheat oven 400°Fahrenheit
- Peel the eggplant. Cut the eggplant into quarters long ways. Take a vegetable peeler and slice the eggplant thinly. About an eighth of an inch thick
- Oil the eggplant slices. Add salt. Bake in oven till done. I did mine ith the pan I was going to bake the moussaka in.
- When eggplant is soft. Set aside. Mix the cheese and egg together. Lower heat on oven to 350° Fahrenheit.
- In a pan add sausage and ground meat. Add onions, cinnamon, allspice, garlic,tomato paste, salt and pepper. When the mixture is browned add diced tomatoes. Simmer 15 minutes. Let cool 20 minutes add beaten egg mixture. Then mix well.
- Add meat, egg and cheese mixture to the top of eggplant. Set aside.
- Mix eggs, nutmeg, and coconut milk together set aside
- In a saucepan add butter and melt. Mix nutmeg and baking powder with parmesan cheese. Add it to butter stirring constantly. Add milk, egg mixture still stirring constantly. Till it thickens add to top of the tomato meat mixture.
- Bake in oven 45 minutes. Let cool, this is important, 20 minutes or when you cut into it and serve it will slide. Once it cools it won't do the slide. Even reheated it won't. I refrigerated overnight. Serve hope you enjoy!
As I've mentioned many times on my blog, I am of Greek-Cypriot heritage (on my dad's side) and cooking authentic Greek-Cypriot recipes is something I love to do. Fry them or bake them in the same way as the eggplants. A nice moussaka, a Greek salad, a healthy pour of wine and good friends and you have a wonderful meal and hopefully some leftovers for another night! If you like this Modern Greek Moussaka, you may also like my Mom's Lasagna recipe. Like the moussaka, this lasagna is a simplified version of the traditional recipe.
So that’s going to wrap this up with this exceptional food moussaka, my version recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
