Traditional recipes

Musaca- Greek Moussaka

Musaca- Greek Moussaka

Let's start with the vegetables. Some recipes say to boil potatoes, but there is no need. Cut the potatoes into rounds with a maximum thickness of 1 cm and in a bowl mix the potatoes with olive oil, pepper, salt and thyme. Cut the onion into thin slices and mix them with the potatoes. Add plenty of olive oil. Bake at 200 C for about 30 minutes

Then comes the turn of the eggplants, which, like the potatoes, we cut thin about 1 cm, we mix them in a bowl with olive oil, pepper, salt and thyme. Put over the potatoes and leave in the oven at 200C for another 30 minutes

In the meantime, we will do the same with zucchini: cut the slices below 1 cm, mix them in a bowl with olive oil, salt, pepper and thyme and put them carefully in the tray where we already have the eggplant potatoes.

As you already suspect, we put it in the oven for 30 minutes. We check after 30 minutes that the pumpkins are done.

Then we move on to the next stage: meat. We take the onion and chop it, as well as the garlic.

Heat olive oil in a wok. After it heats up, add the onion and garlic. Let them harden a little and then put the nutmeg and cinnamon on top and mix, leaving a wonderful thing!

How we mix in that thing that smells fantastic comes the time to put the meat. And we put it taking care to mix and crumble the meat.

We let it do it properly and then when the water left by the meat decreases, we add the tomato paste.

Stir as much as we can and when we get tired we put the tomatoes in the broth. Now we put the spices.

Stir until the meat becomes a thick paste.

Now it's your turn bechamel sauce. Mostly you know how to do it, but let's make it a little more special.

And we take something nice to fit everything.

Melt the butter over medium heat. When it is melted, slowly add the flour. Do not burn the toy from the beginning.

We put the milk. If this is the first time you make bechamel sauce, it is better to read carefully, otherwise you will give up.

Pour somewhere about 50 grams of milk in the pan in which you prepare the sauce and mix with a whisk until the milk is absorbed and then pour again and so on. At the same time it would be useful not to fry what is going to be the sauce because bechamel fumé sauce does not yet exist.

After you finish pouring the milk completely, continue to mix and put a drop of nutmeg.

You are going to put almost all the Parmesan cheese in the sauce, keep it as long as you can sprinkle over the moussaka (here the bechamel sauce becomes a kind of modified Mornay sauce).

When the sauce is very creamy and consistent it is ready. Pour a third over the meat and mix well on the stove.

Now you can put the meat in the pan over the vegetables. Stretch well.

You are also going to put the bechamel sauce over the meat, level everything nicely and put it in the oven, obviously also at 200C.

Now you will say that another 20 minutes, but in this case you will eat a Greek moussaka but semi-raw.

It should be left for about 40 minutes to look like in the picture.

After it is ready, let it cool for at least half an hour.

Now moussaka can be served hot or cold. Anyway it works perfectly with tzatziki, you can find the recipe on my blog without any problem.

If everything was done as it is written, it means that when you cut it, all the food will not flow down, but it will be firm.

Arrange nicely on a plate.

This recipe is much easier to digest than others because everything is baked, we do not have fried in oil for potatoes, zucchini or eggplant, and the oil used was olive.

Good appetite!!!

½ kilogram of minced beef

1 cup olive oil

½ cup of grated Parmesan flour

Heat the cup of oil in a saucepan and fry the finely chopped onion. Add the minced meat and continue to cook for 10 minutes. Add the finely chopped tomatoes, crushed garlic and leave this mixture on the fire for 45 minutes, at most one hour. Wash the eggplant and remove the tails. Cut them into slices and let them soak in salted water for about an hour (to drain the bitter juice). Wipe the eggplant slices with water with a kitchen towel, roll them in flour and fry them in very hot oil.

How to make Greek moussaka with Greek yogurt

eggplant washed and cleaned of stalks will be cut into lengthwise slices, placed in a large stove tray, seasoned with salt, sprinkled with olive oil and put in the preheated oven at 180 degrees, about 15-20 minutes (how golden they will become).

In the meantime, get ready minced chicken / lamb meat filling: will be put 3-4 tablespoons of olive oil in a Teflon pan, in which it will harden onion finely chopped (as it will become glassy), then added minced chicken / lamb, unfolded with the back of a spatula (so as not to remain lumpy), then added tomatoes crushed in sauce own canned tomatoes, simmering until the meat is well cooked and the accumulated liquid is low, about 30-35 minutes.

Season with salt and pepper it will be made to taste.

When eggplant from the oven they cooked and the filling mixture will be ready, it will begin assembly for moss.

a Jena round pot (diam 24 cm), anointed with butter, will put: a layer of eggplant, a layer of filling, ca few tablespoons of Greek yogurt sauce, alternating until they will finish the ingredients, the last layer being eggplant, yogurt sauce and grated Parmesan cheese.

vessel will be put in the preheated oven at 180 degrees, for about 30-35 minutes (how well the surface of the preparation will be au gratin, respectively eggplant bite with yogurt sauce).

Greek moussaka with Greek yogurt sauce will be served hot individually portioned, served with 1-2 tablespoons of sour cream.

