Moussaka Style Stuffed Eggplant Aubergine Recipes

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GRILLED EGGPLANT MOUSSAKA



Grilled Eggplant Moussaka image

What makes the difference in this traditional Greek recipe is the grilled, not fried, vegetables, including eggplant, potatoes and zucchini. It's a lighter version of the famous Greek dish consumed in great quantities every summer in my country, by locals and tourists equally.

Provided by constantina

Categories     World Cuisine Recipes     European     Greek

Time 1h40m

Yield 8

Number Of Ingredients 18

3 large eggplant, sliced into 1/4 inch rounds
3 large potatoes, thinly sliced
3 large zucchini, cut lengthwise into 1/4 inch slices
½ cup extra-virgin olive oil
5 tablespoons butter
7 tablespoons all-purpose flour
5 cups milk
1 pinch ground nutmeg
salt to taste
1 egg yolk, beaten
1 tablespoon olive oil
1 ½ pounds ground beef
1 onion, chopped
1 teaspoon oregano
salt and pepper to taste
½ cup chopped fresh parsley
5 ripe tomatoes, chopped
1 cup crumbled feta cheese

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil grate.
  • Brush eggplant, potatoes, and zucchini lightly with extra-virgin olive oil. Grill vegetables until just tender and golden brown. Layer potatoes into the bottom of a 9x13 inch glass baking dish. Next layer in the eggplant, followed by the zucchini; set aside.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt butter in a large saucepan over medium heat. Whisk in the flour, and cook until the flour smells slightly toasted, about 5 minutes. Whisk in milk, nutmeg, and salt. Bring to a bare simmer over medium-high heat, then reduce heat to medium-low and simmer 10 minutes. Place the egg yolk into a bowl, and quickly whisk in 1/4 cup of the thickened milk, a tablespoon at a time. Quickly stir the egg yolk mixture into the thickened milk until smooth, then set aside.
  • Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Stir in the ground beef and onion, and cook until the beef is crumbly and no longer pink. Drain off any excess grease, then stir in the oregano, parsley, tomatoes, salt, and pepper. Turn heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
  • To assemble, spread the meat mixture over the vegetables, and sprinkle with the feta cheese. Pour the white sauce overtop, and smooth with a spatula.
  • Bake moussaka in preheated oven until bubbly and golden brown, about 30 minutes.

Nutrition Facts : Calories 721.8 calories, Carbohydrate 60.7 g, Cholesterol 125.3 mg, Fat 41.6 g, Fiber 14.6 g, Protein 30.9 g, SaturatedFat 15.8 g, Sodium 405.2 mg, Sugar 19.7 g

MOUSSAKA-STYLE STUFFED EGGPLANT (AUBERGINE)



Moussaka-Style Stuffed Eggplant (Aubergine) image

A wonderful way of creating four self-contained servings of moussaka. What makes it wonderful is the quality of the ricotta--the best way (and most economical)is to make your own.

Provided by Chef Kate

Categories     One Dish Meal

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 20

2 (1 lb) eggplants, medium-sized
kosher salt
2 tablespoons olive oil, plus
extra oil, for rubbing the eggplants
3/4 lb lean ground lamb
1/2 onion, diced
2 garlic cloves, minced
2 medium tomatoes, peeled, seeded, diced
1 green bell pepper, peeled, seeded and diced
3/4 teaspoon ground cloves
3/4 teaspoon cinnamon
3/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/2 cup fresh ricotta
1 1/3 cups fresh ricotta
fresh ground pepper
1/4 teaspoon nutmeg, freshly grated
1 -2 tablespoon milk
1/4 cup parmesan cheese, grated
fresh parsley (to garnish)

Steps:

