Eggplant Moussaka
Rustic pan fried eggplant and potato, hearty Greek beef sauce, and creamy Bechamel sauce come together for a delicious eggplant moussaka! It’s the ultimate Greek comfort food!
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Ingredients
2 lbs eggplants, sliced 3/8 thick
4 yellow potatoes, sliced 3/8 thick
vegetable oil for frying
Meat Filling
2 tbsp olive oil
2 red onions, chopped
2 cloves of garlic, minced
2 lbs ground beef
1 tsp sugar
1 tsp kosher salt
1/2 tsp ground cinnamon
3 tbsp tomato paste
14 oz chopped tomatoes
1 cup dry red wine
1 bay leaf
Bechamel Sauce
1/4 cup butter
1/3 cup flour
2 1/2 cups whole milk (room temperature)
1/4 tsp kosher salt
1/4 tsp ground black pepper
1/8 tsp ground nutmeg
3/4 cup Parmesan cheese, grated
2 egg yolks
Instructions
Cut the eggplant into 3/8-inch round slices (See Note 1). Season on both sides with salt and place in a colander for about 30 minutes to drain excess water. Start meat sauce.
In a deep skillet or Dutch oven add the oil over medium high heat. Saute the onion for several minutes and add the garlic. Cook another 2 minutes and then add the ground beef, sugar, salt and cinnamon. Brown meat, and using spoon, break up meat into a crumble.
Add the tomato paste and cook for a minute, mixing well. Pour in the tomatoes and wine to deglaze pan, scraping bottom and sides to get the browned bits. Add the bay leaf, stir and turn heat to low and cook uncovered for 30 minutes and liquid reduces. Remove and discard bay leaf. Start Bechamel sauce.
In a large skillet melt the butter over medium heat. Whisk in the flour and cook the roux for 2 minutes on low. Carefully whisk in milk, salt, pepper, nutmeg and simmer as sauce thickens, stirring often. Remove from heat and whisk in 1/2 cup cheese. Let cool 5 minutes and whisk in egg yolks. Start frying eggplant and potatoes.
Pat the eggplant slices dry and fry in a large skillet with olive oil or bake on a lined baking sheet in a 425°F oven for 15 minutes, turning half way through, until golden brown on both sides. Set aside on lined tray to absorb oil.
Slice the potatoes into 3/8-inch round slices. Fry in same large skillet with olive oil or bake on another lined baking sheet in a 425°F oven for 15 minutes, turning half way through, until golden brown on both sides. Season with salt and set aside on lined tray to absorb oil.
Turn oven heat oven to 350°F. Brush butter or olive oil on bottom and sides of 9x13 inch baking dish.
Layer bottom of pan with overlapping potatoes, a layer of half the eggplant, then spread the the meat sauce on top of the first eggplant layer. Top meat sauce with remaining eggplant slices, overlapping to cover. Spread bechamel sauce on top of final eggplant layer and remaining 1/4 cup cheese.
Bake uncovered for 60 minutes, until top is a golden brown and bubbling. Let cool for 15 minutes minimum before slicing.
Notes
1. I find slicing the eggplant into rounds instead of lengthwise strips is better when layering as the smaller pieces don't all apart.
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Moussaka for Suzie #shortvideo
Moussaka
Ingredients
- 2 red onions, diced
- 3 cloves garlic, diced
- 750g lamb mince
- 3 tbsp olive oil
- Salt and pepper to taste
- 1 cinnamon stick
- 2 bay leaves
- 2 tbsp tomato paste
- 200ml red wine
- 1 can of diced tomatoes
- 120g butter
- 120g flour
- 1L milk
- 150g grated Kefalotyri cheese (or parmesan if you can't find it)
- 1/4 nutmeg ground
- 3 large eggplant, sliced 1.5cm thick
Method
1. Start by heating the oil in a large pot, then add the onions and a pinch of salt. Cook for 5 minutes before adding the garlic, bay leaf and cinnamon stick.
2. Add to ground lamb mince and stir to break it up.
3. Cook the lamb mince for 6-7 minutes stirring occasionally and season with salt and pepper.
4. Add the red wine and tomato purée to the pot, stir well and once the wine has reduced, add the tinned tomatoes.
5. Stir the tomato well, put the lid on and cook for 25-30 minutes on low, stirring occasionally.
6. For the white sauce, melt the butter in a medium pot over medium heat.
7. Once the butter has melted, whisk in the flour and cook for 2-3 minutes.
8. Pour in the milk and whisk until smooth. Once it starts to simmer, add the nutmeg and half of the grated cheese.
9. Stir this one last time until smooth.
10. Season the eggplant on both sides and cook on both sides in a large fry pan with lots of olive oil.
11. To assemble the Moussaka, start by laying all the eggplant on the bottom, followed by the red meat sauce and finally the white cheese sauce.
12. Sprinkle the rest of the cheese over the top and bake at 180°c for 25-30 minutes or until golden brown.
13. PS. It's better the next day!
Seriously Easy Moussaka
Written Recipe is over here:
Traditional Greek Moussaka Recipe with Potatoes and Eggplants (and Béchamel Sauce!)
