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 | FOOD NETWORK KITCHEN | FOOD NETWORK
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
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.
More about "recipe moussaka recipes"
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.
From bbc.co.uk
Reviews 4.5
Cuisine Greek
Calories 678kcal per serving
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.
See details
MOUSSAKA RECIPE - BON APPéTIT
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.
From bonappetit.com
Reviews 4.9
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.
See details
VEGAN MOUSSAKA RECIPE - BBC FOOD
Layers of lentils with roasted vegetables, all topped with a creamy flavoursome sauce, this easy vegan moussaka is a winner.
Each serving provides 499 kcal, 16g protein, 60g carbohydrates (of which 20g sugars), 19g fat (of which 6g saturates), 12g fibre and 1.7g salt.
From bbc.co.uk
Reviews 4.0
Cuisine Greek
Calories 499kcal per serving
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.
See details
MOUSSAKA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 2 hours 35 minutes
Category main-dish
Cuisine european
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.
See details
MOUSSAKA RECIPE - BON APPéTIT
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.
From bonappetit.com
Reviews 4.9
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.
See details
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.
From bbc.co.uk
Reviews 4.5
Cuisine Greek
Calories 678kcal per serving
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.
See details
AUTHENTIC TRADITIONAL MOUSSAKA RECIPE - FOOD.COM
Moussaka (or Moussakás as it is pronounced in Greek)needs no introduction as it is now considered one of Greece's national dishes and is probably, by and large, initially responsible for making Greek cooking so popular. This recipe, however, will make you compare all the Moussaka you have ever tried and they will, as unlikely as it may seem, fall short in comparison - it really is that good. Straight from my own dinner table, on Zakynthos Island, Greece, to yours. Any questions? Feel free to contact me. Wishing you kalí órexi - bon appetit,
Maria
www.authentic-greek-recipes.com
From food.com
Reviews 5.0
Total Time 2 hours
Calories 987 per serving
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.
See details
VEGAN MOUSSAKA RECIPE - BBC FOOD
Layers of lentils with roasted vegetables, all topped with a creamy flavoursome sauce, this easy vegan moussaka is a winner.
Each serving provides 499 kcal, 16g protein, 60g carbohydrates (of which 20g sugars), 19g fat (of which 6g saturates), 12g fibre and 1.7g salt.
From bbc.co.uk
Reviews 4.0
Cuisine Greek
Calories 499kcal per serving
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.
See details
VEGETARIAN MOUSSAKA RECIPE | JAMIE OLIVER AUBERGINE RECIPES
I’ve taken the traditional Greek recipe, usually made with lamb, and transformed it into a veggie delight for the lovely Amanda Holden – this dish is one of her favourite foodie memories from her childhood and it’s pretty damn good!
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 311 calories per serving
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.
See details
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.
From bbcgoodfood.com
Total Time 2 hours 45 minutes
Category Dinner, Main course
Cuisine Greek
Calories 516 calories per serving
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.
See details
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
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine Greek
Calories 624 calories per serving
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine Greek
Calories 624 calories per serving
- 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.
See details
LOW-CARB GREEK MOUSSAKA - RECIPE - DIET DOCTOR
Apr 19, 2018 · April 19 2018 recipe by Jill Wallentin, photo by Frida Ström, nutritional review by Franziska Spritzler, RD, CDE. in Recipes, Dinner, Meal 12 …
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From dietdoctor.com
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EASY VEGAN MOUSSAKA - MINIMALIST BAKER RECIPES
Feb 19, 2021 · Vegan Moussaka. This vegan moussaka consists of three layers: 1) roasted eggplants slices, 2) a lentil tomato filling, and 3) a roasted garlic bechamel sauce.. Before roasting the …
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From minimalistbaker.com
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BEST VEGETARIAN MOUSSAKA RECIPE - THE MEDITERRANEAN DISH
Jan 24, 2020 · The components of this vegetarian moussaka recipe are not hard to make. There are three components as I mentioned earlier: vegetables, sauce, and a top layer of bechamel. Let's walk through them some more: 1. Roasted Vegetables . For this vegetarian eggplant moussaka recipe…
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From themediterraneandish.com
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MOUSSAKA - AUTHENTIC AND TRADITIONAL GREEK RECIPE | 196 ...
Jan 11, 2016 · The versions closest to the Greek moussaka recipe that we are talking about today are the Turkish and Bulgarian moussaka recipes. Turkish musakka, unlike the Greek version, is …
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LOW-CARB GREEK MOUSSAKA - RECIPE - DIET DOCTOR
Apr 19, 2018 · April 19 2018 recipe by Jill Wallentin, photo by Frida Ström, nutritional review by Franziska Spritzler, RD, CDE. in Recipes, Dinner, Meal 12 …
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AUTHENTIC GREEK MOUSSAKA RECIPE | ALLRECIPES
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BEST VEGETARIAN MOUSSAKA RECIPE - THE MEDITERRANEAN DISH
Jan 24, 2020 · The components of this vegetarian moussaka recipe are not hard to make. There are three components as I mentioned earlier: vegetables, sauce, and a top layer of bechamel. Let's walk through them some more: 1. Roasted Vegetables . For this vegetarian eggplant moussaka recipe…
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LAMB MOUSSAKA RECIPE - MAGGIE BEER
This recipe uses Maggie Beer's famous Verjuice and Sugo to create a delicious lamb moussaka, a perfect use for fresh eggplants and lamb mince. For more recipes like this, Join Maggie's Food …
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MOUSSAKA - AUTHENTIC AND TRADITIONAL GREEK RECIPE | 196 ...
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POH'S MOUSSAKA | MOUSSAKA RECIPES | SBS FOOD
“This particular recipe for moussaka is the best I’ve tasted. Given to me by George Calombaris, it boasts layers of silky, smoky eggplant and a truly gorgeous tomato and grilled capsicum …
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MOUSSAKA (GREEK BEEF AND EGGPLANT LASAGNA) | RECIPETIN …
Mar 29, 2019 · Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe takes time to assemble – but it’s well worth the effort! This is serious comfort food – a low carb one at that! Moussaka
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EASY EGGPLANT MOUSSAKA - FEELGOODFOODIE
Feb 01, 2019 · Eggplant moussaka is a hearty, delicious and unique dish that that’s great for a family! I love that the recipe uses very staple ingredients, but the flavorful is very unique! What is eggplant moussaka. Moussaka is Middle Eastern recipe that’s made with layers of eggplant, potatoes and ground meat.There are many variations of the recipe all over the Middle East, but the Greek Moussaka …
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LOW-CARB GREEK MOUSSAKA - RECIPE - DIET DOCTOR
Apr 19, 2018 · April 19 2018 recipe by Jill Wallentin, photo by Frida Ström, nutritional review by Franziska Spritzler, RD, CDE. in Recipes, Dinner, Meal 12 …
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EASY EGGPLANT MOUSSAKA - FEELGOODFOODIE
Feb 01, 2019 · Eggplant moussaka is a hearty, delicious and unique dish that that’s great for a family! I love that the recipe uses very staple ingredients, but the flavorful is very unique! What is eggplant moussaka. Moussaka is Middle Eastern recipe that’s made with layers of eggplant, potatoes and ground meat.There are many variations of the recipe all over the Middle East, but the Greek Moussaka …
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These creative recipes transform strawberry cake mix into brownies, cupcakes, cookies, and more, each with a stunning pink hue that's signature to strawberry cake. ... but it ended up great! Substituted 3 Hot house for the roma. I served it with moussaka and a pumpkin bread loaf from this site. eileen ... 'Halved the recipe …
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