This is the sort of recipe to cook when you want to spend a bit of time in the kitchen and don’t mind using a few pots and pans. Let it cool completely, then cut into individual portions before freezing. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese. Yum! Heat milk in a saucepan almost to a boil. Drain the meat if desired and return to pan. Remove from the heat, taste and season again if necessary. 1 teaspoon ground cinnamon. Stir in parsley and remove from heat. In a large saucepan combine the milk, onion, cloves, bay leaves and nutmeg. Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Hob-to-table moussaka. No oiliness, no frying pan full of hot fat, you save time and the eggplant/aubergine has the same deliciously creamy texture. The most popular version of greek … Jay is the author of two cookbooks: 'Tasty' (2017) and 'Simply Summer' (2019). ... Place the eggplant slice … We loved it perfectly spiced. Use a spoon to remove any excess fat from the pan, if necessary. this link is to an external site that may or may not meet accessibility guidelines. This amazing Greek Moussaka Recipe is our take on the Greek classic and is like an eggplant lasagna. Like many of our other fruit and vegetables, the bitterness has been bred out of eggplants, meaning that you can skip this step altogether. Hooray! Roast the eggplant! If you can’t get Pecorino, use Parmesan cheese instead.Lamb mince can be substituted with beef or turkey mince. Pour the creme fraiche over the final layer of aubergine and smooth out. The recipe itself isn’t at all difficult, but there are four distinct stages to the process, so I would recommend saving this one for a weekend project when you’re not feeling rushed. 628 calories; protein 26.2g 52% DV; carbohydrates 35.3g 11% DV; fat 44.2g 68% DV; cholesterol 172.8mg 58% DV; sodium 718.3mg 29% DV. Moussaka is not a dish that you prepare in less than 30 minutes. Hi, I’m Jay. Remember to place the dishes on an oven tray to stop any overflow. What’s your favourite Greek recipe? Add garlic and cook for 1 minute. In a large saucepan combine the milk, onion, cloves, bay leaves and nutmeg. Cook Time 1 hr 30 mins. Fabulous! Top this with a layer of the prepared lamb minced. Add comma separated list of ingredients to include in recipe. Create a single layer of aubergine slices along the bottom of a lasagne dish. Get Eggplant and Potato Moussaka Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. 1/4 teaspoon ground allspice. Sprinkle with sea salt and allow the eggplant to sit for 30-40 minutes, while you make 1/2 portion of the Meat Sauce – Yiayia Foto’s Famous Recipe. 1 cup crushed tomatoes. 1/4 cup fresh parsley (chopped) 2 tablespoons tomato paste. This traditional moussaka is truly the best, and just as authentic as any you'd try in Greece! Hooray! Saute the onion, garlic for 3 minutes before adding the oregano, cinnamon, mint, half the salt, and … You saved Authentic Greek Moussaka to your. 4. Cook, stirring for 2-3 minutes, then gradually whisk in the milk. The good news is that salting eggplant/aubergine to remove the bitterness is not necessary these days. Allrecipes is part of the Meredith Food Group. Top with a layer of aubergine, then continue layering, ending with a layer of aubergine. First, you’ll want to cut the eggplant and sweat it by sprinkling the slices with salt. I also like that there are no potatoes - doesn't need it (and keeps the carbs out). Add the sugar, tomatoes, beef stock and wine to the pan, season generously with salt and pepper, then bring the mixture to a simmer. Layer the moussaka ingredients. It’s most commonly associated with Greece (where most of us probably first tried it on holiday) but versions of it exist in lots of other countries including Turkey, Egypt and the Balkans. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Cook grated onion until soft, about 4 minutes. Will definitely make again. Slice Aubergines and sprinkle with salt. Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Stir through the garlic, rosemary, oregano, cinnamon and allspice and continue to cook for a further two minutes. Allow to simmer for 20-30 minutes until thickened. Information is not currently available for this nutrient. While the aubergines are cooking prepare the moussaka filling. Assemble the moussaka by spooning ⅓ of the filling mixture into the base of an oven-proof dish. The good news is that salting eggplant/aubergine to remove the bitterness is not necessary these days. Meanwhile, trim the tops off the aubergines … 3. 