"What makes the difference in this traditional Greek recipe is the grilled, not fried, vegetables, including eggplant, potatoes and zucchini. It's a lighter version of the famous Greek dish consumed in great quantities every summer in my country, by locals and tourists equally." — constantina
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eggplant, sliced into 1/4 inch rounds
potatoes, thinly sliced
zucchini, cut lengthwise into 1/4 inch slices
extra-virgin olive oil
salt to taste
egg yolk, beaten
1 1/2 pounds
salt and pepper to taste
chopped fresh parsley
ripe tomatoes, chopped
crumbled feta cheese
After some minutes of simmering the mixture of flour, butter, milk and nutmeg should be thick like custard. This white sauce, used as topping, is called bechamel.
This is a good moussaka recipe but bland and a bit cumbersome. I used only 2 lg eggplant, no zucchini.
Vegetable Changes:I sliced the eggplant in to 1/4 in slices, spritzed with olive oil spray and baked in a 400 oven for 10 minutes on a parchment lined pan. I boiled the potato slices for 4 minutes.
Bechamel was good and only change I made was way more than a pinch of nutmeg, 1/4 teaspoon is more like it.
Meat/Sauce changes: Peeled the tomatoes. Added 1 t cinnamon, 1/4 t ground allspice, and a pinch of ground clove. Added two cloves of garlic, minced to the sautee. Omitted parsley because I didnt feel like going back to the garden and my son brought me cilantro by mistake when I sent him. Added 1 T tomato paste and a 1/4 c red wine. I thought sauce looked runny so I thickened with a slurry of 2T water and 2 t cornstarch. WIth my changes it is a 5 stars.
It makes an enormous quantity, but that is OK because it freezes well. I took the leftovers, and chilled in fridge. I cut into serving size slabs and wrapped in a double layer of wax paper. Shoved all the wrapped slabs in a labelled ziploc bag. Now I have excellent lunches to go. Take a slab to work and it defrost in time to heat nicely in a microwave.
This was delicious! I made three changes, which I don't normally do, but wanted to make this recipe easier. First, I roasted the vegetables in the oven. Caoted with cooking spray...easy. I added french onion soup mix to the beef because I wasn't in the mood to chop onions. Lastly, since we were hungry and I had two hungry babies, I skipped out on the bechamel all together. Just sprinkled feta cheese. I'm sure the sauce would have made the recipe, but I decided that it would be healthier for now anyways! I was pleased to find this recipe on an ingredient search. Ive wanted to try the moussaka at our local family restaurant for quite sometime-now I HAVE to try it!
I use ground turkey, and added mushrooms while cooking the onions. Delicious!
I can't praise this recipe enough! I made it exactly as written because I wanted to get an authentic flavor. What I got was a masterpiece! I preferred the grilled vegetables to fried. My family LOVED this dish, and I know I'll be making it again soon. It's well worth the time and effort to make it right, with no shortcuts.
I thought this was delicious! It was time consuming, but making this moussaka was quite enjoyable for a rainy evening with the place to myself. I brushed the veggies with olive oil and baked them in the oven at 375 degrees instead of grilling them. Each vegetable had a different cook time for me, so I would recommend monitoring and poking around a little to assess when the vegetables are soft to your liking. My final product included some water at the bottom of my baking dish, but this did not translate to a watery moussaka. The sauce was super creamy, and the feta was a delicious touch. Plus, my apartment smells amazing.
Wow, this is really, really good. This is my first time making moussaka and it turned out very good. I used 4 red potatoes, 2 zucchini, and leftover grilled eggplant that my mom cooked. I also added some crumbled bacon, leftover spinach and artichoke dip, and substituted tomato paste for the tomatoes. I also cut the sauce down because my tray was about to overflow but it added a nice "crust" at the top. Baked for 55 minutes. Awesome! I know this will be all gone tonight.
I have made Moussaka a few times before....and I have been hesitant to make it for the last couple of years, because it is such a heavy dish. Your idea of grilling the veggies is just what I needed. I'm going to start making it again. Thanks
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Eggplant Moussaka
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 374
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