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 lately have a little time, I had been looking on the internet yesterday. On the lookout for fresh, stirring ideas, inspirational meals that I have never tasted before, to astonish my family with. Hunting for quite some time yet could not find too many interesting stuff. Right before I wanted to give up on it, I came across this scrumptious and simple treat simply by chance over Suncakemom. It looked so mouth-watering on its image, that required urgent actions.
It had been not difficult to imagine just how it is created, its taste and just how much my husband will enjoy it. Actually, it is rather easy to impress him in terms of cakes. Anyway, I got into the page and then used the detailed instuctions which were accompanied by great shots of the operation. It really makes life faster and easier. I can imagine that it’s a slight inconvenience to take pics in the middle of baking in the kitchen as you may typically have sticky hands so that i genuinely appreciate the hard work she put in for making this blogpost .
That being said I’m encouraged to present my very own recipes in a similar fashion. Appreciate your the idea.
I was fine tuning the main mixture create it for the taste of my family. I have to mention it turned out an awesome success. They enjoyed the flavour, the overall look and loved getting a delicacy like this in the midst of a hectic week. They basically asked for more, many more. Hence next time I’m not going to make the same mistake. I am gonna double the amount .
For more Moussaka Recipe check out 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.