How to Make Super Quick Homemade Eggplant musakka (Moussaka)

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The ingredients needed to make Eggplant musakka (Moussaka):

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

There are many variations of the recipe all over the Middle East, but the Greek Moussaka tends to be the most popular. This version that I make is without potatoes to keep it low carb, keto-friendly, and simplify the recipe. Add a layer of eggplant on top, then the meat sauce, sprinkle with cheese, and pour béchamel sauce on top. Remove from oven and let cool slightly before slicing.

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

Add a layer of eggplant on top, then the meat sauce, sprinkle with cheese, and pour béchamel sauce on top. Remove from oven and let cool slightly before slicing. Arrange a layer of eggplant in the prepared baking dish. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese. Eggplant Moussaka originates from the Mediterranean region of the globe, but most commonly hails from Greece.

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