How To make Potato Moussaka Casserole

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

Moussaka with eggplant and potatoes

Moussaka recipe is a Greek traditional eggplant casserole made with fried eggplants, potatoes, lamb, or beef sauce and topped with delicious creamy bechamel sauce. In this video, I will show you how to make moussaka with eggplant and potatoes.

MOUSSAKA INGREDIENTS
- 4 large eggplants
- 5 potatoes if using
- Vegetable oil for frying
- Meat sauce
- 1 kg of lamb minced
- 1 and ½ cups of red onion
- 3 cloves of garlic
- 2 tablespoons tomato paste
- 400g chopped tomatoes
- 1 cup of red wine
- ¼ tsp ground cinnamon
- 3 tbs of olive oil
- 2 bay leaves
- 2 tsp oregano
- 2 tsp beef bouillon seasoning
- ¼ tsp red chili
- ¼ tsp of black pepper
- 1 tsp sugar
- ½ tsp salt

Ingredients for making the bechamel sauce
• 5 tbsp flour
• 3 cups of milk
• 4 tbsp of unsalted butter
• 2 egg yolks
• ¼ tsp of ground nutmeg
• Salt and pepper to taste
• ½ cup parmesan cheese
• 1 cup mozzarella cheese


#moussaka #moussakarecipe

How to Make Greek Moussaka

Learn How to make Traditional Greek Moussaka. This dish is so rich and full of flavor. layers of potatoes, eggplants, meat and béchamel sauce. Not recommended on a diet ;)

Printable Version:


MORE DINNER RECIPES:
Shepherd's Pie:
Eggplant and Meat Cake:
Stuffed Onions:
Meat Burek:
Spinach and Ricotta Cannelloni:
Stuffed Grape Leaves:


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Ingredients:
3 medium – large eggplants
3 potatoes
1 large onion
2 garlic cloves
700g (24.7 oz) minced beef
3 tablespoons olive oil
2 tablespoons tomato paste
260g (9.2 oz) tomato sauce
1 cup (240ml) beef broth or 1/2 cup (120ml) red wine
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 teaspoon thyme
1L (4.2 cups) milk
120g (4.23 oz) butter (1 stick + 1 tsp)
120g (4.23 oz) flour (1 cup – 2 tsp)
85g (3 oz) parmesan cheese
1/2 teaspoon nutmeg
2 egg yolks
Vegetable oil for frying

Directions:
1. Prepare the vegetables: slice the eggplants into 1cm thick. Season with salt and set aside for 30 minutes. Meanwhile peel the potatoes and slice them.
2. Wash the eggplants well and pat them dry. Fry the eggplants and potatoes until golden. Transfer to a paper towel to get rid of access oil. For a lighter version place the eggplants and potatoes in a baking pan, drizzle with olive oil and bake and golden.
3. Prepare the meat mixture: heat olive oil in a large pan over medium heat. Add chopped onions and sauté for 3-4 minutes. Add crushed garlic and sauté for 2-3 minutes more.
4. Add the meat and cook, stirring, until the beef is no longer pink. And salt, pepper, cinnamon and thyme, stir well. Add tomato paste and stir. Add bay leaf, tomato sauce and stir well. Add beef broth, stir and bring to a boil. Reduce the heat to low and simmer until thickens. Remove from heat and set aside.
5. Prepare the béchamel sauce: heat 1 litter of milk. In a medium saucepan over low heat melt butter, when the butter is melted, add flour and whisk continuously, until smooth paste forms. Gradually add the warm milk while continually whisking to prevent lumps. Whisk until the sauce is smooth and thick. Remove from heat and add pinch salt, black pepper, nutmeg, parmesan and egg yolks, whisk until smooth.
6. Preheat oven to 180C (360F).
7. Assemble the moussaka: add 4-5 tablespoons of the béchamel sauce to the meat mixture and mix. Layer the potatoes in a 13X8.5 (33X22cm) ovenproof dish, then layer half of the eggplants. Pour the meat mixture and spread evenly. Layer the remaining eggplants and pour the béchamel sauce. Grate some parmesan on top.
8. Bake for 40-50 minutes or until golden brown. Remove from oven and let cool for at least 45 minutes before cutting.


Equipment:
Baking dish:
Nonstick pan:


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How to Make Greek Moussaka (Part 3 of 3) #Recipe

Ingredients:
- 2 Large Eggplants
- 4 Tablespoons of Salt
- 5 to 6 potatoes Sliced
- 500g mince beef
- Olive oil for frying
- 4 cloves of garlic diced or 1 Diced Onion
- 2 can of diced Italian Tomatoes
- 140g of Tomato Paste
- 2 tablespoons of Soy Sauce
- 3 Carrots Diced
- 1 teaspoon of Veggie Stock
- 1 cup of water for Veggie Stock
- 2 tablespoons of Maple Syrup
- 1/2 to 1 cup parmesan cheese
- For the Bechamel Sauce
- 2 cups Milk
- 2 tablespoons Unsalted Butter
- 2.5 tablespoons of All Purpose Flour
- Nutmeg and Salt to taste

Method:
1. Preheat oven to 180 degrees celcius or 356 degrees farenheit)
2. Wash and cut eggplant into thick slices
3. Place them in a bowl and add a generous amount of salt, cover with a towel and set aside.
4. Heat up saucepan and add olive oil. Add garlic and soften before adding tomato paste. Place on low heat and simmer for 10 mins. Stirring occasionally.
5. Introduce the minced beef on medium heat. Continue to stir until meat begins to very lightly brown.
6. Add carrots and diced Italian Tomatoes, continue to stir until sauce begins to simmer. Cover, reduce to low heat and set timer for 20 mins. Give a stir from time to time.
7. Prepare veggie stock, using the bowl from the tomato paste or tub of tomato paste, add water and veggie stock. Mix altogether.
8. Once the sauce has simmered for 20 mins add veggie stock to the sauce. Add Soy sauce and maple syrup. Let it simmer on low heat for 30 mins, stirring occasionally.
9. Wrap eggplants in a towel and give it a good shake to remove excess moisture.
10. Heat up a pan with oil. Fry eggplants until golden brown and add salt.
11. Prepare bechemal sauce. In a seperate saucepan, heat up the milk (I like to use my coffee milk jug with thermometer). In a seperate saucepan melt butter and slowly whisk in the flour. Once thickened, slowly pour in the milk whisking it into a smooth consitncy. Add a inch of cinnamon and salt to taste. Make sure you taste test to adjust.
12. Let's layer. In a baking dish, add a samll layer of bechamel sacuce. Begin to layer with eggplants, potatoes, and meat sauce, repeat the process beginning with eggplant. For the final layer pour in the bechamel sauce and add a genorus amount of parmesan cheese.
13. Place in the preheated oven at 180 degrees celcius or (356 degrees farenheit) for 1 hour or until potatoes have cooked through.
14. Once cooked, let moussaka rest for 10 to 15 mins. Then time to Enjoy!

Tastiest Greek style Lamb and potato Moussaka recipe with easy instructions

Full recipe at: recipe30.com

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