Greek moss

Many years ago, I had the opportunity to stay in Greece for more than 2 weeks and I managed to learn a lot of absolutely delicious recipes. Among them is the moussaka with zucchini and eggplant. To my culinary knowledge, this dish is originally from Greece and I can tell you that there is no more delicious moussaka than the Greek one.

  • 700gr minced beef
  • 2 tablespoons extra virgin olive oil
  • 2 onions
  • 4 large tomatoes or a can of tomatoes
  • 2 cloves of garlic
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • salt
  • pepper.
  • 600 ml milk
  • 70 gr flour
  • 70 gr butter
  • 2 bay leaves
  • a nutmeg powder
  • salt
  • pepper.

Although the original recipe says that we have to cut the vegetables into slices and fry them in an oil bath, I choose to bake the eggplants and zucchini and boil the potatoes. It seems to me that this way the moussaka is healthier and the taste remains unchanged. I also choose to peel the eggplants, but you can leave them as you wish.

We start by boiling the potatoes and baking the eggplant and pumpkin slices in the preheated oven at 200C until golden. In the meantime, we'll take care of the meat sauce. Mrs. Panayiota, from whom I learned this recipe, told me that the sauce should be made with fresh garden tomatoes, but if you don't have one, you can use a can of mashed tomatoes.

Tomato sauce is prepared extremely quickly. In a large pot, fry the onion in a little extra virgin olive oil until it becomes glossy, then add the minced meat, garlic and spices. Leave the mixture on the fire for about 10 minutes or until the meat becomes whitish, then add the grated tomatoes (or canned mashed tomatoes) and let everything cook for about 15 minutes over medium heat. At the end, add salt to taste.

Bechamel sauce is very easy to make. First, melt the butter in a saucepan, then add the flour and mix continuously. When we notice that the flour is cooked, we begin to gradually add the milk and bay leaves. We must stir continuously throughout the preparation. Season with salt, pepper and nutmeg and cook until thickened.

Mrs. Panayiota also told me that the secret of this recipe lies in the fact that fresh goat cheese is sprinkled on top. So after all the sauces are ready and the vegetables are cooked, all we have to do is assemble the moussaka. I choose to put the vegetable slices at random, but you can put one layer of each.

At the base we put a layer of vegetables, then a layer of meat sauce, then a layer of bechamel sauce and so on until we reach the last level, which must be from vegetable slices. Over it add a generous layer of bechamel sauce and then sprinkle with crushed goat cheese (or feta).

All we have to do is bake the moussaka in the preheated oven at 200C for about 50 minutes or until a copper crust forms on top.

Ps: If you have time, you can also bake the potato slices, but the taste seems the same to me. However, eggplant and zucchini slices must be cooked, because the taste is absolutely delicious!

If you don't like eggplants or zucchini, you can skip them, but the goat cheese or feta layer shouldn't be missed.

In which dishes do we cook the best eggplant bite?

And because every delicious eggplant mousse recipe also needs quality dishes to prepare it, I chose to use the pans. Tefal Ingenio. What I like about these pans is that they have a detachable handle that we can use on any of them. The pans are non-stick, so the food will never stick. In addition, because they have a detachable handle, they are very easy to store in each other. Another thing I like is the fact that the tall dishes also have lids, so we can put them in the fridge without any problems. The handle is very safe and can support a weight of up to 10 kg.

To assemble this eggplant bite, I used a tall Tefal Ingenio pan. In it I put alternative layers of sauce with minced meat and eggplant that I cooked on the grill. On top I put a white sauce made of sour cream, eggs and grated cheese. I put the pan in the oven, and when it was ready, all I had to do was serve it. It can be easily overturned from the pan, and after I have finished eating the moussaka, it is put in the fridge directly in the Tefal Ingenio dish. You can serve the moussaka with a fresh salad or with your favorite sauce. Tzatziki works very well, for example.

Greek Musaca

Musacaua is one of the most popular Greek dishes. It's a shame not to try this dish at least once in your life! Musacaua can be made from eggplant or potatoes, depending on everyone's preferences.

Ingredients for 5 servings

Method of preparation

Eggplant or potato slices are left in cold water with a pinch of salt for about 20 minutes, then removed and swabbed with a paper towel. Put the slices in the hot oven (200 degrees) and sprinkle with olive oil to bake for 10 minutes. After baking, remove from the oven and leave to cool.

In a frying pan, put olive oil, celery and finely chopped garlic. Add the minced meat and mix lightly with a wooden spatula. Add the chopped tomatoes and the rest of the ingredients, simmer and cook for 15 minutes, stirring regularly.

When the meat composition is ready, leave it to cool and proceed to arrange the ingredients in a baking tray: grease the tray with a little oil, put a layer of eggplant (potatoes), then a layer of sauce, a layer of cheese. Repeat the procedure until all the vegetable slices are finished, and put a layer of cheese on top and pour the mixture of egg yolks with cream. Cover the tray with aluminum foil and bake for 30 minutes, then remove the foil so that the surface is slightly browned.

