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
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
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 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: 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
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
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
VEGAN MOUSSAKA
This version of moussaka is loaded with roasted eggplant and zucchini and has a lovely pine-nut tofu topping. It is out of Veganomicon (such a fabulous book). I wanted to try this from day one of owning the book and finally got round to it today. Like any moussaka I've ever made, it's fairly time consuming because you have to prepare 3 parts...but they're all fairly simple steps. The amount of dishes to do afterwards is probably the biggest issue! I made a nice big casserole which could have fed 6 easily with a salad, maybe even 8. I found that the amount of potatoes this calls for weren't enough for two layers of potato, just one. So I'm not sure if I was off in weight, or if I cut them too thick. But one layer of potato was just fine. You have some leeway to increase the eggplant & zucchini a bit as well, I used 2 medium eggplant and 2 medium zucchini which is well over 1 lb. Well - if you give it a go, I hope you enjoy!
Provided by magpie diner
Categories < 4 Hours
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Preheat your oven to 400 degrees F. Lightly oil 3 baking sheets.
- Veg: Slice the eggplant into 1/4 inch thick slices lengthwise. Places them into a colander and sprinkle with salt -- rub the salt around so that it reaches all sides on all pieces. Set the colander aside to sweat for about 15 minutes (takes away any bitterness).
- In the meantime slice the zucchini into similar 1/4 inch slices lengthwise. Peel the potatoes then slice the same way.
- Rinse the eggplant and pat dry.
- Place each vegetable onto it's own baking sheet. Sprinkle the 1/4 cup of oil over all the veg, rubbing around so that all sides get covered. The eggplant will need a little more oil, and it does stick more easily. Sprinkle the zucchini and potato with salt. Spread out the veg, overlapping is OK and probably necessary to fit everything on. Roast all the veg until lightly browned around the edges - roughly 15 minutes for the eggplant and zucchini and 20 minutes for the potatoes.
- Tomato Sauce: Combine the remaning 1/4 cup oil and garlic in a large pan. Heat over medium heat and let the garlic sizzle for about a minute and then add in the shallots. Cook until transulcent, about 5 minutes. Add in the tin of crushed tomatoes (entire tin, no straining). Add the oregano, cinnamon and bay leaf. Leave that covered, to simmer for about 15 minutes. The sauce will thicken slightl and reduce. Turn off the heat and adjust salt to taste. Remove bay leaf.
- Topping: Using a food processor, blend the pine nuts and lemon juice into a paste. Add the tofu, garlic, arrowroot, nutmeg, salt and pepper. Blend until creamy and smooth.
- Putting it together: Lightly oil a casserole dish (ie 9 x 13). Reheat the oven to 400. Spread about 1/2 cup of the sauce in the bottom of the dish, followed by a layer of eggplant, a layer of potatoes another 1/2 cup of sauce and half of the breadcrumbs.
- Assess how much eggplant and potato you have left. If you can do 2 more layers, then do another sequence of sauce/eggplant/potato/sauce. If you can only do 1 more layer then move on to the next zucchini step.
- Spread all of the zucchini over this, then top with another layer of eggplant/potato/sauce, and the rest of the breadcrumbs.
- Spread the pine nut topping on last, using a spatula to spread it out as best you can without disturbing the layers underneath.
- Bake for 40 minutes until the top is lightly browned and a few cracks have formed in the topping. Allow to set 10 minutes before slicing and serving.
ZUCCHINI MOUSSAKA
I found this recipe in a cookbook I picked up at a thrift shop for ten cents. It's called "Food Writers Favorites-Quick & Easy Entrees." I made a few small changes and it came out great, plus it was a cinch to make. Next time I'll try it with ground turkey or chicken instead of the lamb, which was harder to find, more expensive, and definitely higher in fat.
Provided by windhorse23
Categories Lamb/Sheep
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large skillet. Add zucchini and onion. Sauté about 3-5 minutes, until the onion is softening. Remove from pan and put in 2 1/2 quart baking dish. Set aside.
- In the same skillet brown the lamb, breaking up large chunks. Drain off grease.
