Moussaka - 6 Continent Recipe Challenge Part 2 of 6
Moussaka
Ingredients:
Base ingredients
2 Eggplants
2 potatoes
Meat sauce:
26 oz minced beef or lamb
1 red onion
2 cloves of chopped garlic
14 oz tin of tomatoes
2 tbsp tomato paste
1 tsp sugar
1 glass of red wine
1 pinch each salt and pepper
1 bay leaf
A pinch of cinnamon
1/4 cup olive oil
Bechamel sauce
31 fl oz milk
4 oz butter
4 oz flour
A small pinch of nutmeg
2 egg yolks
3.5 oz parmigiano-reggiano cheese
Salt to taste
Recipe:
1. Preheat the oven to 350 degrees
2. Remove the stalks from the eggplants and slice them into 1 cm slices.
3. Season the eggplants with salt and place them in a colander for about 30 minutes to drain.
4. Peel and slice the potatoes into 1 cm slices.
5. Once the 30 minutes are up, drizzle the eggplant and potato slices with olive oil, place them on baking sheets and bake them in the oven for 20 minutes.
6. For the meat sauce, heat a large, deep skillet over medium-high heat and add the olive oil.
7. Once hot, add the red onion and sauté for about 5 minutes or until softened.
8. Stir once the minced beef or lamb and break it up. Sauté till it browns.
9. Once browned, add the garlic and tomato paste and stir until the garlic softens.
10. Pour in the red wine and stir until it evaporates.
11. Add in the tinned tomatoes, sugar, bay leaf, and a pinch of salt and pepper.
12. Bring to a boil, turn the heat to low, and simmer covered for about 30 minutes.
13. For the bechamel sauce, melt the butter in a large pan.
14. Add flour and whisk continuously to make a paste.
15. Add warmed milk in a steady stream. Continuously whisk to prevent sauce from getting lumpy. Boil over low heat and stir until sauce thickens to a thick, cream like consistency.
16. Once a thick cream forms, turn off the heat, add the egg yolks, salt, pepper, nutmeg and most of the cheese. Whisk quickly to avoid the eggs cooking. Season with salt. Feel free to add a spoonful of the bechamel to the meat sauce. Set aside.
17. To form the moussaka, in a glass baking dish (I used 9 in x 13 in) start with the potatoes. Next add half the eggplant. Then pour all the meat sauce and even it out. Add the rest of the eggplant. Finally, top with the bechamel and smooth with a spatula.
18. Sprinkle the rest of the cheese on top.
19. Bake for about 60 minutes in the oven, which should still be at 350.
20. After the 60 minutes, remove from the oven, and the top layer should be golden brown.
21. Allow to cook for a few minutes.
22. Cut into slices, and enjoy.
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Making Authentic Greek Moussaka
???????? Making moussaka: Chef Vasilis Margaritis has been cooking for over 40 years and has mastered the art of making this beloved Greek dish.
Would you like to try it?
#shorts #moussaka #greece
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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
Simple Turkish Moussaka Recipe
Full Recipe:
This Turkish Moussaka recipe is a perfect weeknight meal that everybody will love! Seasoned tomato sauce, ground beef, and delicious roast eggplant slices melt together in this recipe and will keep you scooping for more.
Ingredients
Eggplant Moussaka
2 large eggplants
2 tbsp olive oil (divided)
1 tbsp salt (divided)
1 tsp black pepper (divided)
1 white onion (diced)
3 cloves garlic (minced)
1 tbsp sumac
1 tbsp Aleppo pepper
2 tsp ground coriander
1 bay leaf
1 lb ground beef (or ground lamb)
2 cups crushed canned tomatoes
2 tbsp Turkish red pepper paste (or tomato paste)
fresh mint (for garnish)
Yogurt Sauce
2 tbsp Greek yogurt
1 clove garlic (minced)
2 tbsp fresh dill (minced)
1 lemon (juiced)
Instructions
-Heat your oven to 400°, cut the eggplant into large pieces, about 2 and place on a sheet pan. Drizzle with a bit of olive oil and season with a pinch of salt and black pepper. Toss well and bake for about 30 minutes, or until the eggplant is very soft and tender. Set aside.
