Healthy And Easy Greek Moussaka Recipes

HEALTHIER MOUSSAKA

Steps:

• Preheat oven to 190C.
• Line a large baking tray with foil and spray it with the olive oil spray. Arrange sliced aubergine in a single layer on the baking tray, spray with cooking spray, grate some salt over, and roast in oven for 10 minutes. Turn the sliced aubergines over and roast for a further 10 minutes.
• Meanwhile, Whilst the aubergine is roasting, heat the olive oil in a large pan over a medium heat, then add the onion and sauté for 2 minutes then add the meat and cook until meat is browned, about 5 minutes, stirring frequently and breaking it up as it cooks. Add the garlic and cook 1 more minute.
• Stir in the tomatoes, tomato puree, oregano, cinnamon, cumin and black pepper. Cook, stirring occasionally for about 10 minutes until thickened.
• Spray an ovenproof casserole dish with the cooking oil spray.
• Arrange half of the roasted aubergine slices in the bottom of the casserole dish. Spread the meat mixture over the aubergine slices and press down to flatten. Then cover the meat mixture with the remaining aubergine slices.
• Whisk the eggs and yogurt together and pour over the top of the moussaka. Sprinkle the cheese on top. Bake in oven for 15 - 20 minutes until the top is golden and bubbling.
• Remove from oven and allow the moussaka to slightly cool and set. Cut into 6 portions and serve.

AUTHENTIC GREEK MOUSSAKA

Steps:

• Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
• Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
• Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.
• Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil.
• Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
• Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
• Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
• Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.

HEALTHY AND EASY GREEK MOUSSAKA

Steps:

• In a large pan, heat 2 tbsp olive oil over medium heat. Chop the broccoli, carrots and bell pepper and along with the sweet corn, place everything into the pan. Cook until soft and golden and pour into a ceramic oven dish.
• Heat 1 tbsp olive oil in the same pan over medium heat and add the copped onions. Add the garlic and stir continuously until the onions and the garlic become soft and translucent.
• Toss the mince meat and continue stirring until fully cooked (no pink shows at all). Season with the mixed herbs, paprika, salt and black pepper, chopped parsley and mix well. Add the tomato paste and stir into the meat. Lower the heat and simmer for 10-15 minutes. Pour into the over dish and mix well with the vegetables.
• Preheat the oven to 180°C~356°F. Place the ceramic dish and let the moussaka cook for 15-20 minutes or until golden.
• In the meantime, beat the egg whites, add the yogurt, 1 tbsp gluten free flour, salt and pepper. Pour over the cooked moussaka, place the cheese on the top and let it cook for another 15 minutes. Serve hot.
• Bon Appetit!

MOUSSAKA

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).

THE ULTIMATE MAKEOVER: MOUSSAKA

Steps:

• Heat 1 tbsp oil in a large, wide sauté pan. Tip in the onion and garlic, then fry for 6-8 mins until turning golden. Add the carrots and fry for 2 mins more. Stir the meat into the pan, breaking it up as you stir. Cook and stir over a high heat until the meat is no longer pink. Pour in the wine and briefly cook until most of the liquid has evaporated. Stir in the cinnamon and allspice. Tip in the tomatoes, tomato purée and 1 tbsp water (mixed with any juices left in the can), then stir to break up the tomatoes. Season with some pepper, add all the oregano and half the parsley, cover, then simmer on a low heat for 50 mins, stirring occasionally. Season to taste. Mix in the remaining parsley. Can be done a day ahead and refrigerated overnight.
• While the meat cooks (unless you are doing this a day ahead) prepare the aubergines. Heat oven to 200C/fan 180C/ gas 6. Brush a little of the remaining oil onto 2 large baking sheets. Mix the rest of the oil with the lemon juice. Slice the aubergines into 1cm thick lengthways slices, then lay them on the oiled baking sheets. Brush with the oil and lemon mix, then season with pepper. Bake for 20-25 mins until soft, then set aside. Lower oven to 180C/fan 160C/gas 4.
• Spread 2 big spoonfuls of the meat mixture on the bottom of an ovenproof dish (about 28 x 20 x 6cm deep). Lay the aubergine slices on top, slightly overlapping. Spoon the rest of the meat mixture on top. Beat the eggs in a bowl. Slacken the cornflour with a little of the yogurt, stir in the rest of the yogurt, then mix this into the eggs with half the cheese. Season with pepper. Pour and spread this over the meat to cover it. Sprinkle with the rest of the cheese, a little cinnamon and a grating of pepper. Bake for 50 mins-1 hr until bubbling and golden.
• Leave moussaka to settle for 8-10 mins, then scatter over some chopped parsley and cut into squares. Serve with a salad of tomato, red onion and rocket.

EASY MOUSSAKA

Steps:

• Preheat oven to 375. Brush eggplant rounds with olive oil and season with salt and pepper. Heat 2 tablespoons of oil in large non stick skillet and brown eggplant over medium high heat. Remove to a paper towel to drain. Heat 2 tablespoons of olive oil in same large skillet and cook onion and garlic for 3 minutes. Add the ground beef and brown completely. Add the spices, and tomatoes. Bring to a simmer and cook for 10 minutes. In a second non stick skillet, heat 3 tablespoons olive oil and brown potato slices on both sides. Remove to a paper towel to drain and season with salt and pepper. In a buttered baking dish, layer potatoes, meat, eggplant and top with Parmesan. In a medium bowl, combine yogurt, eggs and cream. Season with salt and pepper and pour over casserole. Let casserole sit for 10 minutes and then bake for 30 - 40 minutes or until golden brown and bubbly. Allow casserole to sit for 15 minutes before serving.