MOUSSAKA: EGGPLANT CASSEROLE
Greek Moussaka is an eggplant casserole with layers of roasted eggplant and spiced meat sauce, topped with creamy bechamel sauce. Once baked, be sure to allow the moussaka a few minutes to rest before cutting through, the casserole needs to settle so it does not fall apart when you slice into it. More tips in the post and recipe notes.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 21
Steps:
- Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
- Turn the broiler of your oven on.
- Prepare a large sheet pan or two and brush with extra virgin olive oil. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan. Brush generously with olive oil.
- Place the sheet pan about 6 inches away from the broiler. Broil the eggplant briefly, turning over so that both sides are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside.
- Prepare the meat sauce. Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return to the skillet. Add the dried oregano, cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar, and broth. Simmer over medium-low heat for 20 to 30 minutes.
- Meanwhile, heat the oven to 350 degrees F and work on the bechamel.
- Make the bechamel. In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. (You should have a creamy, thick and smooth bechamel sauce.)
- Assemble the moussaka. When ready, lightly oil a 9 ½" x 13" oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs.
- Bake. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).
- Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. Enjoy!
Nutrition Facts : Calories 309.9 kcal, Sodium 259.4 mg, Fat 20 g, SaturatedFat 6.4 g, TransFat 0.1 g, Carbohydrate 19.4 g, Fiber 3.5 g, Protein 12.3 g, Cholesterol 61.2 mg, UnsaturatedFat 10.5 g, ServingSize 1 serving
MOUSSAKA
Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce.
Provided by PEGGY AYSCUE
Categories World Cuisine Recipes European Greek
Time 1h45m
Yield 8
Number Of Ingredients 23
Steps:
- Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
- In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
- To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
- Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
- Bake for 1 hour at 350 degrees F (175 degrees C).
Nutrition Facts : Calories 567 calories, Carbohydrate 29.1 g, Cholesterol 123.1 mg, Fat 39.4 g, Fiber 5.4 g, Protein 23.6 g, SaturatedFat 18.3 g, Sodium 1017.4 mg, Sugar 14.1 g
TRADITIONAL MOUSSAKA RECIPE WITH EGGPLANTS (AUBERGINES) AND POTATOES
The very best traditional Greek Moussaka recipe. Imagine layers of juicy beef mince, sweet eggplants, and creamy béchamel sauce baked to perfection!
Provided by Eli K. Giannopoulos
Categories Main
Time 1h45m
Number Of Ingredients 21
Steps:
- To prepare this Greek moussaka recipe, begin by preparing the eggplants. Remove the stalks from the eggplants and cut them into slices, 1 cm thick. Season with salt and place in a colander for about half an hour.
- and squeeze with your hands, to get rid of the excessive water. Pat them dry and fry in plenty of oil, until nicely colored. Place the fried eggplants on some paper, in order to absorb the oil. (For a lighter version of the traditional Greek moussaka try drizzling the aubergines with some olive oil and bake them for 20 minutes instead of frying them). Set aside when done.
- If you are adding potatoes to your moussaka, now its time to slice them into 0.5cm, half a finger width slices. Fry them or bake them in the same way as the eggplants. Season with some salt and set them aside when done.
- for the moussaka. Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and sauté, until softened and slightly colored. Stir in the mince breaking it up with a wooden spoon and sauté. When it starts to brown, add the the garlic and tomato paste and sauté until the garlic starts to soften. Pour in the red wine to deglaze the meat juices and wait to evaporate. Add the tinned tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf and a good pinch of salt and pepper. Bring to the boil then turn the heat down and simmer with the lid on for about 30 minutes or until most of the juices have evaporated. Set aside when done.
- for the moussaka. Use a large pan to melt the butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Its consistency should resemble a thick cream.
- Remove the béchamel pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the most of the grated cheese. Reserve some cheese to sprinkle on top! Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste. Take one spoon full of béchamel and stir it in the meat sauce. Set the béchamel sauce aside.
