MOUSSAKA
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 World Cuisine Recipes European Greek
Time 1h45m
Yield 8
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, Carbohydrate 29.1 g, Cholesterol 123.1 mg, Fat 39.4 g, Fiber 5.4 g, Protein 23.6 g, SaturatedFat 18.3 g, Sodium 1017.4 mg, Sugar 14.1 g
CHICKEN "MOUSSAKA"
Make and share this Chicken "moussaka" recipe from Food.com.
Provided by perennialtiles
Categories < 4 Hours
Time 1h20m
Yield 6-7 serving(s)
Number Of Ingredients 14
Steps:
- Layer eggplant slices in colander and sprinkle with plenty of salt. Let sit for 30 minutes, then rinse with lots of cold water. Lay slices out flat and use a clean kitchen towel to squeeze out excess water and pat dry.
- Turn oven to broil. Spray a cookie sheet with EVOO and lay eggplant in one layer on sheet. Spray with more EVOO. Broil for a few minutes (don't burn!), then flip slices over, spray again with EVOO and broil a few more minutes. I usually broil until they feel soft and lose their firm shape when picked up with tongs.
- Heat oven to 350°F
- Heat 1 T. olive oil in large skillet or dutch oven. Add chicken and onions and saute for 5 minutes or so, breaking up chicken with wooden spoon.
- Add tomatoes, cinnamon, nutmeg and cloves. Salt and pepper to taste. Bring to a boil, reduce heat and simmer for 15 minutes till sauce is thickened slightly.
- Spread tomato chicken mix in the bottom of a 9x13 pan, top with a layer of eggplant.
- To make the sauce: Melt butter in small saucepan, whisk in flour and cook for two minutes, whisking constantly. Slowly whisk in milk, bring to a bubble and reduce to simmer till thickened. Melt in parmesan.
- Spoon sauce over eggplant. Bake at 350 till browned and bubbly.
Nutrition Facts : Calories 370.2, Fat 14.8, SaturatedFat 7, Cholesterol 80.2, Sodium 637.7, Carbohydrate 34.9, Fiber 6, Sugar 11.9, Protein 26.5
MOUSSAKA
Moussaka is traditionally made with lamb, but I often use ground beef instead. The recipe looks a bit daunting, but if you prepare one step while working on another, it will save time. -Kim Powell, Knoxville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 450°. Arrange potato and eggplant slices in 2 greased 15x10x1-in. baking pans, overlapping as needed. Bake until cooked through, 20 minutes. Set aside; reduce oven setting to 400°., In a large skillet, cook lamb, onion and garlic over medium heat until meat is no longer pink, 7-9 minutes, breaking into crumbles; drain. Stir in tomatoes, water, tomato paste, 1/4 teaspoon salt, oregano, paprika, cinnamon, and 1/4 teaspoon nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in remaining 1 teaspoon salt and 1/4 teaspoon nutmeg., Arrange par-cooked potatoes in a greased 13x9-in. baking dish, overlapping as needed. Top with lamb mixture. Arrange eggplant over top, overlapping as needed. , Top with bechamel sauce. Sprinkle with mozzarella cheese. Bake, uncovered, until bubbly and golden brown, about 30 minutes. Let stand 20 minutes before serving.
Nutrition Facts : Calories 453 calories, Fat 25g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 700mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 4g fiber), Protein 28g protein.
MOM'S CHICKEN & POTATO MOUSSAKA
This is my Mom's variation of the classical Bulgarian Moussaka (which I have also posted). It might have more steps but it's easier to bake. Cooking time includes boiling the potatoes while you fry the chicken.
Provided by Nelka
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Boil the potatoes, peel them and smash them in a bowl together with the butter and some salt and add enough milk to get a soft but by no means liquid mass (in fact its up to you to decide how thick you want it to be).
- In a frying pan put the 2 tbl oil, the chicken, the tomato paste, cumin, pepper, nutmeg and some salt and start frying dividing the meat with a fork until it starts to fall apart into crumbs.
- Grease a baking tin with the remaining oil (dont forget the sides too), spread half of the potatoes on the bottom, pour the chicken over them and cover it with the remaining potatoes.
- Preheat the oven to a medium temperature and put the moussaka in and let it heat for 5 min.
- In a bowl beat the yogurt with the eggs the thyme, a bit of salt and some black pepper.
- Pour the yogurt mixture over the moussaka and bake until it gets golden brown (about 10-15 min).
- When ready take out of the oven and leave to cool a bit potatoes cool very slowly.
- Serve very warm.
Nutrition Facts : Calories 713, Fat 36.7, SaturatedFat 14, Cholesterol 231.8, Sodium 296.3, Carbohydrate 65.4, Fiber 8.1, Sugar 6.3, Protein 33.1
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