Moussakastirfry Recipes

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MOUSSAKA



Moussaka image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h35m

Yield about 6 to 8 main course servi

Number Of Ingredients 24

2 large eggplants (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, chopped
3 cloves garlic, minced
1 pound ground beef
1/2 teaspoon dried oregano
1/8 teaspoon ground allspice
Pinch of ground cloves
1 cinnamon stick, broken in half
1/2 teaspoon kosher salt, plus to taste
Freshly ground pepper
1 1/2 cups whole, peeled, canned tomatoes (with puree), roughly chopped
1 bay leaf
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
3 cups whole milk, room temperature
1 1/2 teaspoons kosher salt
Pinch of ground nutmeg
1 large egg
2 large egg yolks
1/2 cup dried breadcrumbs
3 tablespoons Pecorino Romano

Steps:

  • Bake the eggplant: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with the oil and lay on 2 small or 1 large foil-lined baking sheet. Season with salt and pepper. Cover with foil and bake until the eggplant is soft, about 25 minutes. Set aside covered.
  • Make the meat sauce. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the beef, oregano, allspice, cloves, and cinnamon. Break the meat up into small pieces and season with the 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, for about 2 minutes. Lower the heat to medium and cook, stirring, until just cooked but still slightly pink inside, about 1 minute more. Add the tomato and bay leaf and bring to a simmer. Cover, and cook until the sauce is thickened and fragrant, about 20 minutes.
  • Make the custard sauce. Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Remove the pan from the heat and add the milk, salt, and nutmeg. Return to the heat and while whisking constantly, bring to a boil. Simmer 2 minutes. Transfer the sauce to a bowl and stir to cool. When the sauce is cool, whisk in the egg and yolks.
  • Assemble the moussaka. Lower the oven to 350 degrees F. Brush a 9 x 13 x 2-inch casserole dish with the oil. Scatter the breadcrumbs over the bottom of the pan. Lay half of the eggplant in the pan, overlapping the slices if needed. Cover with half of the meat sauce and smooth with a rubber spatula. Repeat with the remaining eggplant and meat sauce. Pour the custard sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the Pecorino Romano and bake, uncovered, until lightly browned and the custard is set, about 1 hour.
  • Remove the moussaka from the oven and let rest for 10 minutes. Use a slotted spoon or spatula to serve.

MOUSSAKA



Moussaka image

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

3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
salt
¼ cup olive oil
1 tablespoon butter
1 pound lean ground beef
salt to taste
ground black pepper to taste
2 onions, chopped
1 clove garlic, minced
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon fines herbs
2 tablespoons dried parsley
1 (8 ounce) can tomato sauce
½ cup red wine
1 egg, beaten
4 cups milk
½ cup butter
6 tablespoons all-purpose flour
salt to taste
ground white pepper, to taste
1 ½ cups freshly grated Parmesan cheese
¼ teaspoon ground nutmeg

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

AUTHENTIC GREEK MOUSSAKA



Authentic Greek Moussaka image

This traditional moussaka is truly the best, and just as authentic as any you'd try in Greece! While it takes a bit of time, it's actually quite simple to make. Kali orexi! (Bon appetit!)

Provided by Anonymous

Categories     World Cuisine Recipes     European     Greek

Time 2h50m

Yield 8

Number Of Ingredients 18

4 eggplants, cut lengthwise into 1/3-inch slices
salt to taste
4 cups milk
1 stick butter
6 tablespoons all-purpose flour
3 egg yolks, beaten
7 tablespoons olive oil, divided
2 onions, grated
3 cloves garlic, finely chopped
1 pound lean ground beef
½ teaspoon ground allspice
½ teaspoon white sugar
1 pinch ground cinnamon
salt and ground black pepper to taste
1 (14 ounce) can tomato sauce
4 tablespoons chopped fresh parsley
1 egg white, lightly beaten
1 ½ cups freshly grated Parmesan cheese

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.

