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.
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.
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.
SHORTCUT MOUSSAKA
Provided by Donna Smith
Categories Bake Eggplant Bon Appétit Michigan
Yield Serves 12
Number Of Ingredients 14
Steps:
- Heat olive oil in heavy large saucepan over medium-high heat. Add ground beef and chopped onion and cook until beef is brown, breaking up beef with fork, about 15 minutes. Mix in tomato sauce, red wine, parsley, crumbled oregano and ground cinnamon. Simmer until mixture thickens and is almost dry, stirring occasionally, about 20 minutes. (Can be prepared 1 day ahead. Cover tightly and refrigerate.)
- Preheat oven to 350°F. Melt butter in heavy medium saucepan over medium-low heat. Add flour and stir 1 minute. Gradually add milk, whisking until smooth. Boil until thick, stirring constantly, about 2 minutes. Beat eggs in small bowl to blend. Whisk small amount of milk mixture into eggs. Return mixture to saucepan. Bring to boil, whisking constantly. Remove custard from heat. Stir in 1/2 cup grated Parmesan cheese. Season custard to taste with salt and pepper.
- Butter 13 x 9 x 2-inch glass baking dish. Arrange half of eggplant in bottom of dish. Season with salt and pepper. Spread meat mixture over. Top with remaining eggplant. Pour hot custard cheese sauce over eggplant. Sprinkle with remaining 1/2 cup Parmesan. Cover loosely with foil and bake 1 hour. Uncover and continue baking until golden and bubbling on edges, about 10 minutes longer. Cool 10 minutes.
SHORTCUT MOUSSAKA
Like a moussaka meets shepherd's pie, this cheater's version of the Greek spiced lamb casserole was born, Melissa Clark wrote, "out of a combination of hunger, ingenuity and a lack of time." Instead of a fussy béchamel, it is made with a creamy layer of mashed potatoes laced with kefalotiri or Parmesan cheese, and instead of frying the eggplant, it is cut into cubes and roasted. It isn't exactly a quick recipe, but it's far easier than the classic dish and equally satisfying.
Provided by Melissa Clark
Categories dinner, main course
Time 2h
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a colander, toss the eggplant and 1 teaspoon salt. Drain in the sink for 15 minutes.
- Heat oven to 450 degrees Toss the eggplant with the oil and spread on a large baking sheet. Roast, turning occasionally, until golden and tender, about 40 minutes. Reduce oven temperature to 400 degrees.
- Bring 6 cups water, the potatoes and 1 tablespoon salt to a boil in a large pot over high heat. Lower heat and simmer until potatoes are tender, about 20 minutes; drain and return potatoes to the warm pot. In a small bowl, whisk together milk and egg yolk. Mash potatoes with milk-egg mixture, 1/2 cup cheese, butter, 1/4 teaspoon salt and nutmeg. Taste and adjust seasonings if needed.
- In a very large skillet over medium-high heat, brown the lamb, breaking it up with a fork as it cooks. Season with 1/4 teaspoon salt. Push the meat to one side of the skillet and spoon off all but a thin layer of fat from the skillet. Add the onions and cinnamon sticks to the skillet. Cook until the onions are soft, about 5 minutes. Stir the lamb back into the onions and add the garlic and ground clove. Cook 2 minutes more. Stir in the tomatoes, 1/2 teaspoon salt, and pepper. Cook until tomatoes are soft and the mixture is thick, about 10 minutes. Stir in the eggplant.
- Spoon into a 9-inch baking dish. Spread the mashed potatoes over the lamb. Sprinkle with bread crumbs and the remaining 1/4 cup cheese. Bake until top is golden brown and slightly crusty, about 30 minutes. Cool 10 minutes before serving.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 21 grams, Carbohydrate 39 grams, Fat 40 grams, Fiber 10 grams, Protein 24 grams, SaturatedFat 17 grams, Sodium 1145 milligrams, Sugar 11 grams, TransFat 0 grams
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
AUTHENTIC GREEK MOUSSAKA
This traditional moussaka is truly the best, and just as authentic as any you'd try in Greece! While it takes a bit of time, it's actually quite simple to make. Kali orexi! (Bon appetit!)
