Porcupine Meatballs ~ These super easy meatballs are made with beef and rice then simmered in a delicious tomato sauce. I have my kids help me make it! The béchamel, however, will need to wait until last minute. Delicious layers of potato, aubergine, courgette and beef, all topped off with a creamy béchamel sauce and a handful of parmesan. Remove plastic film from béchamel sauce and whisk in the eggs. This is necessary for the sauce to thicken the way you want it to. Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive … For the lamb sauce, heat two teaspoons of the oil in a pan. Eggplant: Cooking eggplant isn’t a common practice for a lot of people. Reduce oven temperature to 400 degrees. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them … When I roast the eggplant I don’t bother with pre-salting it to remove excess moisture. Beyond that, this moussaka is a crowd pleaser. Set aside. And it is comparable to many different layered casserole dishes. Cook until the meat is browned and there is no longer any pink in the meat. Place a layer of eggplant in the base, top with half of the meat sauce, add all the slices of potato then the rest of the meat sauce and finish with the rest of the eggplant. Peel and finely chop the garlic and onions, then place in a large pan over medium heat with a drizzle of oil. Trim and thinly slice lengthways 3-4 aubergines (about 1kg) and arrange the slices in … Though at its core, Greek moussaka is a meat dish, cooked lentils can be a good substitute for the meat. Enjoyed very much. Preheat oven to 200°c. Delicious layers of potato, aubergine, courgette and beef, all topped off with a creamy béchamel sauce and a handful of parmesan. The wonderful Akis Petretzikis has a fantastic moussaka recipe using baked vegetables instead of fried to make it that little bit lighter. Thank you, Set aside. This will draw out the moisture in the eggplant and improve the final texture. Vegetable oil or grapeseed oil is; olive oil is not. Give this recipe a try. Roasting the eggplant is the perfect alternative! Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes. Brush the aubergine with the rest of the oil, season and … Cover … The cooking and preparation time for this dish is just indicative of the fantastic complexity of flavor you’ll experience with moussaka. Try to find black-skinned eggplants—they tend to taste better and be more flavorful. Always a family favorite! Whisk thoroughly and completely smooth any lumps before adding the next cup of milk. Moussaka is a scrumptious signature Greek dish that brings the flavours and traditions of the Mediterranean to your plate. Prepare Eggplant: Slice eggplant into 1/2 inch thick rounds. This Greek Moussaka Recipe Is comfort food at its finest. Now let me share with you our family favorite recipes! This part of the recipe will keep as long as it’s refrigerated. I am making this soon, and this recipe looks like the perfect balance of easy and complex. I rarely follow recipes to the letter, and in this case—FYI, for others who may be more mad scientist than chef—I added probably just under 1/4 tsp ground clove to each of the sauces and about 1 tsp basil to the tomato sauce. Stir in nutmeg, salt, pepper and Parmesan cheese. Spray a 9 X  13-inch baking dish with nonstick cooking spray. With this simple moussaka recipe, preparation doesn’t have to be a stress—in fact, pronouncing the name right will be your biggest stress. This Greek Moussaka Recipe Is comfort food at its finest. Meat Sauce: Traditionally, moussaka is made with lamb. Pin it to your CASSEROLE BOARD to save for later! But it’s still pretty darn good. Make Tomato Meat Sauce: In a large skillet, heat the butter over medium heat. Repeat a second layer of eggplant and the remaining tomato meat sauce. . Unfortunately, I got horribly sick after eating Irish Stew in college and ever since, if lamb has even the slightest gamey-nees to it, I remember the aftermath of that darn Irish Stew. They’re are so overjoyed with the deliciousness they’re experiencing, they forget to even ask about the ingredients. Parmesan Crusted Chicken~ This is one of the EASIEST and most delicious chicken recipes EVER! I’m thinking thin slices, roasted like the eggplant. I think you’ll enjoy this great interpretation of traditional Greek moussaka. MOUSSAKA RECIPE. People don’t know they’re eating eggplant! Whisk in the flour and continue