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
THE BEST EGGPLANT PARMESAN RECIPE BY TASTY
Here's what you need: medium eggplants, coarse salt, all-purpose flour, dried oregano, dried basil, garlic powder, pepper, vegetable oil, marinara sauce, fresh basil, low-moisture mozzarella, shredded parmesan cheese, fresh mozzarella cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut each eggplant into about ½-inch (1-cm) thick round slices.
- Arrange the slices in a single layer on a baking sheet lined with paper towels.
- Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the rest of the salt.
- Put another baking sheet on top of the eggplant and place something heavy, like a cast-iron skillet, on the top baking sheet to help release moisture from the eggplant. Let sit for 30 minutes.
- Uncover the eggplant slices and pat dry with paper towels. Brush most of the salt from the eggplant with a paper towel, then transfer to a medium bowl. Set aside.
- In a separate medium bowl, combine the flour, oregano, basil, garlic powder, and pepper. Mix well.
- Heat the vegetable oil in a large frying pan until it reaches 375°F (190°C).
- Coat each eggplant slice in the flour mixture, shaking off any excess flour.
- Preheat the oven to 350°F (180°C).
- Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
- Pour about 1 cup (260 g) of marinara sauce into a 2½-quart (2 L) baking dish and spread evenly to cover the bottom of the dish.
- Add about 8 eggplant slices (it's okay if they overlap) and cover with ½ cup (130 g) of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
- Bake for 30 minutes, until the mozzarella is bubbling and golden brown.
- Let cool for 10 minutes, then serve garnished with fresh basil.
- Enjoy!
EGGPLANT (AUBERGINE) PARMESAN (EASY!)
I'm the only one in my household that likes eggplant, so when I found this easy recipe years ago, I held onto it tight. Adjust the cheese amounts to suit yourself.
Provided by GinnyP
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Spray or lightly oil a 9 x 13-inch pan.
- Spread 1/2 c sauce in pan.
- Peel eggplant and slice 1/2" thick.
- Arrange 1/2 the slices in the baking pan.
- Top with 1/2 c sauce, 1/2 the mozzarella, the remainder of the eggplant slices, and the remainder of the sauce.
- Cover with aluminum foil and bake 45 to 55 minutes.
- Top with the remainder of the mozzarella and the parmesan and return to oven, uncovered, under the broiler, until the cheese is lightly browned and bubbly.
EASY EGGPLANT (AUBERGINE) PARMESAN
This is a quick and easy meal my family loves! Never any leftovers! This recipe can easily be doubled.
Provided by Kathy in Fla
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Slice eggplant into 1/4 inch slices.
- Salt and pepper.
- Dip in beaten egg.
- Dredge in bread crumbs mixed with parmesan cheese.
- Fry till golden brown.
- Place in baking dish.
- Pour spaghetti sauce over top.
- Top with mozzarella cheese.
- Bake at 350 for about 30 minutes.
- Serve over angel hair pasta and with a salad.
EGGPLANT (AUBERGINE) AND ZITI PARMESAN
Make and share this Eggplant (Aubergine) and Ziti Parmesan recipe from Food.com.
Provided by ashbury
Categories European
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle the eggplant with salt. Place the eggplant in a colander, and let it drain for 30 minutes.
- Rinse the eggplant, and pat it dry.
- Cook the ziti al dente according to the package directions.
- Drain and rinse the pasta, and set it aside. Combine the oil and garlic, and smear it on the eggplant slices.
- Then sprinkle the slices generously with pepper.
- Broil the eggplant slices about 4 inches from the heat, turning them once, for a total of about 5 minutes.
- (You may have to do this in 2 batches.) In a large bowl, combine the ricotta or cottage cheese, all but 2 tablespoons of the parmesan, the parsley, basil, oregano, and pepper flakes.
- Toss the cheese mixture with the ziti.
- On the bottom of a 2-= to 3 quart casserole, spread a thin layer of tomato sauce, add half the ziti mixture, then half the eggplant slices, then half the remaining tomato sauce. Repeat the ziti, eggplant, and sauce layers.
- Top with the reserved 2 tablespoons of parmesan.
- Cover the casserole, and bake it in a preheated 400 degree oven for 30 minutes.
- Remove the cover, and bake the casserole for another 15 minutes or until the top is lightly browned.
- .
Nutrition Facts : Calories 552.1, Fat 18.6, SaturatedFat 9.1, Cholesterol 47.4, Sodium 1135.7, Carbohydrate 68.7, Fiber 10.6, Sugar 11.4, Protein 30.2
EASY SAUTEED ITALIAN EGGPLANT
Sliced Italian eggplant is sauteed, using balsamic vinaigrette for flavor. Easy, quick, and flavorful. Makes two servings as a side dish or one as an entree.
