Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, eggplant musakka (moussaka). One of my favorites food recipes. This time, I am going to make it a little 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. Traditionally, the eggplant slices are fried but there's plenty of recipes (even from Greek cookbooks) that grill/broil, bake or BBQ the eggplant. This classic Greek moussaka recipe is made by layering eggplant and potatoes with a spiced meat filling and topping it with a béchamel sauce.
Eggplant musakka (Moussaka) is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Eggplant musakka (Moussaka) is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can have eggplant musakka (moussaka) using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant musakka (Moussaka):
- Make ready 2 eggplant cut into cubes
- Get 1 lb. ground beef
- Take 2 tomatoes
- Get 4 ry green pepper cut into halves
- Make ready 2 onions diced
- Make ready 3 tbs tomato paste
- Take 1 tbs or more salt
- Take 1 tsp black pepper
- Make ready As needed frying oil
Adds a custom recipe to the game - Eggplant Moussaka Classic Eggplant based recipe with many regional variations, the. 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.
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
Eggplant, potatoes & a hearty spiced meat sauce, all topped with thin cheese-based topping. A delicious eggplant moussaka recipe, even tastier using sheep's milk cheese: find out how to prepare the traditional Greek moussaka recipe. Moussaka is an eggplant- (aubergine) or potato-based dish, often including ground meat, in the Balkans and Middle East, with many local and regional variations. Maghmour is a thick, smoky eggplant and chickpea version of moussaka from Lebanon. It's loaded with extra virgin olive oil, tomato, and mint.
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