-Heat a large fry pan or sauté pan to medium-high and add the rest of the olive oil, onion, garlic, sumac, Aleppo pepper, coriander, and bay leaf. Season with another pinch of salt and black pepper and sauté for about 6-7 minutes or until the onions start to brown.
-Push the onions to one side of the pan and add the ground beef. Break the meat into small pieces with a wooden spoon and let cook undisturbed for about 6-7 minutes, or until the bottom of the meat starts to brown.
-Then, add the tomatoes, Turkish pepper paste, and roasted eggplant to the pan. Mix well and cover and cook for 20 minutes on low heat.
-While the moussaka is cooking, mix the yogurt sauce. Add the Greek yogurt, garlic, dill, and lemon juice to a small bowl and mix well.
Serve the moussaka with the yogurt sauce and some fresh mint on top.
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How to Make Greek Moussaka (Part 3 of 3) #Recipe
Ingredients:
- 2 Large Eggplants
- 4 Tablespoons of Salt
- 5 to 6 potatoes Sliced
- 500g mince beef
- Olive oil for frying
- 4 cloves of garlic diced or 1 Diced Onion
- 2 can of diced Italian Tomatoes
- 140g of Tomato Paste
- 2 tablespoons of Soy Sauce
- 3 Carrots Diced
- 1 teaspoon of Veggie Stock
- 1 cup of water for Veggie Stock
- 2 tablespoons of Maple Syrup
- 1/2 to 1 cup parmesan cheese
- For the Bechamel Sauce
- 2 cups Milk
- 2 tablespoons Unsalted Butter
- 2.5 tablespoons of All Purpose Flour
- Nutmeg and Salt to taste
Method:
1. Preheat oven to 180 degrees celcius or 356 degrees farenheit)
2. Wash and cut eggplant into thick slices
3. Place them in a bowl and add a generous amount of salt, cover with a towel and set aside.
4. Heat up saucepan and add olive oil. Add garlic and soften before adding tomato paste. Place on low heat and simmer for 10 mins. Stirring occasionally.
5. Introduce the minced beef on medium heat. Continue to stir until meat begins to very lightly brown.
6. Add carrots and diced Italian Tomatoes, continue to stir until sauce begins to simmer. Cover, reduce to low heat and set timer for 20 mins. Give a stir from time to time.
7. Prepare veggie stock, using the bowl from the tomato paste or tub of tomato paste, add water and veggie stock. Mix altogether.
8. Once the sauce has simmered for 20 mins add veggie stock to the sauce. Add Soy sauce and maple syrup. Let it simmer on low heat for 30 mins, stirring occasionally.
9. Wrap eggplants in a towel and give it a good shake to remove excess moisture.
10. Heat up a pan with oil. Fry eggplants until golden brown and add salt.
11. Prepare bechemal sauce. In a seperate saucepan, heat up the milk (I like to use my coffee milk jug with thermometer). In a seperate saucepan melt butter and slowly whisk in the flour. Once thickened, slowly pour in the milk whisking it into a smooth consitncy. Add a inch of cinnamon and salt to taste. Make sure you taste test to adjust.
12. Let's layer. In a baking dish, add a samll layer of bechamel sacuce. Begin to layer with eggplants, potatoes, and meat sauce, repeat the process beginning with eggplant. For the final layer pour in the bechamel sauce and add a genorus amount of parmesan cheese.
13. Place in the preheated oven at 180 degrees celcius or (356 degrees farenheit) for 1 hour or until potatoes have cooked through.
14. Once cooked, let moussaka rest for 10 to 15 mins. Then time to Enjoy!