Ingredients with Measurements:
- 1 lb ground beef
- 1 large eggplant, sliced
- 1 large potato, sliced
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Large skillet
- Baking dish
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, about 5-7 minutes.
3. Add the chopped onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
4. Add the diced tomatoes, paprika, cumin, oregano, salt, and black pepper to the skillet. Stir to combine and let simmer for 10-15 minutes.
5. Meanwhile, in a separate skillet, fry the sliced eggplant and potato until lightly browned on both sides.
6. In a small saucepan, whisk together the flour and milk until smooth. Heat over medium heat, stirring constantly, until the mixture thickens.
7. In a baking dish, layer the fried eggplant and potato slices on the bottom. Pour the ground beef mixture over the top.
8. Pour the milk mixture over the ground beef mixture and sprinkle with grated Parmesan cheese.
9. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 390
Fat: 23g
Carbohydrates: 23g
Protein: 23g
Sodium: 800mg
Sugar: 6g
Substitutions for ingredients:
- Ground beef can be substituted with ground lamb or ground turkey.
- Eggplant and potato can be substituted with zucchini and sweet potato.
- Parmesan cheese can be substituted with feta cheese.
Variations:
- Add sliced bell peppers to the ground beef mixture for extra flavor.
- Use a different type of cheese, such as mozzarella or cheddar, for a different flavor profile.
- Add a layer of cooked rice or quinoa on top of the eggplant and potato slices for a heartier dish.
Tips and tricks:
- Make sure to slice the eggplant and potato evenly for even cooking.
- Use a mandoline slicer to make the slicing process easier.
- Let the musaka cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Store leftover musaka in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the musaka in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the musaka on a large platter with a sprinkle of fresh parsley on top.
Garnishes:
Garnish with fresh parsley or chopped green onions.
Pairings:
Serve the musaka with a side salad or crusty bread.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the milk mixture is too thick, add more milk until it reaches the desired consistency.
- If the eggplant and potato slices are not cooked through, fry them for a few more minutes on each side before layering them in the baking dish.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Tounjski Musaka is a traditional dish from the Balkans, specifically from the town of Tounj in Croatia. It is a hearty and flavorful dish that is perfect for cold winter nights.
Flavor profiles:
Tounjski Musaka is a savory and slightly spicy dish with hints of paprika, cumin, and oregano. The ground beef mixture is rich and flavorful, while the eggplant and potato slices add a subtle sweetness to the dish.
Serving suggestions:
Serve the Tounjski Musaka with a side salad and a glass of red wine for a complete meal.
Related Categories
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Region: Bosnian
Taste: Savory, Tangy, Rich, Hearty, Comforting