Greek Eggplant Casserole Melitzanes me Kreas sti Katsarola is a traditional and flavor-packed Greek dish that combines the goodness of tender eggplants, savory minced meat, and a rich tomato sauce, all baked together in a casserole. This hearty and comforting casserole is a delightful fusion of textures and flavors, where the soft and succulent eggplants blend seamlessly with the savory meat filling and the vibrant tomato sauce. It's a perfect dish to enjoy on a cozy night, surrounded by family and friends, and can be enjoyed as a main course or paired with other Greek delicacies.
Here are our top 4 tried and tested recipes!
EGGPLANT CASSEROLE - (MELITZANES ME KREAS STI KATSAROLA)
This dish is being posted for ZWT. I'm fond of eggplant & lamb, so I was esp pleased to find this on the net & not find this particular version here on RZ. I was also more than just a little surprised to see cheddar cheese as an ingredient rather than the more to be expected feta cheese. The recipe source is Greek-Recipe.com, who acknowledged Bitsyskitchen.com. (PLS NOTE: As originally written, this recipe directs you to boil the eggplant. I had never heard of doing that & neither had my expert source, so I amended the eggplant cooking method as detailed.)
Provided by twissis
Categories One Dish Meal
Time 1h25m
Yield 5 10 oz servings, 5 serving(s)
Number Of Ingredients 12
Steps:
- Cube your eggplant, and pour 1 tsp of salt over them to allow sweating for five minutes.
- Pat dry, and in a lrg skillet, sauté eggplant cubes in a sml amt of olive oil till slightly fork tender & set aside in a bowl.
- In the same skillet, brown lamb meat & add the onion, green pepper & mushrooms. Cont to sauté till vegetables soften.
- Season w/1 tsp salt, sugar & pepper. Add bread, tomato sauce & cheese. Add eggplant & mix well.
- Put mixture in 3 qt covered casserole. Bake at 350 F for 45 minutes. Remove cover & bake at 375 F for 15 minutes or till nicely browned.
Nutrition Facts : Calories 422.9, Fat 29.4, SaturatedFat 14.2, Cholesterol 90.1, Sodium 1298.8, Carbohydrate 16.9, Fiber 5.1, Sugar 6.4, Protein 23.3
MY BIG FAT GREEK EGGPLANT CASSEROLE
My recipe for Moussaka, the classic Greek meat-and-eggplant dish, takes a bit of work but is so worth it (my photo doesn't do it justice, since it was sliced cold the day after, then photographed!). This can prepared with all ground beef, or a ground beef/lamb blend. Recipe may be halved and baked in slightly less time in an 8 x 8 baking dish (remember to use exactly half of all listed ingredients!).
Provided by The Spice Guru
Categories One Dish Meal
Time 3h
Yield 12 serving(s)
Number Of Ingredients 44
Steps:
- PREPARE EGGPLANT: Cut off the stem sections of 2 large fresh eggplants. Peel eggplant using a sharp vegetable peeler. Cut eggplants lengthwise in even 1/8" thick slices. Pour 1/4-1/3 cup extra virgin olive oil into a large microwave-safe bowl. Mash 2 garlic cloves using a garlic press and add to oil. Add 1/4 teaspoon fine sea salt and 1/4 teaspoon fresh ground black pepper. Stir. Heat mixture in microwave about 30-45 seconds on high. Rub or brush the sliced eggplant with the oil mixture until lightly coated. Wipe the bowl clean with a paper towel and set aside. Arrange seasoned eggplant single-layer onto a flat-ridged or press-type grill on medium-high heat. When the eggplant has dark grill marks, turn and grill other side the same (skip turning eggplant if using a press-type grill). Allow eggplant to "sweat" until needed. Sprinkle, then pat, finished eggplant slices liberally using 1/2 cup powdered parmesan cheese.
- IN a large food processor, chop 1 large onion, 1 medium bell pepper, one handful pitted kalamata olives, 1 handful flat leaf parsley leaves, and 8-12 garlic cloves.
- HEAT 2 tablespoons extra virgin olive oil in a large saucepan over medium heat; ADD the above chopped vegetables, 1 1/2 lbs lean ground beef, 1 teaspoon fine sea salt and 1/2 teaspoon fresh ground black pepper; SAUTE until meat is browned and vegetables have softened.
- ADD 1 (14 ounce) can diced tomatoes, 3/4 cup dry greek red wine, 1 (6 ounce) can tomato paste, 2 tablespoons red wine vinegar, 2 teaspoons greek honey, 1 1/4 teaspoons crushed dried oregano, 1 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 1/4 teaspoon freshly grated nutmeg, 1/2 tablespoon ouzo or 1/4 teaspoon pure anise extract, 1/4 teaspoon fresh grated lemon zest, 1/4 teaspoon crushed dried mint, 1/4 teaspoon fresh ground white pepper, 1 pinch crushed red pepper flakes, and 3 tablespoons grated parmesan cheese; STIR well; COVER; REDUCE heat; SIMMER for 45 minutes or longer (sauce will be thick); RE-SEASON sauce to taste with fine sea salt if needed (leave sauce just slightly under-salted since sauce will concentrate while baking).