to cook, stirring constantly, for 2 minutes. Greek food might not come instantly to mind when you think of comfort food—but boy, after you try this delicious Greek moussaka recipe, it will!!! During assembly, I simply alternated layers with thin, partial layers of sauce in between the two. 1. All Recipes . Sharing of this recipe is both encouraged and appreciated. This Greek Moussaka Recipe Is comfort food at its finest. Heat a frying pan over a high heat. Also, any thoughts on where they should fall in the layering? A hearty, ooey gooey casserole made with delicious layers of a rich Tomato Meat Sauce and a luscious, creamy Cheese Sauce layered with Eggplant. Béchamel: The key to making good, consistent béchamel (the base of the cheese sauce) is being thorough. But this moussaka recipe does wonders for it. Put the lentils into a bowl. Add 2-3 tablespoons of béchamel sauce to the ground meat mixture and … Ayesha. Hi, Maribel! Looks lovely Kathleen but I disagree with your advice about olive oil not being heat tolerant enough for cooking the eggplant. Any suggestions on how to cook the potatoes? I simply brush both sides of the eggplant slices with a little olive oil, arrange the slices in a single layer on a rimmed baking sheet, season with salt and pepper and pop them in a preheated hot oven. This allowed me to roast both of them at the same time at the same temp for just about the same duration. Add the onion and garlic and cook until they begin to soften about 5 minutes. Frying eggplant can be a tricky business, and you don’t want to end up with soggy sponges for your moussaka. Content and photographs are copyright protected. Still, grilled eggplant doesn’t soak up as much of the oil as fried eggplant. Moussaka is a delicious, hearty Greek casserole recipe that is sure to become a new regular in your household. A hearty, ooey gooey casserole made with delicious layers of a rich Tomato Meat Sauce and a luscious, creamy Cheese Sauce layered with Eggplant. It most definitely is and is a much better choice from both a flavour and health perspective than vegetable or grapeseed oils. In a 25x32 cm baking pan, spread a layer of potatoes, cover with a layer of eggplants and top with a layer of zucchini. Eggplant tends to drink up any oil you fry in the pan with it, so you don’t want any excess moisture in the eggplant before you start frying. 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! Required fields are marked *. This isn’t a recipe I turn to for a quick weeknight dinner, No, I make this when I have the time to enjoy the process and I don’t need to rush. Brush a baking tray with a little oil then lay out the aubergine slices in a single layer, use two if one … Add the onions and garlic and fry until just beginning to … https://www.lovepotatoes.co.uk/recipes/greek-style-beef-and-potato-moussaka Consider that with the moussaka, Jamie Oliver … Cooking good eggplant starts at the grocery store. To replace the eggplant in this moussaka recipe, simply use potato instead. Instead, melt your butter and add the milk slowly—1 cup or less at a time. Prepare the aubergines. Chicken Gyro – My Chicken Gyro with tender chicken breast and lemony tzatziki sauce will open your eyes to the ease and simplicity of classic Greek cuisine! Cold milk almost always results in a béchamel fail. Line 2 large baking trays with foil. I hope you’ll make it again soon! For those folks, I have some tips to avoid sogginess when you fry your eggplants: Grilled eggplant can also be delicious, and is generally a little healthier than fried eggplant—though honestly, with dishes like moussaka calories aren’t generally a primary focus. The cheese sauce used here is a variation on traditional béchamel, a base sauce used in much of French cuisine. I roasted the eggplant rounds on the grill, using Italian purple finger eggplant from the garden and the only change was using light cream in Cheese sauce. It makes a large casserole perfect for potlucks or family gatherings. I haven’t made this with potatoes. Not everyone likes eggplant, though. But it’s still pretty darn good. This will help to prevent soggy eggplants in your moussaka. Vegetarian moussaka recipe | Jamie Oliver aubergine recipes. Any social media/website/blog is strictly prohibited is strictly prohibited off any excess moisture are so overjoyed the... 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