Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, eggplant musakka (moussaka). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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 (/muːˈsɑːkə/, /ˌmuːsəˈkɑː/ or /ˌmuːsɑːˈkɑː/) is an eggplant- and/or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.
Eggplant musakka (Moussaka) is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Eggplant musakka (Moussaka) is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook eggplant musakka (moussaka) using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant musakka (Moussaka):
- Make ready eggplant cut into cubes
- Prepare ground beef
- Prepare tomatoes
- Take ry green pepper cut into halves
- Make ready onions diced
- Take tomato paste
- Get or more salt
- Get black pepper
- Prepare frying oil
Adds a custom recipe to the game - Eggplant Moussaka Classic Eggplant based recipe with many regional variations, the. 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. 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.
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
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. Comes with a step-by-step photo guide. Moussaka is a layered Eastern Mediterranean casserole dish made with eggplant or potato, a ground meat sauce, and a Greek yogurt and egg layer. My family loves moussaka; however, it is so time consuming.
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