Hi, I am Joana. Today, I will show you a way to make eggplant musakka (moussaka) recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a little bit tastier. 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 well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Eggplant musakka (Moussaka) is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook eggplant musakka (moussaka) using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant musakka (Moussaka):
- Make ready 2 eggplant cut into cubes
- Prepare 1 lb. ground beef
- Take 2 tomatoes
- Get 4 ry green pepper cut into halves
- Prepare 2 onions diced
- Make ready 3 tbs tomato paste
- Prepare 1 tbs or more salt
- Take 1 tsp black pepper
- Make ready As needed frying oil
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 sausage 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’s going to wrap it up for this distinctive dish eggplant musakka (moussaka) recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
