Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, eggplant musakka (moussaka). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look 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. Traditionally, the eggplant slices are fried but there's plenty of recipes (even from Greek cookbooks) that grill/broil, bake or BBQ the eggplant.
Eggplant musakka (Moussaka) is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Eggplant musakka (Moussaka) is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have eggplant musakka (moussaka) using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Eggplant musakka (Moussaka):
- Get 2 eggplant cut into cubes
- Prepare 1 lb. ground beef
- Take 2 tomatoes
- Make ready 4 ry green pepper cut into halves
- Take 2 onions diced
- Get 3 tbs tomato paste
- Take 1 tbs or more salt
- Take 1 tsp black pepper
- Get As needed frying oil
The very best traditional Greek Moussaka recipe. Cut the tips off and peel longwise. Moussaka (/muːˈsɑːkə/, /ˌmuːsəˈkɑː/ or /ˌmuːsɑːˈkɑː/) is an eggplant- (aubergine) or potato-based dish, often including ground meat, in the Levant, Middle East, Greece, and Balkans. Adds a custom recipe to the game - Eggplant Moussaka Classic Eggplant based recipe with many regional variations, the.
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
Moussaka Eggplant Recipe - Our flavorful twist on a classic Mediterranean dish with layers of seasoned roasted eggplant, scrumptious meat sauce, and creamy cheese sauce. 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 Greek eggplant casserole filled with layers of eggplant and a warmly spiced meat mixture, all covered in a rich béchamel sauce. This vegetarian version of Greece's famed moussaka subs out the meat with lentils. The flavours work a treat and it's just as hearty with charred eggplant.
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