Seasonings Mix for Greek Mousaka 50g

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Lower the heat to medium. Fry the onion and green pepper with a pinch of salt in the remaining 1 Tbsp olive oil (or as much as is needed) until soft but not browned, stirring regularly, 8-10 minutes. Meanwhile, cut the aubergine into 1cm slices, sprinkle with 1⁄2 tsp salt and leave in a colander over a bowl for 10-15 minutes. Preheat the oven to 190°C, fan 170°C, gas 5. Use paper towels to press down on the fried potatoes, soaking up most of the extra oil. Set aside. Step 5: Make the Béchamel But there are also some key differences. Firstly, the spices usedfor the Moussaka (musaka) meat sauceinfuse the meat and give it a deliciously fresh taste and smell that characterises this traditional Greek dish!

Lay the potatoes in the casserole dish, slightly overlapping them. Next place a layer of eggplant slices over the potatoes, slightly overlapping them. Brush the aubergine slices with olive oil on both sides (seasoning them well, too, if you skipped the salting in step 2), then arrange on a baking sheet (or two, if need be). Bake for about 25 minutes, until soft and golden, but not brown – keep an eye on them towards the end of the cooking time – then turn off the oven for now. 4 Fry the onions and garlic The bolognese sauce made of spiced ground meat (usually beef or lamb) is less tomato-y than the one in a lasagna. It also contains lots of wine and yummy Greek flavours (namely oregano and cinnamon– yes, cinnamon!). This means it sets when cooked, creating a more solid, puffed up topping, rather than a creamy sauce. Be sure and rinse your eggplant slices well before cooking. Rinse until the water runs clear. The eggplants can make this dish very salty if they are not rinsed properly.

Baking or frying the Moussaka eggplants (aubergines) and potatoes?

An alternative to tsatziki is this incredible 5-minute and 5-ingredient tyrokafteri or Greek spicy feta dip. Or serve the dip as an appetizer to get your guests in the mood for their Greek taverna experience! Variations Using a large ladle or spoon, pour your meat sauceover your aubergines and spread it evenly.Spread your second aubergine layer over the meat sauce, spacing them out evenly.Finally using a large ladle add the béchameland spread it out evenly, making sure your whole moussaka is covered! Arrange a third of the aubergines in the base of an oven dish, and top with half the meat. Repeat these layers, then finish off with a layer of aubergine, and top with the sauce. Bake for about 45 minutes until well browned, and then leave to cool for half an hour before serving.

You can also add a splash of red wine after you’ve browned the lamb. I don’t find it necessary with this recipe though, as it’s already quite rich. The bechamel sauce Place the potato slices on a baking tray. Drizzle 3-4 tablespoons of olive oil over them and season both sides with salt, pepper, and oregano. Love that creamy béchamel? If you love moussaka, then I am sure you will fall in love with the traditional pastitsio, the Greek version of Lasagne! Pour in ¼ cup red wine, stir, and allow it to cook, stirring occasionally, for about 5 minutes until the wine is mostly dissolved. Finally sprinkle a bit of grated cheese on top. When your moussaka is baked, the cheese will melt and give it a delicious golden brown color!Your traditional Greek Moussaka is now ready to bake or to store it in the fridge and bake it later! Preparing your Moussaka in advanceUse another paper towel to press down on the fried eggplant slices, soaking up most of the excess oil. Set aside. Step 4: Fry the Potatoes Bake the moussaka uncovered in a oven preheated to 350 degrees F for 60 minutes. Remove it from the oven and let it stand for 15 minutes before serving. This will give it time to absorb any excess liquid. I suppose you could say an eggplant moussaka is a bit like a Greek lasagna! But it doesn’t have any pasta sheets in it – it has layers of lower carb baked eggplant instead. Process shots: melt butter (photo 1), stir in flour (photo 2), whisk in milk (photo 3), add seasoning (photo 4), add cheese (photo 5), stir in egg yolks (photo 6).

What I like to do when I'm really busy at our restaurant and have to make this fussy dish, is that I make the ground beef sauce the day before so a big part of the recipe is already done. I simply reheat the sauce in the microwave or in a pot and proceed on making the other layers. What's the first food that comes to your mind when you think of Greek Cuisine? Is it A Greek Salad? A Tzatziki Dip? Or is it Moussaka? In contrary to the other two that are so healthy light and refreshing, Moussaka represents the other part of Greek Cuisine... - the sinful deliciousness! Aka, spiced, saucy, greasy foods you can't say no to... What Is Moussaka Made Of? Eggs: You’ll need 2 large eggs, lightly whisked. This is what makes the sauce ‘puff up’ and have the consistency of a soufflérather than a classic béchamel sauce. How to make moussaka step-by-step Over the years I’ve witnessed plenty of debate whether Moussaka should be made with just eggplants or also with potatoes.From my experience, I find that adding potatoes as the base layer of my moussaka makes the dish, more complete.The starchiness of the potatoes perfectly complements the tanginess of the sauce, the sweetness of the aubergines and the creaminess of the béchamel cream.

Preparing your Moussaka in advance

Bake and reheat: This is the way to go if you are short on time on the day you want to serve your moussaka. Bake it the day before, let it cool down, wrap it in cling film and store in the fridge. When you want to serve it, just pop it in the oven for 30 minutes at 150C / 300F to reheat. Melt the butter in a saucepan on medium-high heat and whisk in the flour until no clumps remain. Continue whisking for another minute. While continually whisking, gradually add the milk. Then add the salt, nutmeg and Parmesan cheese. Whisk to break up and dissolve any clumps. If you are adding potatoes to your moussaka, now its time to slice them into 0.5cm, half a finger width slices. Fry them or bake them in the same way as the eggplants. Season with some salt and set them aside when done. Sprinkle some grated cheese and add remaining eggplant slices ( if there are any). Then spread the bechamel cream on top along with some extra grated cheese on top of the cream to create a nice cheese crust while baking. Adding potatoes to the moussaka makes the dish more robust, balanced and flavourful!So, I must admit that I am a fan of making my moussaka with potatoes! If you haven’t tried it, give it a go next time and I’m sure you’ll love them too! Preparing the Greek Moussaka Meat Sauce

The moussaka can be made up to 2 days ahead. Allow an extra 15-20 minutes if cooking from chilled. The meat sauce can be frozen. TDCPM cookie is set by Cloudflare service to store a unique ID that identifies a returning user's device which is then used for targeted advertising.

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This cookie, set by Everesttech, is used for targeted ads and to document efficacy of each individual ad. Traditionally you’d fry the veg, but as times have moved on so has the cooking method. As such nowadays it’s just as common to bake the veg. Me? You know I’m not shy of oil around here 😂