  • Halve the eggplants lengthwise and score the interior of each half, leaving about a third of an inch thickness on the perimeter.
  • Use a paring knife and a spoon to scoop out the interior of the eggplant, leaving a 'boat.'.
  • Using a fork, pierce the skin in several places, liberally salt the halves and place them upside down on paper towels to drain for about 30 minutes.
  • Chop the eggplant flesh into 1/2" cubes and set aside 4 cups of the cubes (reserve any excess for another recipe).
  • Preheat the oven to 400°F.
  • Wipe the eggplant shells out with paper towels, brush the skin lightly with a little olive oil, and place them on a baking sheet.
  • Bake them until they are just tender (about ten minutes) then remove from the oven and set aside in a baking dish.
  • Heat 2 tablespoons of oil in a large skillet over medium high heat.
  • Add the lamb and cook, breaking up the pieces, until lightly browned--about 5 minutes.
  • Add the onion, garlic, 4 cups of eggplant and cook, stirring occasionally, until the eggplant is soft--about five more minutes.
  • Add the tomatoes, bell pepper, cloves, cumin, cinnamon and cayenne and cook until the mixture is fairly dry.
  • Remove from the heat and stir in 1/2 cup of the ricotta.
  • Season to taste and spoon into the 4 eggplant halves.
  • Place the remaining 1 and 1/3 cups of ricotta in a small bowl and stir in the nutmeg and enough milk until the consistency of the cheese mixture is spreadable.
  • Spread it over the filled eggplant halves and sprinkle the tops with parmesan.
  • Bake until the tops are very brown--25 to 35 minutes.
  • Sprinkle with parsley and serve.

EGGPLANT (AUBERGINE) MOUSSAKA



Eggplant (Aubergine) Moussaka image

Worth the work! This delicious dish takes time but it is a work of art! I asked a friend for her recipe and she had a wonderful Greek cookbook from which this comes...absolutely a colossal meal in one.

Provided by Gingerbee

Categories     One Dish Meal

Time 1h41m

Yield 1 13, 8 serving(s)

Number Of Ingredients 20

2 eggplants, 1-1/2 lbs. each
1 1/2 lbs ground beef
2 tablespoons butter
2 medium onions, chopped
1 (6 ounce) can tomato paste
3 tablespoons water
2 tablespoons parsley (chopped)
1 teaspoon allspice
1/4 teaspoon pepper
2 eggs
1/2 cup parmesan cheese
6 tablespoons dry breadcrumbs
salt and black pepper
1/4 cup butter
2 tablespoons flour
2 cups milk
4 eggs
1/2 cup parmesan cheese
1/2 teaspoon salt
1 dash pepper

Steps:

  • Peel eggplants.
  • Slice into rounds 1/2-inch thick.
  • Sprinkle both sides generously with salt.
  • Place in deep bowl; Cover with cold water.
  • Place dinner plate on top to keep slices submerged; let set 1 hour at room temperature.
  • When ready to use, thoroughly rinse and drain.
  • Saute meat in butter until color is gone.
  • Add onion.
  • Cook until soft.
  • Drain off fat.
  • Mix in tomato paste, water, parsley, allspice and pepper.
  • Simmer, uncovered, until liquid is absorbed.
  • Cool 30 minutes.
  • Beat eggs to a froth.
  • Stir into meat.
  • Add parmesan, 3 tablespoons.
  • breadcrumbs, salt and pepper.
  • Butter a 13"x9"x2" baking dish.
  • Sprinkle remaining bread crumbs on bottom.
  • Arrange one third of eggplant slices over crumbs.
  • Cover with half of meat mixture.
  • Add another layer of eggplant and the remaining meat.
  • Top with eggplant slices.
  • Pour Moussaka Sauce over all.
  • Bake in 375 degree oven for 1 hour.
  • Remove from oven.
  • Allow to stand 10 minutes.
  • Cut into squares.
  • Serve with a big tossed salad.
  • Moussaka Sauce: Melt butter in saucepan over medium heat.
  • Stir in flour until absorbed.
  • Remove from heat.
  • Slowly stir in milk.
  • Cook over medium heat, stirring constantly until mixture thickens and comes to a boil.
  • Remove from heat.
  • Beat eggs 5 minutes.
  • Add a small amount of sauce to eggs.
  • Stir egg mixture back into sauce.
  • Add remaining ingredients.

Nutrition Facts : Calories 491.7, Fat 31.6, SaturatedFat 15.3, Cholesterol 258.9, Sodium 745.9, Carbohydrate 22.4, Fiber 5.6, Sugar 7.2, Protein 30.7

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