Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, eggplant musakka (moussaka). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering. Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce.
Eggplant musakka (Moussaka) is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Eggplant musakka (Moussaka) is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have eggplant musakka (moussaka) using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Eggplant musakka (Moussaka):
- Make ready 2 eggplant cut into cubes
- Prepare 1 lb. ground beef
- Prepare 2 tomatoes
- Prepare 4 ry green pepper cut into halves
- Prepare 2 onions diced
- Make ready 3 tbs tomato paste
- Make ready 1 tbs or more salt
- Get 1 tsp black pepper
- Get As needed frying oil
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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
Maghmour is a thick, smoky eggplant and chickpea version of moussaka from Lebanon. It's loaded with extra virgin olive oil, tomato, and mint. This healthy moussaka casserole combines grass-fed ground beef, delicious eggplant, and fragrant herbs and spices for a filling and delicious dinner. A delicious recipe for Rustic Eggplant Moussaka with simple step by step instructions. This authentic, foolproof recipe won't disappoint!
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