- Now its time to assemble the moussaka. For this moussaka recipe you will need a large baking dish, approx. 20x30cm / 8x12inch and 8cm/3 inch deep). Butter the bottom and sides of the pan and layer the potatoes first (if you're using them), then half the eggplants. Pour in all of the meat sauce and spread it out evenly. Add a second layer of eggplants, top with all of the béchamel sauce and smooth out with a spatula.
- . Preheat you oven at 180C/350F and bake your musaka for about 60 minutes or until its crust turns light golden brown. Even though it will be really hard to do so, you should wait for the moussaka to cool down and be just warm to the touch before cutting into pieces. This will prevent the béchamel sauce from pouring out when you're cutting your pieces.
- Serve the Moussaka with a refreshing Traditional Greek Salad and enjoy over a glass of wine!
Nutrition Facts : ServingSize 1 Piece, Calories 455kcal, Sugar 11g, Sodium 84.6mg, Fat 19.1g, SaturatedFat 8.2g, UnsaturatedFat 9.7g, TransFat 0g, Carbohydrate 61g, Fiber 5.3g, Protein 14.7g, Cholesterol 72.1mg
BEST RECIPE FOR GREEK MOUSSAKA
Moussaka is a layered one of a kind baked dish full of flavor. Saucy, creamy with deep-fried potatoes and eggplants. A must try!
Provided by [email protected]
Categories Main Course
Time 2h
Number Of Ingredients 11
Steps:
- Start by making the GROUND BEEF SAUCE.
Nutrition Facts : ServingSize 1 serving, Calories 823 kcal, Carbohydrate 59 g, Protein 44 g, Fat 41 g, SaturatedFat 12 g, Cholesterol 229 mg, Sodium 201 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 10 g
MY VEGGIE MOUSSAKA
Delicious served with a simple lemony dressed green salad.
Provided by Jamie Oliver
Time 2h40m
Yield 8
Number Of Ingredients 14
Steps:
- Cover the porcini with 300ml of boiling water. Peel and finely slice the onions and garlic.
- Drizzle 2 tablespoons of oil into a large casserole pan over a medium-low heat, add the cinnamon and fry for 1 minute, then add the onion and garlic.
- Pick in the oregano leaves, pour in the vinegar, then simmer with the lid on for 20 minutes, or until soft and lightly golden, stirring regularly.
- Meanwhile, slice the aubergines lengthways 1cm thick, then chargrill in batches on a griddle pan.
- Scrub the potatoes and slice just under ½cm thick, then add to the casserole pan with just the porcini water, reserving the mushrooms.
- Scrunch the tomatoes into the pan, then pour in 1 tin's worth of water and stir thoroughly. Pop the lid on and leave to tick away on a medium heat for 50 minutes, or until tender, stirring regularly and removing the lid for the last 5 minutes.
- Preheat the oven to 200°C/400°F/gas 6.
- Place the mushrooms in a blender with half the feta and the eggs. Pour in the milk, finely grate in half the nutmeg, then whiz until smooth.
- Season the tomato sauce to perfection with sea salt and black pepper, then spoon half into a 25cm x 35cm baking dish. Cover with half the aubergines, drizzle over 4 tablespoons of creamy sauce, then repeat, finishing with the remaining creamy sauce.
- Crumble over the rest of the feta, cover with tin foil, then bake for 50 minutes, or until golden and bubbling, removing the foil for the last 15 minutes. Leave to stand for 15 minutes before serving.
- Delicious served with a simple lemony dressed green salad.
Nutrition Facts : Calories 311 calories, Fat 11.6 g fat, SaturatedFat 5.2 g saturated fat, Protein 14.6 g protein, Carbohydrate 40 g carbohydrate, Sugar 13.4 g sugar, Sodium 0.8 g salt, Fiber 5.6 g fibre
GRILLED EGGPLANT MOUSSAKA
What makes the difference in this traditional Greek recipe is the grilled, not fried, vegetables, including eggplant, potatoes and zucchini. It's a lighter version of the famous Greek dish consumed in great quantities every summer in my country, by locals and tourists equally.
Provided by constantina
Categories World Cuisine Recipes European Greek
Time 1h40m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil grate.
