Moussaka Recipe ll Moussaka Recipe with Potatoes and Eggplant ll How to Make Moussaka
Today's video we're going to make moussaka recipe with potatoes and eggplant.
This moussaka recipe definitely the easy one and taste DELICIOUS.
Make sure y'all gather all this easy peasy and simple ingredients and make this dish at home!
Ingredients:
- 4 medium potatoes, sliced
- 1 medium aubergine, sliced
- A head of garlic, minced
- 2 medium tomatoes, diced
- 1/4 yellow pepper, thinly sliced
- 400 gr ground meet (beef)
- Black pepper
- 1 tbsp dill
Creamy Sauce:
- 1/2 cup flour
- 2 eggs
- 1 cup milk
- 1 tbsp butter
Meat mixture:
- 2 whole eggs
- 1 white egg
- Salt
- Black pepper
Cheese mixture (topping):
- 1 egg yolk
- 1 cup emmental cheese, grated
- 1/4 cup milk
Moussakarecipe#MoussakaRecipewithPotatoesandEggplant#HowtoMakeMoussaka
A healthier Moussaka recipe with baked vegetables
We made this healthier version of Greek Moussaka, which is full of flavor, thanks to the layers of béchamel sauce, ground beef, potatoes and eggplants.
We used baked vegetables for our Moussaka recipe, instead of frying, so you end up with a well balanced and healthier version. Enjoy!
INGREDIENTS:
- ground beef [
1.1 lbs / 500 gram]
- vegetable oil
[1-2 tbsp / 15-30 ml]
- 1 onion
- parsley [a handful]
- 1 big garlic clove
- tomato paste [1 tbsp / 15 gram]
- canned tomatoes
[10 oz / 300 gram]
- cinnamon and sugar [half tsp]
- oregano [1 tsp]
- salt and pepper
- 1 big zucchini
- 1 big eggplant
- 3 big potatoes
- olive oil [half tbsp]
- butter
[3.5 oz / 100 gram]
- all purpose wheat flour [3.5 oz / 100 gram]
- 3 egg-yolk
- milk [3.2 cups / 750 ml]
- nutmeg [half teaspoon]
- Parmigiano-Reggiano cheese [3.5 oz / 100g]
Servings: 6
Energy and macronutrients per serving:
606 kcal / 2535 kJ
37 g fat, 34 g carbs, 33 g protein
You like casserole dishes? Try these, too:
- Fun-to-make spinach-ricotta pasta/cannelloni
- Albanian Lamb aka Tave Kosi
- Foolproof Tiramisu
Bon appétit!
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Inspired by: Binging with Babish, Food Wishes, Best Ever Food Review Show, Mark Wiens
TRADITIONAL MOUSSAKA RECIPE WITH EGGPLANTS (AUBERGINES) AND POTATOES
???? TRADITIONAL MOUSSAKA RECIPE WITH EGGPLANTS (AUBERGINES) AND POTATOES
Ingredients for 6 Meals (i recommend 6 since the dish takes long to prepare)
Meat Sauce
750 g minced beef or lamb meat
600 g canned tomato sauce
2 midsize onions
3 midsize garlic gloves
1 bunch parsley
1 tsp. oregano
1 tsp. Salt
1 Bay Leaf
Pinch pepper
300 ml vegetable broth
Bechamel
4 tbsp. Butter
4 tbsp. Flour
500 g milk
2 eggs
50 g grated parmesan cheese
1/2 Grated nutmeg
Moussaka
1200 g Eggplants
150 g grated Parmesan cheese
Vegetarian Moussaka – Recipe from Athens, Greece!
Vegetarian Moussaka – Recipe from Athens
• 3 eggplants, 3 potatoes, 3 zucchini, 1lb carrots peeled and cut lengthwise into 1/2 inch thick slices
• 2 cups olive oil
• 2 cups Gouda or your favorite cheese
• Salt & Pepper to taste
• 1 tablespoon ground nutmeg
• 8-ounce tomato sauce
• 4 cups milk
• 1 cup butter
• 8 tablespoons all-purpose flour
• 1 1/2 cups freshly grated Parmesan cheese
Optional ingredients for meat:
• (optional meat) - 1 pound lean ground beef or Lamb
• 2 onions, chopped
• 1 clove garlic, minced
• 1/4 teaspoon ground cinnamon
• 2 tablespoons dried parsley
• 1/2 cup red wine
• 1 egg, beaten
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Prep 45 minutes
Cook – 1 hour
1. Slice carrots lengthwise and boil for 10-20 minutes. Then put in a strainer to remove water.
2. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain oil.
3. Do the same with the potatoes and zucchini.
4. (Optional for meat) In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
5. To make the béchamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
6. Arrange a layer of potato, zucchini, and eggplant in a greased 9x13 inch baking dish. Cover eggplant with carrots then béchamel sauce (meat mixture first if using that), and then sprinkle 1/2 cup of Parmesan cheese over the top. Lay out the layers or each adding cheese, tomato sauce, and nutmeg/salt/pepper as shown
7. Bake for 20-30 minutes until top is brown and cooked through (1 hour with meat at 350 degrees F (175 degrees C).
8. Let sit at least 20 minutes before serving.
Béchamel Sauce:
1. Melt 50g of butter in a medium-size pot and add 5 x tablespoons of plain flour.
2. Mix continuously using a whisk until there are no lumps and the flour has dissolved.
3. Add salt and pepper and keep mixing, leaving it to cook and become creamy in texture.
4. While mixing, add 4 cups of milk and stir really well until the béchamel sauce thickens even more.
5. (Optional) Mix in 2 x egg yolks and 150g of grated parmesan cheese.
