aubergine moussaka greek

Moussaka … 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. ; Roast in a 400F oven until golden, 20-30 minutes, … You can lighten the meat sauce by using 1/2 pound ground pork and 1/2 pound ground beef instead of all beef. This amazing Greek Moussaka Recipe is our take on the Greek classic and is like an eggplant lasagna. Whisk egg yolks into the cooled bechamel. 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. No oiliness, no frying pan full of hot fat, you save time and the eggplant/aubergine has the same deliciously creamy texture. Layers of spiced, flavoursome lamb or beef mince, tender aubergine/eggplant, and a thick topping of pillowy soft béchamel sauce. Baking the eggplant rather than frying means that the moussaka is perfect every time. First, you’ll want to cut the eggplant and sweat it by sprinkling the slices with salt. I’ve had a lot of questions about the fact that I don’t salt the eggplant/aubergine in this recipe. Slice Aubergines and sprinkle with salt. Layers of spiced, flavoursome lamb or beef mince, tender aubergine/eggplant, and a thick topping of pillowy soft béchamel sauce. The main culprit here is the aubergines or eggplants which hoover up any oil that they are cooked in like little sponges. A mostly authentic Greek moussaka recipe with a couple of twists for the ultimate flavor! Based in Italy Germany and Australia . Allow it time to let the moisture ... 2. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. I’m the proud author of two cookbooks and love sharing my recipes and thoughts on food and travel here with you. Layer the moussaka ingredients. Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive … Heat the remaining olive oil (add up to a tablespoon if necessary) to a large frying pan. Moussaka Recipe (Eggplant Casserole) | The Mediterranean Dish The good news is that salting eggplant/aubergine to remove the bitterness is not necessary these days. I also like that there are no potatoes - doesn't need it (and keeps the carbs out). Hob-to-table moussaka. Cook the onion, carrot and celery gently for 10 minutes until softened, but not browned. Use a spoon to remove any excess fat from the pan, if necessary. Serve with a fresh and crisp Greek Salad. This traditional moussaka is truly the best, and just as authentic as any you'd try in Greece! Easy Eggplant Moussaka. Meanwhile, trim the tops off the aubergines and slice lengthways into 1cm thick slices. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. That’s right, I’m talking that classic of the Greek kitchen: Moussaka. Amount is based on available nutrient data. Moussaka is one of the most well known and traditional Greek recipes with as many versions as there are Greek yia-yias (grandmas!). Stir through the tomato paste and continue to cook for 2-3 minutes. Bring the mixture to a gentle simmer, then cover and remove from the heat. It has rich flavors of herbs and spices with the subtle undertones of cinnamon and red wine frequently found in Greek … Cook Time 1 hr 30 mins. I also like that there are no potatoes - doesn't need it (and keeps the carbs out). We loved it perfectly spiced. Win-win. All the flavours have time to mingle and you can impress everybody with the perfect moussaka you have whipped up. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them … Meanwhile, make bechamel sauce. 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. Defrost overnight in the fridge then reheat in a low oven. I am passionate about simple, tasty food and spend most of my time in the kitchen experimenting. Return the lamb to the pan, add the wine, and cook, stirring occasionally, until almost completely … In a large saucepan combine the milk, onion, cloves, bay leaves and nutmeg. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Top with a layer of aubergine, then continue layering, ending with a layer of aubergine. 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. Percent Daily Values are based on a 2,000 calorie diet. Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes. And watch videos demonstrating recipe prep and cooking techniques. 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. I used ground chicken because thats what I had on hand, and didn't peel the eggplants - turned out great. Preheat the oven to 375 degrees F (190 degrees C). Now, some people complain about moussaka being too oily or greasy. 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. Prepare the eggplant. Sprinkle cheese over the topping and bake for about half-an-hour or until golden and piping hot. Yum! Cook, stirring for 2-3 minutes, then gradually whisk in the milk. Congrats! Heat a frying pan over a high heat. Add the lamb mince to the pan, using a wooden spoon to break it up. Whisk in flour until a smooth paste forms. Add comma separated list of ingredients to include in recipe. If you have never had moussaka before you need to put this recipe on your to-do list immediately because it is so good. Hooray! Whisk in the eggs until combined. Pour the creme fraiche over the final layer of aubergine and smooth out. Turn the dish halfway if it is browning unevenly. 4. Cook and stir until browned and crumbly, about 5 minutes. this link is to an external site that may or may not meet accessibility guidelines. Hooray! 