QUICK MOUSSAKA
Our take on this classic Greek casserole uses a mixture of ricotta and feta cheeses instead of the conventional white sauce, which is made from butter, flour, and milk.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees. Butter a 4-quart ovenproof dish. On a baking sheet, toss eggplant with 6 tablespoons oil and 1/2 teaspoon each salt and pepper. Spread in a single layer, and roast in the oven until soft and golden, 20 to 30 minutes. Transfer eggplant to prepared dish, spreading in an even layer.
- In a large saucepan, warm remaining tablespoon oil over medium heat. Add onions, garlic, and ground meat; cook, stirring to prevent sticking, until meat is browned, 5 to 7 minutes. Stir in drained tomatoes, tomato paste, parsley, oregano, cinnamon, and 1/4 teaspoon each salt and pepper. Simmer, crushing tomatoes with the edge of a spoon, 15 minutes. Spread the mixture evenly over the eggplant.
- Heat broiler. In a small bowl, mix ricotta, feta, egg, 1/8 teaspoon pepper, and a pinch of salt. Pour mixture over the casserole, and spread evenly to the edges. Broil until topping is browned in spots, 5 to 10 minutes. Serve hot.
A VERY QUICK MOUSSAKA
If we were talking journalese here this recipe would be called a cut-and-paste job. Everything here is ready-made, and all we cheats have to do is add in some subtle additions and refinements, which, almost magically, will produce an authentic-tasting moussaka. Serve it with a little rice and a chunky salad made from tomatoes, olives, cucumber, red onions and crumbled Feta cheese.
Categories Cheat Spring lamb Aubergines Quick and Easy recipes
Yield Serves 2-3
Number Of Ingredients 12
Steps:
- First of all, mix the red wine, tomato purée, cinnamon and mint together in a bowl, then add the contents of the tin of lamb. Mix all of this together thoroughly with a seasoning of salt and pepper. Next, empty the contents of the pack of ratatouille into a sieve then, using the back of a tablespoon, squeeze out as much excess juice as possible. Next the topping: all you do here is whisk the ricotta cheese and the cheese sauce together, then beat the eggs and add them to the sauce with some seasoning of salt and pepper and a few good gratings of nutmeg, then whisk the whole lot together thoroughly. Now, in a baking dish (approx. 7½ inch/19cm square x 2inch/5 cm deep), spread out half the meat mixture over the base, then over that spoon the drained ratatouille. Add the rest of the meat mixture, spreading it evenly, then spread the ricotta sauce mixture over that. Finally, sprinkle the Parmesan over the surface and bake on a high shelf in the oven for about 30-35 minutes or until the top is golden brown. How to Cheat Hero Ingredients 1 x 425g tin Marks & Spencer minced lamb 1 x 300g pack Marks & Spencer ratatouille
QUICK MOUSSAKA
This moussaka is a cheat's quick version. James Martin uses ready-made or leftover white sauce to speed up the process.
Provided by James Martin
Categories Main course
Yield Serves 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 190C/170C Fan/Gas5.
- Slice the aubergines then fry them on both sides in a large pan with a little olive oil. Drain on kitchen paper. To save on washing up, use the same pan with a little more olive oil and fry off the onions and garlic.
- After five minutes turn the heat up and add the lamb to brown it, then add the tomatoes. Add a good pinch of cumin and cinnamon with the wine and sauté together to break up the tomatoes. Add the chopped mint and the stock in stages.
- In an ovenproof dish, layer the aubergines and lamb mince in a few layers, finishing with a layer of aubergines.
- Combine the white sauce with the eggs, nutmeg and seasoning. Spoon over the top of the mince and then scatter with the grated cheese.
- Bake in the oven 20-25minutes to colour the cheese and cook through.
- Serve.
QUICK MOUSSAKA
Make and share this Quick Moussaka recipe from Food.com.
Provided by KatMcCombs
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450°F.
- toss cubed eggplant with 3 tablespoons olive oil and bake for 20 minutes.
- Meanwhile, in large skillet, saute onions and ground beef in 1 tablespoon olive oil until beef is browned and onions transparent.
- Add garlic, cinnamon, oregano and salt and pepper and saute for about 30 seconds. Add tomatoes and parsley and simmer for about 10 minutes.
