Moussaka Eggplant And Lamb Casserole Recipe 55

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MOUSSAKA: EGGPLANT CASSEROLE



Moussaka: Eggplant Casserole image

Greek Moussaka is an eggplant casserole with layers of roasted eggplant and spiced meat sauce, topped with creamy bechamel sauce. Once baked, be sure to allow the moussaka a few minutes to rest before cutting through, the casserole needs to settle so it does not fall apart when you slice into it. More tips in the post and recipe notes.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 21

2 large eggplants, (sliced lengthwise into 1/4 inch-thick slices, end slices discarded)
salt
Private Reserve extra virgin olive oil
4 tablespoon breadcrumbs
1 large yellow onion, (finely chopped)
1 pound ground lamb (or beef)
1 tablespoon dried oregano
1 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon paprika or hot paprika
1/2 cup red wine
14 ounce can diced tomato
1 teaspoon sugar
1/2 cup hot beef broth
1/3 cup + 2 tablespoons extra virgin olive oil
2/3 cup all-purpose flour
1/2 teaspoon salt, (more if you like)
1/4 teaspoon ground nutmeg
4 cups 2% milk, (warmed)
2 large eggs

Steps:

  • Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
  • Turn the broiler of your oven on.
  • Prepare a large sheet pan or two and brush with extra virgin olive oil. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan. Brush generously with olive oil.
  • Place the sheet pan about 6 inches away from the broiler. Broil the eggplant briefly, turning over so that both sides are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside.
  • Prepare the meat sauce. Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return to the skillet. Add the dried oregano, cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar, and broth. Simmer over medium-low heat for 20 to 30 minutes.
  • Meanwhile, heat the oven to 350 degrees F and work on the bechamel.
  • Make the bechamel. In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. (You should have a creamy, thick and smooth bechamel sauce.)
  • Assemble the moussaka. When ready, lightly oil a 9 ½" x 13" oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs.
  • Bake. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).
  • Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. Enjoy!

Nutrition Facts : Calories 309.9 kcal, Sodium 259.4 mg, Fat 20 g, SaturatedFat 6.4 g, TransFat 0.1 g, Carbohydrate 19.4 g, Fiber 3.5 g, Protein 12.3 g, Cholesterol 61.2 mg, UnsaturatedFat 10.5 g, ServingSize 1 serving

MOUSSAKA (EGGPLANT AND LAMB CASSEROLE) RECIPE - (5/5)



Moussaka (Eggplant and Lamb Casserole) Recipe - (5/5) image

Provided by Episcopo

Number Of Ingredients 25

For the meat sauce:
2 or 3 eggplants, about 2 pounds.
Salt and fresh ground pepper
Olive oil
1/4 cup unsalted butter
2 onions, chopped
4 cloves garlic, finely minced
2 teaspoons cinnamon
2 teaspoons oregano
1 pound of ground lamb
1 cup (8 oz) tomato puree or 2-3 fresh, large tomatoes
2 tablespoons tomato paste
1/2 cup dry red wine
4 tablespoons parsley
salt and pepper
For the cream sauce:
2 cups milk
1/4 cup unsalted butter
1/4 cup plain flour
1/2 teaspoon grated nutmeg
salt and pepper
4 eggs, lightly beaten
1 cup cottage cheese
1/3 cup grated kasseri or parmesan cheese
1/3 cup dried bread crumbs, finely crumbled

Steps:

  • Peel eggplants completely, cut into slices 1/3 inch thick, sprinkle with salt and set aside in a large colander for 1-2 hours. Pat the slices dry with paper towels and squeeze out any excess moisture. Brush eggplant slices lightly with oil, sprinkle them with pepper, and bake them at 400 degrees until golden on both sides, about 10-15 minutes. Preheat oven to 375 To make meat sauce, saute butter, onions, garic till translucent. Add lamb, and saute till brown. Add cinnamon, oregano, tomato puree (or tomatoes), tomato paste and wine; simmer till most liquid is absorbed. Add parsley, salt and pepper. To make cream sauce, warm milk in small saucepan and melt butter in large sauce pan. In large saucepan, stir flour in, then after 2-3 minutes, stir in hot milk. Let mixture come to boil, then remove from heat. Stir in nutmeg, salt, pepper. Beat in eggs and ricotta. In bowl, combine grated cheese and bread crumbs. Lightly oil 4 quart oven proof casserole. Sprinkle bottom with some of bread crumb and cheese mixture. Arrange 1/3 eggplant slices in a layer on top. Pour over 1/2 the meat sauce. Sprinkle evenly with remaining crumb and cheese sauce. Layer another 1/3d of eggplant slices. Cover with remaining meat sauce. Cover with last 1/3 of eggplant slices. Pour cream sauce over everything. Bake till golden with top set but quivery. 45-60 minutes. If top browns too quickly, cover w/ foil. Let cool for 15 minutes, cut into squares to serve.