- INTO the previously wiped large bowl, separate 4 large eggs, retaining the yolks in bowl (refrigerate egg whites sealed, for another use while fresh);.
- WHISK in 4 cups whole milk until smooth; ADD 2 teaspoons extra virgin olive oil, 2 teaspoons fresh lemon juice, 1 level teaspoon fine sea salt, 1/2 teaspoon fresh ground white pepper, 1/4 teaspoon freshly grated nutmeg, 1/8 teaspoon garlic powder, and 1 pinch cayenne pepper; WHISK again until blended; SET aside.
- MELT 1/2 cup salted butter over medium heat; ADD 1/2 cup all-purpose flour and cook for just one minute; POUR milk and egg mixture all at once into roux while whisking constantly; CONTINUE whisking often until sauce thickens up and begins to bubble; REMOVE from heat; WHISK in 3/4 cup powdered parmesan cheese until smooth and glossy; COVER loosely with plastic wrap; BLEND 1/2 cup of the BECHAMEL into the fully-simmered SAUCE.
- PREHEAT oven to 350 F; OIL a 2-3 quart casserole dish with olive oil; SPREAD 1/2 (one half) of the EGGPLANT single-layer in bottom of baking dish; POUR the entire SAUCE mixture over top then smooth; ADD the remaining EGGPLANT over the SAUCE; POUR all of the BECHAMEL sauce over the eggplant; SMOOTH bechamel sauce. NOTE: YOU CAN SPRINKLE THE TOP OF CASSEROLE NOW LIGHTLY WITH GRATED PARMESAN CHEESE (PLUS MINCED FRESH PARSLEY IF DESIRED) OR YOU CAN GARNISH WHILE STILL HOT, JUST AFTER BAKING.
- BAKE for 1 hour; ALLOW to rest 20 minutes before slicing.
- SERVE and enjoy!
Nutrition Facts : Calories 439.8, Fat 29.1, SaturatedFat 12.5, Cholesterol 137.4, Sodium 892.8, Carbohydrate 21.2, Fiber 5, Sugar 10, Protein 22.4
POLITIKO PLIGOURI ME MELITZANES (GREEK BULGUR WITH FRIED EGGPLA
The origin of this meal is actually from the Greeks of Constantinopolis. And therefore perfect for the Zaar World Tour!
Provided by Elmotoo
Categories Grains
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the bulgur in a medium-sized bowl and add the water. Toss it a little and let it sit, covered with a cloth, for 2 to 3 hours, until all the water is absorbed. (You can hasten this process by following package directions and adding boiling water to the bulgur instead. Whatever method you choose, the ratio of water to bulgur should always be 2:1, to ensure that the grain stays toothsome and fluffy.)
- Wash and pat dry the eggplant. Trim the stem and bottom. Cut the eggplant in half lengthwise, and cut each half into four or five strips. Cut each strip into small cubes, a little less than an inch square. Place them in a colander, sprinkle with 1 to 2 teaspoons salt. Place a weight (such as a pot cover) over the eggplant and let drain for 30 minutes. Rinse and drain well, squeezing to remove excess liquid, and pat dry.
- Heat half the oil in a large skillet and add the diced eggplant (you may have to do this in two batches). Stir-fry the eggplant continuously until it is coated with the oil and begins to soften. Add the garlic and continue to fry until the eggplant is very soft, 8 to 10 minutes.
- Remove from heat and toss together with the bulgur. Add the dill and mint to the bulgur salad and toss to combine.
- Season with lemon juice and salt and serve.
Nutrition Facts : Calories 216.2, Fat 18.3, SaturatedFat 2.5, Sodium 7.2, Carbohydrate 13.2, Fiber 5.4, Sugar 2.8, Protein 2.3
GREEK EGGPLANT CASSEROLE - (MELITZANES ME KREAS STI KATSAROLA) RECIPE
Provided by 5har0n_nguy3n
Number Of Ingredients 11
Steps:
- Bring salted water (1 t salt) to a boil in a large saucepan. Add the eggplant, cover, remove from heat and allow to stand while preparing the rest of the casserole. In a large skillet, brown the meat and add the onion and mushrooms. Continue to saute until vegetables soften. Season with 1 tsp salt, sugar and pepper & oregano (undersalt - eggplant releases some upon cooking). Add tomato sauce and cheese. Drain eggplant and add, mixing well. Place in 3 quart covered casserole. Bake at 350 degrees for 45 minutes. Optional: remove cover and bake at 375 for 15 minutes or until nicely brown.
Tips:
- Choose eggplants that are firm and have smooth, unblemished skin.
- If you don't have ground beef, you can substitute ground lamb or pork.
- Use a variety of vegetables in your casserole, such as potatoes, carrots, celery, and onions.
- Add a cup of cooked rice or orzo to the casserole for a heartier meal.
- Top the casserole with a mixture of bread crumbs and grated Parmesan cheese before baking.
- Serve the casserole hot with a side of tzatziki sauce or Greek yogurt.
Conclusion:
Greek Eggplant Casserole (Melitzanes me Kreas sti Katsarola) is a delicious and hearty dish that is perfect for a family meal. It is easy to make and can be customized to your own taste. Whether you are a fan of Greek food or just looking for a new casserole recipe, this dish is sure to please.
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