I prepare this delicious Greek Moussaka recipe with baked eggplant every week
I prepare this delicious Greek Moussaka recipe with baked eggplant every week
Moussaka is a Greek traditional food, made with baked or fried eggplants (aubergines) and potatoes, tomato meat sauce and Bechamel. It is a very tasty recipe you should try. I've fried the potatoes but you can bake them in the oven or use a air fryer. Olso the eggplant can be baked or fryed.
INGREDIENTS:
- 4 eggplants
- 1 tsp salt
- 1 litre of water
- some olive oil
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- 3 potatoes
- vegetable oil
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For the meat sauce
- olive oil
- 500 g miced meat - beef
- 1 chopped onion
- 1 tbsp tomato paste
- 1 clove of garlic (optional)
- allspice
- 1/2 cinnamon stick
- 30 ml wine / cognac
- 500 ml tomato juice
- 1 Laurel leaf
- salt and pepper
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For the Bechamel sauce:
- 2 tbsp oil
- 100 g butter
- 100 g flour
- 1 litre of warm milk (not hot)
- 1 egg
- nutmeg
- salt and pepper
20x30 cm Tray
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Dear friends, if you liked this video, you can help increase the channel:
Vote for the video! ???? - It will make me very happy and will help to develop the channel.
WRITE ME A COMMENT or ASK me a recipe question. I'll be happy to answer.
You can also share this video with your friends on social media to let them know what the next recipe will be.
Subscribe to the channel and click on the bell so as not to miss a new video with quick and tasty recipes.
Thank you for watching!
Enable subtitles in your language. On a mobile phone, click cc in the upper right corner of the video. On the computer, click on the video settings⚙️ and activate the translation!
#moussaka
#greekmoussaka
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#eggplantsrecipe
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Christina's Vegetarian Greek Moussaka Recipe
Presenting KO Signature Recipe – Christina’s Vegetarian Moussaka. This recipe is truly a labour of love – in two ways – it’s a recipe requiring lengthy preparation and a recipe that signifies the love and admiration shared between two friends – Christina and Jacqui.
Greeks are known for showing their love and appreciation of family and friends, by preparing and sharing their food – and Christina is a shining example of this. In this instance, she has modified her own moussaka recipe (traditionally made with meat sauce) into a vegetarian one, so that she can make it and share it with her close friend Jacqui and Jacqui’s husband, Shimon – both vegetarians.
This moussaka is rich in flavour and texture and is truly satiating and comforting – it’s an absolute feast in a slice – and the ultimate expression of love.
Show your love for your friends and family by making this sensational moussaka and sharing it with them today!
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GREEK MOUSSAKA RECIPE
GREEK MOUSSAKA RECIPE
Music: Koycegiz yollari - Turkish folk song
Arrangement and piano: Elvan A. ULUCINAR
In this episode, I'd like to share with you my version of Greek Moussaka. It takes some time to prepare, but absolutely a very delicious dish. You need to prepare a meat sauce, fried or baked veggies and bechamel. Traditionally, bechamel sauce is being placed on top as a thick layer, but I like to divide it in between the other layers. If desired, you can use all of the bechamel sauce on top, and sprinkle some grated cheese in between layers.
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INGREDIENTS
Veggies:
2 potatoes (300 gr.)
3 eggplants (700 gr.)
Meat sauce:
Ground meat (200 gr.)
4 tomatoes (500 gr.)
2 small onions (160 gr.)
Green peppers (30 gr.)
1 small carrot
1 tsp tomato paste
1/2 cup chopped fresh parsley
1-2 garlic cloves
1/2 tsp ground cinnamon
Sweet paprika
Salt & pepper
Butter, olive oil
Bechamel:
2 tbsp butter
2 tbsp flour
2 cups cold milk
A pinch of nutmeg (if you have on hand)
1 egg yolk
Salt & pepper
And 1 cup grated cheese (100 gr.)
DIRECTIONS
Cut off the stem of the eggplants, then peel the skin lengthwise, giving a stripped effect.
Cut into about 1 cm. (1/2 inch) thick slices.
Fill a bowl with water, add 1 tsp salt, mix.
Transfer eggplants into salty water, place a plate on top and set aside for 25-30 minutes.
Peel the potatoes, cut into about 1/2 cm. thick slices.
Transfer potatoes to a bowl filled with water, set aside until needed.
Peel the onions, cut into cubes.
Cut off stem of the peppers, then cut into cubes.
Peel then grate the carrot.
Peel the tomatoes, chop finely.
In a large pan, heat 1 tbsp butter and 1 tbsp olive oil, over medium low heat.