Nutrition Facts : Calories 628 calories, Carbohydrate 35.3 g, Cholesterol 172.8 mg, Fat 44.2 g, Fiber 11.2 g, Protein 26.2 g, SaturatedFat 18.5 g, Sodium 718.3 mg, Sugar 16.7 g

QUICK MOUSSAKA



Quick Moussaka image

Our take on this classic Greek casserole uses a mixture of ricotta and feta cheeses instead of the conventional white sauce, which is made from butter, flour, and milk.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h

Number Of Ingredients 15

Butter, for baking dish
1 large eggplant (2 1/2 pounds), peeled and cut into 1-inch chunks
7 tablespoons olive oil
Salt and pepper
2 onions, chopped
2 cloves garlic, minced
1 pound ground beef or lamb
1 can (28 ounces) whole tomatoes, drained
2 teaspoons tomato paste
1/3 cup chopped fresh flat-leaf parsley
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 cup (9 ounces) ricotta cheese, room temperature
3/4 cup (4 ounces) feta cheese, room temperature
1 large egg, room temperature

Steps:

  • Preheat oven to 450 degrees. Butter a 4-quart ovenproof dish. On a baking sheet, toss eggplant with 6 tablespoons oil and 1/2 teaspoon each salt and pepper. Spread in a single layer, and roast in the oven until soft and golden, 20 to 30 minutes. Transfer eggplant to prepared dish, spreading in an even layer.
  • In a large saucepan, warm remaining tablespoon oil over medium heat. Add onions, garlic, and ground meat; cook, stirring to prevent sticking, until meat is browned, 5 to 7 minutes. Stir in drained tomatoes, tomato paste, parsley, oregano, cinnamon, and 1/4 teaspoon each salt and pepper. Simmer, crushing tomatoes with the edge of a spoon, 15 minutes. Spread the mixture evenly over the eggplant.
  • Heat broiler. In a small bowl, mix ricotta, feta, egg, 1/8 teaspoon pepper, and a pinch of salt. Pour mixture over the casserole, and spread evenly to the edges. Broil until topping is browned in spots, 5 to 10 minutes. Serve hot.

MOUSSAKA



Moussaka image

Make our easy moussaka for an instant crowd pleaser. This classic Greek dish of layered thinly sliced potato, aubergine and lamb is topped with a creamy béchamel sauce.

Provided by Esther Clark

Categories     Dinner, Main course

Time 2h45m

Number Of Ingredients 19

6 tbsp olive oil
3 medium aubergines, cut into 5mm rounds
800g lamb mince
1 onion, finely chopped
2 fat garlic cloves, crushed
3 heaped tsp dried oregano
2 tsp ground cinnamon
2 bay leaves
200ml red wine
400g can chopped tomatoes
2 tbsp tomato purée
½ tbsp light brown soft sugar
550g Maris Piper potatoes, peeled and sliced into 5mm rounds
40g unsalted butter
40g plain flour
450ml whole milk
40g parmesan, finely grated
whole nutmeg, for grating
1 large egg plus 1 yolk, lightly beaten

Steps:

  • Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper.
  • Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Tip into a bowl and set aside. Add the remaining oil to the casserole. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Add the garlic, oregano, cinnamon, chilli and bay cooking for a further min. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. Stir through the tomatoes, tomato purée and brown sugar, along with 200ml water. Season. Lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.
  • Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly salted water to the boil. Add the potato slices and cook for 6 mins, drain in a colander and leave to steam dry for 10 mins.
  • Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to the heat and bring to a simmer, cooking for 3 mins. Remove from the heat and whisk through the parmesan, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.
  • Take a large rectangular ovenproof dish. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the potato, then the rest of the meat and another layer of aubergines, followed by potatoes. Finish with the béchamel, smoothing the top over with a palette knife. Put in the centre of the oven and cook for 50 mins or until deep golden brown. If it browns too much during cooking, cover the dish. Set aside for 10 mins to cool before serving.

Nutrition Facts : Calories 516 calories, Fat 31 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.37 milligram of sodium

MOUSSAKA



Moussaka image

This recipe for moussaka is adapted from one found in David Rosengarten's book "Taste" which includes an entire section devoted to the classic Greek casserole. In the book, Mr. Rosengarten claims that his is "the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted." Isn't that just what you want as you plan a dinner party? Mr. Rosengarten writes with bravado, but he certainly persuaded me to try his recipe. And it delivered.

