Greek Moussaka with Eggplant: Mediterranean Classics
Moussaka is a traditional dish of classic Greek cuisine that has gained immense popularity in the cuisines of many nations of the world. The Greek eggplant moussaka recipe has many modern interpretations, it is a hearty and aromatic casserole stuffed with minced meat, vegetables and an appetizing golden crust.
On the subject: potato pancakes recipe with photos step by step in a pan!
Greek moussaka recipe with eggplant and vegetables
Greek moussaka with eggplant, the classic recipe of which is considered a vivid “representative” of traditional Greek cuisine, is made from vegetables, chopped lamb and béchamel sauce. Due to the specificity of the preparation, this dish is very similar to Italian lasagna, but vegetables, not pasta, are used as “sheets”.
Traditionally, moussaka is made with minced lamb, but if it is not available, you can use beef or pork. The taste of the dish will change slightly, but it will be no less tasty, juicy and aromatic.
- eggplant – 8 pcs;
- minced beef – 900-950 g;
- hard cheese – 160-180 g;
- onions – 3-4 pcs;
- tomatoes – 8-10 pcs;
- dry white wine – 320 ml;
- olive oil – 120 ml.
- milk – 820 ml;
- hard cheese – 320 g;
- chicken eggs – 4 pcs;
- premium flour – 80-100 g;
- butter – 170 g;
- nutmeg powder.
Stages of making moussaka
For the classic Greek Moussaki recipe with eggplant, lamb, beef or pork, grind it through a meat grinder. Make cross-like cuts on the tomatoes, pour over boiling water and immediately immerse them in ice water – this will easily remove the skin from the vegetables. Cut the peeled tomatoes into thin slices.
Make the sauce separately. Soften butter in a saucepan over low heat, add wheat flour and bring to golden brown, stirring constantly. Pour the heated milk into a saucepan and simmer a little more.
Beat the eggs lightly, grate the cheese and add to the sauce, stirring thoroughly. It should have an elastic, creamy consistency without lumps. Add nutmeg to the finished mass and salt a little.
Cut the eggplants into thin slices and fry in a skillet with olive oil until golden brown. Separately fry the onions, cut into half rings. When they are lightly browned, add the minced meat to them, simmer for 7 minutes, pour in the wine and simmer until the alcohol has completely evaporated. In another frying pan, fry the tomato slices a little so that they dry out and the excess liquid evaporates.
Moussaka is laid out in a baking dish in layers – eggplant slices, minced meat, tomatoes. Repeat layers until all ingredients run out, pour generously with sauce and sprinkle with grated cheese.
Greek moussaka needs to be baked for 42-46 minutes in an oven preheated to 200 °.
The finished dish should be infused under a warm towel for half an hour – this will make it more juicy and tender..
Greek moussaka with potatoes
There are many interpretations of the classic Greek moussaka recipe with eggplant. This traditional Mediterranean dish is prepared with rice and various vegetables. One of the simplest and most popular recipes is moussaka with potatoes.
- potatoes – 550-650 g;
- eggplant – 1.3 kg;
- Parmesan cheese – 170 g;
- minced meat – 850 g;
- white onions – 2 pcs;
- tomatoes – 550 g;
- semi-dry red wine – 170 ml;
- oregano – 1 1.l;
- ground cinnamon – ½ tsp;
- garlic teeth – 4-6 pcs;
- tomato paste – 1-2 tbsp. l;
- butter – 70-80 g;
- olive oil – 2 tbsp. l.
- premium flour – 70-90 g;
- butter – 70-90 g;
- milk – 130 ml;
- chicken eggs – 2 pcs;
- ground white pepper.
Steps of making moussaka with potatoes
First of all, you need to prepare the vegetables. Peel the eggplants and potato tubers, cut into slices, place on a baking sheet and bake for 22-23 minutes at 160 °.
In a frying pan with boiling olive oil, fry the minced meat with the addition of chopped onions and garlic, lightly salt and season with aromatic spices. After the minced meat is browned, add the tomatoes, previously grated on a grater, tomato paste and wine in a pan, sprinkle with chopped herbs.
Make the moussaka sauce separately. To do this, melt the butter in a small saucepan, when it softens a little – add wheat flour and mix thoroughly. Gradually pour the preheated milk into the sauce while stirring the sauce. Add eggs to a slightly thickened mixture and beat well until smooth.
In an ovenproof dish, greased with olive oil, lay in layers – cream sauce, potato slices and eggplant, alternating to the very top. Pour the creamy sauce over the moussaka and place in the oven for 18-20 minutes, then sprinkle with grated cheese and bake for another 8-10 minutes.
See also: French potato recipe!
Diet moussaka with vegetables
Classic Greek moussaka is a high-calorie meal. It can be made lighter and leaner by replacing the minced meat with rice, carrots, or low-calorie zucchini..
- potatoes – 10 pcs;
- carrots – 4 pcs;
- rice groats – 250 g;
- green beans – 900 g;
- celery stalks – 200 g;
- chicken eggs – 8 pcs;
- milk – 400 ml;
- onions – 3-4 pcs;
- olive oil – 130 ml.
Finely chop the celery, grate the carrots, peel the onions and cut them into small cubes. Fry vegetables in olive oil until golden brown. Boil potato tubers, rice and beans separately until tender.
Cut the boiled beans and potatoes into small slices. Put the prepared ingredients in an ovenproof dish, oiled in this order – potatoes, onions and carrots, risk and green beans.
Beat eggs with milk and pour this mixture over diet moussaka. If you wish, you can make a classic creamy sauce. After that, send the casserole for 20-25 minutes in an oven heated to 180 °.
Moussaka in Greek is a delicious and mouth-watering dish that will become a hearty and nutritious meal for the whole family. A huge number of interpretations of the classic casserole allows you to take a fresh look at the classic dish and make its taste more original and interesting.