- In small bowl, combine egg with cheeses.
- Place roasted eggplant in bottom of 1.5 quart baking dish. Layer beef/tomato mixture on top.
- Spread cheese mixture on top, covering entire dish to the edges.
- Broil for 8-10 minutes or until browned in some areas.
Nutrition Facts : Calories 295.4, Fat 20.2, SaturatedFat 6.8, Cholesterol 78.8, Sodium 582.4, Carbohydrate 17.6, Fiber 5.6, Sugar 9.3, Protein 13.3
EASY MOUSSAKA
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375. Brush eggplant rounds with olive oil and season with salt and pepper. Heat 2 tablespoons of oil in large non stick skillet and brown eggplant over medium high heat. Remove to a paper towel to drain. Heat 2 tablespoons of olive oil in same large skillet and cook onion and garlic for 3 minutes. Add the ground beef and brown completely. Add the spices, and tomatoes. Bring to a simmer and cook for 10 minutes. In a second non stick skillet, heat 3 tablespoons olive oil and brown potato slices on both sides. Remove to a paper towel to drain and season with salt and pepper. In a buttered baking dish, layer potatoes, meat, eggplant and top with Parmesan. In a medium bowl, combine yogurt, eggs and cream. Season with salt and pepper and pour over casserole. Let casserole sit for 10 minutes and then bake for 30 - 40 minutes or until golden brown and bubbly. Allow casserole to sit for 15 minutes before serving.
EASY MOUSSAKA
Less work than traditional moussaka and gluten-free, our Greek-style bake of potatoes and aubergines layered with lamb mince is topped with crème fraîche
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 1h5m
Number Of Ingredients 10
Steps:
- Boil the potatoes whole for 20 mins or just until tender. Drain and allow to cool.
- Return the pan to the heat and add 2 tbsp olive oil and the onion. Cook until softened, then add the lamb. Fry the mince for 5 mins or until cooked through and starting to char. Add the garlic and spice, and stir in the passata. Bring to a simmer, then season to taste, take off the heat and set aside until needed.
- Heat oven to 220C/200C fan/gas 7. Warm a griddle pan over a high heat and brush a little oil over the aubergines. Grill for 2-3 mins each side or until char lines appear. You may have to do this in 3-4 batches.
- Once cool enough to handle, cut the boiled potatoes into thick slices. Put 1 tbsp oil in the base of a deep ovenproof dish and start with a layer of potatoes, then aubergines, a sprinkling of seasoning, then a layer of the lamb mixture. Repeat until all the mixture is used up, ending with a layer of aubergines. Spread the crème fraîche over the top and scatter with the cheese. Put in the oven for 10 mins or until the cheese is golden.
Nutrition Facts : Calories 624 calories, Fat 46 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 9 milligram of sodium
THE BEST MOUSSAKA!
I kept trying different Moussaka recipes, trying to find one that made Moussaka as good as what I had in a local Greek restaurant. Every recipe I tried was lacking something, so I ended up combining elements from several recipes to come up with this one, which I think is perfect. I serve it with Greek Salad and homemade bread from my bread machine. I often make it for company and they rave about it and call me a culinary genius. ;)
Provided by Rainberry Blues
Categories Lamb/Sheep
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Brown meat (either ground lamb or ground beef), onions, and garlic in olive oil.
- Add parsley, tomato, tomato sauce, nutmeg, salt and pepper, and bouillon.
- Cover and simmer 45 minutes.
- Remove from heat and stir in breadcrumbs.
- Meanwhile, preheat oven to 350 degrees F.
- Thinly slice eggplant.
- Dust with flour.
- Heat olive oil in skillet and brown eggplant on both sides.
- Cover bottom of greased large casserole dish (or greased small round roasting pan, which is what I use because I don't have a casserole dish big enough) with cooked, sliced potatoes.
- Top potato layer with with meat mixture and top that with eggplant.
- To make sauce, melt butter in saucepan.
- Add flour.
- Cook and stir 1 minute.
- Stir in milk.
- Cook on medium-low, stirring constantly, until thick and just starting to boil.
- Remove from heat and stir in eggs and cheese.
- Pour sauce evenly over eggplant layer in casserole dish.
- Place casserole dish into a larger pan containing some water.
- Bake, uncovered, for one hour.
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