Learn how to make traditional Greek Moussaka Recipe with Potatoes and Eggplants (and Béchamel Sauce!).
Moussaka is an authentic Greek eggplant casserole dish made with layers of aubergines and/or potatoes, tomatoey meat sauce, and cheesy béchamel sauce.
Full recipe @
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My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. With a career spanning 15 years in the culinary industry coupled with 30 years of home cooking, my YouTube channel is a wonderful collection of culinary wisdom. I take pride in offering delightful recipes that range from hearty entrees to luxurious desserts, all crafted to spark creativity in your kitchen and bring joy to the table.
The extra cheese and breadcrumb topping give this succulent dish a golden crunchy texture.
This is not a quick dish but it is easy with step-by-step instructions and the result is worth the effort and time.
Greek Lamb Moussaka is very common in Mediterranean and Middle Eastern cuisine and it has many different variations.
Some variations use potatoes or courgettes instead/or with the aubergines.
This Greek casserole recipe has also potatoes and is topped with a cheesy béchamel sauce. It surely is the ultimate comfort food!
Greek Moussaka (traditional casserole made from potato, eggplant, meat sauce, and bechamel sauce)
Definitely don’t miss trying this dish at your next visit to a Greek festival or Greek restaurant!
Moussaka may be Greece’s most famous dish besides the _Gyro_ . The layers of potato, egg plant, meat sauce, and bechamel sauce make this a wonderfully satisfying soul food. There are variations to this dish throughout the eastern Mediterranean, but today Nancy is sharing her favorite version, the Greek style. It is somewhat time-consuming to prepare, so you probably will only do it on special occasions when you have guests you want to impress.
*Special Cookware featured in this video & Amazon Affiliate shopping links*
► Food processor:
► Terracotta Clay Casserole dish.
► Cast Iron Skillet:
► Shop for a Kitchen Knife set:
► Cast Iron Reversible Grill/Griddle:
► Cast Iron Grill Pan:
To care for your cast iron cookware, Nancy recommends Camp Chef Cast Iron Cleaner:
*Ingredients*
► 4 potatoes, peeled and cut into ¼ inch slices. Tip: soak them in water until you are ready to fry them so they don’t dry out.
► 2 large egg plants cut into ¼ inch slices.
► 1 lb ground beef
► 4 tomatoes, peeled and cut to quarters
► 1 tsp tomato paste
► 5 tbs flour
► 5 tbs butter
► 4 cups whole milk
► 2 eggs
► ¼ cup parmesan cheese
► 1 medium onion, chopped
► salt
► pepper
► 1 tsp oregano
► olive oil
► oregano
► ½ tsp ground cinnamon or 2 sticks of cinnamon
*Directions*
_1. Drain the eggplant slices_
Sprinkle some salt on your eggplant slices. Place them in a sieve or on a broiling pan for one half hour. You should find beads of moisture collecting on the slices. Pat them dry with a paper towel (do not rinse with water).
_2. Fry the vegetables_
► Fry the potatoes and eggplant slices in olive oil until they become golden brown. Add olive oil on top of the vegetables if they get dry during frying. The eggplant slices should become soft and tender.
► Place the vegetables onto a plate covered with a paper towel to drain the excess oil.
_3. Prepare your meat sauce_
► Blend the tomatoes and tomato paste in a food processor.
► Heat 2 tbsp olive oil in a skillet. Brown the onions, and then brown the ground beef. Add salt, pepper, oregano, and cinnamon.
► Stir in the tomato sauce. Let it simmer for a few minutes and then remove from heat.
_4. Prepare the bechamel sauce_
► Melt the butter in a pot on medium heat
► Mix in the flour.
► Turn off the stove. Use a whisk to slowly mix in the milk to avoid clumps.
► Turn on your stove again to medium heat. Stir constantly with a whisk. When you notice your sauce has thickened, add more of your milk.
► Continue slowly adding and mixing in your remaining milk until your sauce has a medium texture.
► Add the salt, pepper, nutmeg.
► Turn the heat to low
► In a separate bowl, whisk the two eggs and quickly whisk them into your sauce, making sure not to let the eggs cook separately.
► Stir in the parmesan cheese
_6. Assemble your dish_
►Preheat your oven to 350 F
►Place your potatoes in a layer at the bottom of your casserole dish
►Cover the potatoes with a layer of eggplant slices
► Cover the eggplant slices with a layer of ground beef
► Cover the ground beef with a layer of the remaining eggplant slices
► Pour your bechamel sauce on top
Bake your Moussaka for 45 – 50 minutes.
Enjoy!
@nancysmediterraneankitchen
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Vegetarian Moussaka recipe
recipe30.com (for full recipe)
Tasty Mediterranean cooking without meat. A Greek vegetarian version of Moussaka consisting of layers of lentils, eggplant, mushroom, zucchini and sweet potato, it's very similar to a lasagna without the pasta or meat. Serve it with a Greek salad for a perfect combination. Real Pecorino cheese is made from sheep's milk. This dish will go fast so make plenty, it also freezes well.