Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 eggplant, sliced
- 2 potatoes, sliced
- 1 red bell pepper, chopped
- 1 can diced tomatoes
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 1/2 cup water
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, stirring occasionally.
3. Add the onion and garlic to the skillet and cook until the onion is translucent.
4. Add the red bell pepper, diced tomatoes, paprika, cumin, salt, and black pepper to the skillet. Stir to combine.
5. Add the water to the skillet and bring to a boil. Reduce the heat and let simmer for 10 minutes.
6. Meanwhile, arrange the sliced eggplant and potatoes in a single layer in a baking dish.
7. Pour the meat mixture over the eggplant and potatoes, spreading it evenly.
8. Sprinkle the grated Parmesan cheese over the top of the meat mixture.
9. Bake in the preheated oven for 45 minutes, or until the eggplant and potatoes are tender and the cheese is melted and golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 55 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 18g
Protein: 22g
Sodium: 630mg
Substitutions for ingredients:
- Ground lamb or turkey can be substituted for the ground beef.
- Zucchini or yellow squash can be substituted for the eggplant.
- Sweet potatoes can be substituted for the potatoes.
Variations:
- Add a layer of sliced tomatoes on top of the meat mixture before sprinkling with Parmesan cheese.
- Top with a layer of sliced mozzarella cheese instead of Parmesan cheese.
- Add a layer of cooked rice on top of the meat mixture before sprinkling with Parmesan cheese.
Tips and tricks:
- Make sure to slice the eggplant and potatoes thinly and evenly for even cooking.
- If the meat mixture is too thick, add more water to thin it out.
- Let the musaka cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the musaka on a large platter with a sprinkle of fresh parsley or cilantro on top.
Garnishes:
Fresh parsley or cilantro
Pairings:
- Serve with a side salad of mixed greens and a simple vinaigrette.
- Serve with crusty bread or pita bread.
Suggested side dishes:
- Greek salad
- Tzatziki sauce
- Roasted vegetables
Troubleshooting advice:
- If the eggplant and potatoes are not tender after 45 minutes of baking, cover the dish with foil and bake for an additional 10-15 minutes.
- If the cheese is not melted and golden brown after 45 minutes of baking, broil the dish for a few minutes until the cheese is melted and golden brown.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Nanoški Musaka is a traditional Macedonian dish that is similar to Greek moussaka. It is typically made with ground beef, eggplant, and potatoes, and is flavored with paprika and cumin.
Flavor profiles:
Savory, slightly spicy, and slightly sweet.
Serving suggestions:
Serve hot with a side salad and crusty bread.
Related Categories
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Region: Macedonian
Taste: Savory, Rich, Tangy, Comforting, Herby