MOUSSAKA RECIPE
This Greek Moussaka is packed with layers and layers of eggplant, zucchini, potatoes, meat and, of course, a creamy bechamel sauce. This Moussaka is mouthwatering and hearty and will surely tickle your tastebuds.
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 2h20m
Number Of Ingredients 36
Steps:
- Preheat oven to 400 F degrees.
- Start by tossing the sliced potatoes and red onion with the olive oil, salt, pepper, thyme and oregano in a medium size bowl.
- Spread them in a single layer on the bottom of a 9x13 inch baking pan.
- Bake for 20 minutes until they begin to soften and turn golden.
- While the potatoes are baking, sweat the eggplant slices by placing on paper towels then sprinkling some salt over each slice. Let them sit like that for about 10 minutes then flip them over and sprinkle with additional salt. After 10 minutes you can soak up any water you may see over the eggplant with paper towels.
- Spread the eggplant slices over the potatoes in a single layer. Drizzle with the olive oil, season with salt, pepper, then sprinkle with the thyme and oregano.
- Place the pan back in the oven and bake for another 20 minutes.
- Once again spread the zucchini slices over the eggplant layer in a single layer, then repeat by drizzling olive oil, seasoning with salt, pepper and sprinkle with the thyme and oregano.
- Bake for another 20 minutes.
- In the meantime, prepare the meat. Heat the olive oil in a large skillet over medium high heat. Add the onion and saute until it softens, for about 3 minutes. Add the garlic and cook for about 30 seconds, just until the garlic becomes aromatic.
- Add the ground meat and using a wooden spoon break it up into small pieces. Cook until it's no longer pink, about 5 minutes. Season with salt and pepper. Add the allspice, Italian seasoning, tomato paste and stir well. Stir in the chopped tomatoes and cook for another 5 minutes, stirring occasionally, until most of the liquid evaporates. Set aside.
- To make the bechamel sauce, melt the butter in a saucepan over medium heat. As soon as the butter has melted whisk in the flour until it gets fully incorporated into the butter. Start to add the milk slowly. I usually add it in about 4 batches, so add 1/4 of the milk at a time, whisk until all the liquid is absorbed by the flour and repeat until you have whisked in all the milk.
- When the sauce start to bubble, it will be ready to whisk in the pepper and nutmeg.
- Add the egg yolks to the sauce and whisk them in well. Stir in the Parmesan cheese, bring the sauce to a boil again and remove from heat.
- Add about 1/4 of this sauce to the meat mixture and stir.
- Spread the meat filling over the vegetable layers, then pour the bechamel sauce over the meat and smooth it out with a spatula or spoon.
- Bake for another 30 minutes or until the top is golden brown.
- Remove from the oven and allow it to cool at least 1 hour before cutting it into pieces.
- Garnish with parsley if preferred before serving.
Nutrition Facts : Calories 382 kcal, Carbohydrate 25 g, Protein 16 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 104 mg, Sodium 420 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
MOUSSAKA WITH ARTICHOKES, TOMATOES, AND POTATOES
A delicious-sounding Greek recipe for the slow cooker from my Gourmet Vegetarian Slow Cooker book. This dish is topped with a thick custard using gruyere cheese and a hint of nutmeg. YUM!
Provided by DailyInspiration
Categories Lunch/Snacks
Time 5h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Layer the potatoes in the bottom of the slow cooker insert. Then layer all the eggplant slices on top.
- Grind the cinnamon, cloves, peppercorns and allspice to a powder in an electric spice mill or mortar and pestle.
- In a large saute pan, heat the oil and cook the onion until it begins to brown, about 7 minutes. Add the garlic, spices, wine, tomatoes, and artichokes and continue to simmer until the pan is nearly dry. Add salt to taste.
- Pour the tomato-artichoke sauce carefully over the eggplant and potatoes (this dish can be assembled to this point a day ahead of time and stored in the refrigerator overnight). Cover and cook on low for about 4 hours, or until a skewer inserted into the stew easily penetrates all the layers.
