Recipe of Award-winning Eggplant musakka (Moussaka)

Eggplant musakka (Moussaka).

Hello everybody, it's me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, eggplant musakka (moussaka). It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

Eggplant musakka (Moussaka) is one of the most popular of current trending meals in the world. It's easy, it is fast, it tastes delicious. It's enjoyed by millions every day. They are nice and they look fantastic. Eggplant musakka (Moussaka) is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook eggplant musakka (moussaka) using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Eggplant musakka (Moussaka):

1. {Prepare 2 of eggplant cut into cubes.
2. {Make ready 1 lb. of ground beef.
3. {Get 2 of tomatoes.
4. {Prepare 4 of ry green pepper cut into halves.
5. {Make ready 2 of onions diced.
6. {Prepare 3 tbs of tomato paste.
7. {Make ready 1 tbs of or more salt.
8. {Get 1 tsp of black pepper.
9. {Make ready As needed of frying oil.

Instructions to make Eggplant musakka (Moussaka):

1. Cut the tips off and peel longwise.
2. Cut and keep in salted water for 20 mins. (put some weight over a dish or something to keep them floating).
3. Set oven for 375, cut onions and wash and parsley too. Heat 2 tbs. oil in a frying pan add onions, sautéed, then add ground beef and parsley, 2 tbs spoon of tomato paste, stir,when ground beef change its color add 1 cup of hot water boil and cover, let simmer for 15 mins..
4. Take off and squeeze off water from them. Add generously some vegetable oil, start frying egg plant. Avoid overcrowding the pan. Turn them, after they got brown set aside over paper towel covered dish or something..
5. Transfer eggplants into a 3 cm deep baking dish, then cover with ground beef mix, cut pepper and tomatoes. Decorate the dish. Mix 2 tbs of water with 1 tbs. of tomato paste, pour over eggplant.bake until tomatoes and peppers get brownish. 1/2 hour or so..
6. Serve with rice and some plain yogurt..
7. You can keep left overs in the freezer in a tight container.

So that is going to wrap it up with this exceptional food eggplant musakka (moussaka) recipe. Thank you very much for reading. I am sure you can 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 family, friends and colleague. Thank you for reading. Go on get cooking!