- In small bowl combine tomato sauce, garlic, salt and cinnamon. Add to skillet, Mix well and simmer the mixture a few minutes (about 5.).
- Spread meat mixture over the zucchini. Sprinkle feta cheese and Parmesan evenly over top, covering meat completely. Bake at 350 degrees for 30 minutes.
ZUCCHINI MOUSSAKA RECIPE
Steps:
- Heat the oil in a skillet. Once the pan is hot, add zucchini and onion. You may need to do this in 2 batches because you don't want the pan too crowded. The zucchini pieces should all lay flat so that they get nicely browned.
- Once zucchini is browned and onions are softened, transfer them to a shallow 2-quart baking dish coated with cooking spray. Sprinkle some salt and pepper over the zucchini and onion.
- Add ground beef to the skillet, and cook until no longer pink, breaking it apart with a spoon as it cooks.
- Add in garlic, diced tomatoes, tomato puree, 1/2 teaspoon salt, 1/4 teaspoon pepper, cinnamon and nutmeg. Simmer until thick, about 10 minutes. Pour into baking dish.
- Preheat oven to 350 degrees.
- Mix together the cottage cheese and egg in a small bowl. Spoon over ground beef mixture.
- Sprinkle feta cheese and Parmesan cheese on top.
- Bake for about 30 minutes.
Nutrition Facts : Calories 291 kcal, ServingSize 1 serving
BEEF MOUSSAKA WITH EGGPLANT & ZUCCHINI
Provided by Fresh City
Yield 2
Number Of Ingredients 12
Steps:
- Roast the Veggies • Preheat the oven to 425ºF and line a baking sheet with aluminum foil. • Rinse the eggplant and zucchini and slice them into ¼- inch thick rounds. Add them to a medium bowl and toss with 1 tbsp. olive oil and salt and pepper to taste. • Pour the veggies onto the baking sheet and bake until tender, about 15 minutes. Remove from oven and set aside. Set the oven to broil. Make the Sauce • While the veggies roast, heat 1 tbsp. olive oil in a large pan over medium-high heat. • Dice the onion and add it to the pan. Cook for 2 minutes. • Add the ground beef and cook for 8 minutes, stirring occasionally to break up the beef. • Stir in the Greek Spice Mix and tomato sauce. • Simmer until the mixture thickens, about 10-12 minutes. Bake the Moussaka & Pita • Rinse the medium bowl used for the veggies earlier. • Grate the Parmesan and add it to the bowl. • Add the egg and Greek yogurt, and mix well. • Wrap the pita in aluminum foil and set aside. • Transfer the beef mixture into a large baking dish, smoothing the surface with the back of a spoon. • Arrange the roasted eggplant and zucchini slices in an overlapping fashion on top. Pour the egg-yogurt mixture over the veggies, smoothing it evenly. • Broil the moussaka in the oven until the topping has turned golden-brown, about 3-5 minutes. • At the same time, place the foil-wrapped pita directly on an oven rack and bake along with the moussaka. • Watch carefully that nothing burns. Bring It All Together • Carefully remove the moussaka and pita from the oven and let cool slightly before evenly dividing both between two plates to serve!
MOUSSAKA
Moussaka is the iconic hearty Greek dish composed of layers of eggplants, saucy ground meat and topped with Béchamel sauce.
Provided by Mike Benayoun
Categories Main Course
Time 2h20m
Number Of Ingredients 18
Steps:
- Peel potatoes and cut them into ¼ inch (5mm) slices.
- Slice off stalk and bottom ends of eggplant. Cut them lengthwise into ¼ inch (5mm) slices.
- Place eggplant slices in a large bowl filled with salty water and leave to soak for 30 minutes, then remove eggplant from water and leave to dry well on paper towel.
- Over medium heat, add ¼ cup (100ml) of olive oil to a large frying pan and fry the sliced potato in batches. Make sure to turn them over to cook both sides. The potato slices should be fried until slightly soft, about 4-5 minutes on each side.
- When the potato slices are cooked, remove from the hot oil and place them on paper towels.