Provided by Amanda Hesser

Categories     dinner, project, sauces and gravies, main course

Time 4h

Yield 15 servings

Number Of Ingredients 21

4 large eggplants, about 1 1/2 pounds each
6 tablespoons Greek olive oil, plus a little for coating the eggplants
Kosher salt, to taste
4 medium onions, chopped
6 garlic cloves, chopped
1 28-ounce can crushed tomatoes in tomato puree
1/4 cup parsley, minced
2 teaspoons dried oregano
1/2 teaspoon ground cinnamon
2 tablespoons red wine vinegar
2 pounds ground lamb
1/2 cups dry white wine
Black pepper to taste
4 pinches freshly grated nutmeg
6 tablespoons unsalted butter
4 tablespoons flour
2 cups hot, scalded milk
White pepper, to taste
4 eggs
10 tablespoons fresh bread crumbs
1 cup grated kefalotyri cheese or pecorino Romano

Steps:

  • Preheat oven to 375 degrees. Prick eggplants several times with a fork. Rub a little olive oil into their skins. On a large baking sheet, roast eggplants until soft, about 30 minutes, turning frequently. Remove from oven and let cool. Cut into 1/2-inch-thick round slices.
  • In a saute pan, heat 4 tablespoons olive oil over high heat and brown eggplant slices lightly on each side. Do this in batches, adding more oil as necessary. Drain on paper towels and sprinkle with salt. Set aside.
  • In a saucepan heat 1 tablespoon olive oil over medium heat. Add 1 chopped onion and 2 chopped garlic cloves, and saute until tender. Add tomatoes and their puree, squeezing them into coarse chunks. Add parsley, oregano, cinnamon and vinegar. Stir well. Simmer, uncovered, for 25 minutes. Reserve.
  • In a large saute pan, heat 1 tablespoon olive oil over medium-high heat. Add remaining onions and garlic. Saute for 5 minutes. Add lamb, in stages if necessary, and brown well, breaking up pieces with a wooden spoon. Add wine and bring to a boil. Cook until wine has nearly evaporated. 5. Season lamb with salt, black pepper and 2 pinches of nutmeg. Stir in 1 cup of reserved tomato sauce. Bring to a boil, reduce heat and simmer, covered, for 1 hour.
  • In a large saucepan, melt 4 tablespoons of butter over medium-low heat, and gradually whisk in flour. Cook for 2 minutes, whisking constantly. Do not let this brown. Add hot milk and whisk rapidly to combine. Bring to a slow boil, whisking constantly. Reduce heat and simmer for 25 minutes, stirring frequently, until smooth and thickened. Season with salt, white pepper and remaining 2 pinches nutmeg. Let cool slightly.
  • In a mixing bowl, beat eggs and whisk in a spoonful of bechamel. Whisk in remaining bechamel in a thin stream, and adjust seasoning.
  • Preheat oven to 350 degrees. Assemble moussaka: Sprinkle 2 tablespoons of bread crumbs across the bottom of a large baking dish (18-by-8-by-3 inches) and cover crumbs evenly with half the eggplant slices. Drain as much oil from lamb mixture as possible, and spread the meat over the eggplant layer. Top meat with half the cheese, then with half the remaining bread crumbs. Place remaining eggplant slices on top of the bread crumbs, then add the bechamel, remaining cheese and remaining bread crumbs in even layers. Dot with remaining butter.
  • Bake for 45 minutes, until well browned. Remove from oven and let cool slightly, about 15 minutes. Cut into 3-inch squares to serve. Serve with the extra tomato sauce.

Nutrition Facts : @context http, Calories 441, UnsaturatedFat 15 grams, Carbohydrate 27 grams, Fat 29 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 12 grams, Sodium 1034 milligrams, Sugar 12 grams, TransFat 0 grams

MOUSSAKA ON THE GRILL



Moussaka on the Grill image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 21

1 1/2 pounds eggplant, peeled and cut crosswise into 1/4-inch-thick slices
Kosher salt and freshly cracked black pepper
Extra-virgin olive oil, for drizzling
1 pound ground beef (or 8 ounces ground beef and 8 ounces ground lamb)
1 large yellow or red onion, peeled and diced
5 cloves garlic, sliced
2 tablespoons tomato paste
1 cup red wine
2 fresh bay leaves
1 cinnamon stick
Small bunch fresh oregano
One 28-ounce can crushed tomatoes
6 tablespoons unsalted butter
1/2 cup all-purpose flour
2 1/2 cups whole milk
1 teaspoon freshly grated nutmeg
1 cup grated pecorino
2 large egg yolks
Zest of 1 lemon
Pecorino, for serving
Fresh flat-leaf parsley, for garnish