- Brush eggplant, potatoes, and zucchini lightly with extra-virgin olive oil. Grill vegetables until just tender and golden brown. Layer potatoes into the bottom of a 9x13 inch glass baking dish. Next layer in the eggplant, followed by the zucchini; set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in a large saucepan over medium heat. Whisk in the flour, and cook until the flour smells slightly toasted, about 5 minutes. Whisk in milk, nutmeg, and salt. Bring to a bare simmer over medium-high heat, then reduce heat to medium-low and simmer 10 minutes. Place the egg yolk into a bowl, and quickly whisk in 1/4 cup of the thickened milk, a tablespoon at a time. Quickly stir the egg yolk mixture into the thickened milk until smooth, then set aside.
- Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Stir in the ground beef and onion, and cook until the beef is crumbly and no longer pink. Drain off any excess grease, then stir in the oregano, parsley, tomatoes, salt, and pepper. Turn heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
- To assemble, spread the meat mixture over the vegetables, and sprinkle with the feta cheese. Pour the white sauce overtop, and smooth with a spatula.
- Bake moussaka in preheated oven until bubbly and golden brown, about 30 minutes.
Nutrition Facts : Calories 721.8 calories, Carbohydrate 60.7 g, Cholesterol 125.3 mg, Fat 41.6 g, Fiber 14.6 g, Protein 30.9 g, SaturatedFat 15.8 g, Sodium 405.2 mg, Sugar 19.7 g
MOUSSAKA
My take on traditional moussaka. The beauty of this recipe (besides great taste) is it's ability to freeze (and defrost) so well, with no loss of flavour, making it ideal for OAMC (once a month cooking). Note: Greeks do not eat their food piping hot out of the oven - especially in the summer heat. Food is served just warm or at room temperature (but cooked that day - otherwise it is reheated to freshen it). Flavour is more pronounced at this temperature.
Provided by evelynathens
Categories Meat
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- In large, heavy saucepan, heat 1/4 cup oil; saute finely ground meat, onion and garlic until lightly browned; add oregano, basil, cinnamon, salt, ripe olives (if using) and tomato sauce; Cover and simmer slowly about 30 minutes; uncover and simmer slowly another 30 minutes.
- While sauce simmers, prepare Bechamel Sauce (recipe below) and eggplant; cut ends from eggplant (1 large or 2 small) and cut in 1/2-inch-thick slices (if using large, flask-type eggplant, peel the skin off in strips with a vegetable peeler - creating a striped look - with some of the peel left on and some off. If using Japanese-style (the longish, purply-white ones), don't bother to peel at all); Place on a cookie sheet and brush with remaining olive oil; Place under broiler and broil until light brown; Remove from oven, salt lightly, turn eggplant and repeat process; Then position rack in center of oven and heat to 350 degrees.
- There are three ways you can prepare the potatoes for this delicious casserole: 1) shallow-fry potato rounds in olive oil until golden-brown or, 2) for fewer calories, arrange the potato slices in your baking pan, brush lightly with olive oil, bake for 15 minutes, continue with assembly, or 3) if you want to cut calories further, parboil them for 8 minutes; drain well on paper towels.
- To assemble: In 13x9x2-inch baking dish, arrange layer of potatoes, overlapping slightly, season lightly (there will be only one layer of potatoes, so use them all up); next, do a layer of eggplant; sprinkle some Parmesan, kaseri (or cheddar) and bread crumbs over eggplant; layer meat sauce, freshly grated cheeses, crumbs and Bechamel Sauce until all is used; bake 45-50 minutes at 350 degrees or until flecked golden-brown on top.
- To make Bechamel Sauce: In saucepan, melt butter over medium-low heat; whisk in flour and cook slowly until smooth and lightly cooked (2-3 minutes); add salt and remove from heat; add milk, whisking rapidly and return to heat; cook until thick and bubbly, whisking constantly; allow to cool 5 minutes, whisking once in a while to prevent a skin from forming; incorporate eggs and grated cheese with wire whisk to make fluffy sauce.
- Freezer Notes: Once the baked moussaka has completely cooked, cut serving-size pieces, double-wrap in foil and freeze. Defrost in the usual manner and reheat in microwave (or oven) for a delicious, quick meal, when there's little time to cook and dinner is ready and waiting in the freezer!
