fried aubergine

An excellent authentic Greek moussaka recipe! It&#039;s insanely delicious, easy to follow and always a HIT! Made up of thinly sliced potato layer at the bottom, followed by fried eggplant layer, fried zucchini layer, a flavorful,  rich and thick beef sauce layer, a nicely creamy and thick bechamel sauce layer and finished off with a thin layer of Parmesan cheese. Such a great recipe to impress your family and friends!

Authentic Greek Moussaka

700 g (1 ½ lbs) eggplants

500 g (1.1 lbs) zucchinis

700 g (1½ lbs) potatoes

olive oil (for browning zucchinis and eggplants)

salt and pepper

olive oil (plus extra for greasing)

onions

garlic

thyme (chopped)

sugar

500 g (1.1 lbs) beef (ground)

tomato paste

tomatoes

200 ml (¾ cup

beef stock

cinnamon

nutmeg

(33.8 fl oz/ about 4 cups) milk

g (3.5 oz) butter

+ 1 tablespoon) plain flour (all purpose flour)

125 g (1 1/3 cups

4.4 oz) Parmesan cheese (grated)

Begin by washing, drying and cutting zucchinis and eggplants into 1/2 cm thick slices. Line a large cutting board with paper towels. Arrange eggplant slices on the paper towels and sprinkle with salt. Cover with paper towels and let sit for 30 minutes. In the meantime heat 1 tablespoon olive oil in the pan and brown zucchini slices on both sides. Remove from the pan and set aside. After 30 minutes heat 1 tablespoon of the oil for frying eggplants in a large pan over high heat. Pat dry eggplant slices and arrange them in the pan. Drizzle the slices with another tablespoon olive oil and brown them. Repeat the process until you&#039;ve used up all the eggplant slices.

Next peel and mince onions and garlic. In a large pan or pot heat 1 tablespoon olive oil and saute onions and garlic for about 5 minutes. Add thyme and sugar and combine well. Then add ground beef and let cook until brown. Add tomato paste, followed by beef stock and pureed tomatoes and cinnamon and nutmeg and mix well. Bring to a boil, reduce the heat and let cook about 15 minutes, uncovered or until the sauce has thickened (In the meantime peel, wash and thinly slice the potatoes with a box grater). Season the meat sauce with salt and pepper and remove from the heat.

In a sauce pan or pot over medium heat melt the butter. Once the butter has melted add flour and whisk well. Slowly add milk while whisking (so that no clumps will appear) until you had used up the milk. Keep stirring constantly until the sauce starts to bubble and has thickened. Add two-thirds of the Parmesan cheese (from the 125 g/ 4.4 oz Parmesan cheese) and mix well until the cheese has melted. Season with salt, pepper and nutmeg. Remove from the heat and stir in the egg yolks. Now take 3  tablespoons of bechamel sauce that you&#039;ve just made and add them to the meat sauce and stir well. Next preheat the oven the oven to 180 °C (356 °F) with both up and low heat.

Once you&#039;ve made the bechamel sauce, meat sauce, browned zucchinis and eggplants and thinly sliced the potatoes you&#039;re all set. So now grease a deep casserole dish (23 x 35 cm (9 x 13 inches)). Arrange the thin slices of potatoes at the bottom and sprinkle them with salt, pepper and a pinch of nutmeg. Add the layer of eggplants followed by the zucchini layer. Season the zucchini layer with salt and pepper. Then spread the meat sauce over the zucchini layer followed by the bechamel sauce. Sprinkle with the remaining Parmesan cheese and bake for 40 minutes. Let moussaka rest for at least 30 minutes before serving. I normally let my moussaka rest inside the still warm oven with door closed. Enjoy!

Discover how to make the perfect Greek Fried Eggplant (Melitzanes Tiganites) with this traditional recipe. Silky, sweet aubergine coated with batter and deep fried to form an amazing, golden brown, extra crispy crust! A delicious Greek fried eggplant recipe that you just can't miss out!

Crispy Greek Fried Eggplant recipe (Melitzanes tiganites)

eggplant,

beer

flour (7-8 oz.)

vegetable oil

To prepare this Greek fried eggplant recipe, start by preparing the eggplant. Wash the eggplant thoroughly, remove the stalks and ends and slice in slices (approx. 0.5-0.7cm) or lengthwise. Place the eggplant in a colander and salt generously. Set aside to drain for 30-60 minutes. Rinse with plenty of water, squeeze to get rid of the excessive water and pat them dry. Leave aside to dry completely.

In the meantime, prepare the batter for the fried eggplant. Pour the beer in a large bowl and add the flour (sifted) a little bit at a time whilst whisking, being careful not to get lumpy. The batter should be liquid but firm enough to use for coating. So if it&#8217;s getting too firm, use less flour than this recipe calls for. Season with salt and pepper, cover the batter with some plastic wrap and place in the fridge for 30 minutes.

Dip the eggplant one at a time in batter and fry in plenty of hot oil on both sides until nicely coloured, for about 1-2 minutes. Remove the fried eggplant using a slotted spoon and place on some paper towel to dry. Repeat with the rest.

Serve this delicious batter fried eggplant while sill hot. Enjoy!

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Top 2 fried aubergine recipes from across the web

The most viewed fried aubergine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Authentic Greek Moussaka

Crispy Greek Fried Eggplant recipe ...

The most viewed fried aubergine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine