The Best Moussaka Recipes

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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

TRADITIONAL MOUSSAKA RECIPE WITH EGGPLANTS (AUBERGINES) AND POTATOES



Traditional Moussaka recipe with eggplants (aubergines) and potatoes image

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

6 eggplants
5 potatoes (optional)
vegetable oil (for frying the eggplants)
750g beef or lamb mince (26 oz)
2 red onions (chopped)
2 cloves of garlic (chopped)
1 tin chopped tomatoes (400g / 14oz)
2 tbsp tomato paste
1 teaspoon sugar
1 glass of red wine
Pinch of sea salt and freshly ground black pepper
1 bay leaf
A pinch of cinnamon or one cinnamon stick
1/4 of a cup olive oil
900ml milk (31 fl.oz)
120g butter (4 oz)
120g flour (4 oz)
a pinch of nutmeg
2 egg yolks
100g Parmigiano-Reggiano or Kefalotyri or your favourite hard cheese (3.5oz)
salt to taste

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

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.

MOUSSAKA



Moussaka image

Provided by Bobby Flay

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 29

1/4 cup dried currants
1/4 cup Greek extra-virgin olive oil, divided
1 pound ground lamb
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon cayenne
Kosher salt and freshly ground black pepper
1 large yellow onion, halved and thinly sliced
1 red bell pepper, stemmed, cored, and thinly sliced
1 serrano chile, finely diced
5 cloves garlic, finely chopped
2 tablespoons tomato paste
1 cup red wine
1 (28-ounce can) plum tomatoes, pureed until smooth with their juices
1/4 cup chopped fresh flat leaf parsley, plus more for garnish
2 tablespoons chopped fresh oregano
Honey, if needed
1 1/2 cups canola oil
1 1/2 pounds eggplant, cut crosswise into 14-thick slices
6 tablespoons unsalted butter
1/2 cup flour
2 1/2 cups milk
1 bay leaf
1/8 teaspoon freshly grated nutmeg
3 egg yolks
1/2 cup soft goat cheese
1 cup grated Romano
1 lemon, zested

Steps:

  • For the lamb: Soak the currants in warm water for 30 minutes. Drain.
  • Heat 1 tablespoon of the olive oil in a 6-quart saucepan over high heat. Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes. Transfer the lamb to a large strainer set over a bowl and drain; discard any liquid left in the pan. Return the pan to the heat and add the remaining 3 tablespoons olive oil and heat until it begins to shimmer. Add the onions and bell pepper and cook until soft, about 5 minutes. Add the serrano and garlic and cook for 1 minute. Add the tomato paste and cook for 1 minute.
  • Return the lamb to the pan, add the wine, and cook, stirring occasionally, until almost completely evaporated, about 5 minutes. Add the tomato puree and currants and bring to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Stir in the parsley and oregano and season with salt and pepper and honey, if needed. Remove from the heat.
  • For the eggplant: Heat the canola oil in a 12-inch skillet over medium-high heat. Season the eggplant slices on both sides with salt and pepper. Working in batches, add the eggplant slices and fry until tender and lightly golden brown on both sides, about 5 minutes. Transfer the eggplant slices to paper towels.
  • For the bechamel: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking constantly, until pale and smooth, 2 minutes. Still whisking constantly, add the milk and bay leaf and cook until thickened. Season with salt, pepper, and nutmeg and discard the bay leaf. Let the sauce cool for 5 minutes. In a small bowl, whisk together the egg yolks, goat cheese, and lemon zest and whisk into the bechamel sauce until smooth.
  • Preheat the oven to 400 degrees F. Butter a 3-quart baking dish or casserole dish.
  • To assemble: Put half the eggplant slices in the dish and cover with half the meat sauce. Top the sauce with the remaining eggplant slices, and then the remaining meat sauce. Pour the bechamel over the top of the meat sauce and spread evenly with a rubber spatula. Sprinkle Romano evenly over the top, place the dish on a baking sheet, and bake until browned and bubbly, 45 to 50 minutes. Top with more chopped parsley, if desired. Let cool for at least 20 minutes before serving.

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.

THE ULTIMATE MAKEOVER: MOUSSAKA



The ultimate makeover: Moussaka image

A light and healthy, but rich-tasting Greek-style dish

Provided by Angela Nilsen

Categories     Dinner, Lunch, Main course

Time 2h35m

Number Of Ingredients 19

2½ tbsp olive oil
1 onion , chopped
2 plump garlic cloves , finely chopped
2 large carrots (350g total weight), diced
450g 5% fat minced beef
100ml white wine
1 tsp ground cinnamon , plus extra
¼ tsp ground allspice
400g can plum tomatoes
2 tbsp tomato purée
1heaped tbsp chopped oregano leaves
2 good handfuls chopped flat-leaf parsley , plus extra to garnish
3 aubergines (about 750g/1lb 10oz total weight), ends trimmed
1 tbsp lemon juice
2 eggs
1 tbsp cornflour
300g 2% Greek yogurt
50g parmesan , grated
halved cherry tomatoes and thinly sliced red onion and rocket salad

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.

Nutrition Facts : Calories 325 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 0.65 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



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

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أجمل وصفة مسقعه بالباشاميل هتاكلها فى حياتك - Best Moussaka Recipe in the Worldالجزء لاول - part 1اكتب هاشتاج #aklafeel5amsena#أكلة ...
From youtube.com


TURKISH MOUSSAKA - MUSAKKA - COOKING GORGEOUS
2021-06-13 Preheat the fan oven to 180 °C. To assemble the moussaka, layer half of the aubergines on the bottom of an oven dish size of 22 cm-24 cm diameter and then sprinkle some salt. Spoon half of the meat mixture on the aubergines and spread evenly on top. Layer the rest of the aubergines on meat filling and sprinkle some more salt.
From cookingorgeous.com


MOUSSAKA RECIPE | BON APPéTIT
2017-09-22 Step 1. Place a rack in middle of oven; preheat to 475°. Whisk half of the garlic, ½ cup oil, 1 Tbsp. mint, and 1 Tbsp. oregano in a small bowl. Brush both sides of eggplant rounds with herb oil ...
From bonappetit.com


MOUSSAKA RECIPE - JO COOKS
2022-05-03 Preheat your oven to 400 F. Slice the potatoes, eggplant, and zucchini to 1/4″ slices. Make the potato layer: Toss the potatoes with red onion, olive oil, salt, pepper, thyme, and oregano. Spread the slices in a single layer in a 9×13 baking pan. Bake for 20 minutes until the potatoes begin to soften and brown slightly.
From jocooks.com


GREEK MOUSSAKA WITH POTATOES RECIPE - THE SPRUCE EATS
2021-07-11 Make the Casserole. Gather the ingredients. In a large frying pan, sauté potato slices until lightly browned. Preheat oven to 350 F. Lightly oil a large baking or roasting pan and sprinkle bottom with breadcrumbs. Place a layer of potato slices on breadcrumbs (it's OK to …
From thespruceeats.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


BEST RECIPE FOR GREEK MOUSSAKA - REAL GREEK RECIPES
2017-01-09 Cut off the top and bottom of the eggplants. Slice the eggplants into 1 cm - ¼ inch thick slices. Fill a large bowl with water and add the eggplants. Let them soak for at least 15 minutes to remove some of their bitterness. Transfer the eggplants to a strainer, season with salt and pepper, and then deep fry them too.
From realgreekrecipes.com


BEST THEO'S MOUSSAKA RECIPES | FOOD NETWORK CANADA
2009-11-02 Melt the butter in a saucepan over medium heat. Add the flour and cook for a minute or two, stirring constantly with a whisk. Next, gradually add the milk and cream along with the cheese, nutmeg and pinch of salt.
From foodnetwork.ca


MOUSSAKA RECIPE - THE DARING GOURMET
2020-02-20 In a large skillet over medium heat, heat the olive oil and brown the ground beef and sausage until no pink remains. Add the onions and garlic and continue to cook until the onions are soft, about 5-7 minutes. Add the crushed tomatoes, tomato paste, all the seasonings, the bay leaf, and the wine. Stir to combine.
From daringgourmet.com


MOUSSAKA | RICARDO
Bechamel. In a saucepan, melt the butter. Add the flour and cook for 1 minute. Add the milk and bring to a boil, whisking constantly. Season with salt and pepper. Stir in the cheese and remove from the heat. In a skillet over medium heat, brown the eggplant in the remaining oil, a few slices at a time, about 3 minutes on each side.
From ricardocuisine.com


BEST VEGETARIAN MOUSSAKA RECIPE - ALL INFORMATION ABOUT HEALTHY …
BEST Vegetarian Moussaka Recipe - The Mediterranean Dish best www.themediterraneandish.com. 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. Then return all to the …
From therecipes.info


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


AUTHENTIC GREEK MOUSSAKA | AKIS PETRETZIKIS
To assemble. Preheat oven to 180* C (350* F) Fan. In a 25x32 cm baking pan, spread a layer of potatoes, cover with a layer of eggplants and top with a layer of zucchini. Season in between layers. Add 2-3 tablespoons of béchamel sauce to the ground meat mixture and mix. Spread the ground meat over the vegetables.
From akispetretzikis.com


