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 some time, I had been surfing on the web a few days ago. Trying to find new, stirring tips, inspirational dishes that We have never tested before, to treat my family with. Looking for a while but could not find any interesting things. Right before I wanted to give up on it, I stumbled on this delicious and simple dessert by chance. It looked so scrumptious on its photos, that called for fast action.
It was not difficult to imagine how it’s made, its taste and how much boyfriend is going to love it. Actually, it is extremely simple to please the guy in terms of cakes. Yes, I’m a blessed one. Or perhaps he is.Anyway, I got into the page: Suncakemom and used the step-by-step instuctions that had been accompanied by great graphics of the operation. It just makes life less difficult. I can suppose it is a bit of a hassle to shoot snap shots in the middle of cooking in the kitchen as you normally have gross hands so I genuinely appreciate the hard work she put in to build this post and recipe conveniently implemented.
With that said I am empowered presenting my personal formulas in a similar way. Many thanks the thought.
I was tweaking the original mixture to make it for the taste of my loved ones. I’ve got to mention it was an incredible success. They enjoyed the taste, the consistency and loved getting a delicacy such as this during a busy week. They basically demanded even more, more and more. Thus the next occasion I’m not going to make the same mistake. I am likely to multiply the amount .
This was inspired by Moussaka 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.