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 had been browsing on the internet the other day. Trying to find new, interesting ideas, inspiring meals that I’ve never used before, to treat my loved ones with. Looking for quite some time yet couldn’t come across any interesting stuff. Just before I wanted to give up on it, I came upon this tempting and easy treat by chance. It looked so scrumptious on its pic, it called for prompt actions.
It absolutely was simple enough to imagine how it is made, how it tastes and just how much my hubby might want it. Actually, it is quite easy to keep happy him in terms of desserts. Anyway, I went to the blog: Suncakemom and simply followed the step by step instuctions that had been accompanied by superb shots of the procedure. It just makes life rather easy. I could suppose it is a slight inconvenience to shoot photographs down the middle of baking in the kitchen as you may typically have gross hands thus i pretty appreciate the effort and time she put in to build this blogpost .
That being said I’m inspired to present my own, personal formulas in a similar way. Many thanks the idea.
I had been fine tuning the original mixture create it for the taste of my family. Need to say it absolutely was a great success. They loved the flavour, the thickness and loved having a delicacy such as this in the midst of a stressful week. They ultimately asked for even more, many more. Thus the next occasion I am not going to commit the same mistake. I am going to multiply the volume .
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.