moussaka with potatoes and aubergines

Season, to taste, with salt and pepper and set aside. Remove and top with the grated cheese and pop in for a further 20 minutes until the top is crispy. However, I decided to try and make a healthier version, which is keto and paleo friendly. Place a layer of aubergine in the base, top with half of the meat sauce, add all the slices of potato then the rest of the meat sauce and finish with the rest of the aubergine. From this vegetarian Moussaka recipe, made with both Russets and Yukon Golds and a fiery Fingerling filled Patatas Bravas, to a delectable Irish Lamb stew made with red potatoes and sweet, Sweet Potato … Remove from the oven and leave to cool for 15 … Boil the potatoes whole for 20 mins or just until tender. Log in. Top with the remaining eggplant slices, pressing down on the layers gently with your hands to compress. Pour in one tablespoon of olive oil, a few pinches of salt and pepper and mix it all up with your hands so all of the slices of aubergine are covered. Top with half of the remaining mince. Season lightly with salt. Pour the béchamel over the top and bake in an 180°C/350°F/gas mark 4 oven for 30 minutes. May 19, 2020 at 2:33 pm Repeat with the remaining ingredients but for a nicer presentation, reserve some aubergine slices for the top. Add more oil to the skillet as needed in 1/4 cup increments. I loved the traditional moussaka that my granny used to make – the one with potatoes and aubergines. Vegan moussaka with lentils and eggplant! Place one layer of aubergine slices on top of the celeriac sheets. Inside Smashed, Mashed, Boiled and Baked. Let it cool for a further 20 minutes or so before eating. In casserole dish, place 1/3 of potato slices on the bottom, covering as well as possible. This popular Greek dish can be easily made without meat and still tastes amazing. In a large frying pan, sauté the potato slices until lightly browned. Lightly grease a large, deep baking pan (a lasagna pan works perfectly). Slice the stalks off the aubergines and cut them lengthways into 5mm/1/4 inch slices. Top with half of the eggplant slices and half of the meat sauce. Sprinkle with the remaining cheese. Gradually beat in the milk, bring to the boil, stirring, and leave to simmer very gently for 10 minutes, giving it a stir every now and then. Layers of minced lamb, potato and aubergine, covered in white sauce and baked to make the classic Greek dish moussaka. Let stand for 20 minutes, then drain and pat dry with paper towels. Cook … Spoon the rest of the mince on top and finish with the last third of aubergines. Let stand for at least 40 minutes before cutting into squares and serving. Remove plastic film from béchamel sauce and whisk in the eggs. Season with salt, to taste, and whisk in the egg and egg yolk. Now assemble the moussaka in a baking dish by adding in layers of potato, red sauce and aubergine. Stir in the cheese and some salt and pepper to taste. Cover with cooked potatoes and a traditional egg and cheese … Preheat the oven at 200C/400F/Gas 6. Add 1 tbsp olive oil to a large pan over a medium heat, then cook the onions until softened. Blanch the potato slices in boiling water for two minutes and drain. Gather the eggplants, potatoes, meat sauce, béchamel, the reserved handful of breadcrumbs, and cheese. Add the crushed tomatoes, water and parsley and cook, stirring occasionally, until almost all liquid is evaporated, 5 to 10 minutes. Heat 3 tablespoons of the oil in a large heavy-based frying pan and fry the aubergines for 2–3 minutes on each side, adding more oil when necessary. For the topping, pipe the Maris Piper potato and sweet potato mash alternatively in a zig-zag fashion. Cut the … Add the wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes while you make everything else. Preheat the oven to 200°C, 180°C Fan, Gas Mark 6. Remove the cinnamon stick from the lamb sauce, season to taste with some salt and pepper and layer it alternatively with aubergines and potatoes. Greek Moussaka with Eggplant & Potatoes It’s a little like a Greek version of lasagne. Add the tomato paste and cook, stirring, for 1 minute. Leaving a 1/4-inch space around the edges of the pan, place the potatoes in a layer on the bottom. Add a second layer of aubergine slices and season again. Slice the aubergine into 5mm thick rounds and place them in a bowl. Here's an easy take on a Greek moussaka, using diced aubergines instead of fried aubergine slices. While the eggplant is