Moussaka

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 a little time, I had been searching on the internet yesterday. Attempting to find new, interesting tips, inspiring dishes that We have never tried before, to impress my loved ones with. Searching for a while yet could not come across any interesting things. Right before I wanted to give up on it, I ran across this delicious and simple dessert simply by accident at Suncakemom. It seemed so fabulous on its snapshot, that required urgent action.

It absolutely was easy to imagine how it is created, its taste and just how much my husband will enjoy it. Mind you, it is quite simple to please him in terms of cakes. Anyhow, I got into the webpage and followed the detailed instuctions which were combined with superb pics of the procedure. It just makes life faster and easier. I could imagine that it’s a bit of a inconvenience to take pics in the midst of baking in the kitchen as you may will often have gross hands so that i sincerely appreciate the time and energy she devote to build this post .

With that said I am inspired presenting my own, personal recipe in the same way. Appreciate your the thought.

I was tweaking the main recipe to make it for the taste of my loved ones. I have to tell you that it was an incredible success. They loved the taste, the structure and loved having a sweet like this in the midst of a busy week. They basically demanded even more, more and more. So the next occasion I am not going to commit the same mistake. I am gonna double the amount to keep them delighted.

Moussaka was first invented by 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.