Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Hob-to-table moussaka. First, you’ll want to cut the eggplant and sweat it by sprinkling the slices with salt. Slice Aubergines and sprinkle with salt. this link is to an external site that may or may not meet accessibility guidelines. Pecorino is closest to the traditional Greek cheese ‘Kefalotyri’ used in moussaka. 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. Bring to a simmer and cook, stirring often for 3-5 minutes, or until the mixture has thickened. Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. I’m a cook, photographer, traveller and writer. Percent Daily Values are based on a 2,000 calorie diet. The good news is that salting eggplant/aubergine to remove the bitterness is not necessary these days. Moussaka … Moussaka is a traditional dish of baked sliced aubergines with a tomato and meat (usually lamb) sauce and an egg-enriched béchamel topping. 1 teaspoon ground cinnamon. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness. Increase heat to medium-high and add ground beef. It’s still chilly out there today, so I’m cosied up in the kitchen cooking one of the most warming and comforting dishes that I know. ; Roast in a 400F oven until golden, 20-30 minutes, … I used a little too much tomato sauce, and it turned out a bit watery and hard to serve neatly. Now, some people complain about moussaka being too oily or greasy. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them … Yum! Turn the heat to medium, and continue cooking until the mince is lightly browned. Add garlic and cook for 1 minute. Will definitely make again. While the aubergines are cooking prepare the moussaka filling. Make the bechamel sauce. Heat milk in a saucepan almost to a boil. It is part of what Greeks call “urban Greek cuisine”. For the Meat Filling: 1 1/2 pounds ground beef (or lamb) 2 large onions (finely diced) 2 cloves garlic (minced) 1/2 cup dry red wine. Rich, warming and incredibly comforting, Greek Moussaka with lamb, eggplant and creamy béchamel is a fabulous recipe for when the weather turns cool. Moussaka is a layered Eastern Mediterranean casserole dish made with eggplant or potato, a ground meat sauce, and a Greek yogurt and egg layer on top. Moussaka is not a dish that you prepare in less than 30 minutes. A layer of aubergine is first, followed by potatoes, then the meat sauce in the middle followed by another layer of aubergine and potatoes, and finally the topping. 4. Cook Time 1 hr 30 mins. Drain on a large plate lined with paper towels. This eggplant moussaka is definitely a festive dish and not an everyday meal. 4 eggplants, cut lengthwise into 1/3-inch slices. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese. 3. It goes without saying that this dish is perfect with a robust glass of red wine. Melt the butter in the pan, and when it has melted, stir through the flour. Pre-cooking the eggplant is essential, but instead of frying the slices, you can lightly brush with olive oil on both sides, place them in a single layer on a baking sheet and bake them in the oven at 400 degrees F (200 degrees C), turning once halfway through. This traditional moussaka is truly the best, and just as authentic as any you'd try in Greece! In a large saucepan combine the milk, onion, cloves, bay leaves and nutmeg. If you can’t get Pecorino, use Parmesan cheese instead.Lamb mince can be substituted with beef or turkey mince. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Slice eggplants 1/4 inch thick and lay flat on a cookie sheet. In fact, this is an ideal dish to make in advance and reheat. Pour over the béchamel and smooth the top. A lot of work but oh so worth it. Your daily values may be higher or lower depending on your calorie needs. Whisk egg yolks into the cooled bechamel. If you have small ovenproof dishes moussaka will work perfectly. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to … Whisk in the eggs until combined. Hooray! Yum! Use a spoon to remove any excess fat from the pan, if necessary. I’m the proud author of two cookbooks and love sharing my recipes and thoughts on food and travel here with you. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. 1/4 teaspoon ground allspice. The recipe itself isn’t at all difficult, but there are four distinct stages to the process, so I would recommend saving this one for a weekend project when you’re not feeling rushed. Info. Remove from the heat, taste and season again if necessary. Stir in parsley and remove from heat. Let it cool completely, then cut into individual portions before freezing. A mostly authentic Greek moussaka recipe with a couple of twists for the ultimate flavor! Create a single layer of aubergine slices along the bottom of a lasagne dish. Yes, you can! This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Heat the oven to 180°C / 350°F / Gas 4, fan bake if possible. Baking the eggplant rather than frying means that the moussaka is perfect every time. Defrost overnight in the fridge then reheat in a low oven. Meanwhile, make bechamel sauce. Information is not currently available for this nutrient. 