Eggplant and potato bite

Since childhood, one of my favorite foods is eggplant and potato mousse. It is not a difficult recipe to make, maybe a little meticulous, but by no means difficult. When I want to remember the taste of the recipe eggplant and potato bite from home, they fry potatoes and eggplant, just like mom did, but if you want a lighter bite, you can bake the eggplant and potato slices in the oven or on the grill. You can use only eggplant or only potatoes, but I like to combine them because they have a different consistency, perfect for a very tasty bite.

What is musacaua?

Musacaua is a dish specific to cuisines from the Balkan countries and the Far East. In the classic moussaka recipe we find minced meat (usually lamb or beef is used, but they are musaca recipes and with pork or turkey or chicken) that combines so tastefully with layers of eggplant and potato slices, both fried.

In the traditional moussaka recipe, we also find a last layer of white sauce (bechamel), but I always preferred to form the last layer with eggplant and tomato slices, it seems much lighter that way.

I kindly invite you to try this simple moussaka recipe of eggplant and potatoes, and if you are on a diet and can not taste this bite with fried vegetables, try the recipe for baked eggplant bite and beef. Is wonderful!

Vegetarian nutmeg

In this variant of vegetarian moussaka, bulgur will give the consistency that it normally acquires from minced meat.

Grease the eggplant slices with a tablespoon of olive oil. Bake them in the oven, in a tray lined with aluminum foil, until they start to soften.

Cook the chopped onion in a tablespoon of olive oil for 8 minutes, until golden. Add the garlic and cook for 1 minute.

Add the bulgur to the pan and cook with the onion and garlic for 3 minutes, stirring constantly. Add the spices (cinnamon, cloves) and leave everything on the fire for 1-2 minutes.

Put the chopped tomatoes, concentrated soup and oregano in the same pan. Simmer over low heat for 20 minutes.

Meanwhile, melt the butter in a pan over medium heat. Add 2 tablespoons of flour and mix quickly until incorporated. Gradually add the milk and simmer for 5 minutes until you get a thick sauce. Add salt and grated Parmesan cheese. Remove from the heat and after it cools down a bit, add the beaten egg.

Preheat the oven to 180C. Place half of the ripe eggplant slices at the base of a rectangular heat-resistant glass bowl. Pour the mixture with bulgur and tomatoes and cover with another layer of eggplant. Pour the prepared white sauce over them.

Bake for 40 minutes at 180C, then increase the heat to 220C and leave the moussaka for another 4-5 minutes until golden brown.

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How to make vegan moussaka

Step 1: how to roast eggplant

  • First, I sliced ​​the eggplants according to their length and placed them flat on the sheets prepared for the biscuits.
  • Second, I sprayed them with cooking spray and sprinkled salt and pepper on them.
  • Then I twisted all the slices on the other side and repeated the process.
  • Subsequently, I baked them in a preheated oven at 400 degrees Fahrenheit for 20 minutes or until the slices are brown and soft.
  • When you're done, take them out and set them aside.

Step 2: how to make the filling

First, I heated the olive oil in a bowl and added garlic to it.

Second, I sautéed the onion in it until translucent and then added tomatoes.

Then I poured the tomato puree and seasoned it with paprika and oregano. Then I let it cook for a few minutes.

Subsequently, I mixed the crushed tofu and then threw in the rinsed lentils.

Subsequently, I added salt and vegetable broth and cooked it covered until the lentils were soft and the liquid was almost absorbed.

Finally, I stopped him and set him aside.

Step 3: how to make bechamel sauce

  • First, I soaked the cashews in warm water. As soon as they were soft enough, I drained them.
  • Second, I combined all the sauce ingredients in a blender and mixed it smoothly.
  • Then I put it aside.

Step 4: how to assemble

First, I greased a baking dish and placed a single layer of fried eggplant slices.

Second, I covered them with lentil filling.

Then I added the third layer of remaining fried eggplant.

Afterwards, I covered it with bechamel sauce.

Subsequently, I covered it with panko crumbs and baked it in the preheated oven at 375 degrees Fahrenheit for 40 minutes or until the top turned brown.

Once finished, I stopped it and took it out.

I served it with a side salad and some buns for dinner.

We totally liked it and found a healthier alternative to lasagna.

Expert advice:

  • To save time, make the filling while the eggplant is frying. Then stir in the sauce while the lentils soften.
  • It is important to spray each eggplant slice with cooking spray so as to avoid drying out.
  • Most importantly, do not turn off the oven after baking the eggplant. In fact, it reduces the temperature to bake the whole pot later.

This tastes best when served immediately. However, it can be done in advance. Follow all the steps except to cover with panko. Put and refrigerate overnight. When ready, cover with panko and bake according to instructions.

Basically, it's a noodle lasagna. Therefore, this dish is low in carbohydrates. I used eggplant as a base for low-calorie vegetables. I made the filling in minimal oil and with tofu and lentils to add protein. Then I made the cashew sauce. It is a nutrient-rich dish that can be enjoyed frequently.

Cucumber salad goes pretty well. Some dinner rolls pair well.

You managed?
If you have the chance to make this vegan moussaka, please leave feedback in comments along with a 5 star rating.
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