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How To make Moussaka(Baked Eggplant with Potatoes)
2 lg Eggplant
Salt 3 Potatoes
Olive oil 2 lg Onions
chopped
1 lb Ground beef
6 tb Butter :
melted, divided
1/2 c Parsley -- chopped
1 c Tomato sauce
1/4 c Breadcrumbs
1/3 c All-purpose flour
2 c Milk
2 Eggs separated
1/4 c Romano cheese :
grated
ds Nutmeg -- ground
Slice eggplant and sprinkle with salt; set aside for 15 to 20 minutes. Pare and slice potatoes; dry eggplant slices. Brown eggplant and potatoe slices in olive oil. Drain on paper towels and set aside. Saute onion and ground beef in 2 tablespoons melted butter until brown; add parsley and tomato sauce and simmer for 10 minutes. Dust a greased 13x9x2-inch baking dish with breadcrumbs. Place a layer of potatoes, eggplant, and meat mixture in pan; repeat layers, ending with eggplant. Combine remaining butter and flour; cook over low heat, stirring constantly. Heat milk; gradually add to flour mixture, stirring constantly. Cook over low heat until thick; cool slightly. Beat egg yolks, and combine with cheese and nutmeg; add to sauce. Beat egg whites until stiff and fold into sauce. Pour sauce over eggplant-meat layers. Bake at 350 degrees for 45 to 55 minutes or until golden brown. SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for you by Nancy Coleman.
How To make Moussaka(Baked Eggplant with Potatoes)'s Videos
Eggplant Potato Moussaka w/ Pine Nut Cream | The Vegan Test Kitchen
Greek Night!! This eggplant potato moussaka from the Veganomicon is layers upon layers of delicious. You'll have dreams of bathing in the pine nut cream...
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w/Eli Haynes, edited by JosephLucas
Moussaka:
1 lb eggplant
1 lb zucchini
1 1/2 lb Russet/baking potato
1/4 cup olive oil (for roasting vegetables)
1/4 cup olive oil (for sauce)
1/2 cup dry, fine white bread crumbs (Panko works well)
4 large shallots, sliced thinly
3 cloves garlic, minced
1/3 cup red wine
2 (15 oz) cans crushed tomatoes
2 tsp dried oregano
1/4 tsp ground cinnamon
1 bay leaf
salt
Pine Nut Cream:
1 lb soft silken tofu
1/2 cup pine nuts
3 tbsp lemon juice (1 large lemon)
1 tsp arrowroot powder
1 clove garlic
pinch of nutmeg (fresh grated if you got it)
1 1/4 tsp salt, or to taste
white pepper
Music:
Night Rider by Neil Krin
Metropolitan by Fish n Chips
Love Aegean Style by Auracle
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.
Eggplant and Potato#Bechamel #Arabic Style
Eggplant and Potato #Bechamel #Arabic Style
Josephine Robles/ feb 27,2021
Hello my recipe today is one of the best favorite in Arab, made in this slice eggplant and potato fried.covered the white sauce and cheese nutritious and delicious hope you enjoy
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Lamb Roast Arabic style
Full recipe
Ingredients for sauce-
Onion 1 big finely chopped
Tomato 1 big pureed
Garlic 6-8 cloves chopped
Red chilli powder 1 1/2 tsp
Coriander powder 1 1/2 tsp
All spice powder 1 tsp
Turmeric powder 1/4 tsp
Cumin powder 1/2 tsp
Black pepper powder 1/2 tsp
Green coriander and chilli chopped
Salt as per taste
Oil 2 tbsp
Mint leaves 3-4
Ingredients for Patties
Meat Minced 250g
Red chilli powder 1/2 tsp
Cumin powder 1/2 tsp
All Spice Powder 1/2 tsp
Onion Chopped 1/4
Green Chilli and Coriander Chopped
Black pepper Powder 1/2 tsp
Ginger and garlic paste 1 tbsp
Salt as per taste
Assembling Ingredients
Eggplant 1 big Sliced
Potato 1 Sliced
Salt to taste
Oil 1 tbsp
Rice Ingredients
Onion Chopped 1 medium sized
Whole spices
Ginger and garlic paste 1 tbsp
Turmeric powder 1/2 tsp
All spice powder 1 tsp
Cumin powder 1/2 tsp
Lemon slice 1
Oil 3 tbsp
Rice 1 1/2 Cup Presoaked for 1 hour
Chicken Stock 650 ml
Water 350 ml
Salt
Method
Follow Video
#eggplant recipe
#brinjal recipe
#lunch recipe
#dinner recipe
#deliciousss
#bakedeggplantrecipe #bakedeggplant #parmesaneggplant #saucybakedeggplant #tomatosauce #sabihaabuzar
Moussaka - How One Of Greece's Most Traditional Dishes Is Made
If you've ever been to Greece, you've likely sampled the most Greek of all dishes – moussaka! It’s traditionally made with eggplant, potatoes, ground beef, and béchamel sauce. A cornerstone of Greek cuisine, it’s as popular with visitors as it is with the locals.
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Report: Theodora Mavropoulos
Camera & Edit: Raphael Kominis
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Aubergine, Potato and Lamb Musakka (Moussaka) Versatile and PACKED with Flavour
Delicious Aubergine and Potato Musakka ????
Tray measurements used in this recipe - 35cm x 25cm x 5cm.
Ingredients:
500g mince lamb
4 aubergines
2 onions
400g plum tomatoes
2 tbsp pepper/tomato puree
1 fresh cayenne pepper
4 medium potatoes
olive oil
4 garlic cloves
bunch chopped parsley
1 tsp each -
paprika
mixed herbs
black pepper
salt
(cheese sauce)
2 egg yolks
1 Lt milk
110g butter
120g flour
300g grated cheddar
Salt, black pepper and mixed herbs
Method:
Slice the aubergines to 0.5cm thickness. Layer on a baking tray, sprinkling salt in between layers. Set aside for 30 mins. After 30 mins pat dry with paper towels. Lightly oil with olive oil and bake in the oven until golden brown. Use 2 trays.
Whilst the aubergines are baking, prepare the rest of the ingredients.
Fry the onions, mince meat, pepper, plum tomatoes and puree in heated olive oil. Season and simmer on low heat whilst you prepare the potatoes. Check the mince and stir regularly. Add boiling water as needed and the chopped parsley just before taking off the heat.
Shallow fry the potatoes which should be sliced to the same thickness as the aubergines. Sprinkle salt to taste. Drain on a paper towel.
Prepare the cheese sauce. Heat a drop of olive oil in a medium size pan. Stir in the flour then gradually add the milk, egg yolks, cheese and seasoning. Continue stirring on low to medium heat until the sauce thickens.
Put the musakka together by layering the aubergines, mince mixture and potatoes. Top with the cheese sauce
Bake in the oven at Gas Mark 4 180°C until top has browned.
Rest for 10 mins before serving.
Afiyet Olsun
Enjoy!
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