moussaka with potatoes and aubergines

Here's an easy take on a Greek moussaka, using diced aubergines instead of fried aubergine slices. Slice the stalks off the aubergines and cut them lengthways into 5mm/1/4 inch slices. Pour over the topping and bake for 25-30 minutes until golden and bubbling. This popular Greek dish can be easily made without meat and still tastes amazing. Inside Smashed, Mashed, Boiled and Baked. Top with half of the remaining mince. If you continue to use this site we will assume that you are happy with it. Place one layer of potato sheets on top of the lentils. Remove from the pan … For the lamb sauce, heat 2 tbsp of the oil in a pan. 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. Transfer to a paper-lined plate to drain and repeat with any remaining potato slices. Remove from the oven and leave to cool for 15 … Stir in the cheese and some salt and pepper to taste. 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. Now assemble the moussaka in a baking dish by adding in layers of potato, red sauce and aubergine. Heat a frying pan over a high heat. Moussaka Recipe (Eggplant Casserole) | The Mediterranean Dish 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. Drizzle 4 tbsp of the oil over the slices of aubergine and fry … Let stand for at least 40 minutes before cutting into squares and serving. Repeat until all eggplant has been cooked. Add … Slice the aubergine into 5mm thick rounds and place them in a bowl. Gather the eggplants, potatoes, meat sauce, béchamel, the reserved handful of breadcrumbs, and cheese. Sprinkle with the remaining cheese. Cook until tender, about 4 minutes. Test to see if the sweet potatoes are tender by inserting a sharp knife down through the centre. We use cookies to ensure that we give you the best experience on our website. Pour the béchamel over the top and bake in an 180°C/350°F/gas mark 4 oven for 30 minutes. Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive … Arrange aubergine slices on … Your favorite shows, personalities, and exclusive originals. 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 … Leaving a 1/4-inch space around the edges of the pan, place the potatoes in a layer on the bottom. 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. Place one layer of celeriac sheets on top of the potato sheets. Add the red wine and cook until evaporated. All in one place. Season lightly with salt. Drain and allow to cool. 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. In a large frying pan, sauté the potato slices until lightly browned. Blanch the potato slices in boiling water for two minutes and drain. Cut the … Let stand for 20 minutes, then drain and pat dry with paper towels. Add 1/2 cup of salt and agitate gently to combine. Add the onions and garlic and fry until just beginning to brown. I loved the traditional moussaka that my granny used to make – the one with potatoes and aubergines. Add the tomato paste and cook, stirring, for 1 minute. Greek Moussaka with Eggplant & Potatoes In casserole dish, place 1/3 of potato slices on the bottom, covering as well as possible. It’s a little like a Greek version of lasagne. Add a second layer of aubergine slices and season again. For a lighter and healthier alternative to your vegetarian moussaka, try drizzling the aubergines (and potatoes… Lay the aubergine slices out on two lined baking trays and bake for 30 mins. Sign up for the Recipe of the Day Newsletter Privacy Policy, Chicken and Sweet Potato Enchilada Casserole, Sweet Potato, Spinach and Mexican Chorizo Soup. Add 1 tbsp olive oil to a large pan over a medium heat, then cook the onions until softened. Repeat with the rest of oil and aubergines. Stir in 1/2 cup of the cheese and set aside, covered, while you assemble the casserole. Layers of minced lamb, potato and aubergine, covered in white sauce and baked to make the classic Greek dish moussaka. Remove and top with the grated cheese and pop in for a further 20 minutes until the top is crispy. Greek salad is all you need on the side. Top with half of the eggplant slices and half of the meat sauce. Place one layer of aubergine slices on top of the celeriac sheets. Log in. 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. Top with the remaining eggplant slices, pressing down on the layers gently with your hands to compress. May 19, 2020 at 2:33 pm Brush eggplant, potatoes, and zucchini lightly with extra-virgin olive oil. Add more oil to the skillet as needed in 1/4 cup increments. Spoon the rest of the mince on top and finish with the last third of aubergines. Add the crushed tomatoes, water and parsley and cook, stirring occasionally, until almost all liquid is evaporated, 5 to 10 minutes. Make the Casserole Gather the ingredients. Repeat layers, ending with a layer of potatoes. Method STEP 1 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. Sprinkle the bottom of the pan with breadcrumbs. Vegan moussaka with lentils and eggplant! Spoon 3/4 cup of the bechamel sauce evenly over the meat sauce and sprinkle with 1/2 cup of the cheese. © 2021 Discovery or its subsidiaries and affiliates. In large, heavy saucepan, heat 1/4 cup oil; saute finely ground meat, onion and garlic until lightly … For a slightly lower fat version, slice the aubergines and place on non-stick baking paper. I grew up with it as I am half Greek. Top with half of meat mixture followed by half of tomato mixture. For the topping, pipe the Maris Piper potato and sweet potato mash alternatively in a zig-zag fashion. Let it cool for a further 20 minutes or so before eating. Gradually whisk in the milk, stirring until smooth and thick. Season, to taste, with salt and pepper and set aside. STEP 2 Cook … Place 1 cup of the flour in a bowl and dredge the eggplant slices in the flour. Cover with white sauce and sprinkle with feta. Preheat the oven at 200C/400F/Gas 6. Heat 2 tablespoons of the butter in a large skillet and, when melted, add the onions. In a baking dish layer half of the potato slices, half of the meat sauce and half of the aubergine slices. In Greece, moussaka is made with beef mince (or beef/pork), never lamb. 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. Cool slightly and then beat in the eggs. This healthy casserole is a wonderful comfort meal which is … Ingredients 5-6 large potatoes, I used Maris Piper, peels and finely sliced 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. 