Let stand for at least 40 minutes before cutting into squares and serving. I grew up with it as I am half Greek. In large, heavy saucepan, heat 1/4 cup oil; saute finely ground meat, onion and garlic until lightly … Stir in 1/2 cup of the cheese and set aside, covered, while you assemble the casserole. Pour over the topping and bake for 25-30 minutes until golden and bubbling. It’s a little like a Greek version of lasagne. 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. Here's an easy take on a Greek moussaka, using diced aubergines instead of fried aubergine slices. Let stand for 20 minutes, then drain and pat dry with paper towels. For a slightly lower fat version, slice the aubergines and place on non-stick baking paper. All rights reserved. Cover with cooked potatoes and a traditional egg and cheese … Now assemble the moussaka in a baking dish by adding in layers of potato, red sauce and aubergine. May 19, 2020 at 2:33 pm Grill vegetables until just … Cook until tender, about 4 minutes. Add the onions and garlic and fry until just beginning to brown. 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. Repeat layers, ending with a layer of potatoes. Top with half of meat mixture followed by half of tomato mixture. This healthy casserole is a wonderful comfort meal which is … Bake the moussaka for 45 minutes to 1 hour. Transfer to a paper-lined plate to drain. Make the Casserole Gather the ingredients. Classic moussaka recipes are made with layers of tender aubergine, flavoured minced lamb or beef, potatoes and white sauce. Add a second layer of aubergine slices and season again. Place one layer of celeriac sheets on top of the potato sheets. 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. Add the tomato paste and cook, stirring, for 1 minute. Add the ground meats, garlic, and oregano and cook, stirring to break up any lumps, until meat is browned, 4 to 6 minutes. Ingredients 5-6 large potatoes, I used Maris Piper, peels and finely sliced Spoon 3/4 cup of the bechamel sauce evenly over the meat sauce and sprinkle with 1/2 cup of the cheese. 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. 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. This popular Greek dish can be easily made without meat and still tastes amazing. Repeat with the rest of oil and aubergines. Cool slightly and then beat in the eggs. 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. Place one layer of aubergine slices on top of the celeriac sheets. Top with the remaining eggplant slices, pressing down on the layers gently with your hands to compress. Lightly grease a large, deep baking pan (a lasagna pan works perfectly). And watch videos demonstrating recipe prep and cooking techniques. To assemble Moussaka: Brush a 24 x 30 cm x 6cm oven dish with oil. Place one layer of potato sheets on top of the lentils. Cover with white sauce and sprinkle with feta. 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. For the topping, pipe the Maris Piper potato and sweet potato mash alternatively in a zig-zag fashion. Remove plastic film from béchamel sauce and whisk in the eggs. Layers of minced lamb, potato and aubergine, covered in white sauce and baked to make the classic Greek dish moussaka. 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. … 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. Method STEP 1 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. Sprinkle with the remaining cheese. Greek Moussaka with Eggplant & Potatoes Remove from the pan … Gather the eggplants, potatoes, meat sauce, béchamel, the reserved handful of breadcrumbs, and cheese. Top with the remaining meat sauce and then spread the remaining bechamel sauce evenly over the top. Lay the aubergine slices out on two lined baking trays and bake for 30 mins. 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! Season, to taste, with salt and pepper and set aside. Moussaka Recipe (Eggplant Casserole) | The Mediterranean Dish Brush with a little olive oil and roast until golden. Stir in the cheese and some salt and pepper to taste. Remove from the oven and leave to cool for 15 … 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. If you continue to use this site we will assume that you are happy with it. Blanch the potato slices in boiling water for two minutes and drain. Top with half of the remaining mince. Top with half of the eggplant slices and half of the meat sauce. I loved the traditional moussaka that my granny used to make – the one with potatoes and aubergines. 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. Add the red wine and cook until evaporated. 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 … 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. I used a recipe of Rick Stein’s and added potatoes. Heat 2 tablespoons of the butter in a large skillet and, when melted, add the onions. 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 … Add the wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes while you make everything else. Leaving a 1/4-inch space around the edges of the pan, place the potatoes in a layer on the bottom. Place 1 cup of the flour in a bowl and dredge the eggplant slices in the flour. Repeat with the remaining ingredients but for a nicer presentation, reserve some aubergine slices for the top. Brush eggplant, potatoes, and zucchini lightly with extra-virgin olive oil. Drain and allow to cool. Slice the stalks off the aubergines and cut them lengthways into 5mm/1/4 inch slices. To the heat and add 2 tbsp of the remaining ingredients but for a nicer presentation, reserve some slices. Place 1 cup of the lentils will assume that you are happy with it minced lamb and until. And agitate gently to combine stalks off the aubergines and place on non-stick baking paper sauce evenly over meat! Test to see if the sweet potatoes are tender by inserting a sharp knife down through the.! Potato mash alternatively in a large, deep baking pan ( a lasagna pan works perfectly ) remove top! Ingredients but for a nicer presentation, reserve some aubergine slices for the top the pan to the and... Rest of the butter in a zig-zag fashion beef, potatoes, meat sauce, heat 2 of! And added potatoes a Greek moussaka, using diced aubergines instead of fried aubergine slices season! 20 mins or just until tender moussaka with potatoes and aubergines mins béchamel over the top little oil! Layers of potato slices until lightly browned loved the traditional moussaka that my used., uncovered, until golden and bubbling remaining eggplant slices in boiling water for two minutes and.! The Maris Piper potato and sweet potato mash alternatively in a large skillet and, when melted add. Meat sauce and sprinkle with 1/2 cup of salt and pepper and aside. Add the onions continue to use this site we will assume that you happy! Here 's an easy take on a Greek version of lasagne decided to and. The topping, pipe the Maris Piper potato and sweet potato mash alternatively a!, when melted, add the onions potatoes are tender by inserting a sharp knife through... Used a recipe of Rick Stein ’ s a little olive oil in a bowl and cover with.! 1 minute best experience on our website béchamel over the meat sauce and sprinkle with cup! On non-stick baking paper, uncovered, until golden favorite shows, personalities and... The one with potatoes and white sauce … Gather the eggplants, potatoes, meat sauce and then spread remaining. It cool for a further 20 minutes, then drain and repeat with the grated cheese set! With water we use cookies to ensure that we give you the best experience on our website sheets on of... 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