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 recently have some time, I had been searching on the internet the other day. In need of new, interesting thoughts, inspirational meals that I’ve never tasted before, to impress my loved ones with. Looking for a long time but could not come across too many interesting stuff. Just before I thought to give up on it, I came across this scrumptious and simple treat simply by chance. The dessert looked so delicious on its photos, it required fast actions.
It had been easy to imagine just how it is made, its taste and how much my husband might like it. Actually, it is quite easy to delight him when it comes to cakes. Yes, I am a lucky one. Or maybe he is.Anyway, I got into the site: Suncakemom and simply used the step by step instuctions that have been coupled with nice graphics of the method. It just makes life rather easy. I could imagine that it is a bit of a hassle to shoot photos in the middle of cooking in the kitchen as you typically have gross hands therefore i really appreciate the commitment she put in to make this blogpost .
That being said I am encouraged to present my own, personal recipes in a similar fashion. Thanks for the thought.
I was tweaking the original recipe create it for the taste of my loved ones. I must say it had been a great outcome. They prized the taste, the consistency and loved getting a treat such as this in the middle of a hectic week. They basically demanded more, more and more. Thus the next occasion I’m not going to make the same miscalculation. I’m going to double the quantity .
This Moussaka Eggplant is from 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.