Best 2 Grilled Eggplant Moussaka Recipes
Grilled eggplant moussaka is a delectable dish combining the flavors of the Mediterranean region. Originating from Greece, this vegetarian casserole is prepared with tender grilled eggplant slices, a savory minced beef filling, and a creamy béchamel sauce. Topped with a layer of grated cheese and baked to perfection, grilled eggplant moussaka offers a delightful blend of textures and flavors.
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 have a deep purple color. Avoid eggplants that are soft or have blemishes.
- Slice the eggplant thinly: This will help the eggplant cook evenly and prevent it from becoming tough.
- Salt the eggplant slices: This will help to draw out the bitterness from the eggplant.
- Grill the eggplant slices: This is the best way to achieve a smoky flavor and tender texture.
- Make sure the eggplant slices are cooked through: They should be soft and slightly browned.
- Layer the eggplant slices with the other ingredients: Be sure to press down on the layers to compact them.
- Bake the moussaka until it is golden brown and bubbly: This will take about 30 minutes.
- Let the moussaka cool slightly before serving: This will help it to set and make it easier to slice.
Conclusion:
Grilled eggplant moussaka is a delicious and easy-to-make dish that is perfect for a summer meal. The combination of grilled eggplant, tomatoes, ground beef, and cheese is sure to please everyone at the table. Serve it with a side of pita bread or rice for a complete meal.
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