Musaka Recipe Video
Musakkaa is a popular dish in the Mediterranean countries. I have listed a basic vegetarian version of this recipe here although there are different variations such as adding cooked ground beef or lamb, or mix cooked chickpeas, add green peppers, garlic or hot spicy peppers, depending on what you like in your dish.
Summary
Preparation Time30 MinCooking Time1 Hr 0 Min
Ready In1 Hr 30 MinDifficulty LevelEasy
Health IndexAverageServings4
Ingredients
Big eggplants - 2 sliced into ½ inch thickness- i do not peel mine, i leave them with the skin on
Canola oil - for frying
Onion -1 to 2 medium diced
Tomatoes - 4 medium size fresh or canned diced
Tomato paste - small can
Salt and black pepper - to taste
Water -1/2 to 1 cup
Directions
GETTING READY
1. Slice eggplants into 1 cm (1/2 inch) thick slices.
2. Sprinkle the eggplants slices with salt to draw the moisture out.
MAKING
3. Deep fry in canola oil until golden brown in color.
4. Remove from pan, drain from oil over paper towels.
5. Sauté the diced onions, I microwave it sometimes until golden brown color, I use a Pyrex baking dish.
6. Add tomato paste, water, salt and pepper and mix with the onions. This will be your sauce.
7. Layer the fried eggplants in the baking dish over the sauce.
8. Top with diced or sliced tomato and cover the baking pan with plastic wrap, I double the cover.
9. Microwave the pan for at least 20 minutes.
10. Broil the top for a desired baked color.
To cook in the conventional way:
11. In a separate pot, sauté diced onions.
12. Add tomato paste, water, salt and pepper.
13. This will be your sauce that you will add to the layered eggplant in the baking pan.
14. Boil the sauce for about five minutes. It will continue cooking when you bake it with the eggplants.
15. Pour the sauce mixture over the layered eggplants in the baking dish and spread evenly.
16. Top with diced or sliced tomato.
17. Cover with aluminum foil and bake for about 45 minutes in a 350-400 Fahrenheit degree oven (depending on your oven temperature) until the edges are turning brown and the tomato sauce looks and smells cooked!
18. Remove the foil the last 5-10 minutes to brown the top.
SERVING
19. Serve hot or at room temperature with white rice on the side.
1. Slice eggplants into 1 cm (1/2 inch) thick slices.
2. Sprinkle the eggplants slices with salt to draw the moisture out.
MAKING
3. Deep fry in canola oil until golden brown in color.
4. Remove from pan, drain from oil over paper towels.
5. Sauté the diced onions, I microwave it sometimes until golden brown color, I use a Pyrex baking dish.
6. Add tomato paste, water, salt and pepper and mix with the onions. This will be your sauce.
7. Layer the fried eggplants in the baking dish over the sauce.
8. Top with diced or sliced tomato and cover the baking pan with plastic wrap, I double the cover.
9. Microwave the pan for at least 20 minutes.
10. Broil the top for a desired baked color.
To cook in the conventional way:
11. In a separate pot, sauté diced onions.
12. Add tomato paste, water, salt and pepper.
13. This will be your sauce that you will add to the layered eggplant in the baking pan.
14. Boil the sauce for about five minutes. It will continue cooking when you bake it with the eggplants.
15. Pour the sauce mixture over the layered eggplants in the baking dish and spread evenly.
16. Top with diced or sliced tomato.
17. Cover with aluminum foil and bake for about 45 minutes in a 350-400 Fahrenheit degree oven (depending on your oven temperature) until the edges are turning brown and the tomato sauce looks and smells cooked!
18. Remove the foil the last 5-10 minutes to brown the top.
SERVING
19. Serve hot or at room temperature with white rice on the side.
Editors Review
Musaka is one of the most renowned Arabic dishes to the world. It is a versatile dish with the eggplant being the main ingredient, taste wonderful with or without meat. This video shows the easiest version of making this Arabic delicacy.Comments
Comments: 3 |
Add a Comment
shantihhh says :
I use to love deep fry flavours but after I quit doing this and just sprayed with oive oil it tastes just as wonderful! Of course I didn't use to care as I was always very slim (size 8) then back injury, age and loosing a child put the weight on me, so deep frying is one thing I omitted from cooking to help cut fat and calories in my new approach of Healthy Choicers that I started over a year ago. Now I have lost 36# or more pounds very easily!
I have always used olive oil, chiles, spices and herbs to give flavour. I love Middle Eastern taste, also Thai and Indian, as well as Italian and S. France.
Flavour more than compensates for fat and big calorie dishes.
I like the idea of garbanzos in your mousakka and must try it soon. I love your recipes!
Shanti/Mary-Anne
Posted on: 31 December 2007 - 8:01pm
shantihhh says :
This recipe sounds yummy. I make mousakka using potato, eggplant and zucchini slices, and do not fry any of it. Just spray a little olive oil on the layers for healthy flavour. I usually use gound meat (beef or lamb or better yet 1/2 of each-pre-fry and drain to cut down on fats. I guess it is the Greek/Yugoslavian style with tomatoes and spices and herbs, but no matter which version Mousakka is wonderful food no matter how you make it.
Interesting chickpeas in mousakka? Sounds very yummy!
We love eggplant anyway it is fixed!
Shanti/Mary-Anne
Posted on: 31 December 2007 - 2:08pm
Summer says :
I like your recipe too!!
the traditional middle eastern dish is to deep fry the eggplants, i think it adds special flavor to the whole dish, although not healthy, but delicious!
chick peas added if you are not using any meat to add protine to the recipe.
Thanks for your comment and have a great 2008!
Posted on: 31 December 2007 - 2:12pm
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