The best Ive ever made. This is the part of the Mediterranean I'm interested in learning more about. Traditionally, the Moussaka eggplants and potatoes are shallow fried until golden brown. I actually used to make moussaka years ago, so I would have lots of leftovers to last us the entire week. Next time Ill try with just sweet paprika but I like the lingering heat on the palate the Hungarian pepper leaves. hi Margot, its 6 eggplants, regular sized and about 5-6 potatoes!! Sprinkle with kosher salt on both sides and place on a large sheet lined with paper towel. Its no Greek, but very mediterranean,just eggplants, tomatoes, mozzarella and parmigiano and onions and herbs. Hi. Almond Sponge Roll. Even two out of three picky teenagers cleaned their plates! Thaw before reheating in a 250 oven until warmed through, about 1 hour. To assemble your Moussaka, start by layering your potatoes at the bottom of your baking dish. I find it tastes nicer with lamb but a bit too greasy? Labor intensive but oh so worth it. I increased the herbs by around 50% on the second time and added some oregano. Im so glad you liked it and hope your neighbours did as well :)!! Bake from frozen: This is the way to go if you want to bake and serve your moussaka more than a couple of days later. Split your aubergines in two lots. Add tomato paste and cook over medium heat, stirring, for 1 minute. Any suggestions for making this for 30? Be kind to your recipe its not a sin just because its nice! Hi Eli- What not bake from frozen? I would like to make this for a dinner party. lamb fat; discard remaining fat. You dont need any fancy ingredients or special cooking equipment to make this tasty dish. But oh man, was it worth the tired arm! I have a question regarding the tomato puree. When you have assembled your moussaka, let it cool down, wrap it with cling film and store it in the fridge uncooked. This recipe may have a few more steps, but its easy peasy! When baked, they will shrink down to just the right amount for 2 luscious layers! I made this last night and it was delicious, like SERIOUSLY good!! The only additions I've found myself making are adding citrus to taste whilst the sauce is cooking. Your traditional Greek Moussaka is now ready to bake or to store it in the fridge and bake it later! So delicious. I also found out from this recipe is that 1/2 cm is about 1/2 finger width, so 1 cm is a finger width which makes so much sense that my ancestors used this measurement to cook by. And if so what would be your reheating suggestion. I made this lovely dish but substituted cinnamon for nutmeg and it was delish! Then, pat the eggplant dry to remove excess salt and moisture. Most called for red wine, but I used white, pinot grigio. I suggest it is 14 or 15 oz canned diced tomatoes. Ad Choices, medium eggplants (about 3 lb. I've read your recipe for shakshuka and I think the sauce alone would be great on bruchetta. I appreciated the tip on making sections of it ahead of time. Moussaka needs a thicker meat sauce to help create those layers. Long slices Or short slices?? It looks great it describes clearly and I decided to prepare it in this weekend Thanks again,,, you can;t even print the recipe, why even have it on the computer when you cant even print them. Two pans or one large?? Your welcome Kristy! LikelasagnaBolognese, this is a project recipe best reserved for a weekend, but none of the techniques are complicated. This will definitely be me a regular. Are you a vegetarian or observing lent? Whisk half of the garlic, cup oil, 1 Tbsp. Just cooked this for my wife and daughter 1/2 the recipe but it was superb as good as any I have had in Corfu or aegina. Im so happy to hear that, comments like yours make my day! Roast in a 400F oven until golden, 20-30 minutes, rotating pan halfway through, careful not to blacken. A traditional Greek Moussaka recipe needs a luscious bechamel sauce. This helps our business thrive & continue providing free recipes. This was truly delicious. The only change I made because I didnt have a stick of cinnamon was 1/2 teaspoon of ground cinnamon and 1/2 teaspoon of allspice. Would the moussaka still turn out okay if I replaced the eggplant and potatoes with more zucchini? Finally, let them sit in a colander for half an hour. Ive updated the recipe to make it clearer . I do not change anything. Thanks for sharing!! Then grab a 913-inch baking dish for the next step. Turned out great. Let us know how it turns out! We actually have a vegetarian moussaka recipe on the sight you can check out. The Joy of Cooking says to peel them, but eggplant skin is lovely so TNB says leave them on. Check out their tips on ingredients and techiques, search through tons of recipes, and ask a question in their forum. However, this is also the trickiest part to get right! Preheat the oven to 325 degrees F. Assemble the moussaka: Place a layer of potatoes in a 12-by-15-inch baking pan, making sure to cover the bottom, leaving no open space. Indeed this dish is pure bliss! In a large skillet, warm the olive oil over medium-high heat. Transfer to freezer-safe containers and freeze for up to 3 months. so I put some slices of lasagne sheets there, then put the sauce on top! Ty, Just normal size, they are around 2 handfuls each. What do you think Jo? Reap the benefits of the Mediterranean diet no matter where you live! Cooking your bchamel sauce while whisking over a low heat will prevent it from burning and sticking to the bottom of your pan. They soak up the delicious tomato sauce and give the dish its incredible juiciness and creaminess. And, what is your follow-up advice for following your first recommendation: should I defrost (in frighted?) salt, and tsp. I used one eggplant and 3 potatoes, next time I am going to double the eggplant and potatoes. Next, add the garlic and cook for just 30 seconds more until its aromatic. . Please read my disclosure policy. I find it amazing how a little bit of salt can really lift the flavour of your bchamel and make the moussaka taste amazing