QUICK MOUSSAKA
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
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 WITH HALLOUMI AND RICOTTA CHEESE TOPPING
I used to make a cheese soufflé topping starting with a white sauce. This is easier and delicious. The Halloumi and Ricotta cheeses gives it a buttery taste that complements the creamyness of the eggplant and the acidity of the tomatoes without being too heavy.
Provided by RonaNZ
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 180C/350°F.
- Slice the eggplant into 1cm slices. Brush with olive oil and place on a baking sheet. Roast for 15 minutes until soft.
- Chop the onion finely and fry until soft. Add the garlic and mince. Brown the mince. Add the tomatoes, basil (shredded) and some seasoning. Simmer to reduce the tomatoes to a thick sauce.
- To make the topping, grate the halloumi cheese into a bowl. Add the ricotta, flour and the egg yolks. Add a little milk if the mixture is too thick.
- Beat the egg whites until they reach the soft peak stage (not stiff peaks). Season the egg and cheese mixture and then fold in the egg white, being careful not to knock all the air out of the egg white.
- To assemble the dish, put half the meat mixture in an ovenproof dish. Add a layer of eggplant, the rest of the meat and another layer of eggplant. Pour the egg and cheese topping over the top and bake until the topping is risen and golden (about 20 to 30 minutes).
- This can also be made with beef mince or brown lentils and carrots for a vegetarian version.
Nutrition Facts : Calories 455.8, Fat 32.7, SaturatedFat 12.9, Cholesterol 181.8, Sodium 270.8, Carbohydrate 18.7, Fiber 6, Sugar 6.4, Protein 23
CROSTINI WITH RICOTTA AND SAUSAGE TOPPING:
Make and share this Crostini With Ricotta and Sausage Topping: recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Add ricotta to a bowl; add in the parmesan, salt, and pepper; beat with a wooden spoon until well mixed.
- Add the sausages and a few tablespoons water in a small saute pan; puncture the skin of the sausages with a fork and cook over medium heat.
- When the water evaporates, continue cooking sausages until they brown.
- Remove from heat and, when cool enough to handle, skin the sausages and crumble the meat.
- Add the crumbled sausages to the ricotta mixture; blend well.
- Spread the ricotta and sausage mixture on the crostini; serve immediately.
Nutrition Facts : Calories 120.2, Fat 8.2, SaturatedFat 4.6, Cholesterol 30.8, Sodium 219.5, Carbohydrate 1.9, Sugar 0.1, Protein 9.8
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