- While the vegetables are cooking, make the custard topping. Combine the milk and flour in a blender and blend until smooth. Pour the mixture into a saucepan and cook over medium-high heat, stirring constantly, until the sauce thickens enough to thickly coat the back of a spoon. Gradually stir in the cheese, then turn off the heat and rapidly whisk in the egg yolks one at a time. Stir in a dash of nutmeg.
- Carefully pour the custard over the vegetables, trying not to dislodge them. Cover and continue cooking for about 1 hour longer, or until the custard is set.
- Turn off the slow cooker and let the moussaka sit for 15-20 minutes, then carefully spoon up individual portions into a pasta bowl. Tip: The recipe suggests slicing up the dish into 4-6 portions right in the slow cooker insert with a sharp knife before removing the portions with a spoon.
Nutrition Facts : Calories 627.4, Fat 34.7, SaturatedFat 13.6, Cholesterol 146.9, Sodium 295.3, Carbohydrate 57.5, Fiber 17.1, Sugar 9.6, Protein 25.2
MOUSSAKA WITH ARTICHOKES, TOMATOES, AND POTATOES
Moussaka is a quintessential Greek dish, and one that every American knows. Usually a delicious dish of layered eggplant, ground beef or lamb, tomatoes, onions, and, best of all, a thick custard topping, moussaka is one of my personal favorites. This version calls for only vegetables, a not-uncommon variation found in rural Greece. It does well in the slow cooker, but may be just a bit juicier than if baked in an open casserole dish in the oven.
Yield serves 4 to 6
Number Of Ingredients 18
Steps:
- Layer the potatoes in the bottom of the slow cooker insert. Then layer all the eggplant slices on top.
- Grind the cinnamon, cloves, peppercorns, and allspice to a powder in an electric coffee mill or a mortar and pestle.
- In a large sauté pan, heat the oil and cook the onion until it begins to brown, about 7 minutes. Add the garlic, spices, wine, tomatoes, and artichokes and continue to simmer until the pan is nearly dry. Add salt to taste.
- Pour the tomato-artichoke sauce carefully over the eggplant and potatoes. (The dish can be assembled to this point a day ahead of time and stored in the refrigerator overnight.)
- Cover and cook on low for about 4 hours, or until a skewer inserted into the stew easily penetrates all the layers.
- While the vegetables are cooking, make the custard topping. Combine the milk and flour in a blender and blend until smooth. Pour the mixture into a saucepan and cook over medium-high heat, stirring constantly, until the sauce thickens enough to thickly coat the back of a spoon. Gradually stir in the cheese, then turn off the heat and rapidly whisk in the egg yolks one at a time. Stir in a dash of nutmeg.
- Carefully pour the custard over the vegetables, trying not to dislodge them. Cover and continue cooking for about 1 hour longer, or until the custard is set.
- Turn off the slow cooker and let the moussaka sit for 15 to 20 minutes, then carefully spoon up individual portions into a pasta bowl.
- I find that it helps to slice the dish into 4 to 6 portions right in the slow cooker insert with a sharp knife before removing the portions with a spoon. That way, each portion is a little tidier.
- I would love a good Greek wine. I would enjoy Kir-Yianni's Xinomavro. And if you can't find any, opt for a full-bodied red or any good dry rosé.
MOUSSAKA
Make our easy moussaka for an instant crowd pleaser. This classic Greek dish of layered thinly sliced potato, aubergine and lamb is topped with a creamy béchamel sauce.
Provided by Esther Clark
Categories Dinner, Main course
Time 2h45m
Number Of Ingredients 19
Steps:
- Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper.
- Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Tip into a bowl and set aside. Add the remaining oil to the casserole. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Add the garlic, oregano, cinnamon, chilli and bay cooking for a further min. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. Stir through the tomatoes, tomato purée and brown sugar, along with 200ml water. Season. Lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.
- Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly salted water to the boil. Add the potato slices and cook for 6 mins, drain in a colander and leave to steam dry for 10 mins.
- Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to the heat and bring to a simmer, cooking for 3 mins. Remove from the heat and whisk through the parmesan, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.