MOUSSAKA: EGGPLANT CASSEROLE



Moussaka: Eggplant Casserole image

Provided by Cat Cora

Categories     main-dish

Time 2h50m

Yield 12 servings

Number Of Ingredients 20

3 medium eggplants
Kosher salt
Freshly ground black pepper
4 ounces olive oil
2 tablespoons butter
2 onions, finely chopped
12 ounces ground beef
4 ounces dry white wine
2 tablespoons tomato paste
4 ounces water
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper
Pinch cinnamon
4 tablespoons butter
4 tablespoons flour
2 cups milk
Pinch nutmeg
Kosher salt
Freshly ground black pepper
4 ounces Kefalotyri cheese, grated, plus 4 ounces

Steps:

  • For the eggplant: Wash eggplant and cut off both ends. Peel 1/2-inch strips of peel from the eggplant, making stripes of skin. Slice crosswise into 1/3-inch rounds. Salt and pepper both sides and let stand for 30 minutes. Rinse and dry. Heat the oil in a large saute pan, and fry the eggplant on both sides, until golden brown. Drain well on paper towels.
  • Preheat oven to 350 degrees F.
  • For the Meat Filling: Heat the butter in a large skillet. Add the onions and cook until tender, 3 to 4 minutes. Add the beef and cook until brown, about 6 minutes. Add the wine and reduce until it is almost dry. Add in tomato paste, water, parsley, salt, pepper, and cinnamon. Simmer for 30 minutes, remove from heat and cool.
  • For the bechamel: In a medium saucepan, melt the butter. Blend in the flour, and gradually stir in the milk. Cook, stirring, until thick and smooth. Add in the nutmeg, salt and pepper. Cool. Add 4 ounces of cheese and blend well. For the assembly: Butter a 9 by 12 by 2-inch baking dish. Arrange half of the eggplant and half of the meat mixture, alternately, until completely used. Cover with the bechamel sauce, and the remaining cheese. Place in the oven and bake for 40 minutes. Remove to a rack and let cool for 20 minutes. Cut into 3-inch squares and serve warm.

LAMB AND EGGPLANT CASSEROLE (MOUSSAKA)



Lamb and Eggplant Casserole (Moussaka) image

Provided by David Kamen

Categories     Tomato     Bake     Dinner     Casserole/Gratin     Ground Lamb     Eggplant     Fall     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 27

Eggplant:
2 to 3 medium eggplants (about 3 pounds total), peeled and sliced into 1/2-inch rounds
Kosher salt
1/2 cup olive oil, or as needed
Meat sauce:
2 tablespoons olive oil
1 large onion, peeled and diced
1 1/4 pounds ground lamb (or beef, turkey, pork, or a combination)
2 cloves garlic, peeled and minced
1 28-ounce can diced tomatoes
2 tablespoons tomato paste
1/4 teaspoon ground cloves
1 pinch ground allspice
1-inch cinnamon stick
1 bay leaf
Kosher salt and freshly ground black pepper
1/4 cup dry red wine
Cheese sauce:
5 tablespoons unsalted butter
5 tablespoons all-purpose flour
2 1/2 cups milk
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 large egg yolks
1/2 cup grated Parmesan cheese
Assembly:
1/3 cup plain breadcrumbs

Steps:

