Moussaka, my version Moussaka (/muːˈsɑːkə/, /ˌmuːsəˈkɑː/ or /ˌmuːsɑːˈkɑː/) is an eggplant- (aubergine) or potato-based dish, often including ground meat, in the Levant, Middle East, Greece, and Balkans. Besides, Maghmour is a low carb moussaka version and one of the few completely vegan moussaka dishes from the middle east and Mediterranean area. Moussaka is, as I understood it, this layered casserole dish made with ground meat.

Ingredients of Moussaka, my version

  1. It's of base.
  2. It's 1 large of eggplant, aubergine.
  3. Prepare 1 1/3 lb of ground meat, lamb, pork, or beef.
  4. You need 28 oz of diced tomatoes.
  5. It's 1 large of onion chopped.
  6. You need 1/2 lb of bulk sausage.
  7. It's 1/4 tsp of ground cinnamon.
  8. You need 1/4 tsp of ground allspice.
  9. Prepare 1 tsp of minced garlic.
  10. It's 2 tbsp of tomato paste.
  11. It's 1/2 cup of grated parmesan cheese.
  12. You need 1/4 tsp of salt.
  13. Prepare 1 of olive oil, extra virgin.
  14. Prepare 1/4 tsp of ground black pepper.
  15. It's 1/4 tsp of salt.
  16. It's 2 large of eggs beaten.
  17. It's of topping sauce.
  18. Prepare 1/2 cup of grated parmesan cheese.
  19. It's 2 large of eggs.
  20. It's 14 oz of coconut milk.
  21. Prepare 1 1/2 tbsp of baking powder.
  22. You need 1/2 cup of butter.
  23. Prepare 1/4 tsp of ground nutmeg.

Moussaka, my version step by step

  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!.

Eggplant Moussaka originates from the Mediterranean region of the globe, but most commonly hails from Greece. There are many recipes out there on how to do a quicker version. La version la plus connue de la moussaka est grecque. Elle se compose de couches superposées d'aubergines, de tomates, et de viande hachée. See more ideas about Moussaka recipe, Moussaka, Recipes.

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