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Greek Moussaka

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  • Greek Moussaka

    I plan on making this tonight. Thought I would share the recipe.

    Ingredients
    3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
    salt
    1/4 cup olive oil
    1 tablespoon butter
    1 pound lean ground beef
    salt to taste
    ground black pepper to taste
    2 onions, chopped
    1 clove garlic, minced
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1/2 teaspoon fines herbs (it is an herb mix, google it)
    2 tablespoons dried parsley
    1 (8 ounce) can tomato sauce
    1/2 cup red wine
    1 egg, beaten

    4 cups milk
    1/2 cup butter
    6 tablespoons all-purpose flour (I'm using xanthum gum, not sure how much I'll need)
    salt to taste
    ground white pepper, to taste

    1 1/2 cups freshly grated Parmesan cheese
    1/4 teaspoon ground nutmeg

    Directions
    Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
    In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned and drained, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.

    To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour (xanthum gum) until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
    Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
    Bake for 1 hour at 350 degrees F (175 degrees C).
    Last edited by Bostonbully; 08-11-2010, 02:49 AM.
    "Live Free or Die"

  • #2
    Looks delicious! I love moussaka. I no longer use a bechamel though - I just pour sour cream over the top and it sets in a custard-y sort of way.

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    • #3
      I thought it looked good. The thread on spinach pie aka spanikopita made me want moussaka.
      "Live Free or Die"

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      • #4
        Both the moussaka and the spinach pie made me want food! And another holiday in Greece...

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        • #5
          Sounds good. When I'm making Primal lasagna I make a bechamel sauce from cream cheese, cheddar, butter and HWC.

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          • #6
            Originally posted by StoneAgeQueen View Post
            Sounds good. When I'm making Primal lasagna I make a bechamel sauce from cream cheese, cheddar, butter and HWC.
            Acronym confusion - what's HWC?

            Bumping this recipe because I got to thinking about moussaka last night and how much I'd like to make it. Has anyone tried using coconut milk in place of the bechamel? I'm thinking it might be a bit runny but worth a try.
            "Sometimes, you need to make sure the angel on your shoulder has a wingman." -Me

            My primal log

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            • #7
              Mmmm...moussaka always sounds SO yummy, but i've never successfully made it.
              my primal journal:
              http://www.marksdailyapple.com/forum...Primal-Journal

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              • #8
                I had it in Greece once when the topping was not a bechamel but goats milk / eggs / cheese whipped together - it set like the inside of a quiche does and was quite delicious. BUT - I haven't tried this myself!

                Comment


                • #9
                  Originally posted by ennasirk View Post
                  Acronym confusion - what's HWC?

                  Bumping this recipe because I got to thinking about moussaka last night and how much I'd like to make it. Has anyone tried using coconut milk in place of the bechamel? I'm thinking it might be a bit runny but worth a try.

                  HWC = Heavy Whipping Cream.

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                  • #10
                    Originally posted by Adrianag View Post
                    HWC = Heavy Whipping Cream.
                    *facepalm* Thanks!

                    I have enough trouble keeping up with all the TLAs at my job ... let alone in my personal life.
                    "Sometimes, you need to make sure the angel on your shoulder has a wingman." -Me

                    My primal log

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                    • #11
                      So how did the Moussaka turn out? I wanted to make it today but there wete no eggplants at the store.

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                      • #12
                        Bump, any feedback on ths moussaka recipe?

                        I had it in Greece once when the topping was not a bechamel but goats milk / eggs / cheese whipped together - it set like the inside of a quiche does and was quite delicious. BUT - I haven't tried this myself!
                        I like this idea!
                        Last edited by Adrianag; 10-21-2011, 04:22 AM.

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