AUTHENTIC GREEK MOUSSAKA
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
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
MOUSSAKA
Moussaka is traditionally made with lamb, but I often use ground beef instead. The recipe looks a bit daunting, but if you prepare one step while working on another, it will save time. -Kim Powell, Knoxville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 450°. Arrange potato and eggplant slices in 2 greased 15x10x1-in. baking pans, overlapping as needed. Bake until cooked through, 20 minutes. Set aside; reduce oven setting to 400°., In a large skillet, cook lamb, onion and garlic over medium heat until meat is no longer pink, 7-9 minutes, breaking into crumbles; drain. Stir in tomatoes, water, tomato paste, 1/4 teaspoon salt, oregano, paprika, cinnamon, and 1/4 teaspoon nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in remaining 1 teaspoon salt and 1/4 teaspoon nutmeg., Arrange par-cooked potatoes in a greased 13x9-in. baking dish, overlapping as needed. Top with lamb mixture. Arrange eggplant over top, overlapping as needed. , Top with bechamel sauce. Sprinkle with mozzarella cheese. Bake, uncovered, until bubbly and golden brown, about 30 minutes. Let stand 20 minutes before serving.
Nutrition Facts : Calories 453 calories, Fat 25g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 700mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 4g fiber), Protein 28g protein.
SKILLET MOUSSAKA
Make and share this Skillet Moussaka recipe from Food.com.
Provided by Alan in SW Florida
Categories Savory Pies
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Peel eggplant, and cut into 1/2-inch pieces. Coat with 2 tablespoons flour; set aside.
- Cook lamb, onion, and garlic in a skillet over medium heat until meat is browned, stirring to crumble meat; drain.
- Return meat mixture to skillet.
- Add eggplant; cook 6 to 8 minutes or until tender.
- Stir in tomato sauce and seasonings; simmer for 5 minutes.
- Melt butter in a saucepan, stir in 2 tablespoons flour.
- Combine egg yolk and milk; add to butter mixture, and cook over low heat until slightly thickened, stirring constantly.
- Pour sauce over meat mixture; top with cheese.
- Cover and cook over medium heat until cheese melts.
- Garnish with chopped fresh parsley, if desired.
Nutrition Facts : Calories 616.1, Fat 44.6, SaturatedFat 22.4, Cholesterol 178.9, Sodium 739.4, Carbohydrate 23.4, Fiber 6.1, Sugar 6.7, Protein 31.5
CORN MOUSSAKA
this is an easy Moussaka recipe that tastes great and suits the international taste. I found this in a magazine more years ago than I wish to say. It's even better warmed up.
Provided by Biohazard
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spread corn in an ungreased, shallow 1 1/2 qt.
- casserole dish.
- In a skillet, brown ground beef; drain off excess fat.
- Add flour; cook& stir for 1 minute.
- Stir in tomato sauce, garlic salt and cinnamon; pour over corn in dish.
- Bake@ 350 deg.
- for 15 minutes.
- Meanwhile, combine eggs& cottage cheese; spread over meat mixture.
- Top with parmesan and mozzarella.
- Bake 10- 15 minutes more.
Nutrition Facts : Calories 714.6, Fat 40.8, SaturatedFat 17.1, Cholesterol 250, Sodium 1413, Carbohydrate 32, Fiber 3.5, Sugar 8, Protein 56.5
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