t must be noted that Moussaka, in every Greek home,
For The Courgette / Zucchini.
Top,
n a bowl or colander for 1 hour.
Meanwhile, cook
ubmerge in boiling water & simmer for about 5 minutes. Drain.
ith eggplant slices.
Pour Moussaka Sauce over all.
Bake
ot milk.
Continue whisking for about 6 to 8 minutes
ow thick you want your moussaka to be.
Add water
They will need to sit for at least 15-20 minutes
ou can prepare the potatoes for this delicious casserole: 1) shallow
il. Bake in the oven for 20 minutes or until golden
otatoes in boiling salted water for 20 mins. Drain and allow
o escape during cooking. Roast for 4 hours, or until lamb
tight fitting lid. Cook for 25 minutes, flipping the eggplants
Peel eggplants; slice 1/2-inch thick.
Brown slices quickly in large, heavy skillet in 4 tablespoons butter (more as needed). Set aside.
Heat 4 tablespoons butter in same skillet.
Cook onions until lightly browned.
Add ground meat; cook for 10 minutes.
Combine tomato paste with wine, parsley, cinnamon, salt and pepper; stir into meat.
Simmer, stirring frequently, until all liquid has been absorbed.
Remove from heat.
ith eggplant slices.
Pour Moussaka Sauce over all.
Bake
MOUSSAKA:
Brush potato, eggplant and
br>Bake in preheated oven for 45 minutes. Serve hot.
o 3 quarts of water for the pasta. Add 1 tsp
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
il.
Roast in oven for 15 mins on 400\u00b0C