- Take a large rectangular ovenproof dish. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the potato, then the rest of the meat and another layer of aubergines, followed by potatoes. Finish with the béchamel, smoothing the top over with a palette knife. Put in the centre of the oven and cook for 50 mins or until deep golden brown. If it browns too much during cooking, cover the dish. Set aside for 10 mins to cool before serving.
Nutrition Facts : Calories 516 calories, Fat 31 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.37 milligram of sodium
ARTICHOKE, LEEK, AND POTATO CASSEROLE
Neufchatel cheese has a third less fat than cream cheese but doesn't skimp on tangy flavor.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Add leeks and celery; cook until softened, 8 minutes. Add artichokes, broth, and cheese and stir to combine. Remove skillet from heat, add lemon juice, and season with salt and pepper. Brush a 1 1/2-quart baking dish with oil. Arrange half the potato slices in a single layer, overlapping slightly; season with salt and pepper. Top with artichoke mixture; smooth top. Layer with remaining potatoes, brush with 2 teaspoons oil, and season with salt and pepper. Bake until sauce is bubbling and potatoes are golden and tender, 35 to 40 minutes. Let cool 10 minutes before serving.
Nutrition Facts : Calories 285 g, Fat 13 g, Fiber 6 g, Protein 10 g, SaturatedFat 6 g
BEEF AND POTATO MOUSSAKA
My son-who is now 27-brought home this Greek moussaka recipe with potatoes (a classic Greek entree) when he had a sixth-grade assignment about Greece. It earned high marks when we made it for his class. -Jean Puffer, Chilliwack, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 7-9 minutes, breaking into crumbles. Add garlic; cook 1 minute longer. Drain. Stir in water, tomato paste, parsley, salt, mint if desired, cinnamon and pepper. Set aside., For sauce, melt butter in a saucepan over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Add cheese and salt., Place half of the potato slices in a greased shallow 3-qt. baking dish. Top with half the cheese sauce and all of the meat mixture. Arrange remaining potatoes over meat mixture; top with remaining cheese sauce., Bake, uncovered, until a thermometer reads 160°, about 1 hour. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 488 calories, Fat 24g fat (12g saturated fat), Cholesterol 205mg cholesterol, Sodium 918mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 3g fiber), Protein 27g protein.
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MOUSSAKA RECIPE - THE DARING GOURMET
From daringgourmet.com
4.9/5 (77)Total Time 2 hrs 10 minsCategory Entree, Main CourseCalories 480 per serving
- Place the eggplant slice in a single layer on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Heat a skillet over high heat, add some of the olive oil and fry a batch of eggplant slices on both sides until lightly browned. Place the slices on fresh paper towels to soak up the oil. Repeat with remaining eggplant slices.
- Meanwhile, bring a pot of salted water to a boil and add the potato slices. Boil for 5 minutes, drain, and rinse with cold water to prevent further cooking.
- In a large skillet over medium heat, heat the olive oil and brown the ground beef and sausage until no pink remains. Add the onions and garlic and continue to cook until the onions are soft, about 5-7 minutes. Add the crushed tomatoes, tomato paste, all the seasonings, the bay leaf, and the wine. Stir to combine. Bring to a boil, reduce the heat to low, cover and simmer for 30 minutes. Remove the lid and allow it to simmer for another 10 minutes, or almost all of the liquid is absorbed. This is important or the casserole will be too watery. Allow the sauce to cool, and then stir in beaten egg.
- To make the bechamel sauce, melt the butter over medium heat. Add the flour and use a wire whisk to blend it with the butter. Continue whisking for another 1-2 minutes. Gradually add the milk while continually whisking to prevent lumps. Whisk until the mixture is smooth. Add the Parmesan cheese, salt and nutmeg. Continue whisking until all clumps have dissolved (if you haven't caught on to the trend yet, this sauce requires a lot of whisking!). Continue to whisk (there we go again!) the sauce until it thickens and has simmered for about 3 minutes. Turn off heat and remove the saucepan from the burner. Allow the sauce to cool for about 20 minutes. Then whisk in the egg yolks until thoroughly blended.
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