Hello, I am Elise. Today, we’re going to prepare eggplant musakka (moussaka) recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little 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 favored of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Eggplant musakka (Moussaka) is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook eggplant musakka (moussaka) using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Eggplant musakka (Moussaka):
- Get 2 eggplant cut into cubes
- Prepare 1 lb. ground beef
- Take 2 tomatoes
- Prepare 4 ry green pepper cut into halves
- Prepare 2 onions diced
- Take 3 tbs tomato paste
- Make ready 1 tbs or more salt
- Prepare 1 tsp black pepper
- Get 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 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 exceptional dish eggplant musakka (moussaka) recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
