Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I love eggplant-please tell me the name of some Italian dishes using eggplant ot-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I love eggplant-please tell me the name of some Italian dishes using eggplant ot),it will help you,my kids.
1/8 teaspoon of ground allspice
2 bay leaves
1 cup of grated kefalotyri cheese (or pecorino or parmigiano reggiano)
1 cup of breadcrumbs
1/2 cup of dry red wine
3 tablespoons of tomato paste
freshly ground pepper
b¨¦chamel with cheese* or 6 cups of basic b¨¦chamel**
Preparation:
Wash eggplants and trim off stems. Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut eggplant lengthwise into 1/2-inch slices. Put slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry. Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set aside to cool.
Note: If you%26#039;ve never fixed this before, there are two reasons often given for salting the eggplant: (1) to remove any bitterness, and (2) to absorb some of the natural liquids.
Preheat the frying pan or skillet over low heat.
When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Saut¨¦ the onions with a wooden spoon, until onions are translucent. Add the meat and continue to saut¨¦ until lightly browned. Add tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, cloves, bay leaves, allspice, wine, and tomato paste, and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour.
Note: If there is still liquid in the pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible. To prevent the final dish from having too much moisture, this step is crucial.
When dry, remove the cloves, bay leaves, and cinnamon stick (if used), and set aside uncovered until ready to use.
While the sauce is simmering, make the b¨¦chamel with cheese or 6 cups of basic b¨¦chamel, cover, and set aside.
Preheat the oven to 350F (180C).
Lightly oil a baking or roasting pan and sprinkle the bottom with the remaining breadcrumbs. Place a layer of eggplant slices on the breadcrumbs (it%26#039;s ok to overlap) and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the b¨¦chamel sauce evenly over the top.
Bake for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden brown.
Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature.
Yield: approximately 8 servings
Serving suggestions:
Moussaka is traditionally served in very large pieces and it is a heavy dish. Serve with a green salad, crusty bread, and a dry red wine. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note.
Notes:
In Greece, Moussaka is most often made with ground beef.
Moussaka can be prepared up to the b¨¦chamel and refrigerated overnight. The next day, add the sauce and cook. It can also be completely cooked and cooled, frozen and reheated.
Enjoy!
Cooking Resources from yahoo answers cooking and drinking question and answer channel:
[CaRP] XML error: Comment not finished at line 9 - This appears to be an HTML webpage, not a feed.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.I love eggplant-please tell me the name of some Italian dishes using eggplant ot-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I love eggplant-please tell me the name of some Italian dishes using eggplant ot),it will help you,my kids.
1/8 teaspoon of ground allspice
2 bay leaves
1 cup of grated kefalotyri cheese (or pecorino or parmigiano reggiano)
1 cup of breadcrumbs
1/2 cup of dry red wine
3 tablespoons of tomato paste
freshly ground pepper
b¨¦chamel with cheese* or 6 cups of basic b¨¦chamel**
Preparation:
Wash eggplants and trim off stems. Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut eggplant lengthwise into 1/2-inch slices. Put slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry. Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set aside to cool.
Note: If you%26#039;ve never fixed this before, there are two reasons often given for salting the eggplant: (1) to remove any bitterness, and (2) to absorb some of the natural liquids.
Preheat the frying pan or skillet over low heat.
When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Saut¨¦ the onions with a wooden spoon, until onions are translucent. Add the meat and continue to saut¨¦ until lightly browned. Add tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, cloves, bay leaves, allspice, wine, and tomato paste, and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour.
Note: If there is still liquid in the pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible. To prevent the final dish from having too much moisture, this step is crucial.
When dry, remove the cloves, bay leaves, and cinnamon stick (if used), and set aside uncovered until ready to use.
While the sauce is simmering, make the b¨¦chamel with cheese or 6 cups of basic b¨¦chamel, cover, and set aside.
Preheat the oven to 350F (180C).
Lightly oil a baking or roasting pan and sprinkle the bottom with the remaining breadcrumbs. Place a layer of eggplant slices on the breadcrumbs (it%26#039;s ok to overlap) and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the b¨¦chamel sauce evenly over the top.
Bake for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden brown.
Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature.
Yield: approximately 8 servings
Serving suggestions:
Moussaka is traditionally served in very large pieces and it is a heavy dish. Serve with a green salad, crusty bread, and a dry red wine. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note.
Notes:
In Greece, Moussaka is most often made with ground beef.
Moussaka can be prepared up to the b¨¦chamel and refrigerated overnight. The next day, add the sauce and cook. It can also be completely cooked and cooled, frozen and reheated.
Enjoy!
Cooking Resources from yahoo answers cooking and drinking question and answer channel:
[CaRP] XML error: Comment not finished at line 9 - This appears to be an HTML webpage, not a feed.
correctness,It's Non-profit and only for informational purposes.
TATAL: 3 PAGE PREV [1] [2] 3 NEXT
PRE: What is difference between Chicken Boti and Chicken Tikka? NEXT: Which is your favorite type of restaurant?
PRE: What is difference between Chicken Boti and Chicken Tikka? NEXT: Which is your favorite type of restaurant?
- Shake the lizzard and recycle the lizzard?
- What is the ingredient called Loukom?
- Similar alternatives to sweet potato fries?
- Anyone tried cold marinated fried tofu?
- What is the best way to cook a pig for a luau?
- Why do asians like noodles?
- nvthissweets?
- Any one know where i can find a sancocho recipe puerto rican or domincan style w
Related Question about Food and Health
- Which is your favorite type of restaurant?
- What is difference between Chicken Boti and Chicken Tikka?
- Who made the dessert "Baklava"?
- Who invented pupusas?
- Does Stater Bros sell curry powder?
- What to order at a Chinese restaurant?
- Whats with the chinese food?
- What is your age?