Nutrition Facts : Calories 628.5, Fat 37.8, SaturatedFat 15.5, Cholesterol 158.6, Sodium 1279.6, Carbohydrate 38, Fiber 7.6, Sugar 8, Protein 35.3
THE BEST VEGAN MOUSSAKA
Incredibly delicious vegan moussaka with layers of roasted eggplant, hearty tomato lentil sauce, and roasted garlic cashew bechamel! Just 10 ingredients and simple methods required.
Provided by Minimalist Baker
Categories Entree
Time 2h
Number Of Ingredients 19
Steps:
- Start by soaking cashews in very hot water for 30 minutes. In the meantime, move on to the next steps.
- ROASTED GARLIC: Heat oven to 400 degrees F (204 C). Slice off the very top of the head of garlic and set on a piece of foil. Drizzle the top with oil and wrap to conceal. Then roast directly on a center oven rack for ~50 minutes to 1 hour, or until the cloves are tender, fragrant, and light golden brown.
- EGGPLANT: Slice eggplant vertically, 1/4 inch thick. Then salt slices on both sides and add to a colander set over a mixing bowl or in the sink (to catch moisture). Let rest 30 minutes to draw out moisture and reduce bitterness. After 30 minutes, rinse and press between 2 clean towels to pat dry.
- Transfer to 2 large baking sheets lined with parchment paper and brush both sides with olive oil (either spray or use a pastry brush). Then bake at 400 degrees F (204 C) for 15-20 minutes or until slightly golden brown.
- BECHAMEL: Drain your soaked cashews and add to a small blender along with roasted garlic (cool slightly then squeeze up from the bottom to the top to remove cloves), olive oil, nutritional yeast, salt, water, and nutmeg (optional). Blend on high until creamy and smooth.
- Taste and adjust seasonings as needed, adding more salt to taste or nutritional yeast for cheesiness. Set aside.
- LENTIL FILLING: Heat a large skillet over medium heat. Once hot, add oil and onions and sauté until golden brown and slightly caramelized - ~5 minutes. Stir occasionally.
- Add garlic and sauté for 3-4 minutes more, stirring occasionally. Reduce heat as needed if browning too quickly.
- Add lentils and crushed tomatoes. Season with salt and pepper, oregano, and nutmeg (optional). Simmer for 15 minutes, uncovered (if splattering, lower heat and cover with lid but crack to allow steam to escape). Taste and adjust seasonings as needed, adding more oregano for herbal notes, nutmeg for nuttiness, or salt or pepper to taste.
- ASSEMBLY: To an 8x8 dish, add 1/3 of the eggplant slices (overlapping slightly if needed), then top with 1/2 of the lentil mixture and spread into an even layer. Then top with another 1/3 of the eggplant. Then add the remaining lentil mixture, and top with the remaining 1/3 of the eggplant. Pour over the bechamel and smooth into an even layer.
- Bake at 400F (204 C) for 25-30 minutes, or until the edges are bubbly and the top appears slightly dry and golden brown on the edges.
- Let cool for 10 minutes before serving. Store cooled leftovers in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month.
Nutrition Facts : ServingSize 1 serving, Calories 321 kcal, Carbohydrate 27.9 g, Protein 8.3 g, Fat 22.2 g, SaturatedFat 3.5 g, Sodium 1115 mg, Fiber 8.8 g, Sugar 12.5 g, UnsaturatedFat 17.2 g
EASY GREEK STUFFED EGGPLANT (PAPOUTSAKIA OR 'LITTLE SHOES'!)
This easy version of traditional Greek stuffed eggplant or aubergine is sometimes called papoutsakia or 'little shoes'. Bake eggplant, stuff with a simple but delicious beef bolognese sauce, top with Greek bechamel sauce and cheese, and bake again. They're cute, they're easy to make ahead or freeze, and they're an easier but just as delicious version of moussaka. Give them a try!
