Traditional Moussaka Recipe With Eggplants Aubergines And Potatoes

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EGGPLANT AND POTATO MOUSSAKA



Eggplant and Potato Moussaka image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 21

3 large eggplants, peeled and sliced into 1/4-inch slices
1 1/2 cups olive oil, plus more as needed
3 large baking potatoes, peeled and sliced into 1/4-inch thick slices
1 1/4 cups all purpose flour
5 tablespoons unsalted butter
1 medium onion, finely chopped
3/4 pound ground lamb
3/4 pound ground beef
1 tablespoon minced garlic
1/2 teaspoon dried oregano
1/4 cup dry red wine
2 tablespoons tomato paste
1/2 cup crushed tomatoes
1/2 cup water
2 tablespoons minced fresh parsley leaves
1/2 cup salt, plus more for seasoning
Freshly ground black pepper
2 1/2 cups milk
1 egg, lightly beaten
1 egg yolk
1 1/3 cup grated Kefalotiri cheese, or Parmesan or Romano

Steps:

  • Place the eggplant slices in a large bowl and cover with water. Add 1/2 cup of salt and agitate gently to combine. Let stand for 20 minutes, then drain and pat dry with paper towels.
  • While the eggplant is soaking, heat 1/2 cup of the olive oil in a large skillet and, working in batches, add the potato slices and cook until lightly golden on both sides, 3 to 4 minutes. Transfer to a paper-lined plate to drain and repeat with any remaining potato slices. Season lightly with salt.
  • Place 1 cup of the flour in a bowl and dredge the eggplant slices in the flour. Shake to remove any excess flour. Add 1/4 cup of the remaining oil to the skillet and, working in batches, fry the eggplant slices until golden on both sides, 2 to 3 minutes per side. Add more oil to the skillet as needed in 1/4 cup increments. Repeat until all eggplant has been cooked. Transfer to a paper-lined plate to drain.
  • Heat 2 tablespoons of the butter in a large skillet and, when melted, add the onions. Cook until tender, about 4 minutes. Add the ground meats, garlic, and oregano and cook, stirring to break up any lumps, until meat is browned, 4 to 6 minutes. Add the red wine and cook until evaporated. Add the tomato paste and cook, stirring, for 1 minute. Add the crushed tomatoes, water and parsley and cook, stirring occasionally, until almost all liquid is evaporated, 5 to 10 minutes. Season, to taste, with salt and pepper and set aside.
  • In a medium saucepan melt the remaining 3 tablespoons of butter and, when hot, whisk in the flour and cook, stirring, for 2 to 3 minutes. Gradually whisk in the milk, stirring until smooth and thick. Season with salt, to taste, and whisk in the egg and egg yolk. Stir in 1/2 cup of the cheese and set aside, covered, while you assemble the casserole.
  • Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch casserole dish and place the sliced potatoes in the bottom of the dish in an even layer. Top with half of the eggplant slices and half of the meat sauce. Spoon 3/4 cup of the bechamel sauce evenly over the meat sauce and sprinkle with 1/2 cup of the cheese. Top with the remaining eggplant slices, pressing down on the layers gently with your hands to compress. Top with the remaining meat sauce and then spread the remaining bechamel sauce evenly over the top. Sprinkle with the remaining cheese. Bake, uncovered, until golden brown on the top and heated throughout, 50 minutes to 1 hour. Let stand for at least 40 minutes before cutting into squares and serving.

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

EASY MOUSSAKA



Easy moussaka image

Less work than traditional moussaka and gluten-free, our Greek-style bake of potatoes and aubergines layered with lamb mince is topped with crème fraîche

Provided by Miriam Nice

Categories     Dinner, Lunch, Main course, Supper

Time 1h5m

Number Of Ingredients 10

4 medium-sized potatoes
3 tbsp olive oil, plus extra for brushing
1 red onion, sliced
500g lamb mince
2 garlic cloves, crushed
1 tsp mixed spice
500g carton passata
2 aubergines, cut into slices
300ml tub crème fraîche
140g cheddar, grated

Steps:

  • Boil the potatoes whole for 20 mins or just until tender. Drain and allow to cool.
  • Return the pan to the heat and add 2 tbsp olive oil and the onion. Cook until softened, then add the lamb. Fry the mince for 5 mins or until cooked through and starting to char. Add the garlic and spice, and stir in the passata. Bring to a simmer, then season to taste, take off the heat and set aside until needed.
  • Heat oven to 220C/200C fan/gas 7. Warm a griddle pan over a high heat and brush a little oil over the aubergines. Grill for 2-3 mins each side or until char lines appear. You may have to do this in 3-4 batches.
  • Once cool enough to handle, cut the boiled potatoes into thick slices. Put 1 tbsp oil in the base of a deep ovenproof dish and start with a layer of potatoes, then aubergines, a sprinkling of seasoning, then a layer of the lamb mixture. Repeat until all the mixture is used up, ending with a layer of aubergines. Spread the crème fraîche over the top and scatter with the cheese. Put in the oven for 10 mins or until the cheese is golden.

Nutrition Facts : Calories 624 calories, Fat 46 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 9 milligram of sodium

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