Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare 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 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 is a scrumptious signature Greek dish that brings the flavours and traditions of the Mediterranean to your plate.
Eggplant musakka (Moussaka) is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Eggplant musakka (Moussaka) is something that I’ve loved my whole life.
Simple Way to Prepare Eggplant musakka (Moussaka)
To get started with this recipe, we have to first prepare a few ingredients. You can have eggplant musakka (moussaka) using 9 ingredients and 7 steps. Here is how you cook that.
Ingredients
The ingredients needed to make Eggplant musakka (Moussaka):
- Make ready 2 eggplant cut into cubes
- Take 1 lb. ground beef
- Make ready 2 tomatoes
- Make ready 4 ry green pepper cut into halves
- Prepare 2 onions diced
- Get 3 tbs tomato paste
- Make ready 1 tbs or more salt
- Prepare 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. 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. 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.
Instructions
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
This Mighty Moussaka is packed with layers and layers of eggplant, zucchini, potatoes, meat and, of course, a creamy bechamel sauce. Summary: This recipe showcases the Lebanese version of the popular Moussaka eggplant sautee. 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. The Eggplant Moussaka recipe out of our category fruit-vegetable! Line a baking sheet with parchment paper.
As simple as that How to Prepare Eggplant musakka (Moussaka)
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