Best 2 Quick Moussaka Recipes
Moussaka, a classic Greek dish, is a delicious and satisfying casserole made with layers of seasoned ground lamb or beef, sliced eggplant, and creamy béchamel sauce. This hearty and flavorful dish is a perfect blend of textures and flavors, and it's sure to be a hit with your family and friends. In this article, we'll provide you with two delicious moussaka recipes: a traditional Greek moussaka and a vegetarian moussaka. Both recipes are easy to follow and packed with authentic flavors. Whether you're a meat lover or a vegetarian, we have the perfect moussaka recipe for you. So, gather your ingredients, preheat your oven, and let's get cooking!
Let's cook with our recipes!
QUICK MOUSSAKA
Our take on this classic Greek casserole uses a mixture of ricotta and feta cheeses instead of the conventional white sauce, which is made from butter, flour, and milk.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees. Butter a 4-quart ovenproof dish. On a baking sheet, toss eggplant with 6 tablespoons oil and 1/2 teaspoon each salt and pepper. Spread in a single layer, and roast in the oven until soft and golden, 20 to 30 minutes. Transfer eggplant to prepared dish, spreading in an even layer.
- In a large saucepan, warm remaining tablespoon oil over medium heat. Add onions, garlic, and ground meat; cook, stirring to prevent sticking, until meat is browned, 5 to 7 minutes. Stir in drained tomatoes, tomato paste, parsley, oregano, cinnamon, and 1/4 teaspoon each salt and pepper. Simmer, crushing tomatoes with the edge of a spoon, 15 minutes. Spread the mixture evenly over the eggplant.
- Heat broiler. In a small bowl, mix ricotta, feta, egg, 1/8 teaspoon pepper, and a pinch of salt. Pour mixture over the casserole, and spread evenly to the edges. Broil until topping is browned in spots, 5 to 10 minutes. Serve hot.
QUICK MOUSSAKA
Make and share this Quick Moussaka recipe from Food.com.
Provided by KatMcCombs
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450°F.
- toss cubed eggplant with 3 tablespoons olive oil and bake for 20 minutes.
- Meanwhile, in large skillet, saute onions and ground beef in 1 tablespoon olive oil until beef is browned and onions transparent.
- Add garlic, cinnamon, oregano and salt and pepper and saute for about 30 seconds. Add tomatoes and parsley and simmer for about 10 minutes.
- In small bowl, combine egg with cheeses.
- Place roasted eggplant in bottom of 1.5 quart baking dish. Layer beef/tomato mixture on top.
- Spread cheese mixture on top, covering entire dish to the edges.
- Broil for 8-10 minutes or until browned in some areas.
Nutrition Facts : Calories 295.4, Fat 20.2, SaturatedFat 6.8, Cholesterol 78.8, Sodium 582.4, Carbohydrate 17.6, Fiber 5.6, Sugar 9.3, Protein 13.3
Tips:
- Use a food processor or grater to quickly and easily shred the potatoes and zucchini.
- Be sure to squeeze out as much excess liquid as possible from the shredded vegetables to prevent the moussaka from becoming watery.
- Use a large skillet or griddle to cook the potato and zucchini pancakes in batches. This will help to ensure that they are cooked evenly.
- Don't be afraid to experiment with different spices and herbs in the meat sauce. A little bit of cumin, oregano, or thyme can add a lot of flavor.
- Be sure to let the moussaka cool slightly before slicing and serving. This will help to prevent it from falling apart.
Conclusion:
This quick moussaka is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. The combination of potatoes, zucchini, and ground beef is hearty and satisfying, while the tomato sauce adds a flavorful touch. Whether you serve it with a side salad or your favorite bread, this moussaka is sure to be a hit with your family and friends.
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