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • For the eggplant and meat sauce: Season the eggplant slices on both sides with salt and pepper and drizzle with olive oil. Turn to coat. Grill the eggplant slices straight over direct heat, flipping once, until tender and lightly golden brown on both sides, 5 to 7 minutes. You can move them from direct to indirect heat as needed. Transfer the eggplant slices to a baking sheet or a plate and set aside.
  • Place a 6-quart heavy bottomed saucepan over direct heat. Add a few tablespoons of olive oil along with the ground meat to the saucepot and season with salt and pepper. Cook, stirring to break up the meat, until well browned and caramelized, about 5 minutes. Then add the onions and garlic with a pinch of salt and cook until soft, about 5 minutes. Add the tomato paste and cook until rust colored, another minute. Add the wine and cook, stirring occasionally, until almost completely evaporated, about 5 minutes. Using butcher's twine, tie the bay leaves, cinnamon stick and oregano into a bundle. Add the crushed tomatoes and the spice bundle to the pot. Move the pot over indirect heat and simmer until thickened, about 30 minutes. Remove from the heat and discard the spice bundle.
  • For the bechamel sauce: In a heavy bottomed saucepot over direct heat, melt the butter. When butter has melted, whisk in the flour and cook until it forms a smooth paste, 3 to 4 minutes. Slowly whisk in half of the milk and once the mixture is smooth with no lumps, whisk in the remaining half and the nutmeg. Bring to a gentle boil and cook, stirring often, until thick and velvety, about 10 minutes. Remove from the heat and whisk in the pecorino. Set aside to cool slightly, then whisk in the egg yolks and lemon zest.
  • To assemble: Place the eggplant slices on the bottom of an enameled dish or cast-iron and cover with the meat sauce. Pour the bechamel all over the top, spreading it out into an even layer. Place over indirect heat, cover the grill and cook until light golden brown and bubbly on top, about 40 minutes.
  • Remove from the grill and let stand for 10 minutes before serving. Grate pecorino over the top and sprinkle with chopped parsley.
  • (Alternatively, you can bake the moussaka in a 400 degrees F oven for 45 minutes.)

MOUSSAKA STIR-FRY



Moussaka Stir-Fry image

Not as difficult as it may sound, this dish has it all: meat, vegetables and dairy. A tasty main dish that's good and good for you!

Provided by CookKelly

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb ground lamb or 1 lb beef
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon pepper
1/2 cup beef or 1/2 cup chicken broth
1/4 cup tomato paste
1/4 cup sour cream
olive oil
8 ounces eggplants, cut crosswise in 1/4 inch thick slices (3 cups)
1 medium yellow peppers or 1 medium green pepper, cut in 1 inch squares
1 cup frozen chopped onion
1 cup frozen green pea
2 ounces feta cheese, crumbled fine (1/2 cup)

Steps:

  • Mix in bowl the ground lamb or beef, garlic powder, oregano, and pepper.
  • In separate bowl, stir until blended the broth, tomato paste and sour cream.
  • Set aside.
  • Place Dutch oven over high heat 3 minutes until very hot.
  • Add 1 Tbsp.
  • olive oil.
  • Coat bottom.
  • Add meat mixture and stir-fry, breaking up meat until no longer pink, about 1 minute.
  • Spoon meat mixture and juices into a large bowl.
  • Heat 2 more Tbsp.
  • olive oil in the Dutch oven.
  • Add eggplant and stir-fry 2-3 minutes until slightly softened.
  • Add bell pepper.
  • Stir-fry 1 minute until pepper is crisp-tender and eggplant is crisp-tender.
  • Add to bowl with meat mixture.
  • Add frozen onion and green peas to Dutch oven.
  • Stir-fry 1 minute until thawed.
  • Add broth mixture.
  • Bring to a boil and boil 30 seconds until mixture thickens.
  • Return meat and vegetables to pot.
  • Add the cheese and stir 1 minute until mixture is evenly coated with sauce.
  • Serve immediately.