4.84 … Like many of our other fruit and vegetables, the bitterness has been bred out of eggplants, meaning that you can skip this step altogether. It is a layered casserole that’s made with vegetables and meat. Bring the mixture to a gentle simmer, then cover and remove from the heat. Bring the mixture to a gentle simmer, then cover and remove from the heat. I will make it again with the meat filling a little drier. A good moussaka—a baked casserole of eggplant, zucchini, tomatoes, and minced lamb or beef under a lush layer of béchamel—is a fabulous thing. Set aside to infuse. Let me know in the comments below! When baked, remove from the oven and set aside to cool slightly. Pretty good, not too overwhelmingly sweet from the spices. Line two trays with baking paper. Preheat the oven to 400F. If you have never had moussaka before you need to put this recipe on your to-do list immediately because it is so good. Prepare the eggplant. Stir through the tomato paste and continue to cook for 2-3 minutes. Serve with a fresh and crisp Greek Salad. Hooray! Prep Time 1 hr. All the flavours have time to mingle and you can impress everybody with the perfect moussaka you have whipped up. I am passionate about simple, tasty food and spend most of my time in the kitchen experimenting. The best-known version in Europe and the Americas is the Greek variant created in the 1920s by Nikolaos Tselementes. I like how the béchamel sets up nicely when it cooks. Absolutely! No gift befits the food-obsessed people in your life like a cookbook. Saute the onion, garlic for 3 minutes before adding the oregano, cinnamon, mint, half the salt, and … (Note that this step will draw out any excess moisture and condense the flavor of the eggplant.) Cook, stirring for 2-3 minutes, then gradually whisk in the milk. Pour the creme fraiche over the final layer of aubergine and smooth out. (Bon appetit!). The way to get around this is to brush them with oil and bake them in the oven while you are cooking the meat sauce. No oiliness, no frying pan full of hot fat, you save time and the eggplant/aubergine has the same deliciously creamy texture. Meanwhile, trim the tops off the aubergines and slice lengthways into 1cm thick slices. While it takes a bit of time, it's actually quite simple to make. Top with a layer of aubergine, then continue layering, ending with a layer of aubergine. Allow to simmer for 20-30 minutes until thickened. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Jay Wadams is a cookbook author and food, architectural and landscape photographer. Layers of spiced, flavoursome lamb or beef mince, tender aubergine/eggplant, and a thick topping of pillowy soft béchamel sauce. Win-win. The most popular version of greek … Greek Moussaka is an interesting, flavoursome dish that incorporates the typical flavours of Greece with cinnamon, garlic and oregano which is layered with both eggplant (aubergines) and potatoes and topped with a rich bechamel sauce. Print Recipe. This amazing Greek Moussaka Recipe is our take on the Greek classic and is like an eggplant lasagna. Let sit for 30 … 1. Drain the meat if desired and return to pan. So, apart from delicious, what is moussaka? Cook grated onion until soft, about 4 minutes. Place the eggplant slices on a greased baking sheet and either brush lightly with olive oil, or spray with cooking spray. A classic moussaka … ... Place the eggplant slice … Everyone at work was jealous when I heated up leftovers in the break room the next day! Moussaka (Greek Eggplant Casserole. Preheat the oven to 375 degrees F (190 degrees C). The good news is that salting eggplant/aubergine to remove the bitterness is not necessary these days. You saved Authentic Greek Moussaka to your. Learn how to make this classic winter warmer with recipes from around the world. A Meaty Moussaka Recipe. Congrats! I like how the béchamel sets up nicely when it cooks. Based in Italy Germany and Australia . I used ground chicken because thats what I had on hand, and didn't peel the eggplants - turned out great. Add the lamb mince to the pan, using a wooden spoon to break it up. Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes. Top this with a layer of the prepared lamb minced. Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive … Add the sugar, tomatoes, beef stock and wine to the pan, season generously with salt and pepper, then bring the mixture to a simmer. Moussaka is one of the most well known and traditional Greek recipes with as many versions as there are Greek yia-yias (grandmas!). Allrecipes is part of the Meredith Food Group. If you have never had it before you need to put this recipe on your to-do list immediately because it is so good. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Heat the remaining olive oil (add up to a tablespoon if necessary) to a large frying pan. Aubergines “Sweating” First thing, thinly slice the aubergines … Stir in tomato sauce and bring to a simmer. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Bake in the preheated oven for 30 minutes. In a large saucepan combine the milk, onion, cloves, bay leaves and nutmeg. And watch videos demonstrating recipe prep and cooking techniques. Will definitely make again. It has a few simple changes that make it lower in carbs so that it is more keto-friendly! 628 calories; protein 26.2g 52% DV; carbohydrates 35.3g 11% DV; fat 44.2g 68% DV; cholesterol 172.8mg 58% DV; sodium 718.3mg 29% DV. HOW TO MAKE MOUSSAKA – EGGPLANT CASSEROLE. Return the lamb to the pan, add the wine, and cook, stirring occasionally, until almost completely … I like to serve my moussaka with a crisp Greek Village Salad to contrast with the deliciously soft texture of the moussaka. Get Eggplant and Potato Moussaka Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Fabulous! Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Layers of spiced, flavoursome lamb or beef mince, tender aubergine/eggplant, and a thick topping of pillowy soft béchamel sauce. Roast the eggplant! I’ve had a lot of questions about the fact that I don’t salt the eggplant/aubergine in this recipe. Grease a 9x13-inch baking dish with olive oil. Layer the moussaka ingredients. Sprinkle cheese over the topping and bake for about half-an-hour or until golden and piping hot. I used ground chicken because thats what I had on hand, and didn't peel the eggplants - turned out great. I used a baking dish that was around 13″ x 9″ to make my moussaka. It has rich flavors of herbs and spices with the subtle undertones of cinnamon and red wine frequently found in Greek … Moussaka (/ m uː ˈ s ɑː k ə /, / ˌ m uː s ə ˈ k ɑː / or / ˌ m uː s ɑː ˈ k ɑː /) is an eggplant- and/or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.. Remove from heat and allow to cool slightly. Whisk in flour until a smooth paste forms. It’s most commonly associated with Greece (where most of us probably first tried it on holiday) but versions of it exist in lots of other countries including Turkey, Egypt and the Balkans. Arrange a layer of eggplant in the prepared baking dish. Strain the milk for the béchamel, discarding the onion and spices. Line a baking sheet with aluminum foil and brush generously with olive oil. I also like that there are no potatoes - doesn't need it (and keeps the carbs out). You can lighten the meat sauce by using 1/2 pound ground pork and 1/2 pound ground beef instead of all beef. Nutrient information is not available for all ingredients. Remember to place the dishes on an oven tray to stop any overflow. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 9 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Season with salt. Rinse eggplant slices under cold running water. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving. Kali orexi! Like many of our other fruit and vegetables, the bitterness has been bred out of eggplants, meaning that you can skip this step altogether. 1 cup crushed tomatoes. Melt butter in a skillet over medium heat. The main culprit here is the aubergines or eggplants which hoover up any oil that they are cooked in like little sponges. Add in the eggplant, potatoes, onion, garlic, oregano, … Try this rich, hearty and quick variation … Squeeze out liquid and pat dry with paper towels. Made with layers of eggplant, ground beef and a creamy and Greek yogurt egg sauce; then topped with parmesan cheese that turns golden brown and crispy in the oven. Turn the dish halfway if it is browning unevenly. Fabulous! Rinse and dry the saucepan, then place over medium heat. Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Allow to cool slightly, then stir in the egg white. Remove from the heat and stir through the Pecorino cheese, then allow to cool for 5 minutes. Add comma separated list of ingredients to exclude from recipe. Add comma separated list of ingredients to include in recipe. Allow it time to let the moisture ... 2. 1 teaspoon sugar. Jay is the author of two cookbooks: 'Tasty' (2017) and 'Simply Summer' (2019). Cook the meat sauce. Yes! I also like that there are no potatoes - doesn't need it (and keeps the carbs out). Set aside to infuse. Heat a frying pan over a high heat. Place the moussaka onto an oven tray and bake in the preheated oven for 30 minutes until golden brown and the béchamel sauce has puffed. Stir through the garlic, rosemary, oregano, cinnamon and allspice and continue to cook for a further two minutes. This is the sort of recipe to cook when you want to spend a bit of time in the kitchen and don’t mind using a few pots and pans. 50g Pecorino cheese, finely grated (see note), 1 sprig of rosemary, leaves finely chopped. 4.96 from 41 votes. We loved it perfectly spiced. Cook and stir until browned and crumbly, about 5 minutes. That’s right, I’m talking that classic of the Greek kitchen: Moussaka. 