  • To prepare the eggplant:
  • 1. Place the eggplant in a colander, toss liberally with salt, and let sit for about 1 hour to drain away extra water. Squeeze out the excess water and pat dry with a kitchen towel.
  • 2. In a large skillet over medium-high heat, add the olive oil. Working in batches, fry the eggplant slices, turning as necessary, until tender and light brown, 4 to 5 minutes total. Transfer the cooked slices to a rack set over a baking sheet to drain while you sauté the remaining eggplant. Set aside.
  • To prepare the meat sauce:
  • 1. In a large skillet over medium heat, add the olive oil. Add the onion to the pan and cook, stirring occasionally, until very tender, about 10 minutes. Add the ground meat and cook, stirring occasionally, until just browned, about 5 minutes.
  • 2. Add the garlic, tomatoes, tomato paste, cloves, allspice, cinnamon, bay leaf, and 1/2 cup water and bring the liquids to a boil. Reduce the heat to medium-low, season with salt and pepper, and simmer, stirring occasionally, until most of the liquid has reduced and the sauce is very thick, about 30 minutes.
  • 3. Add the red wine and continue simmering until the wine has reduced and developed a sweet aroma, 2 to 3 minutes. Remove and discard the bay leaf and cinnamon stick. Set the sauce aside.
  • To prepare the cheese sauce:
  • 1. In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk until it is dissolved and the mixture resembles a smooth paste, about 2 minutes.
  • 2. Gradually whisk in the milk about 1 cup at a time, working out any lumps that form. Bring the sauce to a full boil, then reduce the heat to low and gently simmer, stirring frequently, until thickened, about 30 minutes. Remove the sauce from the heat. Season with nutmeg, salt, and pepper to taste.
  • 3. In a medium bowl lightly beat the egg yolks. Whisk about 1 cup of the hot milk mixture into the yolks to bring them up to the same temperature. Slowly add the yolk mixture to the rest of the milk mixture, then add the cheese and blend well. Set aside and keep warm.
  • To assemble the moussaka:
  • 1. Preheat the oven to 350°F.
  • 2. Scatter the breadcrumbs in a deep, rectangular baking dish. Arrange about half of the eggplant slices in an even layer over the breadcrumbs. Add all of the meat sauce over the eggplant and spread into an even layer. Arrange the remaining eggplant in an even layer over the meat sauce. Pour the cheese sauce over the eggplant.
  • 3. Bake the moussaka until the cheese sauce is thick and golden brown and the eggplant is very tender, about 45 minutes. Let the moussaka rest for 25 minutes before serving.

LAMB AND EGGPLANT MOUSSAKA



Lamb and Eggplant Moussaka image

Categories     Bake     Dinner     Ground Lamb     Eggplant     Family Reunion     Cinnamon     Potluck     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 to 14 servings

Number Of Ingredients 18

3 lb eggplant (2 large or 3 medium)
2 large russet potatoes
Salt as needed
1/3 cup olive oil, or as needed
2 cups diced onion
1 1/4 lb ground lamb (or substitute beef, turkey, pork, or combination)
2 cups chopped plum tomatoes
2 tsp minced garlic
2 cloves
Small piece cinnamon stick (or 1/4 tsp ground cinnamon)
1 bay leaf
Pinch ground allspice
Freshly ground black pepper, as needed
1/2 cup water
2 tbsp tomato paste
1/4 cup dry red wine
1/4 cup plain bread crumbs
2 cups Cheese Sauce

Steps:

  • 1. Peel, salt, and rinse the eggplant if desired (see note "Preparing Eggplant for Cooking" below).
  • 2. Place potatoes in a pot and add enough water to cover them. Over medium-high heat bring them to a boil and boil lightly for 5 minutes. Cool, cut into 1/8-inch slices, and set aside.
  • 3. Heat about 1 tablespoon of olive oil in a skillet over medium-high heat until it shimmers. Add the eggplant to the hot oil a few slices at a time and sautéthe eggplant slices, turning as necessary, until tender and lightly colored, 2 to 3 minutes on each side. Transfer to a rack to drain while you sauté the remaining eggplant, adding more oil to the skillet as necessary.
  • 4. To prepare a meat sauce: Heat 1 tablespoon of olive oil in a skillet. Add the onion and cook over medium high heat, stirring frequently, until tender, 10 to 12 minutes. Add the ground meat and cook over medium heat, stirring frequently, until the meat loses its raw appearance, about 5 minutes. Add the tomatoes, garlic, cloves, cinnamon, bay leaf, allspice, salt, pepper, and about 1/2 cup water. Simmer until thick and flavorful, about 30 minutes. Add the tomato paste and red wine and continue simmering until the wine has developed a sweet aroma, about 10 minutes.
  • 5. Preheat the oven to 350 degrees F.
  • 6. To assemble the moussaka: Scatter the bread crumbs in a deep, rectangular baking dish. Place a layer of half of the eggplant slices over the bread crumbs. Add the meat sauce and spread it into an even layer. Place an even layer of sliced potatoes over the sauce. Add the remaining eggplant in an even layer over the meat sauce. Pour the cheese sauce over the eggplant. Bake, uncovered, until the cheese sauce is thick and golden brown and the eggplant is very tender, about 45 minutes. Let the moussaka rest for about 20 minutes before cutting and serving.

MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE



Mama's Oh-So-Savory Lamb and Eggplant Casserole image

The basis of this recipe came from my 4th grade teacher's mother who was Armenian, and I've been making it for over 50 years. It is easy to put together, but the longer the stovetop step simmers, the better the casserole will be when served. Leftovers are yummy! You could serve this over rice, if you like, with a green salad. I just serve it in pasta bowls with crusty bread, butter, and a nice glass of red wine. Enjoy!

Provided by MAMA2EANDJ

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 2h35m

Yield 4

Number Of Ingredients 18

1 (1 pound) eggplant, cut into 1-inch cubes
salt
1 tablespoon olive oil
1 large sweet onion, coarsely chopped
2 large stalks celery, sliced
½ teaspoon ground cumin
2 pinches dried oregano
2 pinches ground dried rosemary
2 pinches paprika
⅛ teaspoon dried mint
1 pinch salt and ground black pepper to taste
1 ½ teaspoons garlic, minced
3 tomatoes, coarsely chopped
1 cup chicken broth
1 (15 ounce) can tomato sauce
1 pound ground lamb
1 tablespoon olive oil
1 lemon, juiced, or to taste

Steps:

  • Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
  • While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
  • Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
  • Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
  • Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
  • Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
  • Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 22.6 g, Cholesterol 77.2 mg, Fat 23.2 g, Fiber 8.4 g, Protein 24 g, SaturatedFat 7.5 g, Sodium 1471.2 mg, Sugar 12.2 g

EGGPLANT, LAMB AND YOGURT CASSEROLE



Eggplant, Lamb and Yogurt Casserole image

This hearty dish is inspired by moussaka, but simpler to prepare. Everything is baked in one roasting pan, with the different elements added in stages. Made with yogurt, cheese and egg, the topping cuts wonderfully through the richness of the eggplant and lamb, even though it lacks the body of béchamel. If you can get them, sweet and properly ripened tomatoes would be better than the canned ones. This is best served with a piece of pita or a slice of white bread to scoop it all up.

Provided by Yotam Ottolenghi

Categories     dinner, casseroles, meat, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 23

2 or 3 eggplants (aubergines) (about 1 1/2 pounds/680 grams), cut into 1-inch/3-centimeter cubes
1 pound/450 grams ground lamb (lamb mince)
1 medium onion, halved and thinly sliced
1/2 cup/15 grams fresh oregano leaves, roughly chopped
1/3 cup/80 milliliters olive oil
1/4 cup/65 grams tomato paste
6 garlic cloves, thinly sliced
1 tablespoon ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
1 (14-ounce/400-gram) can whole, peeled plum tomatoes with their juices
3 cups/700 milliliters chicken stock
1/3 cup/20 grams roughly chopped flat-leaf parsley
2 cups/450 grams plain Greek yogurt
3 large egg yolks
1 1/2 tablespoons all-purpose (plain) flour
2 garlic cloves, minced
2 lightly packed cups/70 grams finely grated Parmesan
1 cup/100 grams roughly crumbled feta
Scant 1/3 cup/40 grams pine nuts
2 packed tablespoons roughly chopped flat-leaf parsley
1/4 teaspoon red-pepper flakes

Steps:

  • Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius.
  • Add the eggplant, lamb, onion, oregano, oil, tomato paste, garlic, cinnamon, allspice, red-pepper flakes, 1 3/4 teaspoons salt and a good grind of pepper to a 10-by-13-inch/26-by-34-centimeter (or similar) roasting pan (tin) and mix well to combine. Bake until the mixture is well browned, stirring twice throughout and breaking apart the meat with a spoon, 30 to 35 minutes.
  • Remove from the oven and continue to break apart the meat very well (don't worry if you break apart some of the eggplant, too). Add the canned tomatoes with their juices, lightly crushing the tomatoes by hand. Stir in the chicken stock and parsley then return to the oven and bake for another 35 minutes, stirring twice throughout, until the sauce is thick and rich and the eggplant is very soft. Remove from the oven and turn the oven temperature up to 475 degrees Fahrenheit/250 degrees Celsius.
  • While the casserole is in the oven, prepare the topping: Whisk together the yogurt, yolks, flour, garlic and half the Parmesan with 1/4 teaspoon salt and a good grind of pepper. Once ready, spoon the yogurt mixture over the lamb and eggplant, gently spreading to cover. Top evenly with the remaining Parmesan, feta, pine nuts, parsley and red-pepper flakes.
  • Bake until golden and bubbling, 15 to 20 minutes. Let cool for about 15 minutes before serving.

