Recipe: Appetizing Moussaka

Moussaka. Quickly fry the eggplant until browned. Set aside on paper towels to drain. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic.

Moussaka Drain on a large plate lined with paper towels. Scatter the breadcrumbs over the bottom of the pan. Freezer Notes: Once the baked moussaka has completely cooked, cut serving-size pieces, double-wrap in foil and freeze. You can cook Moussaka using 14 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Moussaka

  1. Prepare 600 g of d’aubergines.
  2. Prepare 600 g of tomates.
  3. You need 350 g of bœuf haché.
  4. Prepare 2 gousses of d’ail.
  5. You need of Thym.
  6. It’s of Laurier.
  7. You need 2 of œufs.
  8. You need 140 g of skyr.
  9. It’s 25 g of feta.
  10. It’s 50 g of parmesan râpé.
  11. It’s of Noix de muscade.
  12. You need of Sel.
  13. You need of Poivre.
  14. You need 1 of oignon.

Defrost in the usual manner and reheat in microwave (or oven) for a delicious, quick meal, when there's little time to cook and dinner is ready and waiting in the freezer! To prepare a traditional Greek Moussaka recipe, luscious layers of juicy beef mince (or lamb) are cooked in a tomato based sauce, layered with sweet eggplants and creamy béchamel sauce and baked together until golden perfection. This easy to follow Greek moussaka recipe never fails to impress and is always a crowd pleaser. Moussaka (/ m uː ˈ s ɑː k ə /, UK also / ˌ m uː s ə ˈ k ɑː /, US also / ˌ m uː s ɑː ˈ k ɑː /) is an eggplant- and/or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.

Moussaka instructions

  1. Couper 600 g aubergines en rondelles d’environ 1 cm d’épaisseur, les saler puis les laisser reposer pendant 1 heure. Ensuite rincez-les à l’eau puis les cuire 30 minutes dans une poêle..
  2. Émincer un oignon, le faire revenir avec un peu d’huile dans une sauteuse..
  3. Peler et concasser 600g de tomates (ici les tomates jaunes du jardin).
  4. Faire revenir 350g de viande de bœuf hachée dans la sauteuse, ajouter 2 gousses d’ail ainsi que du thym et du laurier. Ajouter les tomates concassées et une cuillère à soupe de farine, saler et poivrer. Puis laisser mijoter pendant 1/2h à feu moyen..
  5. Préparation de la sauce: mélanger 2 œufs – 140g de skyr – 25 g de feta – 50g de parmesan – noix de muscade – sel et poivre.
  6. Faire le montage : 1 couche d’aubergines, la viande, 1 couche d’aubergines et la sauce par dessus..
  7. Enfourner à 180° pendant 35 min.
  8. Bon appétit !.

Moussaka is to the Eastern Mediterranean what lasagna is to Italy: A very rich, special casserole that is perfect for Sunday dinners or potluck gatherings. The recipe takes some time to put together, but like a good lasagna , it's worth it! The epitome of Greek comfort food, moussaka is basically a hearty eggplant casserole with a juicy, flavor-packed meat sauce. Topping the meat is either a rich bechamel sauce– a French influence that was introduced later–or, as in today's Moussaka recipe, a cheese-based topping. The variations in moussaka recipes go beyond the.