Provided by Anonymous
Categories World Cuisine Recipes European Greek
Time 2h50m
Yield 8
Number Of Ingredients 18
Steps:
- Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
- Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
- Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.
- Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil.
- Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
- Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
- Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
- Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.
Nutrition Facts : Calories 628 calories, Carbohydrate 35.3 g, Cholesterol 172.8 mg, Fat 44.2 g, Fiber 11.2 g, Protein 26.2 g, SaturatedFat 18.5 g, Sodium 718.3 mg, Sugar 16.7 g
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
MOUSSAKA
Moussaka is traditionally made with lamb, but I often use ground beef instead. The recipe looks a bit daunting, but if you prepare one step while working on another, it will save time. -Kim Powell, Knoxville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 450°. Arrange potato and eggplant slices in 2 greased 15x10x1-in. baking pans, overlapping as needed. Bake until cooked through, 20 minutes. Set aside; reduce oven setting to 400°., In a large skillet, cook lamb, onion and garlic over medium heat until meat is no longer pink, 7-9 minutes, breaking into crumbles; drain. Stir in tomatoes, water, tomato paste, 1/4 teaspoon salt, oregano, paprika, cinnamon, and 1/4 teaspoon nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in remaining 1 teaspoon salt and 1/4 teaspoon nutmeg., Arrange par-cooked potatoes in a greased 13x9-in. baking dish, overlapping as needed. Top with lamb mixture. Arrange eggplant over top, overlapping as needed. , Top with bechamel sauce. Sprinkle with mozzarella cheese. Bake, uncovered, until bubbly and golden brown, about 30 minutes. Let stand 20 minutes before serving.
Nutrition Facts : Calories 453 calories, Fat 25g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 700mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 4g fiber), Protein 28g protein.
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
MAMA'S MOUSSAKA
A couple of years ago, my mother and sister went on holiday to Greece where they enjoyed the company of Nina, their energetic and enthusiastic tour guide. During the extensive tour, Nina was gracious enough to share her mama's personal moussaka recipe with my Mom. This wonderful recipe transmigrated across the Atlantic and now it is one of our family favorites also! A very special thanks goes out to Nina and Nina's mama!
Provided by Mercy
Categories Lamb/Sheep
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Salt the slices of eggplant, let them stand in a colander for 15 minutes and then pat dry.
- Fry the eggplant slices in the olive oil, turning once, browning on both sides.
- Drain the slices on paper towels.
- Saute the onion until soft.
- Add the meat and brown.
- Add the tomatoes, herbs, and seasonings and then simmer for 25 minutes.
- For the sauce, melt the butter in a saucepan and stir in flour.
- Add the milk, gradually, while stirring and remove from heat once it is thickened.
- Add the sauce seasonings, Cheddar cheese and then beat in the two eggs.
- Arrange half the eggplant slices in the bottom of a greased 9"x13 baking dish, then top with a layer of half the potatoes.
- Top with all of the meat mixture, then layer the remaining eggplant followed by the rest of the potatoes.
- Pour the white sauce over all and bake at 350°F for 50 minutes or until the top is crusty brown.
Nutrition Facts : Calories 456.3, Fat 28.3, SaturatedFat 12.8, Cholesterol 123.9, Sodium 358.6, Carbohydrate 33.1, Fiber 7.2, Sugar 6.8, Protein 19.6
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- Heat the broiler. In a large stainless-steel frying pan, heat 1 tablespoon of the oil over moderate heat. Add the onion and garlic; cook until starting to soften, about 3 minutes. Add the lamb and cook until the meat loses its pink color, about 2 minutes. Stir in the wine, tomato paste, tomatoes, bay leaf, cinnamon, allspice, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil. Reduce the heat. Simmer, covered, for 10 minutes.
- Brush both sides of the eggplant slices with the remaining 5 tablespoons oil and season with 1/8 teaspoon each salt and pepper. Put the eggplant slices on a large baking sheet and broil, 6 inches from the heat, until browned, about 5 minutes. Turn and broil until browned on the other side, about 5 minutes longer.
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