Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, moussaka, my version. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Fry them or bake them in the same way as the eggplants. Cut the eggplant into quarters long ways. Take a vegetable peeler and slice the eggplant thinly.

Moussaka, my version is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Moussaka, my version is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook moussaka, my version using 23 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Moussaka, my version:

1. Make ready base
2. Make ready eggplant, aubergine
3. Take ground meat, lamb, pork, or beef
4. Prepare diced tomatoes
5. Make ready onion chopped
6. Get bulk sausage
7. Get ground cinnamon
8. Prepare ground allspice
9. Take minced garlic
10. Get tomato paste
11. Prepare grated parmesan cheese
12. Get salt
13. Prepare olive oil, extra virgin
14. Prepare ground black pepper
15. Prepare salt
16. Take eggs beaten
17. Get topping sauce
18. Prepare grated parmesan cheese
19. Take eggs
20. Prepare coconut milk
21. Make ready baking powder
22. Take butter
23. Make ready ground nutmeg

However, many of my favourites are not always Slimming World friendly, so I have had to learn to adapt them, including my version of moussaka. I've included a lot of process photos in the post as well as within the recipe, so hopefully you'll get a thorough preview of what's involved to make my version of Greek moussaka! Recipe basics: Moussaka is an eggplant and/or potato based casserole. You can certainly make vegetarian moussaka, but I chose to add meat.

Instructions to make Moussaka, my version:

1. Preheat oven 400°Fahrenheit
2. Peel the eggplant. Cut the eggplant into quarters long ways. Take a vegetable peeler and slice the eggplant thinly. About an eighth of an inch thick
3. Oil the eggplant slices. Add salt. Bake in oven till done. I did mine ith the pan I was going to bake the moussaka in.
4. When eggplant is soft. Set aside. Mix the cheese and egg together. Lower heat on oven to 350° Fahrenheit.
5. In a pan add sausage and ground meat. Add onions, cinnamon, allspice, garlic,tomato paste, salt and pepper. When the mixture is browned add diced tomatoes. Simmer 15 minutes. Let cool 20 minutes add beaten egg mixture. Then mix well.
6. Add meat, egg and cheese mixture to the top of eggplant. Set aside.
7. Mix eggs, nutmeg, and coconut milk together set aside
8. In a saucepan add butter and melt. Mix nutmeg and baking powder with parmesan cheese. Add it to butter stirring constantly. Add milk, egg mixture still stirring constantly. Till it thickens add to top of the tomato meat mixture.
9. Bake in oven 45 minutes. Let cool, this is important, 20 minutes or when you cut into it and serve it will slide. Once it cools it won't do the slide. Even reheated it won't. I refrigerated overnight. Serve hope you enjoy!

To make the best vegetarian moussaka, it took some tinkering around with ingredients to make a version that felt just as hearty and unctuous as my earlier meaty beef (or lamb) version. To really knock this recipe out of the park, I had to find the PERFECT meat substitute that held up well in the sauce and provided a great hearty texture. Also, if possible, have a friend/child/spouse on hand to help you out. Moussaka is a glorious dish no matter where it came from. And, as we're always looking for ways to reduce my big blogger belly, this fits perfectly.

So that is going to wrap it up with this special food moussaka, my version recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in 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. Go on get cooking!