Nutrition Facts : @context http, Calories 707, UnsaturatedFat 27 grams, Carbohydrate 36 grams, Fat 50 grams, Fiber 11 grams, Protein 34 grams, SaturatedFat 18 grams, Sodium 1547 milligrams, Sugar 18 grams

LENTIL AND EGGPLANT MOUSSAKA



Lentil and Eggplant Moussaka image

Enjoy a Mediterranean-inspired dish from my book The Lenten Cookbook (Sophia Institute Press 2021), co-authored by Scott Hahn.

Provided by chefdavidgeisser

Categories     Eggplant Recipes

Time 1h50m

Yield 4

Number Of Ingredients 16

1 ½ pounds eggplant, cut into 1/4-inch slices
1 pound tomatoes, stems removed
2 tablespoons olive oil
2 medium onions, minced
3 cloves garlic, minced
½ cup beluga lentils
2 tablespoons tomato paste
1 ½ cups vegetable broth
1 ½ pounds zucchini, chopped
1 tablespoon dried savory
1 teaspoon ground cinnamon
1 teaspoon ground cumin
¾ cup crumbled feta cheese
1 ¼ cups plain Greek yogurt
4 large eggs
sea salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of salted water to a boil. Blanch eggplant slices in the boiling water for 1 minute. Rinse slices under cold water, then drain on paper towels.
  • Blanch tomatoes in the boiling water for 1 minute. Rinse in cold water, then remove skins. Cut tomatoes into quarters and remove and discard the cores. Chop tomatoes coarsely.
  • Heat olive oil in a saucepan over medium heat. Add onions and garlic and sauté until translucent, about 5 minutes. Add lentils and tomato paste; sauté briefly. Add vegetable broth, cover, and bring to a boil. Reduce heat to low and simmer for 15 minutes.
  • Add chopped tomatoes, zucchini, savory, cinnamon, and cumin. Cover, increase heat, and bring to a boil. Reduce heat to low and simmer for 10 more minutes.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Pour 1/2 of the lentil mixture into the bottom of a large oven-proof dish. Cover with 1/2 of the eggplant slices. Pour remaining lentil mixture over top and cover with remaining eggplant slices.
  • Mash feta cheese with a fork; mix with yogurt and eggs. Season with salt and pepper. Spread over the eggplant layer.
  • Bake in the center of the preheated oven until golden brown, about 25 minutes.

Nutrition Facts : Calories 509.6 calories, Carbohydrate 49.1 g, Cholesterol 225.1 mg, Fat 25.5 g, Fiber 18.8 g, Protein 26.7 g, SaturatedFat 10.1 g, Sodium 636.5 mg, Sugar 18.9 g

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From cooksrecipes.com


EGGPLANT MOUSSAKA WITH LAMB - QUICK & EASY MEALS - ALWAYS USE …
2020-03-29 To Bake the Moussaka. Bring out the eggplant from the oven and pour over the lamb & tomato sauce. Bake in the middle of the oven for 20 minutes. After 20 minutes, raise the heat to 225°C/440°F and bring out the pan. Top with …
From alwaysusebutter.com


LAMB MOUSSAKA RECIPE | MYRECIPES
Step 3. Preheat broiler. Step 4. To prepare sauce, cook 1 1/2 cups milk and butter in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Combine 1/2 cup milk, egg whites, flour, and 1/2 teaspoon salt in a large bowl; gradually add the hot milk mixture to the egg white mixture ...
From myrecipes.com


MOUSSAKA (GREEK BEEF AND EGGPLANT LASAGNA) | RECIPETIN EATS
2019-03-29 Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes. Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go. Add wine, cook for 1.5 minutes or until alcohol smell is gone. Add remaining ingredients and stir to combine.
From recipetineats.com


