Moussaka, my version
Moussaka, my version

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, moussaka, my version. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Moussaka, my version is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Moussaka, my version is something which I’ve loved my whole life.

Prepare the Greek Moussaka meat sauce. The traditional Greek moussaka recipe calls for either lamb mince or a mix of lamb and beef. But if you can't handle its strong flavour and prefer a lighter version try substituting with good quality beef or veal mince. Moussaka is an eggplant and/or potato based casserole.

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 it.

The ingredients needed to make Moussaka, my version:
  1. Get base
  2. Make ready 1 large eggplant, aubergine
  3. Make ready 1 1/3 lb ground meat, lamb, pork, or beef
  4. Take 28 oz diced tomatoes
  5. Get 1 large onion chopped
  6. Make ready 1/2 lb bulk sausage
  7. Take 1/4 tsp ground cinnamon
  8. Prepare 1/4 tsp ground allspice
  9. Take 1 tsp minced garlic
  10. Make ready 2 tbsp tomato paste
  11. Make ready 1/2 cup grated parmesan cheese
  12. Prepare 1/4 tsp salt
  13. Make ready 1 olive oil, extra virgin
  14. Make ready 1/4 tsp ground black pepper
  15. Get 1/4 tsp salt
  16. Prepare 2 large eggs beaten
  17. Make ready topping sauce
  18. Get 1/2 cup grated parmesan cheese
  19. Get 2 large eggs
  20. Get 14 oz coconut milk
  21. Prepare 1 1/2 tbsp baking powder
  22. Take 1/2 cup butter
  23. Get 1/4 tsp ground nutmeg

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. When I say "my version" I mean the herbs and spices that I use, which may not be the same as you find in other moussaka recipes. Moussaka is a bit of a labor of love as it takes a little effort to prepare, but the end results are worth it.

Steps 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!

When I say "my version" I mean the herbs and spices that I use, which may not be the same as you find in other moussaka recipes. Moussaka is a bit of a labor of love as it takes a little effort to prepare, but the end results are worth it. In Greece, moussaka is served on special occasions as well as for a simple daily meal at local taverns. Many of the traditional forms of moussaka include a layer of cooked potatoes. My version is a simpler one and without potatoes.

So that’s going to wrap it up with this special food moussaka, my version recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!