Greek Mussaka
(A) fried vegetable layer
(B) meat layer
(C) white sauce layer.
Greek Mussaka
(A) fried vegetable layer
(B) meat layer
(C) white sauce layer.
Cooking Instructions
- 1
Peel, cut and salt the aubergines. Load them in a colander with a weight to remove moisture.
- 2
Fry the aubergine slices in vegetable oil.
- 3
Peel, cut and fry the potatoes.
- 4
Start to prepare your Mussaka pan. The first layer consists of fried potatoes, while second layer consists of fried aubergine.
- 5
Finely chop the onion, fry in olive oil, add minced garlic clove when onion is ready. Later add the meat. Stir on medium heat. Add the other ingredients as the meat browns and gets almost cooked.
- 6
The minced meat comprises the third layer in the pan. Spread more aubergines to make a fourth layer.
- 7
Boil milk with its spices in a saucepan over medium heat. In a separate saucepan melt the butter then gradually add sifted flour while continuously whisking over low heat.
- 8
Gradually ladle milk over the butter and flour mixture whisking without interruption till the whole milk quantity is used up. Add half the parmesan cheese into the white sauce.
- 9
The white sauce makes up the top layer (fifth layer). Sprinkle the remaining parmesan cheese on top.
- 10
Cook for 30 min in a 180 degrees C oven uncovered. Broil for an extra 5 - 10 minutes to give the pan a golden brown surface.
- 11
Remove from the oven and wait for 15 minutes before cutting and serving. Enjoy a premium dinner.
- 12
Eat with yoghurt.
Similar Recipes
-
Greek Moussaka Greek Moussaka
I find Moussaka to be a small labor of love, but the result is definitely a crowd pleaser. This Greek version includes layers of potatoes, meat, and eggplant that are topped with a Béchamel (white) sauce. Each of the layers is separately cooked (hence the small labor) before being combined for the final baking. Enjoy this with a side Greek salad and a glass of wine. Opa!
-
Greek-Style Moussaka with Yogurt Greek-Style Moussaka with Yogurt
This is one of my family's favorite dishes.Since I used a minimal amount of oil, it's on the lighter side.I used a 28 x 21 x 5 cm heatproof dish in the picture.Please adjust the baking time depending on your oven. The dish will be hot after microwaving, so please be careful.Topping moussaka with pizza cheese is also delicious. Recipe by SIVKO
-
-
Vegetable Moussaka Vegetable Moussaka
Moussaka comes in many variations. One version uses white sauce, another uses lamb, some are layered and others are not. I fell in love with the Greek style when I first tried some.You can add in vegetables such as kabocha squash and potatoes, or eggplant and zucchini and it will still be delicious. Recipe by Nooko -
-
Classic Moussakas Classic Moussakas
Moussakas is a classic Greek Dish with lay of Potatoes on the bottom and layers of Eggplants, Beef and or Lamb. Topped with Bechamel Sauce and cheese.
-
Easy and yummmy Moussaka Easy and yummmy Moussaka
A guaranteed recipe for this Greek casserole made of layers of eggplants, tomatoes and béchamel sauce.
-
California Farm Lamb Blue Cheese Moussaka California Farm Lamb Blue Cheese Moussaka
Breadcrumbs to soak up the drippings. A thin layer of potato fried in olive oil. A layer of spicy blue cheese and mild cheddar cheese. A thin layer of skillet fried eggplant. A thick layer of meat sauce with shaved lamb in tomato/onion/ fresh pepper sauce, simmered till thick and tender.Another second layer of potato, cheese, eggplant and lamb tomato sauce on top. Covered with a layer of blue cheese and cheddar bechamel sauce. You will love this interpretation of the traditional greek dish.I use a pre-oiled large 9” cake spring form to bake the moussaka dish, let it sit one hour in the spring form, open it up when cooled, no flour crust needed. Makes a six pound dinner, a feast for four to six people. Does not freeze well. I usually serve this with a greek appetizer like olives or dip, followed by baklava dessert.
-
Veggie Moussakas Veggie Moussakas
I met up with a friend in Kefalonia, and she asked me if I had a recipe for Moussaka with vegetables, it just so happens that I did, and to be honest I had never made this version. Last Sunday I took out my pots and pans and started working on it, and the end result was fabulous!!! It took me a bit longer to make than the usual time because there is a bit more work to be done. This is a much lighter version of the traditional Moussaka that has meat, and of course let’s not forget how much frying is involved.
More Recipes
Comments