How to Prepare Perfect Moussaka, my version

Moussaka, my version. Fry them or bake them in the same way as the eggplants. Add the eggplant, sprinkle with salt and pepper, and toss to coat. Scatter the onion and garlic over the eggplant,.

A nice moussaka, a Greek salad, a healthy pour of wine and good friends and you have a wonderful meal and hopefully some leftovers for another night! If you like this Modern Greek Moussaka, you may also like my Mom's Lasagna recipe. Like the moussaka, this lasagna is a simplified version of the traditional recipe. You can cook Moussaka, my version using 23 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Moussaka, my version

1. It's of base.
2. It's of eggplant, aubergine.
3. It's of ground meat, lamb, pork, or beef.
4. You need of diced tomatoes.
5. Prepare of onion chopped.
6. You need of bulk sausage.
7. Prepare of ground cinnamon.
8. You need of ground allspice.
9. Prepare of minced garlic.
10. You need of tomato paste.
11. You need of grated parmesan cheese.
12. You need of salt.
13. Prepare of olive oil, extra virgin.
14. It's of ground black pepper.
15. Prepare of salt.
16. You need of eggs beaten.
17. Prepare of topping sauce.
18. It's of grated parmesan cheese.
19. Prepare of eggs.
20. You need of coconut milk.
21. Prepare of baking powder.
22. It's of butter.
23. You need of ground nutmeg.

Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until. As I've mentioned many times on my blog, I am of Greek-Cypriot heritage (on my dad's side) and cooking authentic Greek-Cypriot recipes is something I love to do.

Moussaka, my version instructions

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!.

However, many of my favourites are not always Slimming World friendly, so I have had to learn to adapt them, including my version of moussaka. Traditional moussaka uses ground lamb while most modern versions use ground beef. I took culinary license to add the additional twist of halving the ground beef with mild ground sausage. This added a wonderful flavor dimension to the dish. Moussaka is an eggplant and/or potato based casserole.