Grease a baking dish using this butter&olive oil mix, set aside the dish until needed.
I use a 28X18 cm (11x7 inches), deep pyrex baking dish.
Add the onion, pepper and carrot into the pan, sprinkle a pinch of salt&pepper.
Sautee for about 4-5 minutes, or until tender, stirring occasionally.
Add ground meat and cook until browned for 5-6 minutes, breaking up with the back of a spoon.
Add coarsely chopped garlic cloves.
Sprinkle a good pinch of sweet paprika.
Add tomato paste, and cook for 1 minute, stirring constantly.
Add chopped tomatoes, and 1 cup hot water.
Sprinkle 1 levelled tsp or to taste salt, a pinch of black pepper, and 1/2 tsp cinnamon, mix.
Cover and cook for 30 minutes, over the lowest possible setting.
Preheat oven to 180C (356F), I roast the veggies, but you can also deep fry them, if desired.
Line a large baking sheet with parchment paper and drizzle with some olive oil.
Drain the eggplants, pat dry with a clean kitchen towel and place them in the sheet.
Repeat the same with potatoes, drain them, pat dry and place in the baking sheet.
Drizzle with some olive oil on top, spread using a brush.
Roast for 20 minutes.
When the time is up, check the meat sauce.
Cook uncovered for a few minutes over medium high heat, until most of the liquid has been evaporated, stirring constantly.
Turn off the heat, add parsley and mix, let cool.
After 20 minutes, remove baking sheet from the oven, turn veggies and keep roasting for another 20 minutes.
Bechamel sauce: melt 2 tbsp butter in a saucepan, over medium low heat.
Add 2 tbsp flour and cook for 1-2 minutes, stirring constantly.
Gradually add 2 cups cold milk and keep stirring.
At first, continue adding more milk, as the sauce gets thicker.
Then add the remaining milk, beat with a wire whisk and bring to a simmer.
Use a spoon to scrape the pan, then keep stirring with wire whisk so there are no lumps.
Add lightly beaten egg yolk, beat.
Add a pinch of black pepper and a good pinch of salt.
If you have on hand, add a tiny pinch of nutmeg.
Turn off the heat, add 1/2 cup cheese into the bechamel, reserving 1/2 cup.
Turn off the heat, and mix until cheese melts.
Spread 1-2 tbsp bechamel at the bottom of the baking dish.
You can skip this step and use all of the bechamel on top only.
Transfer roasted (or fried) potatoes into the dish evenly.
Sprinkle a pinch of salt and pepper.
Then add 2-3 tbsp bechamel on top and spread.
Arrange eggplants on top, sprinkle a pinch of granulated sugar, salt and pepper.
Spread 2-3 tbsp bechamel on top.
Then arrange meat sauce and spread evenly.
Pour the remaining bechamel sauce, (or all of the bechamel) on top, spread very gently.
Sprinkle the reserved 1/2 cup cheese.
Bake for 30 minutes at 180C, then broil for about 5 minutes.
Let cool for 1 hour, over a wire rack.
Loosen the edges with a spatula, slice into squares using a sharp knife, transfer to a serving plate and enjoy.
Outrageously Delicious Greek Moussaka
More recipes like this in my debut cookbook 'Comfy' and you can pre-order HERE: ☺️
Moussaka is a Greek classic, and here I'll show you how to make it in the most delicious way possible!