Nutrition Facts : Calories 689, Fat 53.3, SaturatedFat 23.9, Cholesterol 131.8, Sodium 459.8, Carbohydrate 24, Fiber 6.9, Sugar 9.5, Protein 29.4

THE BEST MOUSSAKA!



The Best Moussaka! image

I kept trying different Moussaka recipes, trying to find one that made Moussaka as good as what I had in a local Greek restaurant. Every recipe I tried was lacking something, so I ended up combining elements from several recipes to come up with this one, which I think is perfect. I serve it with Greek Salad and homemade bread from my bread machine. I often make it for company and they rave about it and call me a culinary genius. ;)

Provided by Rainberry Blues

Categories     Lamb/Sheep

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 22

1 tablespoon olive oil
1 lb ground lamb or 1 lb ground beef
1 onion, chopped
2 cloves garlic, crushed
1/4 cup chopped fresh parsley
1 tomatoes, peeled and chopped
1 tablespoon tomato sauce
1 beef bouillon cube, dissolved in
1/4 cup water
1/2 teaspoon ground nutmeg
salt and pepper
1 piece bread, made into crumbs
1 large eggplant
flour, as much as you need
olive oil, as much as you need
3 russet potatoes, boiled in skins for 30 minutes,then peeled and sliced
7 teaspoons butter
7 teaspoons flour
1 cup milk
salt and pepper
1 cup shredded mozzarella cheese
2 eggs, lightly beaten with fork

Steps:

  • Brown meat (either ground lamb or ground beef), onions, and garlic in olive oil.
  • Add parsley, tomato, tomato sauce, nutmeg, salt and pepper, and bouillon.
  • Cover and simmer 45 minutes.
  • Remove from heat and stir in breadcrumbs.
  • Meanwhile, preheat oven to 350 degrees F.
  • Thinly slice eggplant.
  • Dust with flour.
  • Heat olive oil in skillet and brown eggplant on both sides.
  • Cover bottom of greased large casserole dish (or greased small round roasting pan, which is what I use because I don't have a casserole dish big enough) with cooked, sliced potatoes.
  • Top potato layer with with meat mixture and top that with eggplant.
  • To make sauce, melt butter in saucepan.
  • Add flour.
  • Cook and stir 1 minute.
  • Stir in milk.
  • Cook on medium-low, stirring constantly, until thick and just starting to boil.
  • Remove from heat and stir in eggs and cheese.
  • Pour sauce evenly over eggplant layer in casserole dish.
  • Place casserole dish into a larger pan containing some water.
  • Bake, uncovered, for one hour.

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From scrummylane.com


STEP BY STEP TUTORIAL - 30 DAYS OF GREEK FOOD
2019-10-24 Remove from heat. In a big bowl, add all the ingredients: yogurt, cornstarch, eggs, cheese, nutmeg (optional) and pepper. Stir well and stir the yogurt sauce over the baking pot with the veggies-meat. Smooth the top over with a palette knife or spatula. Sprinkle with grated cheese (optional). Keyword Greek moussaka.
From 30daysofgreekfood.com


MEATLESS MOUSSAKA | RICARDO
Béchamel Sauce. In a pot, melt the butter. Add the flour and cook for 1 minute while stirring. Add the milk and bring to a boil, stirring with a whisk. Remove from the heat and add the cheese and nutmeg. Season with salt and pepper. Set aside. With the rack in the middle position, preheat the oven to 400°F (200°C).
From ricardocuisine.com


VEGETARIAN MOUSSAKA (CLASSIC GREEK CASSEROLE) - EATING EUROPEAN
2018-09-26 Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. Follow me. Latest posts by Edyta . Polish Meatballs (aka Kotlety Mielone) - May 9, 2022; Classic Croque Monsieur Recipe - April 18, 2022; Eggs Mayonnaise (Polish Traditional Appetizer) - March 31, 2022; Vegetarian …
From eatingeuropean.com


