NO EGGPLANT MOUSSAKA
This dish takes some assembly but is well worth it. Minimal ingredients compared to the real thing, and most of the ingredients are everyday staples...with a very tasty result.
Provided by Wendy Fay
Categories Meat and Poultry Recipes Lamb Ground
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish.
- Heat 2 tablespoons butter in a large heavy skillet over medium heat. Saute onions and parsley until onion is soft and translucent. Increase heat, add lamb, and cook until evenly brown. Drain excess fat, and set aside.
- In a large bowl, combine tomatoes, Italian seasoning, salt and pepper. Chop tomatoes, and mix well with seasonings. Set aside.
- In a saucepan over medium heat, melt 2 tablespoons butter. Stir in flour until smooth. Whisk together milk and egg, then gradually whisk into flour mixture. Cook, stirring constantly until thick and smooth. Remove from heat, and stir in grated cheese.
- In casserole dish, place 1/3 of potato slices on the bottom, covering as well as possible. Top with half of meat mixture followed by half of tomato mixture. Repeat layers, ending with a layer of potatoes. Spread cheese sauce evenly over the top.
- Cover, and bake in preheated oven for 1 1/2 hours. Remove cover, and bake 30 minutes, or until lightly browned.
Nutrition Facts : Calories 612.5 calories, Carbohydrate 39.5 g, Cholesterol 169.5 mg, Fat 34.5 g, Fiber 5.7 g, Protein 36.7 g, SaturatedFat 16.9 g, Sodium 535.4 mg, Sugar 10 g
ROASTED EGGPLANT (AUBERGINE) SOUP
Make and share this Roasted Eggplant (Aubergine) Soup recipe from Food.com.
Provided by Dave5003
Categories Vegetable
Time 1h10m
Yield 1 Batch
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes.
- Remove from oven.
- Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan.
- Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes.
- Cool slightly.
- Working in batches, puree soup in blender until smooth. Return soup to saucepan.
- Stir in cream. Bring to simmer, thinning with more stock, if desired.
- Season soup with salt and pepper. Ladle into bowls.
- Sprinkle with goat cheese; serve.
Nutrition Facts : Calories 1694.2, Fat 129, SaturatedFat 61.8, Cholesterol 354.9, Sodium 1501.4, Carbohydrate 106.8, Fiber 29.5, Sugar 44.3, Protein 41.2
EGGPLANT (AUBERGINE) MOUSSAKA
This is the way I learned Moussaka from my mother, this recipe is from egyptian background, I know this recipe is shared with other countries like Lebanon, Greece, and Turkey, seems everyone has a twist of it. I hope you like mine :)
Provided by ninaricci
Categories Vegetable
Time 1h15m
Yield 1 13x9 oven pan, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, brown the onion.
- Add the ground beef, salt, pepper, cinnamon, nutmeg.
- When the meat is cooked, add the tomato paste and water (you can dissolve the tomato paste in water before adding it to the meat mixture).
- Fry the eggplants slices until golden brown on each side, set aside on paper towels to absorb excess oil.
- Line the oven pan with one layer of the fried eggplant slices, add a meat mixture layer, sprinkle with almonds/pine nuts , and raisins, then add a final layer of eggplant slices.
- Preheat oven to 350 degrees F.
- Bake in preheated oven for 45 minutes. Serve hot.
Nutrition Facts : Calories 672, Fat 57.2, SaturatedFat 10.2, Cholesterol 51.4, Sodium 98.6, Carbohydrate 25.7, Fiber 8.7, Sugar 13.6, Protein 18.7
EGGPLANT (AUBERGINE) MOUSSAKA
Worth the work! This delicious dish takes time but it is a work of art! I asked a friend for her recipe and she had a wonderful Greek cookbook from which this comes...absolutely a colossal meal in one.
Provided by Gingerbee
Categories One Dish Meal
Time 1h41m
Yield 1 13, 8 serving(s)
Number Of Ingredients 20
Steps:
- Peel eggplants.
