EGGPLANT MOUSSAKA RECIPE RECIPES

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MOUSSAKA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Moussaka Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 2 hours 35 minutes

Prep Time 35 minutes

Cook Time 2 hours 0 minutes

Yield about 6 to 8 main course servi

Number Of Ingredients 24

2 large eggplants (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, chopped
3 cloves garlic, minced
1 pound ground beef
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
Freshly ground pepper
1 1/2 cups whole, peeled, canned tomatoes (with puree), roughly chopped
1 bay leaf
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
3 cups whole milk, room temperature
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

Steps:

  • Bake the eggplant: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with the oil and lay on 2 small or 1 large foil-lined baking sheet. 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 with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the beef, oregano, allspice, cloves, and cinnamon. Break the meat up into small pieces and season with the 1/2 teaspoon salt and pepper to taste. 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. 
  • 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 stir to cool. When the sauce is cool, whisk in the egg and yolks. 
  • Assemble the moussaka. Lower the oven to 350 degrees F. Brush a 9 x 13 x 2-inch casserole dish with the oil. 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 the Pecorino Romano 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. Use a slotted spoon or spatula to serve.

MOUSSAKA RECIPE - BON APPéTIT



Moussaka Recipe - Bon Appétit image

A comfort food classic, this Greek casserole is really delicious the day after, and believe it or not, it’s great straight out of the fridge for breakfast. Don't ask us how we know this, but if you like cold pizza, you'll like cold moussaka.

Provided by Rick Martinez

Yield 8 servings

Number Of Ingredients 22

8 garlic cloves, finely grated, divided
½ cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons chopped mint, divided
2 tablespoons chopped oregano, divided
3 medium eggplants (about 3½ pounds total), sliced crosswise into ½-inch-thick rounds
2½ teaspoons kosher salt, plus more
½ teaspoon freshly ground black pepper, plus more
2 pounds ground lamb
2 medium onions, chopped
1 3-inch cinnamon stick
2 Fresno chiles, finely chopped
1 tablespoon paprika
1 tablespoon tomato paste
¾ cup dry white wine
1 28-ounce can whole peeled tomatoes
6 tablespoons unsalted butter
½ cup all-purpose flour
2½ cups whole milk, warmed
¾ teaspoon kosher salt
4 ounces farmer cheese, crumbled (about 1 cup)
2 ounces Pecorino or Parmesan, finely grated (about 1¾ cups), divided
3 large egg yolks, beaten to blend

Steps:

  • Place a rack in middle of oven; preheat to 475°. Whisk half of the garlic, ½ cup oil, 1 Tbsp. mint, and 1 Tbsp. oregano in a small bowl. Brush both sides of eggplant rounds with herb oil, making sure to get all the herbs and garlic onto eggplant; season with salt and pepper. Transfer eggplant to a rimmed baking sheet (it’s okay to pile the rounds on top of each other) and roast until tender and browned, 35–45 minutes. Reduce oven temperature to 400°.
  • Meanwhile, heat remaining 2 Tbsp. oil in a large wide pot over high. Cook lamb, breaking up with a spoon, until browned on all sides and cooked through and liquid from meat is evaporated (there will be a lot of rendered fat), 12–16 minutes. Strain fat through a fine-mesh sieve into a clean small bowl and transfer lamb to a medium bowl. Reserve 3 Tbsp. lamb fat; discard remaining fat.
  • Heat 2 Tbsp. lamb fat in same pot over medium-high (reserve remaining 1 Tbsp. lamb fat for assembling the moussaka). Add onion, cinnamon, 2½ tsp. salt, and ½ tsp. pepper and cook, stirring occasionally, until onion is tender and translucent, 8–10 minutes. Add chiles and remaining garlic and cook, scraping up any browned bits from the bottom of the pot, until onion is golden brown, about 5 minutes. Add paprika and tomato paste and cook until brick red in color, about 1 minute. Add wine and cook, stirring occasionally, until slightly reduced and no longer smells of alcohol, about 3 minutes. Add tomatoes and break up with a wooden spoon into small pieces (the seeds will shoot out at you if you’re too aggressive, so start slowly—puncture the tomato, then get your smash and break on!). Add lamb and remaining 1 Tbsp. mint and 1 Tbsp. oregano and cook, stirring occasionally, until most of the liquid is evaporated and mixture looks like a thick meat sauce, 5–7 minutes. Pluck out and discard cinnamon stick.
  • Heat butter in a medium saucepan over medium until foaming. Add flour and cook, whisking constantly, until combined, about 1 minute. Whisk in warm milk and bring sauce to a boil. Cook béchamel, whisking often, until very thick (it should have the consistency of pudding), about 5 minutes; stir in salt. Remove from heat and whisk in farmer cheese and half of the Pecorino. Let sit 10 minutes for cheese to melt, then add egg yolks and vigorously whisk until combined and béchamel is golden yellow.
  • Brush a 13x9" baking pan with remaining 1 Tbsp. lamb fat. Layer half of eggplant in pan, covering the bottom entirely. Spread half of lamb mixture over eggplant in an even layer. Repeat with remaining eggplant and lamb to make another layer of each. Top with béchamel and smooth surface; sprinkle with remaining Pecorino.
  • Bake moussaka until bubbling vigorously and béchamel is browned in spots, 30–45 minutes. Let cool 30 minutes before serving.
  • 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.

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Aug 28, 2018 · Baked Chicken Moussaka Recipe. This Greek dish is similar to lasagna, but it's traditionally layered with eggplant, tomatoes, ground beef or lamb, and a béchamel sauce. Our lightened …
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The moussaka was very good, but I give this 3 stars for a few reasons. First, if you have never prepared Greek food before (ESPECIALLY moussaka) this recipe is very poorly written - it's way too vague. 9 x 13" is not a big enough pan by any means - go larger. Second, it calls for way too much onion and eggplant.
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VEGAN EGGPLANT PARMESAN | MINIMALIST BAKER RECIPES
More Delicious Eggplant Recipes. Perfect Roasted Eggplant (Tender, Caramelized!) Easy Ratatouille (Versatile, 1 Pot!) Easy Vegan Moussaka; Jamaican Jerk Grilled Eggplant (30 Minutes!) If you give this recipe …
From minimalistbaker.com
See details


MOUSSAKA - AUTHENTIC AND TRADITIONAL GREEK RECIPE | 196 ...
Jan 11, 2016 · Moussaka is not a dish that you prepare in less than 30 minutes. This eggplant moussaka is definitely a festive dish and not an everyday meal. It is part of what Greeks call “urban Greek cuisine”. Moussaka …
From 196flavors.com
See details


EGGPLANT PARMESAN (PARMIGIANA DI MELANZANE) RECIPE
May 05, 2021 · Eggplant Parmesan (Parmigiana di melanzane), is a true classic Italian dish that has become immensely popular around the world.So much so, it has spawned other …
From thespruceeats.com
See details


EASY MEDITERRANEAN MEALS | MYRECIPES
Aug 28, 2018 · Baked Chicken Moussaka Recipe. This Greek dish is similar to lasagna, but it's traditionally layered with eggplant, tomatoes, ground beef or lamb, and a béchamel sauce. Our lightened …
From myrecipes.com
See details


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