EASY EGGPLANT MOUSSAKA
This Easy Eggplant Moussaka recipe is a quick version of the Greek dish made with layers of eggplant and spiced ground beef and topped with a bechamel sauce
Provided by Yumna Jawad
Categories Entree
Time 1h
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F.
- Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then place on a baking dish and bake in the preheated oven for 20 minutes, flipping halfway through.
- In a large skillet, heat olive over medium high heat. Add onions, garlic and ground beef. Season with salt and pepper and All Spice seasoning. Cook, stirring with a wooden spoon until beef is browned, about 6-8 minutes. Drain the excess liquid from the beef. Add the diced tomatoes and vegetable broth and reduce heat to low. Simmer for 20 minutes uncovered, or until the mixture thickens.
- To make the bechamel sauce, melt the butter in a saucepan over medium heat. Whisk in flour until it bubbles. Lower heat; gradually pour in the warm milk, whisking constantly until it thickens. Add the parmesan cheese and stir to combine.
- Arrange 1/3 of the eggplant in a greased 9x9 inch baking dish. Cover eggplant with half of the meat mixture. Add another layer of 1/3 of the eggplant, followed by the remaining meat mixture. Cover with remaining eggplant. Pour the bechamel sauce over the top, and sprinkle with shredded cheese and the nutmeg.
- Bake in the preheated oven for 20-25 minutes or until the topping is golden and bubbly. Allow to cool for half hour before slicing and serving.
Nutrition Facts : Calories 184 kcal, Carbohydrate 12 g, Protein 14 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 43 mg, Sodium 150 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
THE BEST VEGAN MOUSSAKA
Incredibly delicious vegan moussaka with layers of roasted eggplant, hearty tomato lentil sauce, and roasted garlic cashew bechamel! Just 10 ingredients and simple methods required.
Provided by Minimalist Baker
Categories Entree
Time 2h
Number Of Ingredients 19
Steps:
- Start by soaking cashews in very hot water for 30 minutes. In the meantime, move on to the next steps.
- ROASTED GARLIC: Heat oven to 400 degrees F (204 C). Slice off the very top of the head of garlic and set on a piece of foil. Drizzle the top with oil and wrap to conceal. Then roast directly on a center oven rack for ~50 minutes to 1 hour, or until the cloves are tender, fragrant, and light golden brown.
- EGGPLANT: Slice eggplant vertically, 1/4 inch thick. Then salt slices on both sides and add to a colander set over a mixing bowl or in the sink (to catch moisture). Let rest 30 minutes to draw out moisture and reduce bitterness. After 30 minutes, rinse and press between 2 clean towels to pat dry.
- Transfer to 2 large baking sheets lined with parchment paper and brush both sides with olive oil (either spray or use a pastry brush). Then bake at 400 degrees F (204 C) for 15-20 minutes or until slightly golden brown.
- BECHAMEL: Drain your soaked cashews and add to a small blender along with roasted garlic (cool slightly then squeeze up from the bottom to the top to remove cloves), olive oil, nutritional yeast, salt, water, and nutmeg (optional). Blend on high until creamy and smooth.
- Taste and adjust seasonings as needed, adding more salt to taste or nutritional yeast for cheesiness. Set aside.
- LENTIL FILLING: Heat a large skillet over medium heat. Once hot, add oil and onions and sauté until golden brown and slightly caramelized - ~5 minutes. Stir occasionally.
- Add garlic and sauté for 3-4 minutes more, stirring occasionally. Reduce heat as needed if browning too quickly.
- Add lentils and crushed tomatoes. Season with salt and pepper, oregano, and nutmeg (optional). Simmer for 15 minutes, uncovered (if splattering, lower heat and cover with lid but crack to allow steam to escape). Taste and adjust seasonings as needed, adding more oregano for herbal notes, nutmeg for nuttiness, or salt or pepper to taste.
- ASSEMBLY: To an 8x8 dish, add 1/3 of the eggplant slices (overlapping slightly if needed), then top with 1/2 of the lentil mixture and spread into an even layer. Then top with another 1/3 of the eggplant. Then add the remaining lentil mixture, and top with the remaining 1/3 of the eggplant. Pour over the bechamel and smooth into an even layer.
- Bake at 400F (204 C) for 25-30 minutes, or until the edges are bubbly and the top appears slightly dry and golden brown on the edges.
- Let cool for 10 minutes before serving. Store cooled leftovers in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month.
Nutrition Facts : ServingSize 1 serving, Calories 321 kcal, Carbohydrate 27.9 g, Protein 8.3 g, Fat 22.2 g, SaturatedFat 3.5 g, Sodium 1115 mg, Fiber 8.8 g, Sugar 12.5 g, UnsaturatedFat 17.2 g
RUSTIC EGGPLANT MOUSSAKA
An authentic, delicious recipe for Eggplant Moussaka- with a Tomato lamb sauce, and creamy béchamel sauce. Vegetarian Adaptable! Can be made ahead and baked prior to serving. See notes for VEGAN.
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories Main
Time 3h
Yield 8
Number Of Ingredients 24
Steps:
- Pre-heat oven to 400 F. Cut eggplant into ⅓- ¼ inch thick disks (no thinner), sprinkle with a little kosher salt and let sit in a colander or bowl for 20-60 minutes. Eggplant will start to release liquid (making it less bitter)
- Rinse well, pat dry and brush each side with olive oil (or use spray oil).
