Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, eggplant musakka (moussaka). One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Eggplant musakka (Moussaka) is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Eggplant musakka (Moussaka) is something which I’ve loved my entire life. They are fine and they look fantastic.
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 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
- Make ready ground beef
- Prepare tomatoes
- Make ready ry green pepper cut into halves
- Get onions diced
- Prepare tomato paste
- Take or more salt
- Take black pepper
- Get frying oil
Imagine layers of juicy beef mince, sweet eggplants, and creamy béchamel sauce baked to perfection! Adds a custom recipe to the game - Eggplant Moussaka Classic Eggplant based recipe with many regional variations, the. This moussaka recipe is a classic Greek comfort food. Layers of potatoes, eggplant and spiced meat sauce make it very comforting!
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
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. Moussaka is a layered Eastern Mediterranean casserole dish made with eggplant or potato, a ground meat sauce, and a Greek yogurt and egg layer. Moussaka is probably one of my ultimate favorite comfort foods of all times!
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