MOUSSAKA RECIPE - RECIPES AND COOKING TIPS - 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 - BBC FOOD
This delicious lamb moussaka recipe from the Hairy Bikers provides a wonderful meal for a family occasion. Completely comforting. Each serving provides 678 kcal, 34g protein, 34g carbohydrates (of which 10g sugars), 41g fat (of which 16.5g saturates), 6g fibre and 1.2g salt.
Provided by The Hairy Bikers
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 6
Number Of Ingredients 22
Steps:
- Put the lamb, onion, garlic, oregano, mint, bay and cinnamon in a large heavy-based frying pan and cook over a medium heat for 10 minutes, stirring with a wooden spoon to break up the meat.
- Stir in the flour and add a good pinch of salt and pepper. Add the wine, tomatoes and tomato purée and bring to a simmer. Cook for 30 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened. Season again if needed and set aside.
- Meanwhile, place the aubergine slices in a colander and sprinkle with the tablespoon of salt. Set aside for 10 minutes.
- Rinse the aubergine slices under cold running water and pat dry with a clean tea towel. Heat 3 tablespoons of the oil in a large heavy-based frying pan and fry the aubergines for 2–3 minutes on each side, adding more oil when necessary. Remove from the pan and set aside to drain on kitchen paper.
- Cook the potatoes in boiling water for 5 minutes, then drain in a colander under running water until cold.
- Preheat the oven to 200C/180C Fan/Gas 6.
- To make the béchamel sauce, melt the butter in a large saucepan and stir in the flour. Cook for a few seconds, then gradually stir in the milk. Add half the Parmesan and the grated nutmeg. Simmer the sauce gently for 4–5 minutes, stirring regularly. Season with salt and pepper.
- Remove the saucepan from the heat and allow the sauce to cool. When cooled, stir in the egg.
- Spoon one-third of the meat sauce into a shallow ovenproof dish large enough to hold 2.5 litres/4½ pints. Cover loosely with a third of the potatoes and then a third of the aubergines – you don't need complete layers, just to arrange them roughly on top. Repeat the layers twice more, finishing with the aubergines. Pour over the white sauce, making sure it covers everything in a thick, even layer. Sprinkle with the remaining Parmesan. Bake for 35–45 minutes, or until deep golden brown and bubbling.
Nutrition Facts : Calories 678kcal, CarbohydrateContent 34g, FatContent 41g, FiberContent 6g, ProteinContent 34g, SaturatedFatContent 16.5g, SugarContent 10g
More about "moussaka recipes recipes"
VEGAN MOUSSAKA RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.0
Cuisine Greek
Calories 499kcal per serving
- Bake for 20–25 minutes, or until the topping is lightly browned and bubbling. Stand for 5–10 minutes before cutting to allow the filling to settle. Serve.
BEST AUBERGINE RECIPES - OLIVEMAGAZINE
From olivemagazine.com
MINCE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
MOUSSAKA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Reviews 4.8
Total Time 2 hours 35 minutes
Category main-dish
Cuisine european
- Remove the moussaka from the oven and let rest for 10 minutes. Use a slotted spoon or spatula to serve.
AUTHENTIC GREEK CYPRIOT MOUSSAKA | TAVERNA BY GEORGI…
From thehappyfoodie.co.uk
Cuisine Greek
Preheat your oven to 180°C/gas mark 4. Peel the potatoes. Slice some of the aubergine skin off in strips. Slice them both into ½cm rounds. Lay them all out on a couple of baking or roasting trays and brush with olive oil. Season and roast in the oven for 35–40 minutes, until golden. Remove and set aside. Trim and finely slice the courgettes and keep to one side.
Meanwhile, peel and finely chop the onions and garlic. Pour a couple of tablespoons of olive oil into a large saucepan over a medium-low heat.
Sauté the onions and garlic for 10 minutes, until starting to soften. Add the ground cinnamon, oregano and all the mince. Break everything up with a wooden spoon and turn the heat up a little. Fry until any liquid evaporates and it starts to turn lightly brown. Stir in the purée, then add the wine and bring to the boil. Leave to rapidly simmer for 5 minutes, until the wine has reduced by more than half, then stir in the passata, bay leaf and cinnamon stick. Season generously, bring to the boil, then reduce to a simmer and cook on a low heat for 30 minutes, until thickened and reduced.
Heat the milk in a small pan. Melt the butter in a large saucepan over a medium heat and stir in the flour and baking powder. Once they have made a paste, slowly start to whisk in the warmed milk, until you have a smooth white sauce. Leave it to thicken over a low heat until it coats the back of a spoon. Grate in half the cheese and a generous amount of nutmeg. Season to taste.
When the meat and white sauce are ready, layer up the moussaka. You’ll need a large roasting tray, about 25cm×30cm in size. Layer a third of the baked veg and courgettes in the base of the tray and spoon over half of the mince. Repeat with half the remaining veg, the rest of the mince and then the last of the vegetables. Whisk the eggs into the white sauce and pour over the moussaka. Grate over the remaining cheese and place the dish in the oven. Bake for 45 minutes, or until the top is golden and bubbling and everything is cooked through. Remove from the oven and leave to cool for at least 15 minutes before serving, if not longer.
MOUSSAKA RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.5
Cuisine Greek
Calories 678kcal per serving
- Spoon one-third of the meat sauce into a shallow ovenproof dish large enough to hold 2.5 litres/4½ pints. Cover loosely with a third of the potatoes and then a third of the aubergines – you don't need complete layers, just to arrange them roughly on top. Repeat the layers twice more, finishing with the aubergines. Pour over the white sauce, making sure it covers everything in a thick, even layer. Sprinkle with the remaining Parmesan. Bake for 35–45 minutes, or until deep golden brown and bubbling.
