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 most recently have some time, I was searching on the internet last week. In need of fresh, challenging ideas, inspirational dishes that I’ve never used before, to surprise my family with. Searching for a long time but could not discover too many interesting stuff. Right before I thought to give up on it, I came across this yummy and easy dessert simply by accident on Suncakemom. It looked so delightful on its photo, it called for immediate actions.
It absolutely was simple enough to imagine just how it is made, its taste and how much my husband will probably like it. Mind you, it is rather easy to keep happy him when it comes to cakes. Anyway, I went to the page and simply used the step by step instuctions which were accompanied by wonderful pictures of the method. It really makes life quite easy. I can imagine that it’s a bit of a inconvenience to shoot snap shots down the middle of baking in the kitchen because you most often have gross hands so that i highly appreciate the commitment she put in for making this post .
With that said I am inspired presenting my very own recipe in the same way. Many thanks the idea.
I was tweaking the main mixture to make it for the taste of my family. Need to say it turned out a great outcome. They enjoyed the flavor, the thickness and loved having a treat such as this in the middle of a stressful workweek. They basically asked for more, many more. Hence the next occasion I’m not going to commit the same miscalculation. I’m likely to double the amount .
This Moussaka Eggplant was first posted on Suncakemom.
Eggplants
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.
Base
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.
Sauce
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.
Assembly
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.