- In the same frying pan, add ¼ cup (100ml) of olive oil and over a medium heat, start frying the eggplant slices in batches, adding olive oil regularly.
- Remove each batch from the hot oil and place them on spread paper towels.
- In the same pan, add ¼ cup (100ml) oil and sauté the diced onion until translucent. Add ground meat to the onions in the frying pan and mix well to break up the meat.
- Stir meat continuously over medium-high heat for 10 minutes.
- Add red wine, garlic, parsley, salt and pepper to the pan and stir well to mix.
- Dilute tomato paste in ½ cup (100ml) of water and add to pan.
- Bring to a boil and reduce the heat to medium-low. Simmer uncovered for 30 minutes, stirring occasionally, until liquid is entirely reduced.
- Grease the sides and bottoms of a baking pan with olive oil.
- Cover the bottom completely with a layer of potato slices by overlapping where necessary to ensure a complete covering. Cover with a layer of eggplant slices.
- Spoon out a little more than half of the meat mixture and spread to cover the bottom layers evenly.
- Cover meat layer with remaining potato slices, then cover completely with another layer of eggplant slices, overlapping as necessary to ensure complete coverage.
- Spread remaining meat mixture out evenly to cover the eggplant layer. Using a spatula, press down gently on the layers to compact them.
ZUCCHINI MOUSSAKA WITH YOGURT
This is my dad's version of moussaka. With zuchini instead of eggplant and without any cheese or cream, just with tomato sauce. You can add parmesan to taste to the sauce, though, or, if you want to be dairy free, some nutritional yeast (that's what I sometimes do). I never measure the amounts, just put together tomatoes, zucchini, potatoes and ground beef, so the amounts are an educated guess. I'm sure this can be done in a crock pot or in the oven, too, but we always make it on stove top.
Provided by Mia in Germany
Categories One Dish Meal
Time 1h30m
Yield 1 moussaka, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Finely mince the garlic cloves and shallot. Fry the ground beef with the minced garlic and shallot until nicely browned, season with salt and pepper to taste.
- Set aside.
- Peel and slice the potatoes, about 1/4 inch thick.
- Slice the tomatoes and zucchini likewise.
- Combine canned tomatoes, beef stock, 1 tablespoon Italian seasoning and 1/2 tablespoon pepper.
- Cover the ground of a large pot with the olive oil, then layer it with the sliced tomatoes.
- Sprinkle some Italian seasoning, salt and pepper on the tomatoes.
- Place a layer of sliced potatoes on the tomato layer, season the same way.
- Place a layer of sliced zucchini on the potato layer, season like the tomatoes and potatoes.
- Cover with the browned ground beef as last layer, then pour prepared tomato sauce over it.
- You can now sprinkle some parmesan on top. If you use nutritional yeast, I'd recommend to mix it into the tomato sauce. Parmesan mixed into the sauce is another option to play with.
- Bring the moussaka to a gentle boil, cover and let simmer on low heat for about 1 hour.
- Serve with plain yoghurt if desired.
Nutrition Facts : Calories 1190.9, Fat 88.6, SaturatedFat 34.7, Cholesterol 112.4, Sodium 187.2, Carbohydrate 81.5, Fiber 13.1, Sugar 13.1, Protein 21.3
ZUCCHINI MOUSSAKA
Mousaka is one of my favorite Greek dishes and this is a great twist to the traditional recipe. Cinnamon and nutmeg are authentic to Greek Mousaka, please don't omit it. My family loves this meal, it's so easy and makes a lovely presentation! The smells are divine! Serve with a great bread and a simple garden salad. I don't know who to give credit for this recipe, it's been so long ago.
Provided by By The Lake
Categories Short Grain Rice
Time 40m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Lightly butter a 2 quart baking dish. Bring 3 cups water to boil in a large nonstick skillet. Add zucchini, cover, reduce heat, and simmer 10 minutes or until crisp tender. Remove to paper towels to drain.
- Filling: Wipe skillet clean. Add ground beef, onion and garlic. Cook, breaking up meat with a wooden spoon, until no longer pink. Stir in cinnamon, oregano, and salt, then remaining filling ingredients. Cover and simmer 10 minutes, stirring 2 or 3 times as spinach thaws. Stir in tomato sauce. Remove from heat.