EASY MOUSSAKA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Reviews 4
Total Time 1 hours 40 minutes
Category main-dish
Cuisine european
- Preheat oven to 375. Brush eggplant rounds with olive oil and season with salt and pepper. Heat 2 tablespoons of oil in large non stick skillet and brown eggplant over medium high heat. Remove to a paper towel to drain. Heat 2 tablespoons of olive oil in same large skillet and cook onion and garlic for 3 minutes. Add the ground beef and brown completely. Add the spices, and tomatoes. Bring to a simmer and cook for 10 minutes. In a second non stick skillet, heat 3 tablespoons olive oil and brown potato slices on both sides. Remove to a paper towel to drain and season with salt and pepper. In a buttered baking dish, layer potatoes, meat, eggplant and top with Parmesan. In a medium bowl, combine yogurt, eggs and cream. Season with salt and pepper and pour over casserole. Let casserole sit for 10 minutes and then bake for 30 - 40 minutes or until golden brown and bubbly. Allow casserole to sit for 15 minutes before serving.
CLASSIC GREEK MOUSSAKA RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Total Time 1 hours 45 minutes
Calories 855kcals per serving
- Bake for 25-30 minutes until golden. Serve with a green salad.
VEGAN MOUSSAKA RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.0
Cuisine Greek
Calories 499kcal per serving
- Bake for 20–25 minutes, or until the topping is lightly browned and bubbling. Stand for 5–10 minutes before cutting to allow the filling to settle. Serve.
BEST AUBERGINE RECIPES - OLIVEMAGAZINE
From olivemagazine.com
EASY MOUSSAKA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Reviews 4
Total Time 1 hours 40 minutes
Category main-dish
Cuisine european
- Preheat oven to 375. Brush eggplant rounds with olive oil and season with salt and pepper. Heat 2 tablespoons of oil in large non stick skillet and brown eggplant over medium high heat. Remove to a paper towel to drain. Heat 2 tablespoons of olive oil in same large skillet and cook onion and garlic for 3 minutes. Add the ground beef and brown completely. Add the spices, and tomatoes. Bring to a simmer and cook for 10 minutes. In a second non stick skillet, heat 3 tablespoons olive oil and brown potato slices on both sides. Remove to a paper towel to drain and season with salt and pepper. In a buttered baking dish, layer potatoes, meat, eggplant and top with Parmesan. In a medium bowl, combine yogurt, eggs and cream. Season with salt and pepper and pour over casserole. Let casserole sit for 10 minutes and then bake for 30 - 40 minutes or until golden brown and bubbly. Allow casserole to sit for 15 minutes before serving.
CLASSIC GREEK MOUSSAKA RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Total Time 1 hours 45 minutes
Calories 855kcals per serving
- Bake for 25-30 minutes until golden. Serve with a green salad.
VEGAN MOUSSAKA RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.0
Cuisine Greek
Calories 499kcal per serving
- Bake for 20–25 minutes, or until the topping is lightly browned and bubbling. Stand for 5–10 minutes before cutting to allow the filling to settle. Serve.
BEST AUBERGINE RECIPES - OLIVEMAGAZINE
From olivemagazine.com
AUTHENTIC TRADITIONAL MOUSSAKA RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 2 hours
Calories 987 per serving
- Pour the Bechamel cream evenly on top of the meat sauce and add the dabs of margarine to the surface of the cream in various places. Bake the moussaka in a medium preheated oven at 180ºC - 350ºF, for about 30 minutes, or until the cream unevenly gently browns in places. Allow the moussaka to cool for about 20 minutes and then cut it into servings.
EASY GREEK RECIPES - OLIVEMAGAZINE
From olivemagazine.com
Cuisine Greek
EASY VEGAN MOUSSAKA - MINIMALIST BAKER RECIPES
From minimalistbaker.com
LOW-CARB GREEK MOUSSAKA - RECIPE - DIET DOCTOR
From dietdoctor.com
AUBERGINE RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
AUSTRALIAN LAMB - RECIPES, COOKING TIPS AND MORE
From australianlamb.com.au
LOW-CARB GREEK MOUSSAKA - RECIPE - DIET DOCTOR
From dietdoctor.com
AUTHENTIC GREEK MOUSSAKA RECIPE | ALLRECIPES
From allrecipes.com
POH'S MOUSSAKA | MOUSSAKA RECIPES | SBS FOOD
From sbs.com.au
HAIRY DIETERS' MOUSSAKA - RECIPES - HAIRY BIKERS
From hairybikers.com
AUBERGINE RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
MOUSSAKA (GREEK BEEF AND EGGPLANT LASAGNA) | RECIPETIN …
From recipetineats.com
RECIPES - 1000S OF EXCITING FOOD RECIPES FOR YOU TO TRY ...
From deliciousmagazine.co.uk
HAIRY DIETERS' MOUSSAKA - RECIPES - HAIRY BIKERS
From hairybikers.com
AUBERGINE RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
MOUSSAKA (GREEK BEEF AND EGGPLANT LASAGNA) - RECIPETIN …
From recipetineats.com
RECIPES - 1000S OF EXCITING FOOD RECIPES FOR YOU TO TRY - DELICIOU…
From deliciousmagazine.co.uk