SAVORY GREEK MOUSSAKA | CARRIE’S EXPERIMENTAL KITCHEN
2017-10-03 In a small bowl, whisk the egg yolks, then slowly add a bit of the warmed sauce into the eggs to temper them (to get them to the same temperature as the sauce); then add the yolks to the sauce and cook until thick. Now it’s time to assemble the Moussaka. Peel the potatoes and slice them into 1/2″ thick slices and line the bottom of a 9 ...
From carriesexperimentalkitchen.com


EASY CLASSIC GREEK MOUSSAKA RECIPE | SIMPLE. TASTY. GOOD.
Leave about 2 tablespoons of hot olive oil in the pan you fried the potatoes and eggplant in. Place it over medium heat. Add the chopped onion, garlic and bell pepper. Season with pepper and salt. 5. Gently fry the vegetables for 2 minutes. Then add the ground meat. 6. Stir fry the mince and vegetables for 5 minutes.
From junedarville.com


HOW TO COOK PERFECT MOUSSAKA | GREEK FOOD AND DRINK - THE …
2012-04-04 1. Pre-heat the oven to 180C. Cut the aubergines lengthways into 0.5cm slices, and put them on to oiled baking sheets. Brush with olive oil and season. Bake for about 25 minutes until soft, golden ...
From theguardian.com


MOUSSAKA | CANADIAN GOODNESS - DAIRY FARMERS OF CANADA
Sauté onion and garlic in 3 tbsp (45 mL) butter; add beef and cook until no longer pink; drain off some fat. Add tomato sauce, season with salt and pepper; simmer for 5 to 10 min. Set aside. For the sauce, melt remaining butter In a saucepan and blend in flour. Gradually add milk, stirring constantly; cook over low heat until smooth and thickened.
From dairyfarmersofcanada.ca


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


MOM'S MOUSSAKA - A DELICIOUS MEDITERRANEAN EGGPLANT DISH - MY …
2016-05-01 In a large casserole dish layer your slices of eggplant (there will be two layers so divide the cooked eggplant in half and use for each layer.) Sprinkle 2 Tablespoons of Parmesan and cheddar cheese over the eggplant. Mix in the 2 Tablespoons of bread crumbs into the meat sauce and mix well. Spoon a layer of the meat sauce over the eggplant.
From mylifecookbook.com


VEGETARIAN MOUSSAKA RECIPE WITH MUSHROOM SAUCE - MY GREEK DISH
Layer the eggplants. Pour in the mushroom sauce and even out. Add a second layer of eggplants, top with the béchamel sauce and smooth out with a spatula. Sprinkle with grated cheese and bake the vegetarian moussaka in preheated oven at 180-200C for about 25-30 minutes, until crust turns light golden brown.
From mygreekdish.com


GREEK MOUSSAKA WITH POTATOES RECIPE - THE SPRUCE EATS
2021-07-11 Kolokithia Yemista Recipe (Papoutsakia-style) 80 mins Ratings. Turkish Eggplant and Ground Beef Casserole 2 hrs Ratings. Classic Greek Eggplant Moussaka 3 hrs Ratings. Kosher Moussaka (Meat) 90 mins Ratings (Pasticho Venezolano) Creamy Venezuelan-Style Lasagna 105 mins Ratings. Greek Beef Stew With Orzo Pasta 2 hrs Ratings. Greek Pastitsio: …
From thespruceeats.com


SIMPLE MOUSSAKA RECIPE - EASY GREEK MOUSSAKA - BAKE FRESH
2019-03-17 Instructions. Heat 1 tablespoon oil with 1 tablespoon butter in a saucepan. Saute potatoe s till half tender. Prepare a deep dish by lightly greasing. Place the potatoes slightly overlapping. Sprinkle with salt and pepper. Repeat same for eggplants and onions. Before lining onions, spread mince meat. Line onions, and uncooked seasoned tomatoes.
From bakefresh.net


BEST VEGETARIAN MOUSSAKA RECIPE - THE MEDITERRANEAN DISH
2020-01-24 Pour extra virgin olive oil in a pot and let heat till shimmering but not smoking. Add the flour, salt, and pepper and stir around until the mixture turns a light golden brown. Slowly add your warmed milk, while whisking continuously. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs.
From themediterraneandish.com


