A classic Greek Moussaka made by layering eggplant with a spiced. Get an easy-to-follow recipe of Grilled Eggplant Moussaka.
Preparation time: 50 min.
Cook time: 50 min.
Total time: 1 hour 40 min.
Ingredients Required:
1. Three large eggplant, sliced into ¼ inch rounds.
2. Three large potatoes, thinly sliced.
3. Three large zucchini, cut lengthwise into ¼ inch slice.
4. Half cup extra virgin olive oil.
5. Five tblsp butter
6. Seven tblsp all-purpose flour
7. Five cups milk
8. One pinch ground nutmeg
9. Salt to taste
10. One egg yolk beaten
11. One tblsp olive oil
12. Ground breef 11/2 pounds
13. One onion chopped
14. One tsp oregano
15. Salt and pepper to taste
16. Half cup chopped parsley
17. Five ripe tomatoes, chopped
18. One cup crumbled feta cheese
Instructions:
1. Preheat a grill for medium-high heat and lightly oil grate.
2. Brush eggplant, potatoes, and zucchini lightly with extra - virgin oil. Grill vegetables until just tender and golden brown. Layer potatoes into the bottom of glass baking dish. Next layer in the eggplant followed by zucchini; set aside.
3. Preheated oven at 375 degree F
4. Melt butter in a large saucepan over medium heat.
5. 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.
6. 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, and then set aside.
7. Meanwhile, heat one tsp 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.
8. Drain off any excess grease, and then stir in the oregano, parsley, tomatoes, salt, and pepper. Turn heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
9. To assemble, spread the meat mixture over the vegetables, and sprinkle with the feta cheese. Pour the white sauce over top, and smooth with a spatula.
10. Bake moussaka in preheated oven until bubbly and golden brown, about 30 minutes.
11. Serve hot Greek Cuisines grilled eggplant moussaka.
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| Grilled Eggplant Moussaka |
Preparation time: 50 min.
Cook time: 50 min.
Total time: 1 hour 40 min.
Ingredients Required:
1. Three large eggplant, sliced into ¼ inch rounds.
2. Three large potatoes, thinly sliced.
3. Three large zucchini, cut lengthwise into ¼ inch slice.
4. Half cup extra virgin olive oil.
5. Five tblsp butter
6. Seven tblsp all-purpose flour
7. Five cups milk
8. One pinch ground nutmeg
9. Salt to taste
10. One egg yolk beaten
11. One tblsp olive oil
12. Ground breef 11/2 pounds
13. One onion chopped
14. One tsp oregano
15. Salt and pepper to taste
16. Half cup chopped parsley
17. Five ripe tomatoes, chopped
18. One cup crumbled feta cheese
Instructions:
1. Preheat a grill for medium-high heat and lightly oil grate.
2. Brush eggplant, potatoes, and zucchini lightly with extra - virgin oil. Grill vegetables until just tender and golden brown. Layer potatoes into the bottom of glass baking dish. Next layer in the eggplant followed by zucchini; set aside.
3. Preheated oven at 375 degree F
4. Melt butter in a large saucepan over medium heat.
5. 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.
6. 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, and then set aside.
7. Meanwhile, heat one tsp 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.
8. Drain off any excess grease, and then stir in the oregano, parsley, tomatoes, salt, and pepper. Turn heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
9. To assemble, spread the meat mixture over the vegetables, and sprinkle with the feta cheese. Pour the white sauce over top, and smooth with a spatula.
10. Bake moussaka in preheated oven until bubbly and golden brown, about 30 minutes.
11. Serve hot Greek Cuisines grilled eggplant moussaka.
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