moussaka

A really easy gluten-free and vegetarian moussaka is the comfort food every veggie needs in their life. 

Each serving provides 347 kcal, 17g protein, 45g carbohydrates (of which 11g sugars), 9g fat (of which 5g saturates), 9g fibre and 1.1g salt.

Vegetarian moussaka 

160 grams/5½oz red lentils

650 grams/1lb 7 ounces potatoes, scrubbed

olive oil

onions, finely chopped

garlic cloves, finely chopped

thyme, leaves picked

oregano

cinnamon

tomato purée

tin chopped tomatoes

vegetable stock cube

sea salt

aubergines,

tbsp roughly chopped flat leaf parsley

ricotta cheese

grams/1¾oz mature cheddar, grated

black pepper

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.

Rustic Eggplant Moussaka

lbs Eggplant

T olive oil

onion

garlic, rough chopped

lbs ground lamb, beef

tomato paste

½ Cup white wine

parsley

tsp sugar

tsp kosher salt

cracked pepper

butter oil

flour rice

milk

tsp nutmeg (use fresh grated if possible)

white pepper

grated Parmesan, Pecorino

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.

While eggplant is roasting -make the tomato- meat sauce

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.

Make Bechamel Sauce

 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.

Assemble

 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.

A family favourite that’s absolutely scrumptious! Thank you so much for sharing this recipe!!!!

I lost my Greek and Armenian cookbooks from my early years of marriage in a California wildfire, but had made moussaka often enough to do it well enough from memory. It had been nearly a year since I’d last made it, and now at age 79, I don’t trust my memory, so I went online to see what I could find. It seemed all the recipes did not grill (prefer) or oven roast the eggplant. Until I finally saw this, when I was already well into prep with the sauce. Yours is the ticket! There is understanding of the nature of eggplant here. We eat vegetarian often these days, so I may use your suggestion to do it that way next time. Thank you!

https://content.jwplatform.com/videos/VDXGBQtK.mp4

An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering. Can be made ahead. Vegetarian adaptable!

Rustic Moussaka Recipe 

More lentils, less mince is the key to this low-cost family meal

Lentil & lamb moussaka

onion, chopped

garlic clove, crushed

aubergine, diced

lean minced lamb

can lentilin water, drained

can chopped tomato

cooked potato, diced

vegetable stock

tub Greek yogurt

egg, beaten

Heat the oil in a large frying pan. Add the onion and cook for 3 mins until starting to colour and soften. Add the garlic, aubergine and lamb, then cook for 5-10 mins until the mince is brown and the aubergine is softened.

Stir in the lentils, tomatoes, potatoes, oregano, cinnamon, some seasoning and the stock. Increase the heat and simmer for 10-15 mins until the mixture thickens.

Heat grill to high. Transfer the lentil and lamb mix to an ovenproof dish. Mix the Greek yogurt with the beaten egg, then pour on top of the lentil and lamb mix. Grill for 5 mins until the top is bubbling and golden.

Make this mouth-watering and healthy moussaka with a simple plant-based ragu. It's an easy dinner for the family that packs in all five of your 5-a-day

Vegan moussaka

bag dried porcini mushrooms

onion, finely chopped

carrots, finely chopped

celery sticks, finely chopped

garlic cloves, sliced

thyme

red wine(optional)

dried green lentils

plum tomatoes

pack chestnut mushrooms, chopped

pack portobello mushrooms, sliced

soy sauce

tsp Marmite

1kg floury potato(such as Maris Piper), peeled and chopped

aubergines, sliced lengthways

soya milk

Pour 800ml boiling water over the dried porcini and leave for 10 mins until hydrated. Meanwhile, pour 1&frac12; tbsp oil into a large saucepan. Add the onion, carrot, celery and a pinch of salt. Cook gently, stirring for 10 mins until soft. Remove the porcini from the liquid, keeping the mushroomy stock and roughly chop. Set both aside.

Add the garlic and thyme to the pan. Cook for 1 min, then stir in the tomato purée and cook for a minute more. Pour in the red wine, if using, cook until nearly reduced, then add the lentils, reserved mushroom stock and tomatoes. Bring to the boil, then reduce the heat and leave to simmer&nbsp;with the lid on.&nbsp;

Meanwhile, heat a large frying pan. Add 1&frac12; tbsp oil and&nbsp;tip all of the mushrooms into the pan, including the rehydrated ones. Fry until all the water has evaporated and the mushrooms are deep golden brown. Pour in the soy sauce. Give everything a good mix, then scrape the mushrooms into the lentil saucepan.

Stir in the Marmite, then continue to cook the ragu, stirring occasionally, over a low-medium heat for 30-45 mins until the lentils are cooked and the sauce is thick and reduced, adding extra water if necessary. Remove the thyme sprigs and season to taste.&nbsp;

Heat oven to 180C/160C fan/gas 4. Put the potatoes into a pan of cold salted water. Bring to the boil, then cook until mashable.

Meanwhile, mix the remaining 5 tbsp oil with the oregano, then brush the aubergine slices with most of it and sprinkle with sea salt. Griddle for 3 mins on each side until soft.

Drain and mash the potatoes with the soya milk.&nbsp;Season to taste.

Spoon the ragu into a large lasagne dish (or two smaller ovenproof dishes), layer in &frac12; the aubergine, followed by the mash. Brush the remaining oregano oil across the mash, then finish by topping with the remaining aubergine slices. Bake in the oven for 25-35 mins until golden and bubbling.

Pronounced ba-boor-tea, the national dish of South Africa is a delicious mixture of curried meat and fruit with a creamy golden topping, not dissimilar to moussaka

Bobotie

white bread

onions, chopped

butter

garlic cloves, crushed

1kg packet lean minced beef

tbsp Madras curry paste

herbs

cloves

allspice berries

tbsp peach or mango chutney

tbsp sultana

bay leaves

full-cream milk

eggs

Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.

Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.

Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.

For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.

Recipe video above. A traditional recipe for an iconic Greek dish from a wonderful cookbook called The Food And Cooking Of Greece by Sara Nassopoulos. Layers of soft eggplant, rich beef or lamb filling lightly spiced with oregano and cinnamon, topped with a thick layer of bechamel sauce. It looks like a lot of steps but the recipe has a nice flow to it - I&#039;ve popped prompts in the steps. 🙂

Moussaka (Greek Eggplant Lasagna)

eggplant

salt

onion (, diced (brown, white, yellow))

garlic (, minced)

beef

red wine (, dry (optional))

tomatoes

beef broth/stock ((Note 2))

beef bouillon cube (, crumbled (or 1 tsp powder))

sugar

cinnamon ((or 1 stick, use whole))

tbsp (60 grams) butter

tbsp plain flour

milk ((any fat %))

tsp nutmeg, freshly grated (optional)

parmesan cheese, grated ((or Kefalotiri Cheese) (Note 3))

tsp Vegeta, vegetable or chicken stock powder ((or salt) (Note 4))

tsp pepper

panko breadcrumbs ((Note 5))

Place eggplant slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining eggplant.

Leave to sweat for 30 minutes.&nbsp;Meanwhile, make Meat Sauce and Béchamel Sauce.

Preheat oven to 240C/450F.&nbsp;

Pat eggplant dry - make sure to do this well, otherwise it's too salty.&nbsp;Lay on parchment paper lined trays (you might need 3 trays, work in batches), brush with oil.

Bake 15 - 20 minutes or until lightly browned and softened .&nbsp;Remove and set aside to cool slightly.

Eggplant (Note 6)

Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes.&nbsp;

Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go.

Add wine, cook for 1.5 minutes or until alcohol smell is gone.

Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until reduced to a thick sauce.

Meat Sauce

Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly.

Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens so that it thickly coats the back of a wooden spoon (see video / step photos).

Remove from the stove and whisk in cheese, nutmeg, Vegeta/stock powder (or salt) and pepper.

Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.

Bechamel Sauce

Lower oven to 180C/350F (all oven types).

Place half the eggplant in the bottom of a baking dish (I used my 26cm/9" Lodge skillet), then top with all the Filling.

Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with breadcrumbs.&nbsp;

Bake for 30 - 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.

Creamy, cheesy and super easy, this cheat's version of the layered mince and eggplant classic is all Greek to us - and we love it!

Lamb moussaka

brown onion, chopped

red capsicum, halved, deseeded, chopped

lamb mince

x 400 grams can crushed tomatoes

(1/3 cup) tomato paste

milliliters (1/4 cup) red wine

eggplant,

Olive oil spray

btl Dolmio Bechamel Lasagne Pasta Bake sauce

(1/4 cup) shaved parmesan

Mixed salad leaves,

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.

Easy Vegan Moussaka

~2 Tbsp salt ((for sweating the eggplant))

olive oil ((if oil-free, omit))

raw cashews, soaked

yeast,

tsp sea salt,

water

tsp nutmeg ((optional))

garlic,

tsp dried oregano ((or 2 tsp fresh))

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.

https://www.youtube.com/watch?v=clie7BLlpNs

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.

Full Recipe: https://minimalistbaker.com/easy-vegan-moussaka/

The exact origin of moussaka is unknown, but it’s believed to have Arab roots and may have been inspired by a Levantine dish called musakhkan. The addition of a French bechamel sauce is thought to be the contribution of Greek chef Nikolas Tselementes in the early 1900s. Our version is not traditional but is our plant-based take on the delicious concept of layering roasted eggplant, a hearty filling, and a rich, creamy bechamel sauce. 
 
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Top Tags

Vegetarian moussaka

Rustic Eggplant Moussaka

Lentil & lamb moussaka

Vegan moussaka

Bobotie

Moussaka (Greek Eggplant Lasagna)

Lamb moussaka

Easy Vegan Moussaka

La Vraie Moussaka Grecque

Low-fat moussaka

Moussaka: Eggplant Casserole

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Beef and Potato Casserole (Greek Mo...

Meat and Potato Casserole {Traditio...

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Outrageously Delicious Greek Moussa...

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