- Topping: Melt butter in a 2 quart saucepan. Whisk in flour and cook, stirring 1 to 2 minutes without letting mixture brown. Gradually whisk in milk. Cook, whisking constantly, 4 to 5 minutes until thickened and smooth. Whisk about 1/3 the hot mixture into beaten eggs, then whisk egg mixture into remaining sauce. Remove from heat; stir in nutmeg.
- Heat oven to 350 Fahrenheit. To assemble: Cover bottom of prepared baking dish with half the zucchini slices. Spoon on all the Filling, then cover with remaining zucchini. Pour on Topping and sprinkle with cheese. Bake 20 to 25 minutes or until hot and bubbly and top is lightly golden.
More about "zucchini moussaka food"
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.
EGGPLANT AND ZUCCHINI MOUSSAKA - RECIPE | TASTYCRAZE.COM
From tastycraze.com
5/5 (1)Category Main DishesCuisine Greek CuisineTotal Time 1 hr 10 mins
- Separately, fry the chopped red onions and once soft, add the washed rice and stir until it is fried. Add about 1 and 1/2 cup of warm water. Add spices to taste and leave to boil. Grease a tray and at the bottom, place round slices of tomatoes.
- Top with the eggplants and zucchini, spread the rice over them and top again with fried zucchini and eggplant. Between the lines, sprinkle with a little spice. Add a layer of tomato slices and put the dish to bake for 30 minutes in a moderate oven.
- Then pour the beaten eggs, flour and milk in. Put the moussaka of eggplant and zucchini back in the oven to bake until the topping solidifies and gets a nice tan.
VEGETARIAN ZUCCHINI MOUSSAKA WITH MUSHROOMS | GOURMANDELLE
From gourmandelle.com
Servings 12Total Time 38 minsCategory Main DishesCalories 107 per serving
- Heat the olive oil in a large pan. Add chopped onion and saute for 2-3 minutes. Add chopped mushrooms and saute for another 5 minutes. Add 1 cup chopped and peeled tomatoes, you can use canned tomatoes, mashed garlic cloves, chopped dill, salt, pepper and 1 tsp dry thyme. Saute for 5 minutes and then remove from heat.
- Whisk 2 eggs and pour them in the pan. For the vegan version, just add psyllium husks. Mix well.
EASY GREEK ZUCCHINI MOUSSAKA RECIPE | HEALTHY FITNESS …
From healthyfitnessmeals.com
4.8/5 (10)Calories 325 per servingCategory Main Course
- Heat oil in a large pan or skillet over medium heat. Add onions and sauté until translucent and soft, about 3-4 minutes. Stir in garlic and cook for an additional minute.
- Add the meat and continue to cook until no longer pink, breaking it with a wooden spoon as it cooks.
- Stir in tomato sauce and seasonings and bring to a boil. Once boiling, lower the heat, and simmer until sauce is reduced about 15 minutes.
LAMB, CARROT AND ZUCCHINI MOUSSAKA RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4-6Total Time 1 hr 30 minsCategory Main-Course
- Heat the olive oil in a 4 litre (140 fl oz/16 cup) flameproof roasting tin (measuring about 23 × 26 cm/9 × 10½ inches). Add the onion, celery and garlic and sauté over medium heat for 5 minutes, or until softened.
- Meanwhile, put the lamb in a food processor and pulse briefly until finely chopped. Add to the roasting tin, with the oregano. Increase the heat to medium–high and sauté for 5 minutes, or until the lamb changes colour. Stir in the carrot and zucchini, then season well with sea salt and freshly ground black pepper.
- Stir in the passata and bring the mixture to a simmer. Cover, transfer to the oven and bake for 40 minutes, or until the lamb is tender and the sauce is thick.