6. Continue to cook until all of the ingredients have dissolved and mixed through.
Measurements are Approximate
When you are in Athens, Greece you can visit Ydria Restaurant in the Plaka district:
☀️ Official Website:
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Disclaimer - Please be advised that this information nor any mentioned products are not intended to treat, diagnose, cure, or prevent any illness or disease. Bill Farr does his best to share education and resources to help you live a healthier, more full life. These statements have not been evaluated by the Food and Drug Administration. If you are pregnant, nursing, taking medication, or have a medical condition, consult your physician first.
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Moussaka Recipe | #TraditionalTuesday : EGYPT | وصفة مسقعة
It's time for a taste of Egyptian cuisine! This eggplant based dish is one of Egypt's flavor rich recipes. It is best served with rice or arabic bread, this will become a fast favorite!
Even though Moussaka is traditionally made with ground meat, this video is vegan-friendly!
Ingredients:
4 tomatoes
3 eggplants
4-5 bell peppers
6 garlic cloves
3-4 tbsp of cooking oil
(more cooking oil to fry vegetables)
Spices (1 tbsp of each):
Paprika
Chilli flakes (optional)
White Pepper
Black Pepper
Salt
حان الوقت لتذوق المأكولات المصرية! هذا الطبق مميز من الباذنجان هو أحد الوصفات الغنية بالنكهة في مصر. من الأفضل تقديمه مع الأرز أو الخبز العربي
على الرغم من أن المسقعة مكونة تقليديًا من اللحم المفروم ، فإن هذا الفيديو مناسب للنباتيين!
مكونات:
4 حبات طماطم
3 باذنجان
4-5 فلفل حلو
6 فصوص ثوم
3-4 ملاعق كبيرة من زيت الطهي
(المزيد من زيت الطهي لقلي الخضار)
التوابل (1 ملعقة كبيرة لكل منها):
فلفل أحمر
رقائق الفلفل (اختياري)
الفلفل الأبيض
فلفل اسود
ملح
How to Make Greek Moussaka
Learn How to make Traditional Greek Moussaka. This dish is so rich and full of flavor. layers of potatoes, eggplants, meat and béchamel sauce. Not recommended on a diet ;)
Printable Version:
MORE DINNER RECIPES:
Shepherd's Pie:
Eggplant and Meat Cake:
Stuffed Onions:
Meat Burek:
Spinach and Ricotta Cannelloni:
Stuffed Grape Leaves:
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Ingredients:
3 medium – large eggplants
3 potatoes
1 large onion
2 garlic cloves
700g (24.7 oz) minced beef
3 tablespoons olive oil
2 tablespoons tomato paste
260g (9.2 oz) tomato sauce
1 cup (240ml) beef broth or 1/2 cup (120ml) red wine
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 teaspoon thyme
1L (4.2 cups) milk
120g (4.23 oz) butter (1 stick + 1 tsp)
120g (4.23 oz) flour (1 cup – 2 tsp)
85g (3 oz) parmesan cheese
1/2 teaspoon nutmeg
2 egg yolks
Vegetable oil for frying
Directions:
1. Prepare the vegetables: slice the eggplants into 1cm thick. Season with salt and set aside for 30 minutes. Meanwhile peel the potatoes and slice them.
2. Wash the eggplants well and pat them dry. Fry the eggplants and potatoes until golden. Transfer to a paper towel to get rid of access oil. For a lighter version place the eggplants and potatoes in a baking pan, drizzle with olive oil and bake and golden.
3. Prepare the meat mixture: heat olive oil in a large pan over medium heat. Add chopped onions and sauté for 3-4 minutes. Add crushed garlic and sauté for 2-3 minutes more.
4. Add the meat and cook, stirring, until the beef is no longer pink. And salt, pepper, cinnamon and thyme, stir well. Add tomato paste and stir. Add bay leaf, tomato sauce and stir well. Add beef broth, stir and bring to a boil. Reduce the heat to low and simmer until thickens. Remove from heat and set aside.
5. Prepare the béchamel sauce: heat 1 litter of milk. In a medium saucepan over low heat melt butter, when the butter is melted, add flour and whisk continuously, until smooth paste forms. Gradually add the warm milk while continually whisking to prevent lumps. Whisk until the sauce is smooth and thick. Remove from heat and add pinch salt, black pepper, nutmeg, parmesan and egg yolks, whisk until smooth.
6. Preheat oven to 180C (360F).
7. Assemble the moussaka: add 4-5 tablespoons of the béchamel sauce to the meat mixture and mix. Layer the potatoes in a 13X8.5 (33X22cm) ovenproof dish, then layer half of the eggplants. Pour the meat mixture and spread evenly. Layer the remaining eggplants and pour the béchamel sauce. Grate some parmesan on top.
8. Bake for 40-50 minutes or until golden brown. Remove from oven and let cool for at least 45 minutes before cutting.
Equipment:
Baking dish:
Nonstick pan:
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