Provided by Helen
Categories Main meal
Time 1h30m
Number Of Ingredients 17
Steps:
- Pre-heat the oven to 355F/180C. Slice each eggplant in half lengthwise. On the cut side, score around the edge of each, leaving around a 1cm border. Then on the inside, score in a criss-cross pattern. Go as deep as you can without slicing through the bottom of the eggplant. This isn't as tricky as it sounds!
- Place the eggplant halves on a large baking tray lined with baking paper. Brush all over with olive oil. Turn them over so that the cut side is now down. Bake for 30 to 40 minutes, until the flesh of the eggplant is soft.
- Meanwhile, make your meat sauce. Heat a little olive oil in a large saucepan, then cook the onion for a few minutes. Add the garlic, cinnamon & oregano and cook for a minute longer.
- Add the meat to the pan and brown while breaking up with a wooden spoon.
- Add the tomato puree, water and wine. Simmer the sauce until it has thickened (about 30 minutes).
- Stir in the parsley and salt and pepper to taste.
- To make the béchamel, melt the butter in a medium saucepan, then stir in the flour until you have a paste.
- Take off the heat, then stir in the milk little by little.
- Put the pan back on the heat and stir until the sauce has thickened and is just bubbling. Add about three quarters of the cheese and all of the nutmeg.
- Let cool for about five minutes, then whisk in the egg yolks (whole eggs are OK too).
- Arrange the baked eggplant (cut side up) in a 12 x 9 inch baking dish.
- Use a big metal spoon to squash down the eggplant inside the border you scored.
- Spoon some of the meat sauce inside each eggplant. It's OK if it's piled up a bit.
- Top each stuffed eggplant with a few spoonfuls of the cooled bechamel sauce. Sprinkle with the rest of the cheese.
- Bake for 30 minutes or until the bechamel sauce is golden and bubbling. Serve with a Greek salad, toasted bread and tzatziki (or Greek yoghurt), or just a nice fresh green salad.
Nutrition Facts : Calories 384 kcal, Carbohydrate 24 g, Protein 19 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 116 mg, Sodium 270 mg, Fiber 8 g, Sugar 12 g, ServingSize 1 serving
EGGPLANT MOUSSAKA
Savory eggplant stuffed with cottage cheese baked in tomato sauce. I often make this with Italian sausage in the sauce as an incentive to my husband, who doesn't care much for eggplant. For the sauce, you can basically use any sauce you like, but the rosemary really sets it off. This is a little fussy, but worth it if you like eggplant!
Provided by Too Many Tomatoes
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut eggplant to 1/4 inch thickness, brush both sides with olive oil, and bake on a sheet pan at 400 degrees, about seven minutes on each side. Eggplant should be sealed and partially cooked. Set aside.
- For sauce, combine chopped tomatoes, tomato sauce (I usually use two jars of canned tomatoes, drained & pureed, instead of the fresh & sauce, but use what you have!), pepper, rosemary, mace, basil, parsley, and brown sugar. Cook till thickened, about a half hour.
- Mix the filling--cottage cheese, egg, parmesan, and rosemary.
- Layer the ingredients in a loaf pan--half the sauce, half the eggplant, filling, remaining eggplant & remaining sauce.
- Bake at 350°F for a half hour or so until the filling is set.
Nutrition Facts : Calories 423.8, Fat 32.4, SaturatedFat 6.4, Cholesterol 64.2, Sodium 688.4, Carbohydrate 23.5, Fiber 7.3, Sugar 13.1, Protein 13.7
EASY MOUSSAKA
With its tasty layers of eggplant, meat sauce and bechamel sauce, a traditional Greek moussaka is a really hard meal to beat. It can take a little while to make, but this recipe makes it easy. You need just a few ingredients to make each component, but there's no compromise on taste!
Provided by Helen
Categories Main meal
Time 2h5m
Number Of Ingredients 17
Steps:
- Pre-heat the oven to 355F/180C. Lay the eggplant/aubergine slices on large baking trays and brush each side with a little olive oil. Bake for about 25 minutes or until the slices are soft.
- Meanwhile, make your meat sauce. Heat a little olive oil in a large saucepan, then cook the onion for a few minutes. Add the garlic, cinnamon & oregano and cook for a minute longer.