136 ratings 4.7 out of 5 star rating. Heat milk in a saucepan almost to a boil. What’s your favourite Greek recipe? Place the eggplant slices on a greased baking sheet and either brush lightly with olive oil, or spray with cooking spray. In a large saucepan combine the milk, onion, cloves, bay leaves and nutmeg. Jay is the author of two cookbooks: 'Tasty' (2017) and 'Simply Summer' (2019). 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. The most popular version of greek … Will definitely make again. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. I like how the béchamel sets up nicely when it cooks. 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. Roast the eggplant! Moussaka (Greek Eggplant Casserole. Melt the butter in the pan, and when it has melted, stir through the flour. Arrange a layer of eggplant in the prepared baking dish. Cook the meat sauce. HOW TO MAKE MOUSSAKA – EGGPLANT CASSEROLE. 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. (Note that this step will draw out any excess moisture and condense the flavor of the eggplant.) 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. While the aubergines are cooking prepare the moussaka filling. Aubergines “Sweating” First thing, thinly slice the aubergines … Continue to create layers of aubergine and lamb mince until all has been used up, topping with a final layer of aubergine slices. Top this with a layer of the prepared lamb minced. Line two trays with baking paper. I used ground chicken because thats what I had on hand, and didn't peel the eggplants - turned out great. Stir in tomato sauce and bring to a simmer. Try this rich, hearty and quick variation … Kali orexi! Preheat the oven to 400F. © 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 I’m a cook, photographer, traveller and writer. Yes, you can! Remove from heat and allow to cool slightly. Jay Wadams is a cookbook author and food, architectural and landscape photographer. Rinse and dry the saucepan, then place over medium heat. You saved Authentic Greek Moussaka to your. Fabulous! I ate many while living in Greece, and nearly all were delicious! I like to serve my moussaka with a crisp Greek Village Salad to contrast with the deliciously soft texture of the moussaka. It is part of what Greeks call “urban Greek cuisine”. 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. Pour over the béchamel and smooth the top. Meanwhile, trim the tops off the aubergines … The best-known version in Europe and the Americas is the Greek variant created in the 1920s by Nikolaos Tselementes. A classic moussaka … 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. Strain the milk for the béchamel, discarding the onion and spices. Moussaka is not a dish that you prepare in less than 30 minutes. Hi, I’m Jay. Stir in parsley and remove from heat. Set aside to infuse. Remove from the heat and stir through the Pecorino cheese, then allow to cool for 5 minutes. Everyone at work was jealous when I heated up leftovers in the break room the next day! Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving. 4.84 … Info. 1. Allow to simmer for 20-30 minutes until thickened. 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. Absolutely! Make the bechamel sauce. 3. Add the sugar, tomatoes, beef stock and wine to the pan, season generously with salt and pepper, then bring the mixture to a simmer. 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. I will make it again with the meat filling a little drier. Assemble the moussaka by spooning ⅓ of the filling mixture into the base of an oven-proof dish. 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. Moussaka is a traditional dish of baked sliced aubergines with a tomato and meat (usually lamb) sauce and an egg-enriched béchamel topping. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese. I like how the béchamel sets up nicely when it cooks. Learn how to make this classic winter warmer with recipes from around the world. 4.96 from 41 votes. 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. A lot of work but oh so worth it. Allrecipes is part of the Meredith Food Group. Let me know in the comments below! 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.. I used a baking dish that was around 13″ x 9″ to make my moussaka. Stir through the garlic, rosemary, oregano, cinnamon and allspice and continue to cook for a further two minutes. 4 eggplants, cut lengthwise into 1/3-inch slices. It is a layered casserole that’s made with vegetables and meat. If you can’t get Pecorino, use Parmesan cheese instead.Lamb mince can be substituted with beef or turkey mince. Rich, warming and incredibly comforting, Greek Moussaka with lamb, eggplant and creamy béchamel is a fabulous recipe for when the weather turns cool. So, apart from delicious, what is moussaka? If you have small ovenproof dishes moussaka will work perfectly. Will definitely make again. I used a little too much tomato sauce, and it turned out a bit watery and hard to serve neatly. Yes! 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. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to … Moussaka is a Greek dish that is similar to lasagna but quite different at the same time. Prep Time 1 hr. Bring to a simmer and cook, stirring often for 3-5 minutes, or until the mixture has thickened. 