NO EGGPLANT MOUSSAKA
This dish takes some assembly but is well worth it. Minimal ingredients compared to the real thing, and most of the ingredients are everyday staples...with a very tasty result.
Provided by Wendy Fay
Categories Meat and Poultry Recipes Lamb Ground
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish.
- Heat 2 tablespoons butter in a large heavy skillet over medium heat. Saute onions and parsley until onion is soft and translucent. Increase heat, add lamb, and cook until evenly brown. Drain excess fat, and set aside.
- In a large bowl, combine tomatoes, Italian seasoning, salt and pepper. Chop tomatoes, and mix well with seasonings. Set aside.
- In a saucepan over medium heat, melt 2 tablespoons butter. Stir in flour until smooth. Whisk together milk and egg, then gradually whisk into flour mixture. Cook, stirring constantly until thick and smooth. Remove from heat, and stir in grated cheese.
- In casserole dish, place 1/3 of potato slices on the bottom, covering as well as possible. Top with half of meat mixture followed by half of tomato mixture. Repeat layers, ending with a layer of potatoes. Spread cheese sauce evenly over the top.
- Cover, and bake in preheated oven for 1 1/2 hours. Remove cover, and bake 30 minutes, or until lightly browned.
Nutrition Facts : Calories 612.5 calories, Carbohydrate 39.5 g, Cholesterol 169.5 mg, Fat 34.5 g, Fiber 5.7 g, Protein 36.7 g, SaturatedFat 16.9 g, Sodium 535.4 mg, Sugar 10 g
MOUSSAKA
Provided by Food Network Kitchen
Categories main-dish
Time 2h35m
Yield about 6 to 8 main course servi
Number Of Ingredients 24
Steps:
- Bake the eggplant: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with the oil and lay on 2 small or 1 large foil-lined baking sheet. Season with salt and pepper. Cover with foil and bake until the eggplant is soft, about 25 minutes. Set aside covered.
- Make the meat sauce. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the beef, oregano, allspice, cloves, and cinnamon. Break the meat up into small pieces and season with the 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, for about 2 minutes. Lower the heat to medium and cook, stirring, until just cooked but still slightly pink inside, about 1 minute more. Add the tomato and bay leaf and bring to a simmer. Cover, and cook until the sauce is thickened and fragrant, about 20 minutes.
- Make the custard sauce. Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Remove the pan from the heat and add the milk, salt, and nutmeg. Return to the heat and while whisking constantly, bring to a boil. Simmer 2 minutes. Transfer the sauce to a bowl and stir to cool. When the sauce is cool, whisk in the egg and yolks.
- Assemble the moussaka. Lower the oven to 350 degrees F. Brush a 9 x 13 x 2-inch casserole dish with the oil. Scatter the breadcrumbs over the bottom of the pan. Lay half of the eggplant in the pan, overlapping the slices if needed. Cover with half of the meat sauce and smooth with a rubber spatula. Repeat with the remaining eggplant and meat sauce. Pour the custard sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the Pecorino Romano and bake, uncovered, until lightly browned and the custard is set, about 1 hour.
- Remove the moussaka from the oven and let rest for 10 minutes. Use a slotted spoon or spatula to serve.
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
VEGETARIAN MOUSSAKA
This recipe always gets rave reviews from vegetarians and non-vegetarians alike. Easy to make, but takes time. Serve with salad.
Provided by Anne Buchanan
Categories World Cuisine Recipes European Greek
Time 2h
Yield 7
Number Of Ingredients 20
Steps:
- Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a large skillet over medium-high heat. Rinse and pat eggplant dry. Cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet
- Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.
- Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
- Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
- Cover and bake in preheated oven for 25 minutes.
- Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir. Remove from heat, cool for 5 minutes, and stir in beaten egg.
- Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 25.5 g, Cholesterol 58.2 mg, Fat 11.8 g, Fiber 4.8 g, Protein 10.2 g, SaturatedFat 6.4 g, Sodium 425.7 mg, Sugar 9.3 g
TOMATO FREE MOUSSAKA
Make and share this Tomato Free Moussaka recipe from Food.com.
Provided by Member 610488
Categories Lamb/Sheep
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Slice the eggplant lengthwise into 1/2 inch slabs. Place on a nonstick cookie sheet, and brush tops of slices with 1 tbsp oil. Sprinkle with italian Seasoning.
- Bake at 400F for 12-15 minutes or until just tender.
- In a large frying pan, saute ground lamb, onions and garlic in 1 tbsp oil until onions are soft and meat is no longer pink. Add the pumpkin puree, water, Italian Seasoning, thyme and balsamic vinegar.
- Bring to a boil, stirring, then remove from heat.
- Crush croutons into crumbs with blender, food processor or plastic bag and mallet.
- Arrange half the eggplant slices in a single layer in a well-oiled 8 inch square baking pan. Spread with half the meat mixture.
- Top with another layer of eggplant and then the remaining meat sauce. Sprinkle with croutons or bread crumbs mixed with small amt of Italian Seasoning.
- Bake at 400F for 40 minutes or 350F for 50 minutes. Cut into squares to serve.
