MOUSSAKA RECIPE - BBC GOOD FOOD
Make our easy moussaka for an instant crowd pleaser. This classic Greek dish of layered thinly sliced potato, aubergine and lamb is topped with a creamy béchamel sauce.
Provided by Esther Clark
Categories Dinner, Main course
Total Time 2 hours 45 minutes
Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Yield 8
Number Of Ingredients 19
Steps:
- Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper.
- Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Tip into a bowl and set aside. Add the remaining oil to the casserole. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Add the garlic, oregano, cinnamon, chilli and bay cooking for a further min. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. Stir through the tomatoes, tomato pur é e and brown sugar, along with 200ml water. Season. Lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.
- Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly salted water to the boil. Add the potato slices and cook for 6 mins, drain in a colander and leave to steam dry for 10 mins.
- Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to the heat and bring to a simmer, cooking for 3 mins. Remove from the heat and whisk through the parmesan, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.
- Take a large rectangular ovenproof dish. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the potato, then the rest of the meat and another layer of aubergines, followed by potatoes. Finish with the béchamel, smoothing the top over with a palette knife. Put in the centre of the oven and cook for 50 mins or until deep golden brown. If it browns too much during cooking, cover the dish. Set aside for 10 mins to cool before serving.
Nutrition Facts : Calories 516 calories, FatContent 31 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 5 grams fiber, ProteinContent 28 grams protein, SodiumContent 0.37 milligram of sodium
MOUSSAKA RECIPE | ALLRECIPES
Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce.
Provided by PEGGY AYSCUE
Categories Ground Beef Casserole
Total Time 1 hours 45 minutes
Prep Time 45 minutes
Cook Time 1 hours 0 minutes
Yield 1 - 9x13 baking dish
Number Of Ingredients 23
Steps:
- 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.
- 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.
- To make the bechamel 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.
- Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
- Bake for 1 hour at 350 degrees F (175 degrees C).
Nutrition Facts : Calories 567 calories, CarbohydrateContent 29.1 g, CholesterolContent 123.1 mg, FatContent 39.4 g, FiberContent 5.4 g, ProteinContent 23.6 g, SaturatedFatContent 18.3 g, SodiumContent 1017.4 mg, SugarContent 14.1 g
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VEGETARIAN MOUSSAKA RECIPE | ALLRECIPES
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Reviews 4.4
Total Time 2 hours 0 minutes
Category Greek Recipes
Calories 239.8 calories per serving
- Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.
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Total Time 30 minutes
Category Dinner, Lunch, Main course
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Calories 529 calories per serving
- To serve: Sprinkle the crumbled feta and chopped mint over the mince. Bring the moussaka to the table as the feta melts and serve it with a crunchy green salad and toasted pitta.
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- Do Ahead: Moussaka can be baked 1 day ahead. Let cool, then cover and chill, or freeze up to 3 months. Thaw before reheating in a 250° oven until warmed through, about 1 hour.
BEEF AND POTATO MOUSSAKA RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.8
Total Time 01 hours 25 minutes
Category Dinner
Cuisine Mediterranean
Calories 488 calories per serving
- Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 7-9 minutes, breaking into crumbles. Add garlic; cook 1 minute longer. Drain. Stir in water, tomato paste, parsley, salt, mint if desired, cinnamon and pepper. Set aside., For sauce, melt butter in a saucepan over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Add cheese and salt., Place half of the potato slices in a greased shallow 3-qt. baking dish. Top with half the cheese sauce and all of the meat mixture. Arrange remaining potatoes over meat mixture; top with remaining cheese sauce., Bake, uncovered, until a thermometer reads 160°, about 1 hour. Let stand for 10 minutes before serving.
MOUSSAKA RECIPE (GREEK-INSPIRED) | KITCHN
From thekitchn.com
Total Time 12600S
Category Main dish, Dinner, Casserole
Cuisine Europe, Greek
Calories 676 cal per serving
- Bake until the top is golden brown in spots and the moussaka is warmed through and bubbling around the edges, 55 minutes to 1 hour. Let cool 15 minutes before slicing.
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MOUSSAKA RECIPE (GREEK-INSPIRED) | KITCHN
From thekitchn.com
Total Time 12600S
Category Main dish, Dinner, Casserole
Cuisine Europe, Greek
Calories 676 cal per serving
- Bake until the top is golden brown in spots and the moussaka is warmed through and bubbling around the edges, 55 minutes to 1 hour. Let cool 15 minutes before slicing.
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