Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, eggplant musakka (moussaka). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese. w. The epitome of Greek comfort food, moussaka is basically a hearty eggplant casserole with a juicy, flavor-packed meat sauce.
Eggplant musakka (Moussaka) is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Eggplant musakka (Moussaka) is something which I have loved my entire life.
To get started with this particular 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 can achieve that.
The ingredients needed to make Eggplant musakka (Moussaka):
- Make ready 2 eggplant cut into cubes
- Make ready 1 lb. ground beef
- Get 2 tomatoes
- Make ready 4 ry green pepper cut into halves
- Get 2 onions diced
- Make ready 3 tbs tomato paste
- Prepare 1 tbs or more salt
- Get 1 tsp black pepper
- Get As needed frying oil
I love that the recipe uses very staple ingredients, but the flavorful is very unique! Moussaka is Middle Eastern recipe that's made with layers of eggplant, potatoes and ground meat. There are many variations of the recipe all over the Middle East, but the Greek Moussaka. Arrange a layer of eggplant in the prepared baking dish.
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
Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese. For this vegetarian eggplant moussaka recipe, eggplant remains the star. All the veggies are sliced the long way to create our different layers. Eggplant needs a little extra TLC. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
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