MOUSSAKA RECIPE (GREEK-INSPIRED) | KITCHN
2022-01-12 Alternatively, the moussaka can be fully assembled, wrapped tightly, and refrigerated for up to 2 days. Bake directly from the refrigerator, removing the wrapping first, and adding additional baking time as needed. Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
From thekitchn.com


TRADITIONAL GREEK MOUSSAKA WITH BECHAMEL SAUCE - ROOTSANDCOOK
2021-10-28 Cook for 1 minute and add ¼ of the milk, whisking constantly. Add another ¼ of the milk and keep stirring. Add the rest of the milk, a pinch of salt, pepper and nutmeg, and boil over low heat until the sauce thickens. About 4-5 minutes. Set aside. Grease a medium size deep baking dish with some olive oil.
From rootsandcook.com


BEST GREEK MOUSSAKA (EGGPLANT CASSEROLE) | THE …
2021-10-17 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.
From themediterraneandish.com


MOUSSAKA RECIPE FROM CYPRUS - THE FOREIGN FORK
2021-09-22 In a medium saucepan over medium heat, melt 2 tbsp butter. Add the flour to it and mix until a paste forms. Allow the paste to cook for about 2 minutes, stirring occasionally. In a separate saucepan, whisk the milk on medium heat until it begins to boil. One the milk is boiling, remove the paste saucepan from the heat.
From foreignfork.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


BEST MOUSSAKA RECIPE | 9 EASY STEPS | BALKAN FOOD GUIDE
2022-06-01 Moussaka Recipe. There is a common misconception that Moussaka is difficult to make. But in reality, it is very simple. Make your Moussaka by following these steps! This is the classic Greek Moussaka recipe, and it’s absolutely delicious! Moussaka Recipe Ingredients. 6 tsp olive oil; 3 medium aubergines; 3 potatoes; 800g lamb mince; 1 finely ...
From direktorium.org


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


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


THE BEST GREEK MOUSSAKA - THE BALKAN FOODIE
2022-01-22 Heat 1 tablespoon of oil in a large frying pan over medium to high heat. Add the eggplant slices and sauté in batches for 2–3 minutes on each side until golden brown. Add more oil when the pan is dry. When ready, place the eggplant slices on kitchen paper to drain the oil.
From thebalkanfoodie.com


THE BEST MOUSSAKA EVER | QCWA COUNTRY KITCHENS
Method: PREHEAT oven to 180°C. Meat layer: PLACE the minced lamb and beef in a large saucepan and dry fry until starting to brown. ADD onion, garlic, lamb herbs and pepper. Stir constantly so that large lumps don’t form as the mince needs to be reasonably smooth. Cook until all the meat is browned and onions are soft.
From qcwacountrykitchens.com.au


THE BEST MOUSSAKA RECIPE | COOKED BEST
2019-05-14 The Best Moussaka Recipe. Recipes / By Andy / May 14, 2019 October 30, 2020. Reading Time: 3 minutes. Ingredients. Ingredient Ingredient Ingredient Ingredient Loaf Tin Baking Paper Electric Beater Sieve Equipment. Ingredient Ingredient Ingredient Ingredient Loaf Tin Baking Paper Electric Beater ...
From cookedbest.com


EGGPLANT GREEK RECIPE - THERESCIPES.INFO
Authentic Greek Moussaka Recipe | Allrecipes great www.allrecipes.com. Step 4. 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. Step 5. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 ...
From therecipes.info


BEST MOUSSAKA RECIPE IN THE WORLD - WIKI-RECIPES.INFO
From ricardocuisine.com 2009-04-17 · Bechamel. In a saucepan, melt the butter. Add the flour and cook for 1 minute. Add the milk and bring to a boil, whisking constantly.
From wiki-recipes.info


TURKISH MOUSSAKA RECIPE - THE ODEHLICIOUS
2022-01-05 Preheat the oven in 200 C or 400 F. By using a baking tray, add first the fried eggplant, followed by the cooked ground beef, and repeat the process. Make sure the last layer should be the ground beef. Add the chopped basil leaves and place it above as a topping before transferring into the oven.
From theodehlicious.com


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


INA GARTEN MOUSSAKA RECIPE - THERESCIPES.INFO
Step 2. 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.
From therecipes.info


BEST BEEF MOUSSAKA RECIPES | FOOD NETWORK CANADA
2009-11-11 Step 4. Heat oil in large pot and add beef. Let brown, breaking up any chunks with a wooden spoon. Add onion and garlic and continue to cook until the onions are soft. Pour in the red wine, cayenne, and oregano and let reduce for about 10 minutes. Reduce heat to medium and add cinnamon stick, tomatoes, tomato paste and nutmeg.
From foodnetwork.ca


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