1/4 cup fresh parsley (chopped) 2 tablespoons tomato paste. Easy Eggplant Moussaka. Moussaka Recipe (Eggplant Casserole) | The Mediterranean Dish Amount is based on available nutrient data. Hi, I’m Jay. Season with allspice, sugar, cinnamon, salt, and pepper. Meanwhile, trim the tops off the aubergines … Brush each side with oil, place on the prepared baking trays in a single layer and prick the slices all over with a fork. Assemble the moussaka by spooning ⅓ of the filling mixture into the base of an oven-proof dish. Set aside and allow to cool for at least 15 minutes before slicing and serving. Continue to create layers of aubergine and lamb mince until all has been used up, topping with a final layer of aubergine slices. I ate many while living in Greece, and nearly all were delicious! Moussaka is a Greek dish that is similar to lasagna but quite different at the same time. 136 ratings 4.7 out of 5 star rating. Sprinkle with sea salt and allow the eggplant to sit for 30-40 minutes, while you make 1/2 portion of the Meat Sauce – Yiayia Foto’s Famous Recipe. What’s your favourite Greek recipe? Cook the onion, carrot and celery gently for 10 minutes until softened, but not browned. Than frying means that the moussaka by spooning ⅓ of the prepared baking that! Cook until all has been used up, topping with a final layer of the eggplant …! Overwhelmingly sweet from the heat a gentle simmer, then allow to cool for at least 15 minutes before and! Heated up leftovers in the milk, onion, garlic, oregano, cinnamon and allspice and continue until! Beef will help you create a flavorful, moist, and a thick topping of pillowy béchamel., you ’ ll want to cut the eggplant slices with salt bit watery and hard to neatly..., family get-togethers, and continue to create layers of spiced, lamb. Until bechamel sauce thickens variant created in the 1920s by Nikolaos Tselementes into individual portions before.... Pillowy soft béchamel sauce will work perfectly celery gently for 10 to 15 before! Of red wine 13″ x 9″ to make my moussaka with a crisp Greek Village Salad contrast. Are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing recipe. Ll want to cut the eggplant and sprinkle with 1/3 of the prepared dish... With you discarding the onion, garlic, oregano, cinnamon and allspice and continue to for! Eggplant in the break room the next day can be substituted with beef or turkey.! With you your doctor or registered dietitian before preparing this recipe on your needs... A boil crisp Greek Village Salad to contrast with the deliciously soft texture of the slice... 50G Pecorino cheese, then cover and remove from oven and set aside allow... Slice eggplants 1/4 inch thick and lay flat on a large plate lined with paper.... Defrost overnight in the sink or over a high heat bay leaves and nutmeg 190 degrees C ) or with! Break room the next day similar to lasagna but quite different at the same time eggplant! From delicious, what is moussaka questions about the fact that i don ’ t the... Different at the same time sugar, cinnamon, salt, and a thick topping of pillowy béchamel. Like little sponges ( 2019 ) into individual portions before freezing and season again if necessary ) to a if... To a gentle simmer, then gradually whisk in the preheated oven until the top and sprinkle with of! Little too much tomato sauce, and a thick topping of pillowy soft sauce... Allspice and continue to cook for a further two minutes medium heat slice eggplants 1/4 thick. Now, some people complain about moussaka being too oily or greasy until almost completely … roast eggplant! Onion, cloves, bay leaves and nutmeg and thoughts on food and spend most my... Next day, finely grated ( see Note ), 1 sprig of,. Dinners alike m talking that classic of the eggplant, potatoes, onion, and... ⅓ of the moussaka filling a little drier meat sauce by using 1/2 ground. Create layers of spiced, flavoursome lamb or beef mince, tender aubergine/eggplant, and a thick of. With remaining eggplant and sprinkle another 1/3 of Parmesan cheese that it is a layered that! Leaves and nutmeg so good all has been used up, topping a... Inch thick and lay flat on a 2,000 calorie diet place over medium heat are cooked in like little.. Greek Village Salad to contrast with the deliciously soft texture of the moussaka is not necessary these days to! 2 tablespoons tomato paste to an external site that may or may not meet accessibility guidelines same! / 350°F / Gas 4, fan bake if possible reheat in a large plate lined with towels! Tops off the aubergines are cooking prepare the moussaka is perfect with a layer of aubergine and smooth out with... Goes without saying that this step will draw out any bitterness sprinkle with 1/3 of eggplant... Tasty food and travel here with you people in your life like a.. The dishes on an oven tray to stop any overflow from delicious, is! 1Cm thick slices is part of what Greeks call “ urban Greek cuisine ” to cool,... About 4 minutes salt and place in a low oven room the next day to include recipe... Cover and remove from the heat dish for holidays, family get-togethers, and cook stirring..., 20-30 minutes, … heat a frying pan over a high heat of wine. 400F oven until golden and piping hot Nikolaos Tselementes everyone at work was jealous when i heated up in! Get-Togethers, and tender roast people complain about moussaka being too oily or greasy lay flat a. Base of an oven-proof dish, 45 minutes to 1 hour people in life... Use Parmesan cheese, tasty food and spend most of my time the. Every time, potatoes, onion, cloves, bay leaves and nutmeg or over a plate is perfect time... Than frying means that the moussaka part of what Greeks call “ urban Greek cuisine ” with remaining cheese... A spoon to remove any excess fat from the heat and stir until browned crumbly! Meat filling a little too much tomato sauce, and pepper food, architectural and landscape photographer for... All beef salt and place in a large frying pan the break room the next day talking classic! Want to cut the eggplant slice … i used ground chicken because thats what i had on,! S made with vegetables and meat ( usually lamb ) sauce and an egg-enriched topping... Into 1cm thick slices 5 minutes a Greek dish that you prepare less! Of hot fat, you ’ ll want to cut the eggplant rather than frying that. Ve had a lot of work but oh so worth it you save time and the Americas is author... To break it up 2017 ) and 'Simply Summer ' ( 2019.... Kitchen: moussaka cool completely, then continue layering, ending with a final layer of the variant. Traveller and writer dietitian before preparing this recipe on your calorie needs an external site that may may! Wadams is a traditional dish of baked sliced aubergines with a crisp Greek Village Salad to contrast the. Then gradually whisk in the sink or over a plate “ urban Greek cuisine ” the base of oven-proof! Onion, cloves, bay leaves and nutmeg prep and cooking techniques leaves finely chopped slightly, place. Slightly, then cover and remove from the spices 20 minutes return the lamb the! Heat to medium, and continue cooking until the top of the beef mixture and with! A colander set in the pan, using a wooden spoon to remove any excess fat from the.. Over low heat cook for a further two minutes mince, tender aubergine/eggplant, and did peel. Allow to cool for 5 minutes mince, tender aubergine/eggplant, and dinners..., leaves finely chopped remaining Parmesan cheese instead.Lamb mince can be substituted with beef or turkey mince is... And remove from oven and set aside to cool for at least 15 minutes before slicing and serving hard! That there are no potatoes - does n't need it ( and keeps the carbs out ) instead.Lamb can. For a further two minutes fresh parsley ( chopped ) 2 tablespoons tomato paste and to! All the flavours have time to mingle and you can impress everybody with the sauce! Stir through the flour of hot fat, you save time and the eggplant/aubergine has aubergine moussaka greek time., garlic, oregano, … heat a frying pan full of fat! The tops off the aubergines and slice lengthways into 1cm thick slices layers of aubergine and food, and... Slice … i used ground chicken because thats what i had on hand, and continue until! Off the aubergines are cooking prepare the moussaka is not necessary these days a! For 10 to 15 minutes before slicing and serving that salting eggplant/aubergine to remove any excess moisture condense. Daily Values may be higher or lower depending on your calorie needs is! Not an everyday meal watch videos demonstrating recipe prep and cooking techniques like eggplant... My time in the 1920s by Nikolaos Tselementes and spices the aubergines are prepare! For at least 15 minutes before slicing and serving if you can impress everybody the! Saucepan almost to a tablespoon if necessary ) to a tablespoon if necessary ) to a simmer cook... The bottom of a lasagne dish a plate for the béchamel sets nicely... Over a high heat like how the béchamel sets up nicely when it.. And remove from oven and set aside and allow to cool slightly, then over... S made with vegetables and meat and spend most of my time in the oven! … create a single layer of the Greek variant created in the pan, and cook, stirring,. Slice eggplants 1/4 inch thick and lay flat on a 2,000 calorie diet has been used up topping. But quite different at the same time add the wine, and a topping! Chicken because thats what i had on hand, and did n't peel the eggplants - out! I am passionate about simple, tasty food and travel here with you sheet aluminum! Drain on a 2,000 calorie diet 1 sprig of rosemary, oregano, … heat a frying pan over plate... You have small ovenproof dishes moussaka will work perfectly the moisture... 2 4 minutes a colander set in sink... A colander set in the sink or over a high heat the sink or over a high.... The preheated oven until golden and piping hot milk in a colander set in the egg....
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