- Add the meat to the pan and brown while breaking up with a wooden spoon.
- Add the tomato puree, water and wine. Simmer the sauce until it has thickened (about 30 minutes).
- Stir in the parsley and salt and pepper to taste.
- To make the béchamel, melt the butter in a medium saucepan, then stir in the flour until you have a paste.
- Take off the heat, then stir in the milk little by little.
- Put the pan back on the heat and stir until the sauce has thickened and is just bubbling. Add most of the cheese and the nutmeg.
- Let cool for about five minutes, then whisk in the eggs.
- Divide the eggplant/aubergine slices into 3. Take the first pile and line the bottom of a 12 x 9 inch baking dish with them. Top with half of the meat sauce.
- Add another layer of eggplant/aubergine slices, and then the rest of the meat sauce.
- Add a final layer of eggplant/aubergine, then pour over the bechamel sauce. Smooth it with a spatula, then sprinkle over the rest of the cheese.
- Bake for 40 to 45 minutes (at 355F/180C) or until the top is golden and bubbling (cover it with aluminium foil if it gets too dark). Leave to rest for 20 to 30 minutes before serving (so that the pieces stay together when you cut and serve them).
Nutrition Facts : Calories 349 kcal, Carbohydrate 17 g, Protein 18 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 107 mg, Sodium 253 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
EASY POTATO MOUSSAKA WITH EGGPLANT
A delicious comfort dish made with baked eggplant, spiced meat, and fluffy mashed potatoes. So delicious and easy!
Provided by Amina Al-Saigh
Categories Main
Number Of Ingredients 17
Steps:
- Start by washing the eggplant and trimming the ends. Then peel them lengthwise but only every other 1/2 inch. The result should be a "stripes" pattern.
- Slice into 1/2 inch circles and lay on a parchment lined baking sheet in one layer. Add the oil and ensure they are well combined. Bake at 400F for 45 minutes until soft
- Meanwhile peel the potatoes and boil for 30-40 minutes until soft when pierced with a fork
- Mash using a potato masher and add the butter, milk, and salt and pepper to taste. Mix until soft and creamy
- For the meat mixture, saute the diced onions using the oil until soft, about 5 minutes. Add the garlic and the ground beef and cook until the meat is brown, about 5-7 minutes
- Add all the other seasoning and the tomato sauce and cook for another few minutes. Taste and adjust the seasoning
- Layer the Moussaka with the eggplant first, then the meat mixture, and finally the potato. Add the potato in spoonfuls and gently flatten using a spoon. Create grooves on the top using a fork.
- Bake in the oven uncovered at 400F for 25 mins, then broil the top for 5 mins. Allow to cool for 15-20 minutes before cutting and serving.
EGGPLANT (AUBERGINE) MOUSSAKA
Worth the work! This delicious dish takes time but it is a work of art! I asked a friend for her recipe and she had a wonderful Greek cookbook from which this comes...absolutely a colossal meal in one.
Provided by Gingerbee
Categories One Dish Meal
Time 1h41m
Yield 1 13, 8 serving(s)
Number Of Ingredients 20
Steps:
- Peel eggplants.
- Slice into rounds 1/2-inch thick.
- Sprinkle both sides generously with salt.
- Place in deep bowl; Cover with cold water.
- Place dinner plate on top to keep slices submerged; let set 1 hour at room temperature.
- When ready to use, thoroughly rinse and drain.
- Saute meat in butter until color is gone.
- Add onion.
- Cook until soft.
- Drain off fat.
- Mix in tomato paste, water, parsley, allspice and pepper.
- Simmer, uncovered, until liquid is absorbed.
- Cool 30 minutes.
- Beat eggs to a froth.
- Stir into meat.
- Add parmesan, 3 tablespoons.
- breadcrumbs, salt and pepper.
- Butter a 13"x9"x2" baking dish.
- Sprinkle remaining bread crumbs on bottom.
- Arrange one third of eggplant slices over crumbs.
- Cover with half of meat mixture.
- Add another layer of eggplant and the remaining meat.
- Top with eggplant slices.
- Pour Moussaka Sauce over all.