- Slice into rounds 1/2-inch thick.
- Sprinkle both sides generously with salt.
- Place in deep bowl; Cover with cold water.
- Place dinner plate on top to keep slices submerged; let set 1 hour at room temperature.
- When ready to use, thoroughly rinse and drain.
- Saute meat in butter until color is gone.
- Add onion.
- Cook until soft.
- Drain off fat.
- Mix in tomato paste, water, parsley, allspice and pepper.
- Simmer, uncovered, until liquid is absorbed.
- Cool 30 minutes.
- Beat eggs to a froth.
- Stir into meat.
- Add parmesan, 3 tablespoons.
- breadcrumbs, salt and pepper.
- Butter a 13"x9"x2" baking dish.
- Sprinkle remaining bread crumbs on bottom.
- Arrange one third of eggplant slices over crumbs.
- Cover with half of meat mixture.
- Add another layer of eggplant and the remaining meat.
- Top with eggplant slices.
- Pour Moussaka Sauce over all.
- Bake in 375 degree oven for 1 hour.
- Remove from oven.
- Allow to stand 10 minutes.
- Cut into squares.
- Serve with a big tossed salad.
- Moussaka Sauce: Melt butter in saucepan over medium heat.
- Stir in flour until absorbed.
- Remove from heat.
- Slowly stir in milk.
- Cook over medium heat, stirring constantly until mixture thickens and comes to a boil.
- Remove from heat.
- Beat eggs 5 minutes.
- Add a small amount of sauce to eggs.
- Stir egg mixture back into sauce.
- Add remaining ingredients.
Nutrition Facts : Calories 491.7, Fat 31.6, SaturatedFat 15.3, Cholesterol 258.9, Sodium 745.9, Carbohydrate 22.4, Fiber 5.6, Sugar 7.2, Protein 30.7
EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by KJ1036
Categories Cheese
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C.
- Heat oil in saucepan.
- Sauté eggplant and onion until soft.
- Remove saucepan from heat and stir through margarine until melted.
- Add remainder of ingredients, and combine well.
- Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.
OVEN FRIED EGGPLANT (AUBERGINE)
This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.
Provided by James Craig
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 2 ingredients, stir well.
- Spread evenly over both sides of eggplant slices.
- Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
- Place eggplant on a baking sheet coated with cooking spray.
- Bake@ 425 degrees for 12 minutes.
- Turn eggplant over; and bake an additional 12 minutes or until golden.
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RUSTIC EGGPLANT MOUSSAKA | FEASTING AT HOME
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5/5 (84)Calories 564 per servingCategory Main
- Pre-heat oven to 400 F. Cut eggplant into ⅓- ¼ inch thick disks (no thinner), sprinkle with a little kosher salt and let sit in a colander or bowl for 20-60 minutes. Eggplant will start to release liquid (making it less bitter)
- Place on a greased sheet pan and roast in a 400 F oven until golden, about 20-30 minutes. Alternatively, you can grill the eggplant on each side ( getting nice deep grill marks) then wrapping it in foil after for 10-15 minutes, so it steams and cooks through.
- In a large pan, saute diced onion in oil on med-high heat for 3-4 minutes, add garlic, turn heat down to med-low and saute for 8-10 minutes until onions are tender. Add the ground lamb ( or beef or vegetarian meat), turn heat up to medium and brown, stirring often, about 15 minutes. Drain fat if any. Add the rest of the ingredients -diced tomatoes, tomato paste, white wine, fresh chopped parsley, sugar, cinnamon, kosher salt and pepper. Stir and cover and let simmer on med-low heat for 20 minutes.
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- Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
- Pat the eggplant slices dry and assemble in one layer on a lightly oiled baking sheet. Drizzle generously with olive oil. Place the baking sheet on the top oven rack and broil briefly, turning over so that both sides of the eggplant are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside.
- Heat 2 tbsp olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return back to the skillet. Now add the dried oregano, ground cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar and broth. Simmer on medium-low heat for 30 minutes.
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