Each culture has different ingredients. We like the Greek version.
μουσακά (Greek) layered & served hot musakka (Turkish) sautéed & served as a
μουσακά (Greek) layered & served hot musakka (Turkish) sautéed & served as a
/mou-sa-ká/ casserole
(Arabic) مسقعة eaten cold
/musaqqa‘ah/ "chilled"
Serves 4
Preheat over 350℉ (175℃)
Preheat over 350℉ (175℃)
4 small eggplants, peeled, cut in thick slices
1 1/2 tsp. (7.5 ml) sea salt
1 1/2 Tbs. (20 ml) olive oil
organic butter (or diary-free almond butter)
1 1/2 pounds (680 g) minced lamb (or organic potatoes or meat replacements)
pepper
chopped onion
1/4 tsp. (1,2 ml) cinnamon
3 Tbs. (45 ml) chopped parsley
2-3 Tbs. (30-45 ml) water
6 Tbs. (90 ml) each: breadcrumbs (or gluten free brand) and grated Parmesan cheese (or dairy free cheese)
3 organic egg yolks
2 cups (480 ml) bechamel sauce* (see bottom)
optional: 4 ripe organic tomatoes, peeled and chopped
1. Sprinkle eggplant with salt and set aside for 15 minutes.
2. Wash off excess salt and drain the eggplant
3. Heat oil in a skillet. Add eggplant slices and fry until lightly browned on both sides. (For less oil, bake in oven.)
4. Remove and drain on paper towels.
5. Heat butter in frying pan and brown the meat or sliced potatoes.
6. Add chopped onion and sauté until golden.
7. Season with salt, pepper, and cinnamon.
8. Add tomatoes, parsley, water. Bring to boil and simmer 20 minutes.
9. Sprinkle 1/2 the breadcrumbs onto a buttered baking dish and cover with 1/2 meat or potato.
10. Add 1/2 of the eggplant slices and sprinkle with 1/2 grated cheese. Repeat layer.
11. Beat the egg yolks in a bowl. Beat in few tablespoons (ml) of hot béchamel sauce and add remaining sauce. Pour over the dish.
12. Sprinkle with remaining cheese and breadcrumbs.
13. Bake in the oven about 45 minutes. or until the crust is crisp and brown
14. Serve with:
- organic yogurt
- Greek salad
- slices of mozzarella cheese and slices of organic tomatoes
/kalí óreksi!/
Bon appétit
*Bechamel sauce
a French white sauce
2 Tbs. (30 ml) organic butter (almond butter-dairy free)
2 Tbs. (30 ml) flour (or a gluten free flour)
2 cups (480 ml) organic milk (or almond milk-dairy free)
1/4 tsp. (60 ml) each: sea salt and black pepper
1. Melt the butter, add flour and brown.
2. Stir in the milk, salt and pepper.
3. Stir often until thicken.
Try "Ground Lamb with Flavor" http://veggiefernandezs.blogspot.com/2015/02/ground-lamb-with-flavor.html
Try "Ground Lamb with Flavor" http://veggiefernandezs.blogspot.com/2015/02/ground-lamb-with-flavor.html
