30 Moussaka - Eggplant Casserole
Moussaka
Eggplant Casserole
A classic Greek dish, famous throughout the world, and a favorite at Greek restaurants and festivals. Delicious eggplant layered with a spicy tomato sauce and topped off with a Parmesan flavored egg custard. A feast for the eyes and the palate!
MOUSSAKA - STAVROS' KITCHEN - GREEK AND CYPRIOT CUISINE
Another Traditional Popular Dish in the Greek cuisine... The aubergines and courgettes were cooked under the grill preferably to frying them, as they tend to soak a lot of oil and become very greasy. Also much less mess around the cooker area and more importantly healthier !!!
Ingredients - GREEK MOUSSAKA
4 large potatoes, sliced
2 large aubergines, sliced
3 large courgettes, sliced
Olive oil for brushing the vegetables
½ glass vegetable oil for frying the potatoes
500g minced pork, beef or chicken
3 tablespoons olive oil for frying the mince
1 onion finely chopped
½ glass dry red wine
2 tbsp tomato paste dissolved in ½ glass of boiling water
½ can of tomatoes, chopped
½ bunch parsley, chopped
Salt and pepper
Cinnamon & grated nutmeg to sprinkle
+For the Béchamel sauce +
60g butter
4 glasses boiling milk
6 tbsp plain flour
2 eggs
1 Halloumi cheese, grated
Salt and Pepper
Grated nutmeg
Cooking the Harvest: Moussaka
Moussaka is a layered Greek eggplant custard dish with a touch of baking spices for regional flare. I make a batch every year and freeze most of it for individual servings in the winter. SO rich and yummy and a perfect way to use up several pounds of eggplant!
Moussaka
Serves 8
Adapted from a Food Network website recipe (no author attributed)
EGGPLANT
2 large eggplants (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices
extra-virgin olive oil for brushing
Kosher salt and freshly ground black pepper
MEAT SAUCE
2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, chopped
3 cloves garlic, minced
1 pound ground beef (I used lamb)
1/2 teaspoon dried oregano
1/8 teaspoon ground allspice
Pinch of ground cloves
1 cinnamon stick, broken in half
1/2 teaspoon kosher salt, plus to taste
¼ tsp Freshly ground pepper
1 1/2 cups canned or fresh tomatoes, roughly chopped
1 bay leaf
CUSTARD SAUCE
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
3 cups milk (I used 2%)
1 1/2 teaspoons kosher salt
Pinch of ground nutmeg
1 large egg
2 large egg yolks
1/2 cup dried breadcrumbs
3 tablespoons Pecorino Romano cheese (I used domestic parmesan)
Directions
Bake the eggplant: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with olive oil and lay on 2 small or 1 large foil-lined baking sheet (parchment paper works here as well). Season with salt and pepper. Cover with foil and bake until the eggplant is soft, about 25 minutes. Set aside covered.
Make the meat sauce: Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the meat, oregano, allspice, cloves, and cinnamon. Break the meat up into small pieces and season with salt and pepper. Cook, stirring occasionally, for about 2 minutes. Lower the heat to medium and cook, stirring, until just cooked but still slightly pink inside, about 1 minute more. Add the tomato and bay leaf and bring to a simmer. Cover, and cook until the sauce is thickened and fragrant, about 20 minutes. Remove bay leaf and cinnamon stick and let cool.
Make the custard sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Remove the pan from the heat and add the milk, salt, and nutmeg. Return to the heat and while whisking constantly, bring to a boil. Simmer 2 minutes. Transfer the sauce to a bowl and let cool slightly. Beat eggs in large container. Drizzle in some of the white sauce, about ½ cup at a time, whisking quickly, until sauce is incorporated. Repeat three times. Then stir egg/white sauce mixture back into the rest of the white sauce.
Assemble the moussaka. Lower the oven to 350 degrees F. Spray a 9 x 13 x 2-inch casserole dish with cooking oil spray. Scatter the breadcrumbs over the bottom of the pan. Lay half of the eggplant in the pan, overlapping the slices if needed. Cover with half of the meat sauce and smooth with a rubber spatula. Repeat with the remaining eggplant and meat sauce. Pour the custard sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with cheese and bake, uncovered, until lightly browned and the custard is set, about 1 hour.
Remove the moussaka from the oven and let rest for 10 minutes before serving.
Spice jars with wide mouths: SKS Bottle. Look for 4 oz clear glass jars.
TIMESTAMPS
0:00 Harvesting the eggplant
0:24 Roasting the eggplant
9:39 Meat Sauce
20:14 Custard/bechamel
30:18 Assembly
35:45 The Bake
36:36 Subscribe!
MOUSAKAS, MOUSSAKAS, Mousaka, Moussaka: GreekRecipes.tv Alexa
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One of Greece's most famous dishes, Moussaka! Potatoes, succulent eggplant, smooth ground beef stew topped with a creamy bechamel..baked to perfection! Enjoy!
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Baked Lamb and Eggplants with Yogurt Custard. EP #61
We've combined the best from Greek moussaka and casserole and got this delicious baked lamb and eggplants with a lush yogurt custard dish. Check out the ingredients below and the instructions in the video.
**INGREDIENTS**
1/2 large eggplant or 250g, diced with skin on
1 medium yellow onion, minced
2 cloves of garlic, minced
2 tbsp. olive oil, divided to fry eggplants and then onions with garlic
700-800g boneless lamb, coarsely minced
2 tbsp. Jasmine rice, rinsed
1 tsp. ground cinnamon
1tsp. dried oregano
2 tbsp. tomato sauce or 1 tbsp. tomato paste
200 ml vegetable stock
large hip or 150 g baby spinach, prewashed
2-3 sprigs of green onions, minced
salt to taste
For the yogurt custard
600 g Greek yogurt (0%)
2 eggs
1 tbsp. flour
fresh dill, finely minced
Bake at 390F/190C for 35-40 minutes or until the yogurt custard is slightly golden.
#fabeatspresents #bakedlamb #moussaka
Greek Budget Food: Moussaka - Recipe # 40
Finf out how to cook the grand old Greek classic! With meat, egg plant, potato and a béchamel sauce, this dish is filling and flavorful!
For this recipe we used:
3 eggeplants,
TOMATO SAUCE:
500 gr / 1 pound of ground meat,
2 onions,
3 cloves of garlic, minced
3 fresh tomatoes (diced),
200 ml / 0.8 cups of white wine
1 can diced tomatoes
salt & pepper
BECHAMEL SAUCE:
2.5 tbsp butter
2 tbsp flour
2 cups milk
nutmeg
salt & pepper
1 kg. / 2 pounds of potatoes
50 gr / 1/2 cup breadcrumbs
Parmesan cheese (as much as your heart desires)
Music:
Title: Grange Party
Artist: Huma-Huma
Album: Youtube Music Libary