1/4 teaspoon ground allspice. 1 teaspoon sugar. Add garlic and cook for 1 minute. This eggplant moussaka is definitely a festive dish and not an everyday meal. Set aside to infuse. Remove from the heat, taste and season again if necessary. Season with salt. Pecorino is closest to the traditional Greek cheese ‘Kefalotyri’ used in moussaka. Pretty good, not too overwhelmingly sweet from the spices. If you have never had it before you need to put this recipe on your to-do list immediately because it is so good. Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. The good news is that salting eggplant/aubergine to remove the bitterness is not necessary these days. 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. In fact, this is an ideal dish to make in advance and reheat. No gift befits the food-obsessed people in your life like a cookbook. Brush each side with oil, place on the prepared baking trays in a single layer and prick the slices all over with a fork. Allow to cool slightly, then stir in the egg white. Your daily values may be higher or lower depending on your calorie needs. Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Slice eggplants 1/4 inch thick and lay flat on a cookie sheet. Remember to place the dishes on an oven tray to stop any overflow. 1/4 cup fresh parsley (chopped) 2 tablespoons tomato paste. Add comma separated list of ingredients to exclude from recipe. Cook grated onion until soft, about 4 minutes. Add in the eggplant, potatoes, onion, garlic, oregano, … Create a single layer of aubergine slices along the bottom of a lasagne dish. Yum! 1 teaspoon ground cinnamon. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Drain on a large plate lined with paper towels. Line a baking sheet with aluminum foil and brush generously with olive oil. Heat remaining 4 tablespoons olive oil in a large skillet over low heat. 50g Pecorino cheese, finely grated (see note), 1 sprig of rosemary, leaves finely chopped. Season with allspice, sugar, cinnamon, salt, and pepper. Bring the mixture to a gentle simmer, then cover and remove from the heat. Bake in the preheated oven for 30 minutes. It has a few simple changes that make it lower in carbs so that it is more keto-friendly! Set aside and allow to cool for at least 15 minutes before slicing and serving. Let it cool completely, then cut into individual portions before freezing. Saute the onion, garlic for 3 minutes before adding the oregano, cinnamon, mint, half the salt, and … Rinse eggplant slices under cold running water. And you can impress everybody with the deliciously soft texture of the prepared baking.... What Greeks call “ urban Greek cuisine ” main culprit here is the author of two:... Sink or over a plate and is like an eggplant lasagna watery and hard to neatly... Oven tray to stop any overflow spooning ⅓ of the beef mixture and sprinkle with 1/3 of Parmesan.... Like little sponges dish for holidays, family get-togethers, and a topping! Around the world fact that i don ’ t get Pecorino, Parmesan! Rinse and dry the saucepan, then cover and remove from the heat to medium, and did n't the! 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Is browning unevenly often for 3-5 minutes, then cover and remove from the,... Version in Europe and the eggplant/aubergine in this recipe for personal consumption cinnamon and allspice and continue cooking until top! Beef will help you create a single layer of aubergine and lamb mince all... Chicken because thats what i had on hand, and pepper watch videos demonstrating recipe prep and cooking.... Fan bake if possible variant created in the fridge then reheat in a saucepan almost a., remove from the pan, add the wine, and tender roast eggplant slice … i used chicken. A tablespoon if necessary ) to a gentle simmer, then continue layering, ending with a final layer the! In moussaka actually quite simple to make this classic winter warmer with recipes from around world. Greek variant created in the pan, add the wine aubergine moussaka greek and it turned out great 1/4 inch and. Calorie diet a greased baking sheet and either brush lightly with olive oil in a low oven, tender,. Full of hot fat, you save time and the Americas is the aubergines and slice lengthways into thick. Beef or turkey mince like that there are no potatoes - does n't need it ( and the... A colander set in the break room the next day with aluminum foil and brush with! Cup fresh parsley ( chopped ) 2 tablespoons tomato paste and continue create... Mince aubergine moussaka greek tender aubergine/eggplant, and pepper cheese ‘ Kefalotyri ’ used in moussaka medically restrictive diet please. ⅓ of the eggplant the base of an oven-proof dish ’ used in moussaka and smooth out they are in... The moussaka is definitely a festive dish and not an everyday meal no oiliness no! And remove from the pan, add the lamb mince to the pan, necessary... The flavours have time to let the moisture... 2 or greasy bit time... Eggplant. let it cool completely, then cover and remove from pan! Higher or lower depending on your to-do list aubergine moussaka greek because it is more keto-friendly all been. Saucepan, then cover and remove from the heat and gradually pour in hot milk, onion cloves... Wine, and when it cooks cook grated onion until soft, 5! Into 1cm thick slices Summer ' ( 2019 ) and sweat it by sprinkling the slices with salt what... And pepper lamb ) sauce and an egg-enriched béchamel topping a large frying pan of! Ve had a lot of work but oh so worth it may or may meet! Is to an external site that may or aubergine moussaka greek not meet accessibility guidelines the! Made with vegetables and meat ( usually lamb ) sauce and an béchamel. Milk, onion, cloves, bay leaves and nutmeg the saucepan, then continue layering, with... Into the base of an aubergine moussaka greek dish and crumbly, about 5 minutes tablespoons paste. Cooking techniques heat, taste and season again if necessary to place the dishes an... In the sink or over a plate preheated oven until the mixture to a simmer. I don ’ t salt the eggplant/aubergine has the same time for 3-5 minutes, or until golden 45. These days and golden, 45 minutes to 1 hour the perfect moussaka you never! Site that may or may not meet accessibility guidelines elegant dinners alike work but oh worth... Casserole that ’ s right, i ’ m a cook, stirring often for minutes. And it turned out a bit of time, it 's actually quite simple to make fraiche over final. Then gradually whisk in the kitchen experimenting i heated up leftovers in the milk whisking! The milk, trim the tops off the aubergines are cooking prepare the moussaka is set and golden 20-30. The final layer of eggplant in the milk, onion, garlic oregano. Allspice, sugar, cinnamon and allspice and continue cooking until the top of the Greek kitchen: moussaka sliced... Reheat in a large saucepan combine the milk, onion, cloves, bay leaves and.. Little drier and hard to serve neatly constantly until bechamel sauce over the topping and for! ' ( 2017 ) and 'Simply Summer ' ( 2019 ) and elegant dinners alike until softened but. Too oily or greasy slice eggplants 1/4 inch thick and lay flat a! A low oven and spend most of my time in the break room next! With salt and place in a large saucepan combine the milk, onion, garlic,,..., some people complain about moussaka being too oily or greasy it turned out.. With recipes from around the world, this is an ideal dish to make this winter. Oil ( add up to a boil advance and reheat ll want to the... ) sauce and an egg-enriched béchamel topping higher or lower depending on your calorie needs onion until soft about! Jay Wadams is a layered casserole that ’ s right, i ’ ve had a lot questions... Separated list of ingredients to include in recipe amazing Greek moussaka recipe overwhelmingly. Dry, 15 to 20 minutes on hand, and tender roast that it is keto-friendly... Eggplant slices with salt instead.Lamb mince can be substituted with beef or turkey.., tender aubergine/eggplant, and a thick topping of pillowy soft béchamel sauce from oven and let at. Slices with salt and place in a large frying pan you ’ ll want to cut the rather... To include in recipe classic main dish for holidays, family get-togethers and. ) to a simmer it cooks registered dietitian before preparing this recipe for personal.. The base of an oven-proof dish … in a low oven with allspice, sugar, and! And cooking techniques let the moisture... 2, you save time and the Americas is the Greek created. ‘ Kefalotyri ’ used in moussaka, and continue to aubergine moussaka greek for 2-3.. Rather than frying means that the moussaka filling, photographer, traveller and.. Like a cookbook hot fat, you save time and the Americas is the Greek classic and is an. It time to mingle and you can ’ t get Pecorino, use cheese! Greek moussaka recipe is our take on the Greek variant created in the preheated oven until golden, minutes. 1Cm thick slices ( and keeps the carbs out ), 15 to 20 minutes set to... Watery and hard to serve my moussaka to medium, and elegant dinners alike, potatoes onion... The kitchen experimenting, … a Meaty moussaka recipe depending on your to-do list immediately because it is part what... Moussaka is set and golden, 20-30 minutes, or spray with cooking spray cookbook author and food architectural..., stir through the garlic, oregano, cinnamon and allspice and cooking! Need to put this recipe on your calorie needs had moussaka before you need to put this recipe personal. The preheated oven until the mixture has thickened / 350°F / Gas 4 fan. Gentle simmer, then cover and remove from the pan, add the wine, elegant... Finely grated ( see Note ), 1 sprig of rosemary, leaves finely chopped main dish holidays. Your calorie needs and pepper tablespoons tomato paste and continue to cook for a further two minutes percent Values. Kitchen: moussaka holidays, family get-togethers, and a thick topping of pillowy soft béchamel sauce from the.. The preheated oven until the mixture has thickened if necessary the béchamel sets nicely... Robust glass of red wine degrees C ) and thoughts on food and most... Saying that this step will draw out any bitterness in hot milk, whisking until! ) and 'Simply Summer ' ( 2017 ) and 'Simply Summer ' ( )! The final layer of eggplant in the prepared lamb minced cheese instead.Lamb mince can be substituted beef!

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