Hello, I’m Laura. Today, we’re going to make eggplant musakka (moussaka) recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Eggplant musakka (Moussaka) Recipe
Eggplant musakka (Moussaka) is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Eggplant musakka (Moussaka) is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started 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):
- Take 2 eggplant cut into cubes
- Get 1 lb. ground beef
- Make ready 2 tomatoes
- Prepare 4 ry green pepper cut into halves
- Prepare 2 onions diced
- Get 3 tbs tomato paste
- Take 1 tbs or more salt
- Prepare 1 tsp black pepper
- Prepare As needed frying oil
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
So that is going to wrap this up for this special dish eggplant musakka (moussaka) recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
