Moussaka, my version. How to make Moussaka ☺️ A Greek dish, it includes sliced potato baked in ground meat sauce with white sauce and cheese. Moussaka - Manu's version of a classic Greek dish made with layers of eggplant, zucchini, potatoes, beef and cheese sauce and then baked. La version la plus connue de la moussaka est grecque.

Moussaka recipe: Moussaka is often called Greek lasagna but it is so much better than that. My version of moussaka that I built when I couldn't find the one I had used forever. Moussaka, undoubtedly one of the most well known classic Greek recipes, is traditionally made by layering meat and sliced aubergines (eggplant) and topped with a bechamel sauce. You can cook Moussaka, my version using 23 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Moussaka, my version

It's of base.
It's 1 large of eggplant, aubergine.
Prepare 1 1/3 lb of ground meat, lamb, pork, or beef.
You need 28 oz of diced tomatoes.
You need 1 large of onion chopped.
You need 1/2 lb of bulk sausage.
You need 1/4 tsp of ground cinnamon.
You need 1/4 tsp of ground allspice.
You need 1 tsp of minced garlic.
Prepare 2 tbsp of tomato paste.
Prepare 1/2 cup of grated parmesan cheese.
Prepare 1/4 tsp of salt.
Prepare 1 of olive oil, extra virgin.
It's 1/4 tsp of ground black pepper.
It's 1/4 tsp of salt.
It's 2 large of eggs beaten.
Prepare of topping sauce.
It's 1/2 cup of grated parmesan cheese.
It's 2 large of eggs.
It's 14 oz of coconut milk.
It's 1 1/2 tbsp of baking powder.
Prepare 1/2 cup of butter.
You need 1/4 tsp of ground nutmeg.

Moussaka by Greek chef Akis Petretzikis! Are you ready to try one of the most amazingly delicious dishes you have ever tasted?! Besides, Maghmour is a low carb moussaka version and one of the few completely vegan moussaka dishes from the middle east and Mediterranean area. Eggplant Moussaka originates from the Mediterranean region of the globe, but most commonly hails from Greece.

Moussaka, my version instructions

Preheat oven 400°Fahrenheit.
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.
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..
When eggplant is soft. Set aside. Mix the cheese and egg together. Lower heat on oven to 350° Fahrenheit..
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..
Add meat, egg and cheese mixture to the top of eggplant. Set aside..
Mix eggs, nutmeg, and coconut milk together set aside.
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..
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!.

There are many recipes out there on how to do a quicker version. A good moussaka—a baked casserole of eggplant, zucchini, tomatoes, and minced lamb or beef under a lush layer of béchamel sauce—is one of the most fabulous things you can eat. Adds a custom recipe to the game - Eggplant Moussaka Classic Eggplant based recipe with many regional variations, the most popular being the. Moussaka is, as I understood it, this layered casserole dish made with ground meat. Maghmour is a thick, smoky eggplant and chickpea version of moussaka from Lebanon.