MOUSSAKA WITH ZUCCHINI | KALOFAGAS.CA
From kalofagas.ca
Reviews 58Estimated Reading Time 6 mins
ZUCCHINI MOUSSAKA RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 6Calories 375 per servingTotal Time 2 hrs
KETO MOUSSAKA! THE MOST AUTHENTIC VERSION - GREEK GOES KETO
From greekgoesketo.com
Reviews 2Category Main CourseCuisine Keto MediterraneanTotal Time 1 hr 30 mins
- Slice the zucchini and eggplant and place them on a large baking sheet lined with parchment paper. Sprinkle with olive oil and some sea salt. Bake in the oven for 15 minutes at 200ºC (390ºF)
- Chop the onion and garlic and sauté them in butter or tallow until light brown. Add meat, sea salt and stir. Cook the meat until it's brown then add red paprika powder, a little bit of water and tomato purée. Stir and cover the pot.
- Add all the remaining spices and if necessary, add some more water. Cook for another 10 minutes and then remove from heat.
- Whisk two eggs and add them to the meat sauce. Stir energetically. It's important that the sauce is not boiling so that the eggs thicken it, but they should not get cooked.
TWO-CHEESE MOUSSAKA WITH SAUTéED MUSHROOMS AND …
From foodandwine.com
5/5 Total Time 2 hrs 45 minsServings 12
- Preheat the oven to 450°. In a large saucepan, heat 2 tablespoons of the olive oil until shimmering. Add one-fourth of the onions and the garlic and cook over moderately high heat, stirring occasionally, until softened. Add the tomatoes and their juices, the tomato paste and water and bring to a boil. Simmer the sauce over moderate heat until reduced to 4 cups, about 20 minutes. Stir in the basil; season with salt and pepper.
- In a large, deep skillet, heat 1/4 cup of the olive oil. Add the mushrooms, season with salt and pepper and cook over high heat until the mushrooms begin to brown, about 8 minutes. Add the remaining chopped onions and cook, stirring occasionally, until softened, about 5 minutes longer. Add the wine and tamari and boil until the liquid has reduced, about 5 minutes. Add the dill.
- Toss the zucchini with the remaining 2 tablespoons of olive oil and season with salt and pepper. Spread the zucchini on a baking sheet and roast for about 10 minutes, until golden on the bottom and softened. Lower the oven to 350°.
- Spread 1/2 cup of the tomato sauce in a 10 1/2-by-14-inch baking dish. Arrange one-third of the uncooked noodles on the sauce, overlapping them slightly. Top with another 1/2 cup of sauce, one-third of the mushrooms and half of the zucchini; season with salt and pepper. Repeat with another 1/2 cup of sauce, another layer of noodles, 1/2 cup of sauce, one-third of the mushrooms and the remaining zucchini; season again. Top with 1/2 cup of sauce and the remaining noodles, then cover with the remaining sauce and mushrooms. Press the moussaka down slightly.
GREEK MOUSSAKA WITH ZUCCHINI RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (14)Total Time 1 hr 30 minsCategory Dinner, EntreeCalories 913 per serving
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THE HISTORY OF MOUSSAKA: A DELICIOUS TASTE OF GREECE
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From tastycraze.com
4/5 (1)Category Main DishesCuisine Bulgarian CuisineTotal Time 1 hr 15 mins
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From californiagreekgirl.com
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From thespruceeats.com
Ratings 233Calories 716 per servingCategory Entree, Dinner
GREEK ZUCCHINI MOUSSAKA RECIPE - COOK.ME RECIPES
From cook.me
Cuisine GreekCalories 325 per servingTotal Time 1 hr 5 mins
ZUCCHINI MOUSSAKA - WOMAN'S DAY
From womansday.com
Servings 4Total Time 1 hr 5 minsEstimated Reading Time 2 minsCalories 470 per serving
BEST VEGETARIAN MOUSSAKA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
4.8/5 (48)Total Time 1 hr 30 minsCategory VegetarianCalories 209 per serving
WHAT TO SERVE WITH MOUSSAKA [10 BEST SIDE DISHES]
From theeatdown.com
Ratings 1Category Side DishCuisine Greek, Mediterranean
ZUCCHINI MOUSSAKA - COOKINGWS.COM
From cookingws.com
Servings 4Category Pork
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