Provided by RMACKNIGHT
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Cut eggplant into thin slices. Drizzle slices on one side with 1 tablespoon balsamic vinaigrette and season with salt and pepper.
- Spray a large saucepan with nonstick spray and heat over low heat. Place eggplant in the pan, seasoned-sides down, in a single layer. Drizzle remaining vinaigrette over the exposed sides. Add onion and garlic. Cover and cook until eggplant slices are lightly browned and tender, about 5 minutes per side.
Nutrition Facts : Calories 117.2 calories, Carbohydrate 18.6 g, Fat 5 g, Fiber 9.4 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 181.2 mg, Sugar 7.1 g
EGGPLANT (AUBERGINE) AND FETA ROLLS
As appetisers, these stylish and elegant Eggplant and Feta Rolls couldn't be quicker and easier to make, and there are times when that's just what we're all after: a simple, and tasty dish that is quick to put together, but doesn't actually look or taste 'quick and easy'! Naturally this recipe has fewer ingredients than other similar recipes. And that really means that more than ever the ingredients need to be TOP quality. I found this recipe in the June edition of the magazine 'Australian Table: easy family food and healthy living'.
Provided by bluemoon downunder
Categories Cheese
Time 30m
Yield 12 rolls, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut eggplants lengthways into thin slices and sprinkle with salt. Allow to stand in a colander for fifteen minutes.
- Rinse and dry well.
- Panfry eggplant slices in olive oil, until golden brown on both sides. Drain and cool.
- Lay eggplant slices out flat, add chopped basil and crumbled feta and roll up.
- Place on a platter to serve.
- TIP: To save time, buy grilled eggplant from a deli counter, and if desired, substitute grilled capsicum for eggplant.
Nutrition Facts : Calories 81.9, Fat 3.9, SaturatedFat 2.5, Cholesterol 14.9, Sodium 189.6, Carbohydrate 9.5, Fiber 5.3, Sugar 4.3, Protein 4.1
EGGPLANT (AUBERGINE) AND FETA CASSEROLE
This is a new favorite of mine. I was blown away by the wonderful flavors. I'm not a vegetarian but didn't miss meat with this. The onions turn out still crunchy, which I liked but if you don't you might try sautéing them in a little oil first.
Provided by Engrossed
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 300°F; spray oil a casserole dish (I used a low oval one).
- Spray oil a large frying pan and heat over high heat. Place eggplant slices in a single layer (you may have to do 2 batches). Cook for 3-5 minutes each side until browned. Place in prepared casserole dish evenly across the bottom (some may overlap).
- Pour stewed tomatoes over eggplant in an even layer, then feta, parsley and cilantro (in that order).
- In a small bowl, combine eggs, onion, salt, pepper, allspice, oregano, sage and cayenne. Pour evenly over items in casserole dish.
- Cover and bake for 30 minutes. Remove cover and bake for another 10-20 minutes until firm.
- Serve hot or cold.
Nutrition Facts : Calories 143.5, Fat 7.1, SaturatedFat 3.9, Cholesterol 110.9, Sodium 628.4, Carbohydrate 13.8, Fiber 4.6, Sugar 6.9, Protein 8.1
ITALIAN BAKED EGGPLANT WITH PARMESAN (PARMIGIANA DI MELANZANE)
Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Use ripe eggplant without seeds and salt them for 1 hour to remove the bitterness.
Provided by Beatrice
Categories World Cuisine Recipes European Italian
Time 3h5m
Yield 8
Number Of Ingredients 12
Steps:
- Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
- Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
- Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
- Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
- Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.
Nutrition Facts : Calories 591.9 calories, Carbohydrate 30.6 g, Cholesterol 76.5 mg, Fat 38.5 g, Fiber 9.1 g, Protein 35.1 g, SaturatedFat 15.3 g, Sodium 3313.2 mg, Sugar 13.5 g
EGGPLANT (AUBERGINE) AND FETA MASH
Make and share this Eggplant (Aubergine) and Feta Mash recipe from Food.com.
Provided by JustJanS
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 200c.
- Pierce eggplant all over with a skewer and either rub or spray with oil.
- Place on a baking sheet.
- Roast for 35-40 minutes or until very tender.
- Allow to cool for 10 minutes.
- Cut the eggplants in half and scoop out the flesh with a metal spoon, discarding the skin.
- Place the flesh in a bowl, add the lemon juice, three-quarters of the feta and three-quarters of the parsley.
- Season with salt and pepper.
- Sprinkle with the remaining feta and parsley and serve.