MOUSSAKA - A CLASSIC GREEK LAMB RECIPE | GREEDY GOURMET
2021-03-09 Instructions. For the Aubergine Layer: Preheat the oven to 200°C / fan 180°C / 350°F / gas mark 4. Brush both sides of the aubergine with olive oil and season. Place the slices in a single layer on a baking tray. Roast for 25 minutes, turning them halfway through.
From greedygourmet.com


MOUSSAKA - THE BEST HOMEMADE RECIPE - SELF PROCLAIMED FOODIE
2019-09-03 Preheat oven to 350 degrees F. Spread all of the potatoes across the bottom of an 11x17 baking dish. Spread half of the eggplant on top of the potatoes. Add all of the meat sauce on top of the eggplant, then top with the remaining eggplant. Cover everything with the Bechemel sauce and then top with the grated cheese.
From selfproclaimedfoodie.com


ANYDESK GRATIS DESCARGAR RECIPES
More about "anydesk gratis descargar recipes" DESCARGAR ANYDESK GRATIS. AnyDesk facilita la gestión de sus contactos y conexiones de escritorio remoto. Puede administrar todos los ajustes y configuraciones de Windows con las políticas de grupo. Céntrese en sus proyectos y no en su administración. Más … From anydesk.com. See details. DOWNLOAD ANYDESK FOR …
From recipesforweb.com


BEST GREEK MOUSSAKA - MY DAD'S 5 SECRET RECIPE - YOUTUBE
When you talk about family heirloom recipes, this is probably my family's most cherished and favourite. My dad made the best moussaka I've ever tasted, peri...
From youtube.com


HOW TO MAKE GREEK MOUSSAKA VIDEO | JAMIE OLIVER
2015-05-02 8:14 Beef. The wonderful Akis Petretzikis has a fantastic moussaka recipe using baked vegetables instead of fried to make it that little bit lighter. Delicious layers of potato, aubergine, courgette and beef, all topped off with a creamy béchamel sauce and a handful of parmesan. The perfect tasty teatime treat.
From jamieoliver.com


THE BEST VEGAN MOUSSAKA - LOVING IT VEGAN
2019-05-18 Assemble the Moussaka: Preheat the oven to 350°F (180°C). Place half of the roasted eggplant along the bottom of a 9×13 oven-safe dish. Add all the vegan mince on top of the eggplant and smooth it down into a thick layer. …
From lovingitvegan.com


HOW TO MAKE MOUSSAKA: HOMEMADE GREEK MOUSSAKA RECIPE
2021-12-08 How to Make Moussaka: Homemade Greek Moussaka Recipe. Written by the MasterClass staff. Last updated: Dec 8, 2021 • 2 min read. Held together by luscious, fall-apart slices of earthy, mellow eggplant and soft potato, moussaka is a cheesy, meaty casserole dish that perfectly embodies Greek comfort food.
From masterclass.com


RECIPE FOR AUTHENTIC TRADITIONAL GREEK MOUSSAKA
1. Prepare the meat sauce. Meat sauce for moussaka. Heat the olive oil, in a large pan, saute the chopped onion and garlic for 5 minutes and add the minced beef, saute for another ten minutes. Add the tomato puree, along with a couple of cups of boiling water, stir well. Pop in the bay leaf, the cinnamon stick, and throw in a few cloves, 10 or so.
From greekerthanthegreeks.com


HOW TO MAKE GREEK MOUSSAKA - YOUTUBE
Learn How to make Traditional Greek Moussaka. This dish is so rich and full of flavor. layers of potatoes, eggplants, meat and béchamel sauce. Not recommende...
From youtube.com


MOUSSAKA RECIPES | BBC GOOD FOOD
Vegetarian moussaka. A star rating of 3.3 out of 5. 22 ratings. Omit the lamb and serve up a veggie version of this classic Greek bake with a creamy cheese topping. It's packed with lentils, sweet potato, aubergines and fragrant spices.
From bbcgoodfood.com


EASY MOUSSAKA | MRFOOD.COM
2015-10-18 Preheat oven to 350 degrees F. Coat a 3-quart baking dish with cooking spray. In a large skillet, sauté the ground beef over medium-high heat 7 to 8 minutes, or until crumbly and only slightly pink; drain off any excess liquid. Add the eggplant to the skillet and sauté 5 to 6 minutes, until the eggplant begins to soften.
From mrfood.com


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