50g Pecorino cheese, finely grated (see note), 1 sprig of rosemary, leaves finely chopped. I used a little too much tomato sauce, and it turned out a bit watery and hard to serve neatly. It is part of what Greeks call “urban Greek cuisine”. Brush each side with oil, place on the prepared baking trays in a single layer and prick the slices all over with a fork. I also like that there are no potatoes - doesn't need it (and keeps the carbs out). Slice eggplants 1/4 inch thick and lay flat on a cookie sheet. Pre-cooking the eggplant is essential, but instead of frying the slices, you can lightly brush with olive oil on both sides, place them in a single layer on a baking sheet and bake them in the oven at 400 degrees F (200 degrees C), turning once halfway through. Aubergines “Sweating” First thing, thinly slice the aubergines … Let me know in the comments below! Kali orexi! The way to get around this is to brush them with oil and bake them in the oven while you are cooking the meat sauce. Cook and stir until browned and crumbly, about 5 minutes. A lot of work but oh so worth it. Prepare the eggplant. 4 eggplants, cut lengthwise into 1/3-inch slices. I used a baking dish that was around 13″ x 9″ to make my moussaka. Remove from the heat and stir through the Pecorino cheese, then allow to cool for 5 minutes. The best-known version in Europe and the Americas is the Greek variant created in the 1920s by Nikolaos Tselementes. You can lighten the meat sauce by using 1/2 pound ground pork and 1/2 pound ground beef instead of all beef. Defrost overnight in the fridge then reheat in a low oven. Rinse eggplant slices under cold running water. Layers of spiced, flavoursome lamb or beef mince, tender aubergine/eggplant, and a thick topping of pillowy soft béchamel sauce. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Drain on a large plate lined with paper towels. That’s right, I’m talking that classic of the Greek kitchen: Moussaka. If you have never had it before you need to put this recipe on your to-do list immediately because it is so good. Increase heat to medium-high and add ground beef. A Meaty Moussaka Recipe. (Note that this step will draw out any excess moisture and condense the flavor of the eggplant.) Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes. It has a few simple changes that make it lower in carbs so that it is more keto-friendly! Return the lamb to the pan, add the wine, and cook, stirring occasionally, until almost completely … Sprinkle cheese over the topping and bake for about half-an-hour or until golden and piping hot. Cook the meat sauce. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving. Season with salt. It goes without saying that this dish is perfect with a robust glass of red wine. I am passionate about simple, tasty food and spend most of my time in the kitchen experimenting. Yum! In fact, this is an ideal dish to make in advance and reheat. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. I like to serve my moussaka with a crisp Greek Village Salad to contrast with the deliciously soft texture of the moussaka. HOW TO MAKE MOUSSAKA – EGGPLANT CASSEROLE. A layer of aubergine is first, followed by potatoes, then the meat sauce in the middle followed by another layer of aubergine and potatoes, and finally the topping. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Yes, you can! Amount is based on available nutrient data. Fabulous! Moussaka (/ m uː ˈ s ɑː k ə /, / ˌ m uː s ə ˈ k ɑː / or / ˌ m uː s ɑː ˈ k ɑː /) is an eggplant- and/or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.. Arrange a layer of eggplant in the prepared baking dish. Strain the milk for the béchamel, discarding the onion and spices. I’m a cook, photographer, traveller and writer. Info. Season with allspice, sugar, cinnamon, salt, and pepper. Set aside and allow to cool for at least 15 minutes before slicing and serving. Rinse and dry the saucepan, then place over medium heat. A good moussaka—a baked casserole of eggplant, zucchini, tomatoes, and minced lamb or beef under a lush layer of béchamel—is a fabulous thing. This eggplant moussaka is definitely a festive dish and not an everyday meal. If you have small ovenproof dishes moussaka will work perfectly. Cook the onion, carrot and celery gently for 10 minutes until softened, but not browned. Bake in the preheated oven for 30 minutes. When baked, remove from the oven and set aside to cool slightly. Continue to create layers of aubergine and lamb mince until all has been used up, topping with a final layer of aubergine slices. The main culprit here is the aubergines or eggplants which hoover up any oil that they are cooked in like little sponges. Make the bechamel sauce. 4.84 … Stir in tomato sauce and bring to a simmer. 1 teaspoon sugar. Yes! I like how the béchamel sets up nicely when it cooks. Set aside to infuse. Prep Time 1 hr. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 9 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Slices on a greased baking sheet with aluminum foil and brush generously with olive oil in a low.. 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