So shoutout to Not Quite Nigella for the inspiration for this recipe!
This wasn't the original recipe I was going to make for you guys once we reached this milestone, but due to my liver resection, I can't consume alcohol yet(my liver hasn't fully regenerated yet), so no Chocolate Rum Raisin ice cream video(yet).
Either I don't know what a zucchini looks like or the particular supermarket I went to didn't have any at the time, so the next best substitute was a cucumber, but I probably should've cooked the cucumber, because that was the predominant taste of this dish(along with the potatoes). However, I already was cooking three other vegetables for this video(the eggplant, potatoes, and onion) and I didn't want to have to cook a fourth one.
Otherwise this dish turned out delicious!
I loved how the cheese made the taste of the moussaka remind me of a cheeseburger!
You will need:
For the cooking equipment:
A large baking sheet
Nonstick cooking spray
A large saucepot
A frying pan
A medium saucepot
For the moussaka:
2-3 purple potatoes
Enough water to fill a large saucepot 3/4 of the way
1 chopped up onion
1 lb. ground beef
12 oz. tomato paste
Beef broth to taste
Red cooking wine to taste
Tomato sauce to taste
Ketchup to taste
Worcestershire sauce to taste
Light brown sugar to taste
Pinch of cayenne pepper
Pinch of paprika
Pinch of salt
Pinch of black pepper
4 slices of American cheese
1 chopped up zucchini or cucumber, raw
An additional 3/4 cup water
1. Spray a large baking sheet with nonstick cooking spray.
2. Cut the eggplant into half-inch slices(ideally). Place the slices onto the baking sheet. Drizzle the slices with olive oil.
3. Bake in a 425 degree Fahrenheit oven for 15 minutes.
4. Take out the baking sheet after 15 minutes and turn the eggplant slices over. Place the baking sheet back into the oven for another 15 minutes at 425 degrees Fahrenheit.
5. Take the baking sheet out of the oven and set the baked eggplant slices to the side for now.
6. Fill a large saucepot with water 3/4 of the way. Place 2-3 purple potatoes into the saucepot. Bring the saucepot to a boil. Let the potatoes boil for 3 minutes.
7. After 3 minutes, shut the stove off. Pour cold water over the potatoes. Let the potatoes cool off for 5 minutes.
8. Cut up each boiled potato into 1-inch wide slices(ideally). Pour olive oil into a frying pan. Spread the oil around the pan. Turn the stove on to let the oil heat up.
9. Sautee the potatoes in the frying pan until golden. You may need to make a batch for each potato. WATCH OUT FOR HOT OIL WHEN PUTTING THE POTATOES INTO THE PAN!!
10. Wash and dry the large saucepot. Put the sauteed potatoes into the large saucepot Pour a little more olive oil into the frying pan. Turn the stove on to heat the oil up.
11. Sautee 1 chopped up onion until it's translucent. Put the sauteed onion into a medium saucepot.
12. Pour a tiny bit more olive oil into the frying pan. Turn the stove on to let the oil heat up.
13. Put 1 pound of ground beef into the frying pan and brown the ground beef until it's completely brown. Set the browned ground beef to the side for now.
14. Put the next 11 ingredients into the medium saucepot. This will be the sauce for the moussaka. Mix all the ingredients up.
15. Bring the sauce to a boil on the stovetop. Once it's boiling, reduce the heat to a simmer and let the sauce simmer for 10 minutes. Stir the sauce occasionally.
16. Arrange the moussaka in the large saucepot as follows:
Bottom layer: The sauteed and boiled potatoes
6th layer: 2 slices of American cheese that have been broken apart into pieces
Top the cheese with: The sauce with the sauteed onions(all of it)
5th layer: 1 chopped up zucchini or cucumber, raw
4thlayer: The browned ground beef
3rd layer: 2 more slices of American cheese that have been broken apart into pieces
2nd layer: The baked eggplant slices
Top the eggplant slices with: an additional 3/4 cup water
Top layer: Breadcrumbs
17. Cook the moussaka on the stovetop for 20-25 minutes on low heat. DO NOT BOIL THE MOUSSAKA!
18. Bon appetit!