EASY MOUSSAKA RECIPE - BBC GOOD FOOD
Less work than traditional moussaka and gluten-free, our Greek-style bake of potatoes and aubergines layered with lamb mince is topped with crème fraîche
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Boil the potatoes whole for 20 mins or just until tender. Drain and allow to cool.
- Return the pan to the heat and add 2 tbsp olive oil and the onion. Cook until softened, then add the lamb. Fry the mince for 5 mins or until cooked through and starting to char. Add the garlic and spice, and stir in the passata. Bring to a simmer, then season to taste, take off the heat and set aside until needed.
- Heat oven to 220C/200C fan/gas 7. Warm a griddle pan over a high heat and brush a little oil over the aubergines. Grill for 2-3 mins each side or until char lines appear. You may have to do this in 3-4 batches.
- Once cool enough to handle, cut the boiled potatoes into thick slices. Put 1 tbsp oil in the base of a deep ovenproof dish and start with a layer of potatoes, then aubergines, a sprinkling of seasoning, then a layer of the lamb mixture. Repeat until all the mixture is used up, ending with a layer of aubergines. Spread the crème fraîche over the top and scatter with the cheese. Put in the oven for 10 mins or until the cheese is golden.
Nutrition Facts : Calories 624 calories, FatContent 46 grams fat, SaturatedFatContent 25 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 7 grams fiber, ProteinContent 27 grams protein, SodiumContent 9 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
More about "moussaka easy recipes"
VEGETARIAN MOUSSAKA RECIPE | JAMIE OLIVER AUBERGINE RECIPES
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 311 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Just cover the porcini with boiling water, then set aside to rehydrate.
- Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano.
- Roughly chop the porcini (reserving the soaking liquor) and add to the pan, then fry for 10 minutes, or until softened, stirring occasionally. Turn the heat up to high, then add the wine and let it bubble and cook away.
- Stir in the chickpeas (juice and all), lentils and 2 bay leaves. Scrunch in the tomatoes through your clean hands, then pour in the porcini soaking liquor (discarding just the last gritty bit).
- Season with sea salt and black pepper, bring to the boil, then simmer on a low heat for 1 hour, or until thickened and reduced, stirring occasionally.
- Trim the aubergines and peel with a speed-peeler, leaving a little of the skin to create a stripy effect, then slice into 1cm-thick rounds. Place in a colander, sprinkle with a good pinch of salt and leave in the sink to drain (the salt will draw out the moisture).
- Peel the potatoes and slice into rough 1cm rounds, then parboil in a pan of boiling salted water for 5 minutes. Drain and leave to steam dry, then place in a large, deep roasting tray (30cm x 40cm).
- Season, drizzle with oil and scatter over 1 heaped tablespoon of dried oregano. Toss well to coat, then roast in a single layer for 30 to 40 minutes, or until golden and tender.
- Meanwhile, rinse the aubergines and pat dry with kitchen paper, then spread out across a few large roasting trays.
- Drizzle with oil, season with pepper and oregano, then roast alongside the potatoes for 30 to 40 minutes, or until golden and cooked through.
- Warm the milk with the remaining 2 bay leaves and the peppercorns in a pan on a medium-low heat – keep an eye on it. Before it boils, strain into a jug, then wipe out the pan and return to a medium heat.
- Melt the butter, then stir in the flour to form a paste. Start adding the hot milk, a splash at a time, stirring in each addition before adding more, until you have a smooth, creamy sauce.
- Crumble in one-third of the feta and grate in one-third of the kefalotyri, then simmer over a low heat for a further 5 minutes, or until thick and smooth. Leave to cool slightly.
- To assemble, spoon half the ragù over the tray of potatoes, then layer half the aubergines on top. Repeat with the remaining ragù and aubergines.
- Separate the eggs (saving the whites for another recipe). Whisk the yolks into the sauce, then pour over the aubergines. Crumble and grate over the remaining cheese, drizzle with oil, and bake for 40 minutes, or until golden.
- Leave to stand for 30 minutes, then serve. Great with a Greek salad.
MOUSSAKA RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours 45 minutes
Category Dinner, Main course
Cuisine Greek
Calories 516 calories per serving
- 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.
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 MOUSSAKA RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4
Total Time 2 hours 50 minutes
Category Greek Recipes
Calories 617.3 calories per serving
- Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.
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 MOUSSAKA RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4
Total Time 2 hours 50 minutes
Category Greek Recipes
Calories 617.3 calories per serving
- Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.
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.
MOUSSAKA RECIPE - BON APPéTIT
From bonappetit.com
Reviews 4.9
- 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.
EASY GREEK RECIPES - OLIVEMAGAZINE
From olivemagazine.com
Cuisine Greek
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.
EASY GREEK RECIPES - OLIVEMAGAZINE
From olivemagazine.com
Cuisine Greek
MOUSSAKA RECIPE - BON APPéTIT
From bonappetit.com
Reviews 4.9
- 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.
VEGETARIAN MOUSSAKA RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.0
Cuisine Greek
Calories 347kcal per serving
- Serve with a green salad.
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