Is lasagna really the best or should we give a chance to the unknown? Let’s make this naturally low carb Moussaka recipe and see!
As I currently have a little time, I was surfing on the internet a few days ago. On the lookout for new, stirring thoughts, inspiring recipes that We have never tasted before, to delight my loved ones with. Looking for a long time but couldn’t come across too many interesting stuff. Right before I thought to give up on it, I found this yummy and simple treat by accident over Suncakemom. The dessert seemed so delightful on its snapshot, it required rapid action.
It absolutely was not so difficult to imagine just how it is made, its taste and just how much boyfriend might enjoy it. Actually, it is rather simple to keep happy him when it comes to puddings. Yes, I’m a lucky one. Or maybe he is.Anyways, I went to the site and then followed the detailed instuctions that have been accompanied by superb graphics of the process. It just makes life much easier. I could imagine that it’s a bit of a hassle to take snap shots in the midst of cooking in the kitchen because you typically have sticky hands therefore i sincerely appreciate the commitment she placed in to build this post and recipe conveniently followed.
With that said I’m inspired presenting my very own recipe in the same way. Thanks for the concept.
I was fine tuning the initial mixture to make it for the taste of my loved ones. I have to tell you it turned out an incredible success. They prized the taste, the consistency and loved having a delicacy like this during a hectic week. They ultimately requested lots more, many more. Hence the next time I’m not going to commit the same miscalculation. I am gonna double the amount .
Moussaka Recipe Credit goes to Suncakemom.
Cut a thin slice from the eggplant off so it will stand firmly on the cutting board.
Slice eggplants about 0.3″ / 0.75cm thick slices.
Rub salt on both sides of the slices.
Place the salted slices into a colander or any place where the moisture can drip off the eggplants for about 20 minutes.
Line a baking sheet with parchment paper and arrange the slices of the eggplant so they don’t overlap much then lightly brush them with oil.
Bake them in a 450°F / 250°C oven for about 15 minutes.
Heat oil on high heat and saute the diced onions with the salt until a glassy / translucent look for about 3 – 5 minutes.
Add garlic and saute until it gets fragrant for about 1 – 2 minutes.
Mix in the ground meat.
Cook (brown) the meat until it gets an even color.
Add diced tomato, bay leaf, cinnamon and red wine.
On medium heat cook until most of the liquid evaporates for about 30 – 60 minutes.
Bring milk and butter to boil then take it off the heat.
Beat egg yolks until light yellow then mix a couple of spoonful of milk to the yolk.
On low heat stir the yolk and the cheese back into the milk.
It should thicken up like thick cream. Take it off heat and let it cool down.
Place a layer of eggplants onto the bottom of a casserole dish then spread the meat sauce on top.
Put on the top layer of eggplants and spread the sauce on. Sprinkle some leftover Parmesan on top.
Place it back into the 450°F / 250°C oven until golden brown spots start to appear on top for about 15 – 20 minutes.