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
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
More about "moussaka baked eggplant with potatoes recipes"
MOUSSAKA (BAKED EGGPLANT WITH POTATOES) - BIGOVEN.COM
From bigoven.com
4.8/5 (10)Category Main DishCuisine GreekTotal Time 1 hr 45 mins
EASY EGGPLANT MOUSSAKA - FEELGOODFOODIE
From feelgoodfoodie.net
BEST VEGETARIAN MOUSSAKA RECIPE - THE MEDITERRANEAN …
From themediterraneandish.com
MOUSSAKA (GREEK BEEF AND EGGPLANT LASAGNA)
From recipetineats.com
CLASSIC GREEK EGGPLANT MOUSSAKA RECIPE - THE SPRUCE EATS
From thespruceeats.com
GREEK MOUSSAKA WITH POTATOES RECIPE - THE SPRUCE EATS
From thespruceeats.com
GREEK MOUSSAKA RECIPE: EGGPLANT CASSEROLE - THE …
From themediterraneandish.com
MOUSSAKA RECIPE - JO COOKS
From jocooks.com
MOUSSAKA (BAKED EGGPLANT WITH POTATOES) RECIPE
From recipeland.com
Servings 12Calories 251 per servingTotal Time 1 hr 30 mins
CLASSIC GREEK MOUSSAKA WITH EGGPLANT RECIPES - FOOD NEWS
From foodnewsnews.com
EGGPLANT MUSAKA - RECIPES | COOKS.COM
From cooks.com
VEGAN MOUSSAKA RECIPE (WFPB EGGPLANT CASSEROLE) - VE EAT COOK …
From veeatcookbake.com
GREEK MOUSSAKA WITH EGGPLANT & POTATOES - DOMESBLISSITY
From domesblissity.com
MOUSSAKA (BAKED EGGPLANT WITH POTATOES)
From completerecipes.com
ROAST EGGPLANT AND POTATO MOUSSAKA - HALF YOUR PLATE
From halfyourplate.ca
EASY POTATO MOUSSAKA WITH EGGPLANT - HUNGRY PAPRIKAS
From hungrypaprikas.com
TRADITIONAL MOUSSAKA WITH EGGPLANT AND POTATOES - SPOONFUL OF SI
From spoonfulofsi.com
MOUSSAKA: MEDITERRANEAN POTATO AND EGGPLANT BAKE
From onegreenplanet.org
MOUSSAKA EGGPLANT RECIPE - IMMACULATE BITES
From africanbites.com
VEGETARIAN POTATO MOUSSAKA RECIPE - COOKING ON THE WEEKENDS
From cookingontheweekends.com
EGGPLANT POTATO AND GROUND BEEF MOUSSAKA RECIPE
From balkanlunchbox.com
LAYERED MOUSSAKA WITH POTATOES AND EGGPLANT RECIPE
From petitegourmets.com
ASTRAY RECIPES: MOUSSAKA (BAKED EGGPLANT WITH POTATOES)
From astray.com
THE TASTE OF GREECE: MOUSSAKA, THE EGGPLANT CASSEROLE
From flipboard.com
EASY GREEK MOUSSAKA RECIPE | WANDERCOOKS
From wandercooks.com
EASY POTATO MOUSSAKA WITH EGGPLANT | RECIPE | MOUSSAKA, BAKED …
From pinterest.com
MOUSSAKA RECIPE- EGGPLANT AND POTATO - SUPER MAMA ARABIA
From supermamalb.com
MOUSSAKA WITH POTATOES AND EGGPLANT | EGGPLANT POTATO …
From victoriahaneveer.com
RECIPES > BEEF > HOW TO MAKE MOUSSAKA (BAKED EGGPLANT WITH …
From mobirecipe.com
RUSTIC EGGPLANT MOUSSAKA - FEASTING AT HOME
From feastingathome.com
MOUSSAKA RECIPE (GREEK-INSPIRED) | KITCHN
From thekitchn.com
SYRIAN MOUSSAKA WITH EGGPLANT AND POTATO (VEGAN)
From zenandzaatar.com
AUTHENTIC GREEK MOUSSAKA - AKIS PETRETZIKIS
From akispetretzikis.com
MOUSSAKA - EGGPLANT CASSEROLE - COOK LIKE A GREEK
From cooklikeagreekblog.com
CAN YOU MAKE MOUSSAKA WITH BEEF MINCE? - VERYMEATY
From verymeaty.com
EGGPLANT MOUSSAKA + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
EGGPLANT MOUSSAKA | RICARDO
From ricardocuisine.com
MOUSSAKA - SIMPLY DELICIOUS
From simply-delicious-food.com
EASY SERBIAN GROUND BEEF POTATO MOUSSAKA CASSEROLE
From balkanlunchbox.com
MOUSSAKA (BAKED EGGPLANT WITH POTATOES) RECIPE - COOKEATSHARE
From cookeatshare.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