CLASSIC GREEK EGGPLANT MOUSSAKA RECIPE - THE SPRUCE EATS
2021-07-23 Place the eggplant slices in a colander and salt them liberally. Cover with an inverted plate and weigh down the plate with a heavy can or jar. Place the colander in the sink and let the eggplants brine for 1 hour or a minimum of 15 to 20 minutes. While the eggplants are brining, cut the potatoes into 1/4-inch slices.
From thespruceeats.com


TRADITIONAL MOUSSAKA RECIPE WITH EGGPLANTS (AUBERGINES) AND …
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.
From mygreekdish.com


MOUSSAKA (GREEK EGGPLANT CASSEROLE) WITH GREEK WINE PAIRING
2021-11-08 Place your egg yolks in a small bowl. Add a couple of ladle-fulls of the hot béchamel sauce, whisking constantly to warm the egg yolks. Then, pour the egg mixture into the milk mixture slowly, whisking constantly. Stir the salt, pepper, nutmeg, and 2 cups (4 oz) of grated Parmesan cheese into the sauce.
From curiouscuisiniere.com


MOUSSAKA RECIPE: EGGPLANT WITH GROUND BEEF CASSEROLE
2022-05-17 Preheat oven to 400 F. Arrange half of the drained eggplant slices in a 13 x 9 x 2-inch baking dish. In a large skillet, brown ground beef; drain off excess fat. Add drained tomatoes, breaking up with a spoon. Add tomato sauce, garlic powder, 1/2 …
From thespruceeats.com


MOUSSAKA (GREEK EGGPLANT CASSEROLE) - COOKS RECIPE COLLECTION
2017-06-07 Peel and slice eggplant into 1/2 inch slices. Brush both sides of the eggplant slices with olive oil, and bake in a single layer for 10 minutes on each side. They will be golden browned. Set aside to cool. Reduce oven temperature to 350 degrees. For meat sauce, heat the oil in a large saute pan over medium heat.
From cooksrecipecollection.com


MOUSSAKA (GREEK EGGPLANT AND LAMB LASAGNA) - DISH
To assemble the moussaka, layer half of the eggplant, overlapping, in a DEEP 9” x 13” casserole dish or large, deep oven-proof skillet. Pour all of the lamb ragout over the eggplant and spread in an even layer. Top with the remaining eggplant, overlapping. Pour the bechamel sauce over the top of the eggplant and spread into and even layer ...
From dishofftheblock.com


MOUSSAKA STYLE LAMB AND EGGPLANT SHEPHERD'S PIE
2020-11-04 Drain them, then add the butter to the pot. Mash, and if necessary, add a bit more cream to achieve the appropriate level of creaminess that you desire. Season with salt and pepper to your tasting. In an ungreased 9 x 13 pan, first layer your eggplant evenly. Top it with the tomato lamb bolognese.
From confessionsofagroceryaddict.com


MOUSSAKA: THE ORIGINAL GREEK EGGPLANT CASSEROLE - COOKIST
How to make moussaka step by step. 1. 2. Start by preparing the mixed meat ragu: in a frying pan pour oil and chopped onion, fry until they are browned and then add the ground meat 1. Let it cook for a few minutes, add salt and pepper, and pour half a glass of white wine 2. Then add tomato puree 3 and the cinnamon, and cook until the sauce will ...
From cookist.com


MOUSSAKA (GREEK EGGPLANT CASSEROLE) | SAVEUR
2013-03-18 Instructions. Heat 3 tbsp. oil in a 6-qt. saucepan over medium-high heat. Add bay leaves, cinnamon sticks, and onion; cook until soft, about 5 minutes. Add beef; cook until all liquid evaporates ...
From saveur.com


ASTRAY RECIPES: MOUSSAKA (LAMB & EGGPLANT CASSEROLE)
Add chopped eggplant, onion, mushrooms, the 1 teaspoon salt, thyme, rosemary and garlic to the cooked lamb. Stir to combine well. Heat, uncovered, in Microwave Oven 5 minutes or until onion is tender. 7. In a small heat-resistant, non-metallic bowl combine beef stock and cornstarch until smooth. Heat, uncovered, in Microwave Oven 1 minute or until thickened and clear; stir …
From astray.com


RUSTIC EGGPLANT MOUSSAKA - FEASTING AT HOME
2013-03-08 Instructions. Pre-heat oven to 400 F. Cut eggplant into ⅓- ¼ inch thick disks (no thinner), sprinkle with a little kosher salt and let sit in a colander or bowl for 20-60 minutes. Eggplant will start to release liquid (making it less bitter) Rinse well, pat dry and brush each side with olive oil (or use spray oil).
From feastingathome.com