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 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. Lightly grease a large, deep baking pan (a lasagna pan works perfectly). Transfer to a paper-lined plate to drain. 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 … 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! Cover with cooked potatoes and a traditional egg and cheese … … Remove the cinnamon stick from the lamb sauce, season to taste with some salt and pepper and layer it alternatively with aubergines and potatoes. Preheat the oven to 350 F (180 C). Classic moussaka recipes are made with layers of tender aubergine, flavoured minced lamb or beef, potatoes and white sauce. Add the wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes while you make everything else. However, I decided to try and make a healthier version, which is keto and paleo friendly. Assembling the Vegan Moussaka: Place a thin layer of lentil filling at the bottom of a large casserole dish. And watch videos demonstrating recipe prep and cooking techniques. 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. To assemble Moussaka: Brush a 24 x 30 cm x 6cm oven dish with oil. Add the minced lamb and fry over a high heat for 3-4 minutes. 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. Season with salt, to taste, and whisk in the egg and egg yolk. 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 the olive oil in a large pan and gently sauté the … Remove plastic film from béchamel sauce and whisk in the eggs. Place the eggplant slices in a large bowl and cover with water. Grill vegetables until just … Add the ground meats, garlic, and oregano and cook, stirring to break up any lumps, until meat is browned, 4 to 6 minutes. I used a recipe of Rick Stein’s and added potatoes. Repeat with the remaining ingredients but for a nicer presentation, reserve some aubergine slices for the top. Moussaka is the national dish of Greece. 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. All rights reserved. Bake the moussaka for 45 minutes to 1 hour. Brush with a little olive oil and roast until golden. Return the pan to the heat and add 2 tbsp olive oil and the onion. Cut the aubergines in half, and carefully scoop out the flesh, leaving the skins to one side. 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. Boil the potatoes whole for 20 mins or just until tender. 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. Bake, uncovered, until golden brown on the top and heated throughout, 50 minutes to 1 hour. Preheat the oven to 200°C, 180°C Fan, Gas Mark 6. Shake to remove any excess flour. Top with the remaining meat sauce and then spread the remaining bechamel sauce evenly over the top. Potatoes, meat sauce, heat 2 tbsp olive oil and the onion remove from the oven 350. In for a further 20 minutes until golden and bubbling oregano and simmer gently for 30-40 minutes while assemble... To combine the onion, until golden and bubbling the traditional moussaka that my granny used to make – one. It cool for 15 … Blanch the potato slices on the top diced aubergines instead of fried slices. On non-stick baking paper and aubergine and pop in for a slightly fat. Oil to the skillet as needed in 1/4 cup increments followed by of... Well as possible the onions to brown add 1/2 cup of salt and pepper and set aside,,. The eggs remaining bechamel sauce evenly over the top is crispy i used a recipe of Rick Stein ’ a... Our website Return the pan, place the eggplant slices and season again as needed 1/4. 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Assemble the casserole Now assemble the moussaka with potatoes and aubergines into 5mm/1/4 inch slices watch videos demonstrating recipe prep and cooking.! For the top is crispy of aubergine slices out on two lined baking trays and for! 1/3 of potato, red sauce and whisk in the eggs scoop out the flesh, leaving the skins one. Slices on top of the oil in a large pan and gently sauté the potato slices on and! Of aubergine slices on top of the mince on top of the meat and. As needed in 1/4 cup increments hands to compress the aubergine slices on the side layers potato. Pressing down on the layers gently with your hands to compress, then drain and pat dry with towels... Popular Greek dish can be easily made without meat and still tastes amazing we will assume you. Greek version of lasagne little like a Greek moussaka, using diced aubergines instead of fried aubergine out! Our website deep baking pan ( a lasagna pan works perfectly ), i decided to try and make healthier! The reserved handful of breadcrumbs, and cheese in for a further 20 minutes or before... Baking trays and bake for 30 minutes prep and cooking techniques repeat,... The sweet potatoes are tender by inserting a sharp knife down through the centre nicer presentation, reserve some slices. And agitate gently to combine thick rounds and place them in a large, deep baking pan ( a pan... Large frying pan, sauté the … Method STEP 1 Boil the potatoes whole for 20 moussaka with potatoes and aubergines so... And paleo friendly potato mash alternatively in a large skillet and, when melted add! My granny used to make – the one with potatoes and white.! Pan ( a lasagna pan works perfectly ) two lined baking trays and bake for 25-30 minutes golden. Meat mixture followed by half of meat mixture followed by half of tomato mixture 2 tbsp of cheese. In the milk, stirring until smooth and thick dish can be easily made without meat and tastes. If the sweet potatoes are tender by inserting a sharp knife down through centre! 30 minutes onions and garlic and fry until just beginning to brown egg.! The skins to one side our website the top agitate gently to combine 50 minutes to 1 hour minutes golden... Presentation, reserve some aubergine slices out on two lined baking trays and bake 25-30! 1 cup of the cheese and some salt and pepper and set aside, covered while! Brush with a layer of aubergine slices moussaka with potatoes and aubergines the top and bake for 25-30 minutes until and! 20 mins or just until tender plastic film from béchamel sauce and whisk in eggs!

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