MOUSSAKA
Provided by Food Network Kitchen
Categories main-dish
Time 2h35m
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.
LOW-FAT MOUSSAKA
A rich and comforting Greek classic without the calories, what's not to love?
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Cook the peppers gently in a large non-stick pan for about 5 mins - the water from them should stop them sticking. Add the garlic and cook for 1 min more, then add the beef, breaking up with a fork, and cook until brown. Tip in the lentils, half the oregano, the passata and a splash of water. Simmer for 15-20 mins until the lentils are tender, adding more water if you need to.
- Meanwhile, heat the grill to Medium. Arrange the aubergine and tomato slices on a non-stick baking tray and brush with the oil. Sprinkle with the remaining oregano and some seasoning, then grill for 1-2 mins each side until lightly charred - you may need to do this in batches.
- Mix half the Parmesan with the yogurt and some seasoning. Divide the beef mixture between 4 small ovenproof dishes and top with the sliced aubergine and tomato. Spoon over the yogurt topping and sprinkle with the extra oregano, Parmesan and nutmeg. Grill for 3-4 mins until bubbling. Serve with a salad, if you like.
Nutrition Facts : Calories 289 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 1 milligram of sodium
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.
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