Nutrition Facts : Calories 459.5, Fat 33.7, SaturatedFat 12.6, Cholesterol 82.8, Sodium 74.1, Carbohydrate 19.4, Fiber 5.8, Sugar 6.4, Protein 21.7
More about "no eggplant moussaka food"
10 BEST MOUSSAKA WITHOUT EGGPLANT RECIPES | YUMMLY
From yummly.co.uk
LOW CARB MOUSAKKA | KETOHH | SIMPLE & HEALTHY GREEK …
From ketohh.com
BEST VEGETARIAN MOUSSAKA RECIPE - HOW TO MAKE …
From delish.com
CLASSIC GREEK EGGPLANT MOUSSAKA RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST GREEK MOUSSAKA (EGGPLANT CASSEROLE) - THE …
From themediterraneandish.com
KETO MOUSSAKA WITH EGGPLANT - FAMILY ON KETO
From familyonketo.com
EGYPTIAN EGGPLANT MOUSSAKA [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
EASY EGGPLANT MOUSSAKA - FEELGOODFOODIE
From feelgoodfoodie.net
10 BEST MOUSSAKA WITHOUT EGGPLANT RECIPES | YUMMLY
From yummly.com
BEST VEGETARIAN MOUSSAKA RECIPE - THE MEDITERRANEAN …
From themediterraneandish.com
TRADITIONAL MOUSSAKA RECIPE WITH EGGPLANTS …
From mygreekdish.com
MOUSSAKA (GREEK BEEF AND EGGPLANT LASAGNA)
From recipetineats.com
VEGETARIAN MOUSSAKA RECIPE - THE SPRUCE EATS
From thespruceeats.com
NO EGGPLANT MOUSSAKA - MEDITERRANEAN RECIPES
From fooddiez.com
THE BEST VEGAN MOUSSAKA - LOVING IT VEGAN
From lovingitvegan.com
EASY VEGAN MOUSSAKA | FOODBYMARIA
From foodbymaria.com
BULGARIAN POTATO AND MEAT MOUSSAKA (NO EGGPLANT) - THE FOOD …
From thefoodkooky.com
THE-MOST-SCRUMPTIOUS VEGETARIAN MOUSSAKA - REAL GREEK RECIPES
From realgreekrecipes.com
VEGETARIAN MOUSSAKA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHEESE -- NO EGGPLANT MOUSSAKA
From chinesemenu.com
GREEK EGGPLANT MOUSSAKA RECIPE - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
10 BEST MOUSSAKA NO TOMATOES RECIPES | YUMMLY
From yummly.com
VEGETARIAN LEBANESE MOUSSAKA RECIPE | COOK'S HIDEOUT
From cookshideout.com
FRINKFOOD - NO EGGPLANT MOUSSAKA
From frinkfood.com
VEGAN MOUSSAKA RECIPE (WFPB EGGPLANT CASSEROLE) - VE EAT COOK …
From veeatcookbake.com
MEATY VEGAN MOUSSAKA (TVP GROUND BEEF) - MY PURE PLANTS
From mypureplants.com
ROASTED EGGPLANT MOUSSAKA WITH LAMB RECIPE | FOOD
From foodandwine.com
TRADITIONAL MOUSSAKA WITH EGGPLANT AND POTATOES - SPOONFUL OF SI
From spoonfulofsi.com
MEATLESS MOUSSAKA EGGPLANT AND TOMATO CASSEROLE - FULL FOR LIFE
From fullforlife.com
VEGAN MOUSSAKA | AUTHENTIC GREEK FOOD MADE VEGAN | DELICIOUS …
From deliciouseveryday.com
EGGPLANT MOUSSAKA - HEALTHY WITH NEDI
From healthywithnedi.com
EASY VEGAN MOUSSAKA - MINIMALIST BAKER RECIPES
From minimalistbaker.com
VEGETARIAN MOUSSAKA - NO SUGAR ADDED
From nosugaradded.net
EASY MOUSSAKA STUFFED EGGPLANTS - THE PETITE COOK™
From thepetitecook.com
LOW CARB MOUSSAKA RECIPE (GREEK BEEF EGGPLANT CASSEROLE)
From anediblemosaic.com
PALEO MOUSSAKA (DAIRY-FREE, WHOLE30) - FOOD BY MARS
From foodbymars.com
VEGAN EGYPTIAN EGGPLANT MOUSSAKA - HEALTHIENUT
From healthienut.com
NO EGGPLANT MOUSSAKA - MEDITERRANEAN RECIPES
From fooddiez.com
PLANT BASED SUMMER MOUSSAKA - FOODBYMARIA RECIPES
From foodbymaria.com
MOUSSAKA RECIPE - QUICK FROM SCRATCH ONE-DISH MEALS | FOOD
From foodandwine.com
MOUSSAKA: EGGPLANT AND CHICKPEA STEW [VEGAN, GLUTEN-FREE]
From onegreenplanet.org
RUSTIC EGGPLANT MOUSSAKA | FEASTING AT HOME
From feastingathome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love