MOUSSAKA: EGGPLANT CASSEROLE | RECIPE CART
Step 1. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness. Step 2. Pat the eggplant slices dry and assemble in one layer on a lightly oiled baking sheet. Drizzle generously with olive oil.
From getrecipecart.com


MOUSSAKA (LAMB AND EGGPLANT CASSEROLE) RECIPE - COOKEATSHARE
1. Remove green caps from eggplants and slice eggplants in half lengthwise. Make deep slashes in eggplant pulp, but don't cut through skins. Sprinkle eggplant halves with the 1 Tbsp. salt and allow to stand at room temperature 1/2 hour.
From cookeatshare.com


MOUSSAKA (GREEK EGGPLANT CASSEROLE) | RECIPE | LAMB RECIPES, …
Jun 7, 2017 - Moussaka (Greek Eggplant Casserole) is traditionally made with ground lamb or beef, but soy crumbles can also be used for a vegetarian alternative. Jun 7, 2017 - Moussaka (Greek Eggplant Casserole) is traditionally made with ground lamb or beef, but soy crumbles can also be used for a vegetarian alternative. Pinterest. Today. Explore. When autocomplete …
From pinterest.ca


KETO MOUSSAKA [LOW-CARB EGGPLANT & LAMB] - THEEATDOWN
2022-01-11 Add the ground lamb and onion, and sautée until brown. 5-10 minutes. Add the minced garlic, tomatoes, salt, black pepper, cilantro, oregano, cinnamon, and cumin. Stir in well and allow to simmer, stirring occasionally until the sauce has thickened. 15-20 minutes. Preheat oven to 375°F (190°C)
From theeatdown.com


MOUSSAKA (LAMB AND EGGPLANT CASSEROLE) - BIGOVEN
Set skins aside. Chop eggplant pulp coarsely. Place pulp in a medium-sized, heat-resistant, non-metallic bowl and heat, un- covered, in Microwave Oven 4 minutes or until tender. Stir occasionally. 4. In a large heat-resistant, non-metallic bowl, crumble the lamb.
From bigoven.com


BEEF AND POTATO MOUSSAKA RECIPE - THERESCIPES.INFO
Beef And Potato Moussaka Recipe - Group Recipes best www.grouprecipes.com. cut the potatoes into thick slices, boil for 20-25 mins until cooked and drain. Brown the mince in the frying pan. Add the onion and cook for five mins. Add the pasta sauce and simmer for 15 mins. Tip the mixture into a large oven proof dish and arrange potato slices to cover completely. mix the two …
From therecipes.info


MOUSSAKA - EGGPLANT CASSEROLE - COOK LIKE A GREEK
2020-11-08 Sprinkle 1/4 cup bread crumbs on bottom or baker. Layer 1/2 the potatoes and then…. Layer 1/2 the eggplant into the baker. Pour the meat sauce evenly over the potato and eggplant layers. Layer the remaining 1/2 of the potatoes and the eggplant. Set aside and turn oven on to 350° F. Prepare 1/2 portion of the Bechemel Sauce Recipe.
From cooklikeagreekblog.com


LAMB MOUSSAKA (GREEK LAMB, POTATO, AND EGGPLANT CASSEROLE)
Note: The moussaka can be made up to a day in advance. Proceed with recipe just until the beginning of step 6 before you add the cheese sauce. Cover the partially-constructed casserole with plastic wrap and transfer cheese sauce to a sealed container. Refrigerate both for up to three days until ready to serve. When ready, reheat cheese sauce in microwave or on stove, pour …
From keeprecipes.com


LEFTOVER GREEK LAMB MOUSSAKA - JUST A LITTLE BIT OF BACON | RECIPE ...
2 tbsp Brandy. 1/2 cup Red wine. Lamb Flatbread Recipes. Naan Flatbread. Leftover Lamb Recipes. Leftover Roast Lamb. Lamb Sandwich. Lamb Roast Recipe. Lamb Gyros.
From pinterest.com


CLASSIC EGGPLANT MOUSSAKA | RECIPE | KITCHEN STORIES
Slice eggplant into approx. 1-cm/0.5-inch. slices, finely dice onion, and mince garlic. Salt eggplant slices on both sides, spread out on paper towels, and set aside for approx. 20 min. In the meantime, wash and scrub potatoes and boil skin …
From kitchenstories.com


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