all the way through! She poses with a variety of friends and family at what looks like it could be a backyard baby . If youve been looking for a comfort food recipe that friends and family will request on repeat, moussaka is the recipe to wow them. Enjoy! This was a really disappointing recipe. My partner made a Greek salad with it was a perfect combination. Prick eggplants several times with a fork. I have just made this and seem to have quite a lot of bechamel sauce left ? pepper and cook, stirring occasionally, until onion is tender and translucent, 810 minutes. Spread your second aubergine layer over the meat sauce, spacing them out evenly. First, toss the sliced potatoes and red onion together with the olive oil, salt, pepper, thyme, and oregano in a medium size bowl. We made this recipe yesterday, and loved the wonderful taste! See how our version stacks up. With all the layers made, lets finish assembling the moussaka! Regardless this recipe was a perfect combo of ingredients just as it is written. (see your instructions below) Im planning to bake and serve this Friday for guests, so came to the site to see if I should defrost or bake from frozen. I didnt peel my potatoes but hoping all will be well in the world. Definitely a labor of love. Keep pouring, Exactly this Pour it all on top! Let me know how you guys like it! How long does it take for the milk reduction to the consistency? say it should be lamb and Ceylon Cinnamon. So, when preparing your bechamel, make sure you cook it long enough, until itresembles a thick custard. 4. Great Recipe, Just finished it. It would take hours if you wanted to finish from frozen,. This Greek Moussaka Recipe is packed with layers and layers of yummy eggplant, zucchini, tender potatoes, savory perfectly seasoned meat, and a creamy parmesan bechamel sauce. So glad you loved my Moussaka!! I loved the very specific directions. However, that could not be further away from the truth! Greek Moussaka (mousaka) is without a doubt, Greeces most popular, traditional dish! If you have too many, overlap them a bit so they all fit! This was delicious! To be perfectly honest, this was so much better than the local Greek Restaurant. Brush both sides of eggplant rounds with herb oil, making sure to get all the herbs and garlic onto eggplant; season with salt and pepper. It really is the comfort food of Mediterranean cuisine! Heat the olive oil in a large skillet over medium-high heat. Cheers !!!! mint and 1 Tbsp. Place the eggplant slices on a piece of paper towel. The internet's No. Shopping List; Ingredients; Notes (0) Reviews (0) green peppers; . Moussaka Potatoes Then prepare the eggplants. For this moussaka recipe you will need a large baking dish, approx. This was amazing. Have I been lied to all these years? It freezes wonderfully and tastes great right out of the fridge. Bake frozen at what temp ? Thank you for letting me know it was a typo as puree in Greece is sometimes referring to the paste I know, confusing! My delicious Vegan Moussaka with lentils recipe with a lentil-mushroom based sauce is made for you! Now i always was told that you add cold milk to a hot roux or cold /frozen roux to warm milk. Yes, 14oz is the size of tin youll need! Wont it be cold? And of course, assembling it and baking it until perfectly golden brown! I've made simpler moussaka recipes before but this was absolutely worth the time and effort. I always use a hand mixer with the whisk attachment to help me with the whisking as I find it quite tiring to do it all by hand! The sliced potatoes are the base for the dish, give it robustness and make it easy to cut and serve. Save my name, email, and website in this browser for the next time I comment. 2 days ahead wouldnt need to be frozen. French bechamel sauce (or white sauce) is made with butter, flour, and milk. Moussaka is a traditional Greek eggplant casserole made with baked or pan fried eggplants (aubergines) and potatoes, a rich, tomatoey beef or lamb mince sauce and topped off with a deliciously creamy bechamel sauce. Not a meat eater? Super flavorful and so yummy, very easy to follow, and the measurements are right on the money for a 9x13 pan. Do you think I could prepare it one day and bake it the next? I would lightly fry the zucchini, probably cut into lengthwise not too thick slices. So, I must admit that I am a fan of making my moussaka with potatoes! So I just didnt eat all the bechamel so on the search for a glass pan in between . A traditional Greek salad recipe (Horiatiki) will always (and only) include tomato, sliced cucumber, green pepper, sliced red onion, Kalamata olives or green . Other than that, I followed the recipe to a T. Was wondering since I am a vegetarian if I could make this without the meat? Add wine and cook, stirring occasionally, until slightly reduced and no longer smells of alcohol, about 3 minutes. , It was amazingly delicious and we have leftovers!!!!! Perfect in every way. Good bit of prep but the effort is worth it was top drawer If need be, remove any slices that are thinner which will have cooked faster. Yeap you want it nice and thick . Layering a moussaka is a lot like layering a lasagna. Now lets get to the meaty part of the recipe! Step 1. Finally, stir in the parmesan cheese, bring the sauce to a boil, and then immediately remove it from the heat. Skin on will be just as delicious . Before you begin, preheat the oven temperature to 400F (204C). Then thaw in the oven for 45 minutes or so. WTH am I missing? And of course some delicious Loukoumades, baklava, or galaktoboureko as a dessert! Also might be clearer if you indicated reserve some cheese for a later step . I followed this recipe exactly, except I used fresh tomatoes from my garden, so I cooked the sauce much longer until it thickened enough to be the right consistency. Thank in advance for your help! I have made moussaka many times (but less frequently in recent years), so it was a pleasure to get back to making it at home.

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