Nutrition Facts : Calories 185.8, Fat 11.1, SaturatedFat 7.5, Cholesterol 44.5, Sodium 565.1, Carbohydrate 14.8, Fiber 7.4, Sugar 7.2, Protein 9.4
More about "eggplantaubergineandfetamash recipes"
18 BEST KETO EGGPLANT RECIPES [EASY LOW-CARB IDEAS]
From theeatdown.com
10 BEST GREEK BAKED EGGPLANT RECIPES | YUMMLY
From yummly.com
10 EGGPLANT PARMESAN RECIPES - THE SPRUCE EATS
From thespruceeats.com
EGGPLANT PARMIGIANA | RICARDO
From ricardocuisine.com
EASY GREEK-STYLE EGGPLANT RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
10 BEST MASHED EGGPLANT RECIPES | YUMMLY
From yummly.com
GREEK BAKED EGGPLANT WITH FETA CHEESE RECIPE - THE …
From thespruceeats.com
GREEK MOUSSAKA RECIPE: EGGPLANT CASSEROLE - THE …
From themediterraneandish.com
35 BEST EGGPLANT RECIPES | WHAT TO MAKE WITH EGGPLANT
From foodnetwork.com
Author By
EASY GREEK STUFFED EGGPLANT (MELITZANES PAPOUTSAKIA
From mygreekdish.com
4.9/5 (521)Total Time 1 hr 40 minsCategory MainCalories 559 per serving
CLASSIC GREEK EGGPLANT MOUSSAKA RECIPE - THE SPRUCE EATS
From thespruceeats.com
12 TOP-RATED EGGPLANT RECIPES TO MAKE YOU RETHINK …
From allrecipes.com
GREEK SMOKED AUBERGINE (EGGPLANT) (MELITZANOSALATA) - VICKI'S …
From vickisgreekrecipes.com
30 EASY VEGETARIAN EGGPLANT RECIPES - THE PETITE COOK™
From thepetitecook.com
EGGPLANT AUBERGINE PARMESAN - NOT QUITE NIGELLA
From notquitenigella.com
18 ITALIAN EGGPLANT RECIPES TO TRY | ALLRECIPES
From allrecipes.com
EGGPLANT LASAGA RECIPE! | FEASTING AT HOME
From feastingathome.com
AUBERGINE BAKE WITH TOMATOES AND FETA CHEESE - EAT YOURSELF GREEK
From eatyourselfgreek.com
OVEN ROASTED EGGPLANT (AUBERGINE) | RECIPETIN EATS
From recipetineats.com
BEST 26 VEGETARIAN EGGPLANT RECIPES - CHEF'S PENCIL
From chefspencil.com
7 BEST AUBERGINE (EGGPLANT) PASTA BAKE RECIPES - PASTA.COM
From pasta.com
SIMPLE BUCATINI AND EGGPLANT - A FAST & EASY ITALIAN RECIPE
From anitalianinmykitchen.com
EGGPLANT AUBERGINE AND FETA MASH RECIPE - WEBETUTORIAL
From webetutorial.com
HOW TO MAKE EGGPLANT FRITTERS OR ACCRAS D’AUBERGINE
From caribbeangreenliving.com
EASY EGGPLANT PARMESAN RECIPE ( W/ TIPS & VIDEO) | THE …
From themediterraneandish.com
SIMPLE EGGPLANT RECIPES: 14 SUMMER IDEAS, FROM DIPS TO …
From finedininglovers.com
ITALIAN MARINATED EGGPLANT - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
40 DELIGHTFUL VEGETARIAN EGGPLANT RECIPES ... - HURRY THE FOOD UP
From hurrythefoodup.com
EGGPLANT RECIPES - AUBERGINEN-REZEPTE - PINTEREST
From pinterest.ca
EGGPLANT CHICKPEA TAGINE | FEASTING AT HOME
From feastingathome.com
AUBERGINE PASTA RECIPE (EGGPLANT SPAGHETTI) - WHERE IS MY SPOON
From whereismyspoon.co
10 BEST VEGETARIAN STUFFED EGGPLANT AUBERGINE RECIPES - YUMMLY
From yummly.com
GREEK VEGETARIAN STUFFED AUBERGINE/EGGPLANT (YEMISTA ... - LARDER …
From larderlove.com
EGGPLANT GRATIN WITH FETA CHEESE - HEALTHY EGGPLANT GRATIN RECIPE
From lavenderandmacarons.com
AWESOME AUBERGINE! 40 EASY-TO-MAKE EGGPLANT RECIPES
From merakilane.com
BAKED AUBERGINE AND TOMATO WITH FETA CHEESE {GREEK} RECIPE
From globalmousetravels.com
MEDITERRANEAN GRILLED EGGPLANT WITH WHIPPED FETA
From themediterraneandish.com
EGGPLANT PARMIGIANA | RECIPETIN EATS
From recipetineats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love