Easy moussaka recipe

Recette moussaka facile

The modern Greek version of the dish, dating from 1910 and chef Nikólaos Tselementés, is best known outside the region; traditionally it consists of layers of ground mutton, sliced ​​eggplant and tomato, covered in white sauce and placed in the oven.

Can moussaka be frozen?

Can moussaka be frozen?
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If you plan to cook the moussaka on Sunday to serve it on Thursday, freeze it in small portions. All you have to do is melt it in the microwave when you get home from work.

How to freeze fresh eggplant? To make it easier to store the eggplants later, spread the slices on a baking sheet lined with parchment paper. Then put them in the freezer for 2 hours before storing them in a freezer bag. Close it, squeezing out as much air as possible.

What is the main ingredient in moussaka? The ingredients are: two large aubergines, 600 g of tomatoes, 2 onions, 3 cloves of garlic, mozzarella or something to prepare a bechamel sauce, olive oil, spices: cinnamon, grated with nutmeg and oregano.

How to slice eggplant?

How to slice eggplant?
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After peeling it, cut it into regular slices. Then, layer 3 to 3 slices and cut them into cubes. All you have to do is add them to your patch.

How to slice eggplants? Take the eggplant pulp after cooking Depending on the use, peel them, peel, leaving one skin out of two peeling. For the stuffing, cut the aubergines in half without peeling them. Cut the meat 5 mm from the edges with the tip of a knife. Incise the flesh regularly.

How to cut Moussaka eggplant? Wash and cut the aubergines into slices of about 1 cm without peeling them and sprinkle them with salt. Let the eggplants drain for 15 minutes. Rinse them to remove excess salt. Wipe gently with absorbent paper.

How do you make Jamie Oliver moussaka?

How do you make Jamie Oliver moussaka?
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Ingredients

  • 20 g of dried porcini mushrooms.
  • 2 onions.
  • 8 cloves of garlic.
  • ½ channel stick.
  • 1 handful of fresh oregano, (30g)
  • 2 tablespoons of red wine vinegar.
  • 2 large eggplants (400g each)
  • Potatoes 1kg.

What spice do you put in the moussaka? Cinnamon, oregano, oregano.

How to ignore eggplant? Sprinkle the eggplant slices with coarse salt and leave to rest for five to thirty minutes. The slices will have a relatively thick layer of water. Avoid cooking the aubergines as they are because they will be too salty. Rinse and dry the eggplant slices before use.

What veg goes with moussaka?

What veg goes with moussaka?
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#3 Pickled Vegetables Pickled vegetables are another complementary side dish to serve with moussaka. It contains tomatoes, cucumber, lettuce leaves, red pepper, jicamas and mayonnaise.

How is moussaka eaten?

How is moussaka eaten?
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Serve the moussaka with a salad: tomato salad, maroulia salata (Greek lettuce salad) or Greek salad (horiatiki salata). A word of advice: it is best to eat the moussaka hot. If you serve it right out of the oven, the béchamel will be too runny.

What accompaniment to moussaka? Moussaka is a complete dish. We do not « accompany » it. The last Greek salad that you can also serve before the moussaka is a bed of lettuce, a bed of tomatoes, a few cubes of cucumber and rings of sweet onions, a few olives and slices of feta cheese. All sprinkled with oregano.

What is an eggplant in English?

feminine noun. eggplant (Brit) ⧫ eggplant (SAM)

How do you spell eggplant in English? eggplant n To grow eggplants, you need a sunny vegetable patch.

Which eggplant family? Eggplant (Solanum melongena L.) is a dicotyledonous plant of the Solanaceae family, cultivated for its vegetable fruit.

What is the meaning of aubergine in English?

eggplant → eggplant, eggplant, brinjal, eggplant. eggplant → eggplant.

How do you say eggplant in French?

What is the French name for eggplant? Eggplant etymology in French and English (by copying French) calls aubergines aubergine, derived from the Sanskrit word vatinganah (literally, « windproof green »).

What does eggplant mean in British English? name. Mainly British. egg production. dark purple color.

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Bonjour! Je m'appelle Valérie et je suis une cuisinière professionnelle passionnée par la création de plats délicieux et innovants. Avec 10 ans d'expérience en tant que cheffe cuisinière, je suis constamment à la recherche de nouvelles inspirations pour surprendre les papilles de mes clients. Bienvenue dans mon univers gastronomique!