Moussaka Recipe Using Potato Slices

Greek Classic Moussaka Dimitras Dishes

WebDec 16, 2021 · Place the roasted potato slices on the bottom of a 9 x 13 inch baking pan. Use a deep pan. Sprinkle grated cheese over the …

Rating: 4.4/5(88)
1. Preheat the oven to 425°F, 220 °C.
2. Place the potato slices on a baking tray. Drizzle 3-4 tablespoons of olive oil over them and season both sides with salt, pepper, and oregano.
3. ​Bake 20-25 minutes or until fork-tender and golden.
4. Slice the eggplants and layer them in a colander or on a tray. Sprinkle salt on top of each of the layers of eggplant and set aside for 20-30 minutes.

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Greek Potato Moussaka Recipe LemonsforLulu.com

WebNov 2, 2018 · While potatoes are cooking, prepare the veal. Heat a large skillet over medium heat. Add ground veal. Season meat with oregano, …

Rating: 4.5/5(9)
1. Preheat the oven to 350 degrees. Spray a casserole dish with non-stick spray and set aside.
2. Cut your peeled potatoes into equal pieces and place them in a stock pot. Fill the pot with water up to an inch above the potatoes, cover and place them over high heat. Bring the potatoes to a boil and cook until potatoes are tender. Drain, and return the potatoes to the same pot.
3. Add butter and milk to the potatoes and mash with a potato masher until creamy. Stir in garlic, and salt and pepper.
4. While potatoes are cooking, prepare the veal. Heat a large skillet over medium heat. Add ground veal. Season meat with oregano, basil, salt, and pepper. Cook veal until crumbled and no longer pink. Add water and parsley, bring to a simmer, reduce heat and allow mixture to cook for 15 minutes.

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AUTHENTIC GREEK MOUSSAKA STEP BY STEP …

WebOct 24, 2019 · Remove the stalks from the eggplants and slice them lengthways into ½-inch (1 cm) slices. Place them in a colander, season …

1. Remove the stalks from the eggplants and slice them lengthways into 1/2-inch (1 cm) slices. Place them in a colander, season with salt and cover with an inverted plate. Place the colander in the sink and leave it for 30 minutes to 1 hour.
2. Meanwhile, in a large pan or heavy-bottomed pot, over medium to high heat, brown the ground meat until the pink color disappears about 10 minutes. Add onion and sauté until translucent, about 5 minutes. Add the cinnamon, nutmeg, and allspice and cook for a further couple of minutes cooking, until the mixture is quite dry.
3. Place a big pot over medium heat. Add the milk and let it warm up for a while. Add the butter and let it melt.
4. Preheat oven to 392°F (200°C).

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Moussaka Recipe The Daring Gourmet

WebJul 19, 2023 · In a large skillet over medium heat, heat the olive oil and brown the ground beef and sausage until no pink remains. Add the …

1. Place the eggplant slice in a single layer on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Heat a skillet over high heat, add some of the olive oil and fry a batch of eggplant slices on both sides until lightly browned. Place the slices on fresh paper towels to soak up the oil. Repeat with remaining eggplant slices.
2. Meanwhile, bring a pot of salted water to a boil and add the potato slices. Boil for 5 minutes, drain, and rinse with cold water to prevent further cooking.
3. In a large skillet over medium heat, heat the olive oil and brown the ground beef and sausage until no pink remains. Add the onions and garlic and continue to cook until the onions are soft, about 5-7 minutes. Add the crushed tomatoes, tomato paste, all the seasonings, the bay leaf, and the wine. Stir to combine. Bring to a boil, reduce the heat to low, cover and simmer for 30 minutes. Remove the lid and allow it to simmer for another 10 minutes, or almost all of the liquid is absorbed. This is important or the casserole will be too watery. Allow the sauce to cool, and then stir in beaten egg.
4. To make the bechamel sauce, melt the butter over medium heat. Add the flour and use a wire whisk to blend it with the butter. Continue whisking for another 1-2 minutes. Gradually add the milk while continually whisking to prevent lumps. Whisk until the mixture is smooth. Add the Parmesan cheese, salt and nutmeg. Continue whisking until all clumps have dissolved (if you haven't caught on to the trend yet, this sauce requires a lot of whisking!). Continue to whisk (there we go again!) the sauce until it thickens and has simmered for about 3 minutes. Turn off heat and remove the saucepan from the burner. Allow the sauce to cool for about 20 minutes. Then whisk in the egg yolks until thoroughly blended.

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