Outrageously Delicious Greek Moussaka | Serves 8
FULL RECIPE POST:
INGREDIENTS
Beef Layer:
1.6lb / 750g Ground Beef (preferably fairly lean)
1 cup / 240ml Tomato Passata (pureed/strained tomatoes in US)
1 cup / 240ml Beef Stock
1/2 cup / 120ml Dry Red Wine (can sub more beef stock)
1/4 cup finely diced Fresh Parsley, plus extra to serve
2 heaped tbsp Tomato Paste (Tomato Puree in UK)
1 tbsp finely diced Fresh Thyme Leaves
1 large White Onion, finely diced
2 cloves of Garlic, finely diced
2 small or 1 large Bay Leaf
3/4 tsp Salt, or to taste
1/2 tsp Sugar (any)
1/2 tsp Cinnamon
1/4 tsp Black Pepper, or to taste
1 tbsp Olive Oil
Béchamel Sauce:
4oz / 120g Unsalted Butter
4oz / 120g Plain Flour
4 cups / 1litre Milk, at room temp
1 cup / 80g freshly grated Pecorino Romano, plus extra to serve (Kefalotiri Cheese is traditional, can also sub parmesan)
2 Egg Yolks
1/2 tsp Salt, or to taste
1/2 small Nutmeg, grated (or 1/4 tsp ground nutmeg)
1/4 tsp White Pepper
Veg Layers (see notes for baking version):
2lb / 1kg (approx 4 smallish) Eggplants/Aubergine, sliced around 1/3 thickness (I do lengthways do you can make more smaller rounds if you wish)
1.6lb / 750g (approx 2 large) Baking Potatoes, peeled & sliced around 1/4
1lb / 500g (approx 2 medium) Zucchini/Courgettes, sliced into approx 1/3 strips (I do lengthways)
2 cups / 500ml Vegetable or Olive Oil, or enough to cover veg in the pan
few pinches of Parsley & Pecorino (to sprinkle in between layers)
Salt & Pepper, as needed
METHOD
Beef Layer: Heat 1 tbsp olive oil in a large pan or pot over medium heat. Add onion and fry until it begins to soften/brown, then add in garlic and fry for 1-2mins longer. Add in beef and break up with a wooden spoon until fully browned. Stir in tomato paste and fry for a couple of mins, then pour in wine. Deglaze the pan if needed, then pour in passata and beef stock. Add in parsley, thyme, cinnamon, salt, sugar, pepper & bay leaf and give it a good stir. Keep on a gentle simmer for around 30mins, stirring occasionally until nice and thick. Meanwhile...
PREP Veg Layer: Rest few sheets of paper towel on a flat surface and lay on your eggplant slices. Rub a pinch of salt over both sides, then add two layers of paper towels on top. On top of that add the zucchini slices, followed by another layer of paper towel, followed by potato slices and finished with another layer of paper towel. Gently press down to soak up the moisture. Can use tea towels instead if you wish.
COOK Veg Layer: Heat up enough oil to cover the veg in a suitably sized pot/pan until it gently sizzles (you're aiming for around 150C/300F). Carefully start sliding in your potato slices and fry both sides until lightly golden with the potato fork tender. Remove, shake off oil and place on fresh paper towel. Increase oil temp slightly to around 170C/340F and fry the zucchini slices until softened & lightly browned, then finish with the eggplant slices. Leave everything to drain on paper towels. You can use two pans to speed things up or bake one or two of the veg (see notes).
Béchamel Sauce: In a suitably sized pot over medium heat melt butter. Stir in flour to create a paste then gradually begin whisking in your milk. Once you've poured in all the milk and the sauce is thick, stir in salt, white pepper and nutmeg. Take the pot off heat and stir in pecorino until the sauce is lump free, then quickly whisk in the egg yolks. Take 1/2 cup of the sauce and stir it into the beef.
Stack Moussaka: Add a layer of potato to the baking dish (overlapping as needed) and sprinkle over a hefty pinch of parsley, pecorino, salt & pepper. Follow with zucchini and parsley/pecorino/salt/pepper, then half the eggplant with a pinch of salt and pepper. Try and close all the gaps and make it all nice and compact. Spread over beef layer, top with the rest of your eggplant then top with the Béchamel sauce.
Cook & Serve Moussaka: Finish with a sprinkling of pecorino then place in the oven at 180C/350F for 35-45mins, or until golden on top. I highly recommend leaving it to sit for at least 15mins, just to help it keep shape. Serve up and enjoy!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Moussaka Recipe | Greek Style
How to make Greek Moussaka using minced/ground lamb or beef and egg plant (aubergine). A classic Greek recipe.
Moussaka Recipe ll Moussaka Recipe with Potatoes and Eggplant ll How to Make Moussaka
Today's video we're going to make moussaka recipe with potatoes and eggplant.
This moussaka recipe definitely the easy one and taste DELICIOUS.
Make sure y'all gather all this easy peasy and simple ingredients and make this dish at home!
Ingredients:
- 4 medium potatoes, sliced
- 1 medium aubergine, sliced
- A head of garlic, minced
- 2 medium tomatoes, diced
- 1/4 yellow pepper, thinly sliced
- 400 gr ground meet (beef)
- Black pepper
- 1 tbsp dill
Creamy Sauce:
- 1/2 cup flour
- 2 eggs
- 1 cup milk
- 1 tbsp butter
Meat mixture:
- 2 whole eggs
- 1 white egg
- Salt
- Black pepper
Cheese mixture (topping):
- 1 egg yolk
- 1 cup emmental cheese, grated
- 1/4 cup milk
Moussakarecipe#MoussakaRecipewithPotatoesandEggplant#HowtoMakeMoussaka