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.
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Yasier Sawtey
[email protected]This moussaka is a must-try for any eggplant lover.
charles odibelu
[email protected]I would definitely recommend this moussaka to anyone who loves Greek food.
terrance wooten
[email protected]This is the best moussaka I've ever had! The flavors are amazing and the texture is perfect.
Bbosa Elukana
[email protected]This moussaka is a great make-ahead dish. I like to make it on the weekend and then reheat it during the week.
Awais Alee
[email protected]The béchamel sauce is so rich and creamy. It's the perfect complement to the grilled eggplant and lamb.
Sharozgill 123
[email protected]I love the smoky flavor that the grilled eggplant adds to this moussaka.
Nakalyoowa Madina
[email protected]This moussaka is so easy to make, even for a beginner cook. I followed the recipe exactly and it turned out perfectly.
Ms Riba
[email protected]I'm a vegetarian, so I made this moussaka without the lamb. It was still delicious! I used a combination of lentils and mushrooms instead of the meat.
Amber Titus
[email protected]This moussaka is a great way to use up leftover eggplant. It's also a great dish to make ahead of time. I like to make it on the weekend and then reheat it during the week.
Pir Raza Shah
[email protected]I've made this moussaka several times now and it's always a crowd-pleaser. It's a bit time-consuming to make, but it's worth it. The flavors are amazing!
IRFAN KHAN QUAIDIAN
[email protected]This was my first time making moussaka, and it turned out great! The instructions were easy to follow and the dish was delicious. I especially liked the crispy phyllo pastry.
Gohar Ayyub
[email protected]I'm not usually a fan of eggplant, but this moussaka changed my mind. The eggplant was grilled to perfection and the béchamel sauce was rich and creamy. I'll definitely be making this again!
Zymal Nadeem
[email protected]This moussaka was a hit with my family! The grilled eggplant added a smoky flavor that really took the dish to the next level. I also loved the creamy béchamel sauce. Definitely a keeper!