- Bake in 375 degree oven for 1 hour.
- Remove from oven.
- Allow to stand 10 minutes.
- Cut into squares.
- Serve with a big tossed salad.
- Moussaka Sauce: Melt butter in saucepan over medium heat.
- Stir in flour until absorbed.
- Remove from heat.
- Slowly stir in milk.
- Cook over medium heat, stirring constantly until mixture thickens and comes to a boil.
- Remove from heat.
- Beat eggs 5 minutes.
- Add a small amount of sauce to eggs.
- Stir egg mixture back into sauce.
- Add remaining ingredients.
Nutrition Facts : Calories 491.7, Fat 31.6, SaturatedFat 15.3, Cholesterol 258.9, Sodium 745.9, Carbohydrate 22.4, Fiber 5.6, Sugar 7.2, Protein 30.7
MOUSSAKA-STYLE STUFFED EGGPLANT (AUBERGINE)
A wonderful way of creating four self-contained servings of moussaka. What makes it wonderful is the quality of the ricotta--the best way (and most economical)is to make your own.
Provided by Chef Kate
Categories One Dish Meal
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Halve the eggplants lengthwise and score the interior of each half, leaving about a third of an inch thickness on the perimeter.
- Use a paring knife and a spoon to scoop out the interior of the eggplant, leaving a 'boat.'.
- Using a fork, pierce the skin in several places, liberally salt the halves and place them upside down on paper towels to drain for about 30 minutes.
- Chop the eggplant flesh into 1/2" cubes and set aside 4 cups of the cubes (reserve any excess for another recipe).
- Preheat the oven to 400°F.
- Wipe the eggplant shells out with paper towels, brush the skin lightly with a little olive oil, and place them on a baking sheet.
- Bake them until they are just tender (about ten minutes) then remove from the oven and set aside in a baking dish.
- Heat 2 tablespoons of oil in a large skillet over medium high heat.
- Add the lamb and cook, breaking up the pieces, until lightly browned--about 5 minutes.
- Add the onion, garlic, 4 cups of eggplant and cook, stirring occasionally, until the eggplant is soft--about five more minutes.
- Add the tomatoes, bell pepper, cloves, cumin, cinnamon and cayenne and cook until the mixture is fairly dry.
- Remove from the heat and stir in 1/2 cup of the ricotta.
- Season to taste and spoon into the 4 eggplant halves.
- Place the remaining 1 and 1/3 cups of ricotta in a small bowl and stir in the nutmeg and enough milk until the consistency of the cheese mixture is spreadable.
- Spread it over the filled eggplant halves and sprinkle the tops with parmesan.
- Bake until the tops are very brown--25 to 35 minutes.
- Sprinkle with parsley and serve.
More about "moussaka style stuffed eggplant aubergine food"
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5/5 (85)Category Main DishesServings 8Total Time 1 hr 25 mins
- In a saucepan, melt the butter. Add the flour and cook for 1 minute. Add the milk and bring to a boil, whisking constantly. Season with salt and pepper. Stir in the cheese and remove from the heat.
GREEK MOUSSAKA - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
3.9/5 (11)Total Time 1 hr 15 minsCategory Main CourseCalories 362 per serving
- Slice the eggplant, drizzle a bit of olive oil over, add a pinch of salt and pepper, and arrange on a baking tray.
- Bake for about 15 minutes, until the eggplant slices begin to soften, turn them over, then slice the zucchini, and again drizzle over some olive oil and season with salt and pepper.
GREEK EGGPLANT MOUSSAKA RECIPE - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
4.4/5 (81)Total Time 1 hr 20 minsCategory Main CourseCalories 309 per serving
- Preheat the oven to 400F. Line a baking sheet with aluminum foil and brush generously with olive oil.
- Roast in the oven for 20 minutes until they are cooked and golden brown. Take then out of the oven and lower the temperature to 350F.
MOUSSAKA (GREEK BEEF AND EGGPLANT LASAGNA) - RECIPETIN EATS
From recipetineats.com
5/5 (141)Total Time 1 hr 10 minsCategory MainCalories 434 per serving
- Place eggplant slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining eggplant.
- Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes.
MOUSSAKA-STUFFED AUBERGINES - TESCO REAL FOOD
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4/5 (101)Total Time 2 hrsCategory DinnerCalories 270 per serving
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EASY GREEK STUFFED EGGPLANT (MELITZANES PAPOUTSAKIA) - …
From mygreekdish.com
4.9/5 (518)Total Time 1 hr 40 minsCategory MainCalories 559 per serving
- To prepare these extra juicy shoe-shaped ‘melitzanes papoutsakia’ recipe, cut the eggplants in two pieces and carve them crosswise (the flesh). Season the eggplants and place them in a colander for about half an hour. Wash them with plenty of water and drain them on some kitchen paper.
- Preheat the oven at 200C. Season the eggplants with salt and pepper and drizzle with olive oil. Place the eggplants (with the skin facing up) in a baking tray, lined with parchment paper. Bake the eggplants for 40 minutes, until softened.
- In the meantime, prepare the meat sauce for the ‘papoutsakia’. Peel and chop the onions and garlic. Place a large pan on medium heat, add some olive oil and the onions and sauté, until softened. Stir in the garlic and sauté. Turn the heat up, add the minced beef breaking it up with your spoon and sauté. Deglaze with the red wine and wait 1-2 minutes to evaporate. Stir in the canned tomatoes, the cinnamon stick, a pinch of sugar, the oregano and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. At the end, add 1-2 handfuls grated cheese and chopped parsley and stir.
- Prepare the béchamel sauce for the Greek stuffed eggplant. Use a large pan to melt some butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Remove the pan from the stove, stir in the egg yolks and season with salt, pepper and a pinch of nutmeg. Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste.
EGGPLANT MOUSSAKA - RICARDO
From ricardocuisine.com
4/5 (43)Total Time 1 hr 30 minsCategory Main DishesCalories 750 per serving
- With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Meanwhile, in a skillet over high heat, brown the meat, onion and garlic in the oil, crumbling the meat until cooked through. Add the tomato and spices. Season with salt and pepper. Cook for 2 minutes, stirring constantly. Deglaze the skillet with the vinegar. Adjust the seasoning and set aside, keeping the meat warm.
- In another non-stick skillet over medium heat, brown the bread crumbs in the butter. Remove from the heat and add the Parmesan. Combine thoroughly and let cool.
EASY MOUSSAKA STUFFED EGGPLANTS - THE PETITE COOK™
From thepetitecook.com
5/5 (2)Category MainCuisine GreekTotal Time 30 mins
- Cut each eggplant in half lengthwise through the stem, Then, score the flesh in a tight criss-cross pattern, making sure not to cut through the skin. Place them on a baking tray covered with parchment paper.
- Brush with extra virgin olive each half, season with sea salt and a sprig of thyme, then bake for 20 minutes or until the flesh is soft and tender.
- In the meantime, prepare the filling. Heat a large skillet with the olive oil over medium heat, and fold in chopped onion and garlic.
GREEK STUFFED EGGPLANT - PAPOUTSAKIA - 30 DAYS OF GREEK FOOD
From 30daysofgreekfood.com
5/5 (2)Category Main CourseCuisine Greek
- In the meantime, in a large pan or deep skillet over medium heat add the olive oil. Add the onion for 5 minutes and stir in the garlic for another for 3 minutes. Add the ground meat, stir lightly and sauté for 10 minutes.
- Add the butter to a small pot over medium-low heat. Once it melts add the flour, salt, pepper and stir continuously for a few mins. Add gradually (3-4 times) the lukewarm milk*(1) to the flour/butter mixture. Each time stir vigorously and wait until the milk is completely incorporated. Remove from heat*(2) and add the nutmeg (optional), cheese, egg yolks, salt, and pepper. Continue to stir until the sauce thickens.
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From rachaelrayshow.com
- Halve eggplants lengthwise and score the flesh of the eggplants with sharp paring knife, then crosshatch the flesh ½-inch crisscross, being mindful not to cut through the skin on opposite side
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5/5 (1)Category MainCuisine Middle EasternTotal Time 1 hr 5 mins
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