Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, eggplant musakka (moussaka). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Eggplant musakka (Moussaka) is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Eggplant musakka (Moussaka) is something which I have loved my whole life. They are fine and they look fantastic.

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To begin with this recipe, we have to first prepare a few components. 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):

1. Make ready eggplant cut into cubes
2. Make ready ground beef
3. Take tomatoes
4. Prepare ry green pepper cut into halves
5. Prepare onions diced
6. Get tomato paste
7. Make ready or more salt
8. Get black pepper
9. Prepare 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. This is a good moussaka recipe but bland and a bit cumbersome.

Steps to make Eggplant musakka (Moussaka):

1. Cut the tips off and peel longwise
2. Cut and keep in salted water for 20 mins. (put some weight over a dish or something to keep them floating)
3. 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.
4. 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.
5. 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.
6. Serve with rice and some plain yogurt.
7. You can keep left overs in the freezer in a tight container

Arrange a layer of eggplant in the prepared baking dish. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese. Place the eggplant slices in a large bowl and cover with water. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini. For this vegetarian eggplant moussaka recipe, eggplant remains the star.

So that’s going to wrap it up for this exceptional food eggplant musakka (moussaka) recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!