- Place on a greased sheet pan and roast in a 400 F oven until golden, about 20-30 minutes. Alternatively, you can grill the eggplant on each side ( getting nice deep grill marks) then wrapping it in foil after for 10-15 minutes, so it steams and cooks through.
- In a large pan, saute diced onion in oil on med-high heat for 3-4 minutes, add garlic, turn heat down to med-low and saute for 8-10 minutes until onions are tender. Add the ground lamb ( or beef or vegetarian meat), turn heat up to medium and brown, stirring often, about 15 minutes. Drain fat if any. Add the rest of the ingredients -diced tomatoes, tomato paste, white wine, fresh chopped parsley, sugar, cinnamon, kosher salt and pepper. Stir and cover and let simmer on med-low heat for 20 minutes.
- In a small pot, heat the butter. Whisk in the flour and let cook for 2-3 minutes on med heat, stirring often. Whisk in the first cup of milk a little at a time. Whisk well, and add the 2nd cup. Stirring constantly bring to a boil, lower heat, and let simmer on low for an additional 2 minutes. Remove from heat and add nutmeg, cheese, salt, pepper. Set aside to cool. In a separate bowl, lightly beat an egg, but do not add it just yet.
- Divide eggplant slices into three stacks, reserving the best looking largest pieces for the top and bottom layers. The others can be placed in the middle layer which will be concealed.
- In a greased 8x 13 inch baking dish, place one layer of eggplant. Add half the meat sauce. Add another layer of eggplant and the remaining meat sauce. Add the third and final layer of eggplant. Whisk in 2-3 tablespoons of bechamel sauce, into the beaten egg (to temper it) then pour this into the bechamel sauce, whisking until nice and smooth. Spread the bechamel over the final eggplant layer.
- Sprinkle with the remaining cheese ( optional) and place in a 350F oven for 50-60 minutes, uncovered until beautifully golden. Let stand 10 minutes before serving.
Nutrition Facts : Calories 564 calories, Sugar 12.6 g, Sodium 411.8 mg, Fat 40.7 g, SaturatedFat 14.1 g, TransFat 0 g, Carbohydrate 23.5 g, Fiber 6.6 g, Protein 25.7 g, Cholesterol 109.2 mg
DAIRY FREE EGGPLANT MOUSSAKA WITH ROASTED TOMATO SAUCE
Make and share this Dairy Free Eggplant Moussaka With Roasted Tomato Sauce recipe from Food.com.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle eggplant with sea salt, and leave for 20-30 minutes. Rinse and dry. Pre-bake all sliced vegetables on a tray. Cook rinsed quinoa at a ratio of 1 cup seeds to 2 cups water on low heat and covered until all water is absorbed.
- Soak lentils for 2-3 hours, rinse and boil in fresh water.
- Mix quinoa and lentils with some of the tomato sauce.
- Stack in layers in baking dish, starting with sweet potato and finishing with a layer of eggplant. Bake at 160ºC for approximately 30-40 minutes, covering half way through cooking time.
- If necessary, rest before cutting into squares. Serve on spinach leaves with extra tomato sauce and top with a dollop of cashew cheese or pesto.
- For the tomato sauce: roast tomatoes, onions and garlic in oven until they get some colour. Add spices, herbs and water. Simmer for 15-20 minutes and blend in food processor. Adjust seasoning to taste.
Nutrition Facts : Calories 308.6, Fat 2.8, SaturatedFat 0.4, Sodium 115.4, Carbohydrate 59.5, Fiber 19.8, Sugar 13, Protein 16.4
LAMB AND EGGPLANT MOUSSAKA
Categories Bake Dinner Ground Lamb Eggplant Family Reunion Cinnamon Potluck Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 14 servings
Number Of Ingredients 18
Steps:
- 1. Peel, salt, and rinse the eggplant if desired (see note "Preparing Eggplant for Cooking" below).
- 2. Place potatoes in a pot and add enough water to cover them. Over medium-high heat bring them to a boil and boil lightly for 5 minutes. Cool, cut into 1/8-inch slices, and set aside.
- 3. Heat about 1 tablespoon of olive oil in a skillet over medium-high heat until it shimmers. Add the eggplant to the hot oil a few slices at a time and sautéthe eggplant slices, turning as necessary, until tender and lightly colored, 2 to 3 minutes on each side. Transfer to a rack to drain while you sauté the remaining eggplant, adding more oil to the skillet as necessary.
- 4. To prepare a meat sauce: Heat 1 tablespoon of olive oil in a skillet. Add the onion and cook over medium high heat, stirring frequently, until tender, 10 to 12 minutes. Add the ground meat and cook over medium heat, stirring frequently, until the meat loses its raw appearance, about 5 minutes. Add the tomatoes, garlic, cloves, cinnamon, bay leaf, allspice, salt, pepper, and about 1/2 cup water. Simmer until thick and flavorful, about 30 minutes. Add the tomato paste and red wine and continue simmering until the wine has developed a sweet aroma, about 10 minutes.
- 5. Preheat the oven to 350 degrees F.
- 6. To assemble the moussaka: Scatter the bread crumbs in a deep, rectangular baking dish. Place a layer of half of the eggplant slices over the bread crumbs. Add the meat sauce and spread it into an even layer. Place an even layer of sliced potatoes over the sauce. Add the remaining eggplant in an even layer over the meat sauce. Pour the cheese sauce over the eggplant. Bake, uncovered, until the cheese sauce is thick and golden brown and the eggplant is very tender, about 45 minutes. Let the moussaka rest for about 20 minutes before cutting and serving.
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