Best 2 Grilled Eggplant Moussaka Recipes
Moussaka is a traditional Greek dish that is made with layers of eggplant, potatoes, minced meat, and a creamy béchamel sauce. It is a delicious and hearty dish that is perfect for a special occasion or a weeknight meal. This recipe is for a grilled eggplant moussaka, which gives the dish a smoky flavor and a slightly crispy texture. The recipe also includes a vegetarian version, made with roasted eggplant instead of minced meat. Both versions are topped with a creamy béchamel sauce and baked until golden brown. Serve the moussaka with a side of fresh salad or roasted vegetables for a complete meal. You can also find a recipe for a traditional moussaka, made with fried eggplant, and a recipe for a moussaka pie, which is a great way to use up leftover moussaka.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED EGGPLANT MOUSSAKA
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.
Provided by constantina
Categories World Cuisine Recipes European Greek
Time 1h40m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil grate.
- Brush eggplant, potatoes, and zucchini lightly with extra-virgin olive oil. Grill vegetables until just tender and golden brown. Layer potatoes into the bottom of a 9x13 inch glass baking dish. Next layer in the eggplant, followed by the zucchini; set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in a large saucepan over medium heat. Whisk in the flour, and cook until the flour smells slightly toasted, about 5 minutes. Whisk in milk, nutmeg, and salt. Bring to a bare simmer over medium-high heat, then reduce heat to medium-low and simmer 10 minutes. Place the egg yolk into a bowl, and quickly whisk in 1/4 cup of the thickened milk, a tablespoon at a time. Quickly stir the egg yolk mixture into the thickened milk until smooth, then set aside.
- Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Stir in the ground beef and onion, and cook until the beef is crumbly and no longer pink. Drain off any excess grease, then stir in the oregano, parsley, tomatoes, salt, and pepper. Turn heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
- To assemble, spread the meat mixture over the vegetables, and sprinkle with the feta cheese. Pour the white sauce overtop, and smooth with a spatula.
- Bake moussaka in preheated oven until bubbly and golden brown, about 30 minutes.
Nutrition Facts : Calories 721.8 calories, Carbohydrate 60.7 g, Cholesterol 125.3 mg, Fat 41.6 g, Fiber 14.6 g, Protein 30.9 g, SaturatedFat 15.8 g, Sodium 405.2 mg, Sugar 19.7 g
GRILLED EGGPLANT MOUSSAKA
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil grate.
- Brush eggplant, potatoes, and zucchini lightly with extra-virgin olive oil. Grill vegetables until just tender and golden brown. Layer potatoes into the bottom of a 9x13 inch glass baking dish. Next layer in the eggplant, followed by the zucchini; set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in a large saucepan over medium heat. Whisk in the flour, and cook until the flour smells slightly toasted, about 5 minutes. Whisk in milk, nutmeg, and salt. Bring to a bare simmer over medium-high heat, then reduce heat to medium-low and simmer 10 minutes.
- Place the egg yolk into a bowl, and quickly whisk in 1/4 cup of the thickened milk, a tablespoon at a time. Quickly stir the egg yolk mixture into the thickened milk until smooth, then set aside.
- Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Stir in the ground beef and onion, and cook until the beef is crumbly and no longer pink. Drain off any excess grease, then stir in the oregano, parsley, tomatoes, salt, and pepper. Turn heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
- To assemble: spread the meat mixture over the vegetables, and sprinkle with the feta cheese. Pour the white sauce overtop, and smooth with a spatula.
- Bake moussaka in preheated oven until bubbly and golden brown, about 30 minutes.
- Note: You may substitute ground lamb for the ground beef, or use a combination of the two.
Tips:
- Choose the right eggplant. Look for eggplants that are firm and heavy for their size. Avoid eggplants that are bruised or have blemishes.
- Slice the eggplant evenly. This will help them cook evenly. If the slices are too thick, they will take longer to cook and may not cook through.
- Salt the eggplant slices. This will help to draw out the moisture and prevent them from becoming bitter.
- Grill the eggplant slices over medium heat. This will help to prevent them from burning.
- Don't overcrowd the grill. If you overcrowd the grill, the eggplant slices will not cook evenly.
- Turn the eggplant slices occasionally. This will help them to cook evenly.
- Cook the eggplant slices until they are tender. You should be able to easily pierce them with a fork.
Conclusion:
Grilled eggplant moussaka is a delicious and healthy dish that is perfect for a summer meal. It is made with grilled eggplant, tomatoes, onions, garlic, and spices. The eggplant is grilled until it is tender and then layered with the other ingredients. The moussaka is then baked until it is golden brown and bubbly. This dish is a great way to enjoy the flavors of summer vegetables.
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