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 had been surfing on the internet a few days ago. In search of new, intriguing thoughts, inspiring recipes that We have never tested before, to surprise my loved ones with. Looking for quite some time but couldn’t find too many interesting stuff. Just before I thought to give up on it, I came across this delightful and easy dessert simply by chance on Suncakemom. The dessert seemed so scrumptious on its pic, it called for immediate actions.
It had been simple enough to imagine how it’s created, its taste and just how much boyfriend will love it. Actually, it is rather simple to please the man when it comes to desserts. Anyways, I visited the webpage and simply used the step-by-step instuctions which were coupled with wonderful photos of the procedure. It really makes life faster and easier. I can suppose it’s a bit of a hassle to shoot photos down the middle of cooking in the kitchen as you will often have gross hands thus i really appreciate the commitment she devote to build this blogpost .
With that in mind I am empowered presenting my personal formulas in a similar way. Many thanks for the idea.
I was tweaking the initial formula to make it for the taste of my loved ones. I’ve got to tell you it absolutely was an incredible outcome. They prized the flavor, the structure and enjoyed getting a sweet like this in the middle of a hectic week. They quite simply requested even more, many more. Thus the next occasion I am not going to make the same mistake. I’m gonna twin the quantity to get them delighted.
You can find more Moussaka Recipe at 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.