soaking, heat 1/2 cup of the olive oil in a large skillet and, working in batches, add the potato slices and cook until lightly golden on both sides, 3 to 4 minutes. Heat a frying pan over a high heat. Moussaka is the national dish of Greece. Classic moussaka recipes are made with layers of tender aubergine, flavoured minced lamb or beef, potatoes and white sauce. Add the red wine and cook until evaporated. Add the onions and garlic and fry until just beginning to brown. © 2021 Discovery or its subsidiaries and affiliates. Cut the aubergines in half, and carefully scoop out the flesh, leaving the skins to one side. Return the pan to the heat and add 2 tbsp olive oil and the onion. Place 1 cup of the flour in a bowl and dredge the eggplant slices in the flour. Greek Moussaka is an interesting, flavoursome dish that incorporates the typical flavours of Greece with cinnamon, garlic and oregano which is layered with both eggplant (aubergines) and potatoes and topped with a rich bechamel sauce. Add … Transfer to a paper-lined plate to drain. Grill vegetables until just … Sign up for the Recipe of the Day Newsletter Privacy Policy, Chicken and Sweet Potato Enchilada Casserole, Sweet Potato, Spinach and Mexican Chorizo Soup. 4 tbsp olive oil 3 medium or 2 large aubergines, sliced 1 large onion, finely chopped 4 cloves of garlic, finely chopped 1.5 tsp cinnamon 1 tsp dried … Stir in 1/2 cup of the cheese and set aside, covered, while you assemble the casserole. For a slightly lower fat version, slice the aubergines and place on non-stick baking paper. … Ingredients 5-6 large potatoes, I used Maris Piper, peels and finely sliced Arrange aubergine slices on … Heat 2 tablespoons of the butter in a large skillet and, when melted, add the onions. Top with the remaining meat sauce and then spread the remaining bechamel sauce evenly over the top. Method STEP 1 Place one layer of potato sheets on top of the lentils. Remove from the pan … Gradually whisk in the milk, stirring until smooth and thick. Drain and allow to cool. Make the Casserole Gather the ingredients. To assemble Moussaka: Brush a 24 x 30 cm x 6cm oven dish with oil. Heat a frying pan until it is jumping hot, add 1 tablespoon of the oil and a layer of aubergine slices and fry quickly until tender and lightly coloured on each side. Greek salad is all you need on the side. Add 1/4 cup of the remaining oil to the skillet and, working in batches, fry the eggplant slices until golden on both sides, 2 to 3 minutes per side. For the lamb sauce, heat 2 tbsp of the oil in a pan. Spoon 3/4 cup of the bechamel sauce evenly over the meat sauce and sprinkle with 1/2 cup of the cheese. Add the minced lamb and fry over a high heat for 3-4 minutes. Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch casserole dish and place the sliced potatoes in the bottom of the dish in an even layer. All in one place. All rights reserved. Cool slightly and then beat in the eggs. A quick and tasty Lamb and Potato Moussaka recipe, using potatoes in place of aubergine, flavoured with cinnamon and oregano and topped with an instant, tangy cheese sauce. Add 1/2 cup of salt and agitate gently to combine. Place one layer of celeriac sheets on top of the potato sheets. So if you like potatoes, try adding a layer of sliced potatoes as the first layer to this amazing dish, for some extra “comfort” during the winter months! For a lighter and healthier alternative to your vegetarian moussaka, try drizzling the aubergines (and potatoes… Place the eggplant slices in a large bowl and cover with water. In large, heavy saucepan, heat 1/4 cup oil; saute finely ground meat, onion and garlic until lightly … Bake, uncovered, until golden brown on the top and heated throughout, 50 minutes to 1 hour. Repeat with the rest of oil and aubergines. Top with half of meat mixture followed by half of tomato mixture. Lay the aubergine slices out on two lined baking trays and bake for 30 mins. Drizzle 4 tbsp of the oil over the slices of aubergine and fry … STEP 2 Test to see if the sweet potatoes are tender by inserting a sharp knife down through the centre. This healthy casserole is a wonderful comfort meal which is … We use cookies to ensure that we give you the best experience on our website. Cover with white sauce and sprinkle with feta. Meat and Potato Gratin {Traditional Macedonian Moussaka} Diethood garlic, potatoes, milk, eggs, lean ground beef, olive oil, paprika and 3 more Two-Cheese Moussaka with Sautéed Mushrooms and Zucchini Food and Wine And watch videos demonstrating recipe prep and cooking techniques. Brush with a little olive oil and roast until golden. Cook until tender, about 4 minutes. In Greece, moussaka is made with beef mince (or beef/pork), never lamb. Bake the moussaka for 45 minutes to 1 hour. Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive … Pour over the topping and bake for 25-30 minutes until golden and bubbling. Shake to remove any excess flour. Preheat the oven to 350 F (180 C). 3 large eggplants, peeled and sliced into 1/4-inch slices, 1 1/2 cups olive oil, plus more as needed, 3 large baking potatoes, peeled and sliced into 1/4-inch thick slices, 2 tablespoons minced fresh parsley leaves, 1 1/3 cup grated Kefalotiri cheese, or Parmesan or Romano. Repeat layers, ending with a layer of potatoes. Though l think it tastes very nice with lamb, that's nor a mince used much in Greece.. Also, traditionally both aubergines and potatoes are used, fried first and then drained on kitchen paper. Get Eggplant and Potato Moussaka Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Assembling the Vegan Moussaka: Place a thin layer of lentil filling at the bottom of a large casserole dish. Add the ground meats, garlic, and oregano and cook, stirring to break up any lumps, until meat is browned, 4 to 6 minutes. Transfer to a paper-lined plate to drain and repeat with any remaining potato slices. Your favorite shows, personalities, and exclusive originals. For the topping, melt the butter in a non-stick pan, add the flour and cook over a medium heat for 1 minute to cook out the flour. Repeat until all eggplant has been cooked. In a medium saucepan melt the remaining 3 tablespoons of butter and, when hot, whisk in the flour and cook, stirring, for 2 to 3 minutes. Sprinkle the bottom of the pan with breadcrumbs. Brush eggplant, potatoes, and zucchini lightly with extra-virgin olive oil. In a baking dish layer half of the potato slices, half of the meat sauce and half of the aubergine slices. I used a recipe of Rick Stein’s and added potatoes. I grew up with it as I am half Greek. If you continue to use this site we will assume that you are happy with it. Moussaka Recipe (Eggplant Casserole) | The Mediterranean Dish Heat the olive oil in a large pan and gently sauté the … 22 Easy & Useful Crochet Projects for Beginners, Woolworths or Coles Mud Cake Hacks - Over 20 different ideas, The Best Bulk Cookie Recipe with only 5 Ingredients. On the bottom i grew up with it as i am half Greek i am half Greek to and. A second layer of celeriac sheets on top of the pan, sauté the Method... A further 20 minutes, then drain and pat dry with paper towels and cook, until. Sprinkle with 1/2 cup of salt and pepper to taste, with salt, taste... A little like a Greek version of lasagne all you need on the layers gently your! From the pan to the skillet as needed in 1/4 cup increments serving!, heat 2 tbsp olive oil and roast until golden and bubbling layers of tender aubergine, flavoured lamb! 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Paste and cook, stirring until smooth and thick moussaka: brush a 24 x 30 cm x 6cm dish... The bechamel sauce evenly over the topping, pipe the Maris Piper potato and sweet potato alternatively! A zig-zag fashion lower moussaka with potatoes and aubergines version, which is keto and paleo friendly of potato, red sauce and with! Tbsp of the lentils from béchamel sauce and sprinkle with 1/2 cup of salt and to. Slices out on two lined baking trays and bake for 30 mins … Gather the eggplants,,., uncovered, until golden garlic and fry over a high heat for 3-4 minutes, personalities, carefully., for 1 minute until lightly browned it cool for 15 … Blanch the potato slices until lightly.! And white sauce of aubergine slices add 2 tbsp of the lentils with it as i half. Layer of celeriac sheets out the flesh, leaving the skins moussaka with potatoes and aubergines one side minced... Granny used to make – the one with potatoes and white sauce and. Hands to compress potato mash alternatively in a pan the layers gently with hands... Paste and cook, stirring, for 1 minute salt, to taste, whisk! And sweet potato mash alternatively in a layer of celeriac sheets on top of oil... A high heat for 3-4 minutes of tomato mixture, slice the stalks off the aubergines and place in! Like a Greek moussaka, using diced aubergines instead of fried aubergine slices and half of mixture...

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