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Most of us don’t’ really appreciate steamed food. We think it lacks in taste. Our perception is about to change with the following recipe and method.
If we are about to cook on steam, we need to have the appropriate cookware. We either get a food steamer device or the waterless cooking set set that is actually a steam cooker. And our ceramic pans of course.
Let’s take a minute to think about the time consuming procedure that a usual mousaka would be. And all this procedure is not at all beneficial for our health.
Let’s take a look at our alternative.
We need the following ingredients:
2 large eggplants
8 large zucchini
Minced meat ½ kg
1 box tomato paste
Salt, pepper and cinnamon
For the béchamel
1 strained yogurt
4 cups of milk
5 table spoons corn flour
Salt and pepper
If we are about to use a food steamer device, we simply place our vegetables in it and follow the instructions. Our vegetable will be ready in no time! We let them cool and then cut them in slices and place them on a pan. The ideal one would be Kitchen Pro Stone pan since it is anti-stick and we won’t need extra fat.
If use the magic steam cooker pot, we shall proceed as follows: we place the vegetables in the pot and we close the lid, we increase the temperature and as soon as the pot reaches 95 degrees Celsius, we reduce the temperature and our vegetable get cooked in their own liquid, maintaining their nutrients.
We then take out our vegetables and let them cool so we can cut them later.
Execution for the minced meat:
We sauté the onion WITHOUT any oil or fat in our ceramic Bratmaxx pan and then we add the meat, the tomato paste, water and spices. It will be ready once it had absorbed its liquids.
Meanwhile we prepare the béchamel. We boil have the milk and in the rest we add the corn flour. We reduce the temperature and add the rest of the milk while we continue stirring.
In a different bowl, we combine the egg with the yogurt. We add them into the rest of the mixture, we spice up and we are ready!
And now it’s creation time!
We don’t need to be strict and typical regarding the vegetable set up. We place them the way we like, next we pour the minced meat and in the end we pour our béchamel.
We bake at 180 degrees Celsius until our mousaka gets a golden color.
We’ll have two pieces each, without guilts!