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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
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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
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#lunch recipe
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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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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!
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.
Savory Serbian Moussaka
Recipe:
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!
Recipe #4: Moussaka (Baked Potato and Eggplant) | Carina's Kitchen Mix
HELLO GUYS WELCOME TO CARINA'S KITCHEN MIX!
Sauce ingredients:
Garlic and onion
1/4 Ground beef
1 chicken cubes
Salt and pepper to taste
Turmeric powder
All spices
1 cup tomato (blended)
1 tbsp tomato paste
1 cup water
Layering:
Potato
Eggplant
Bell pepper
Lemon
Music used: