Dinner - Classic Moussaka recipes

Author: Beverly Hershman  
Dinner Main course

Comforting, plentiful and easy to prepare, this is the ultimate dish for family feasts and weekend gatherings. Jamie Oliver's Veggie Moussaka with aubergine, tomato, and a creamy mushroom and feta cheese sauce is a serious crowd-pleaser.

My veggie moussaka

My veggie moussaka
Delicious served with a simple lemony dressed green salad.
Provided by: Jamie Oliver
Total time: 160 minutes
Yields: 8 servings
Cuisine: https://schema.org/VegetarianDiet,https://schema.org/GlutenFreeDiet
Number of ingredients: 14
Ingredients:
  • 20 g dried porcini mushrooms
  • 2 onions
  • 8 cloves of garlic
  • olive oil
  • ½ a cinnamon stick
  • 1 bunch of fresh oregano , (30g)
  • 2 tablespoons red wine vinegar
  • 2 large aubergines , (400g each)
  • 1 kg potatoes
  • 2 x 400 g tins of quality plum tomatoes
  • 200 g feta cheese
  • 2 large free-range eggs
  • 300 ml semi-skimmed milk
  • 1 whole nutmeg , for grating
Nutrition:
  • Calories: 311 calories
  • Fat: 11.6 g fat
  • Saturated Fat: 5.2 g saturated fat
  • Protein: 14.6 g protein
  • Carbohydrate: 40 g carbohydrate
  • Sugar: 13.4 g sugar
  • Sodium: 0.8 g salt
  • Fiber: 5.6 g fibre
How to cook:
  1. Cover the porcini with 300ml of boiling water. Peel and finely slice the onions and garlic.
  2. Drizzle 2 tablespoons of oil into a large casserole pan over a medium-low heat, add the cinnamon and fry for 1 minute, then add the onion and garlic.
  3. Pick in the oregano leaves, pour in the vinegar, then simmer with the lid on for 20 minutes, or until soft and lightly golden, stirring regularly.
  4. Meanwhile, slice the aubergines lengthways 1cm thick, then chargrill in batches on a griddle pan.
  5. Scrub the potatoes and slice just under ½cm thick, then add to the casserole pan with just the porcini water, reserving the mushrooms.
  6. Scrunch the tomatoes into the pan, then pour in 1 tin’s worth of water and stir thoroughly. Pop the lid on and leave to tick away on a medium heat for 50 minutes, or until tender, stirring regularly and removing the lid for the last 5 minutes.
  7. Preheat the oven to 200°C/400°F/gas 6.
  8. Place the mushrooms in a blender with half the feta and the eggs. Pour in the milk, finely grate in half the nutmeg, then whiz until smooth.
  9. Season the tomato sauce to perfection with sea salt and black pepper, then spoon half into a 25cm x 35cm baking dish. Cover with half the aubergines, drizzle over 4 tablespoons of creamy sauce, then repeat, finishing with the remaining creamy sauce.
  10. Crumble over the rest of the feta, cover with tin foil, then bake for 50 minutes, or until golden and bubbling, removing the foil for the last 15 minutes. Leave to stand for 15 minutes before serving.
  11. Delicious served with a simple lemony dressed green salad.
Notes: More content, Jamie Oliver, profile picture · Jamie Oliver. Beautiful veggie moussaka. A Greek classic with a twist. I've taken a classic moussaka recipe and transformed
Tags:
olivers veggie moussaka with sweet tomato grilled aubergines creamy sweet tomato grilled aubergines creamy porcini and feta sauce

JAMIE OLIVER INSPIRED MOUSSAKA

Hi guys! Good vibes po tayo and enjoy the video.Filipino living here in the UK. Duration: 10:02

How To Make Greek Moussaka

The wonderful Akis Petretzikis has a fantastic moussaka recipe using baked More great Duration: 8:14

Authentic Greek Moussaka & Greek Salad

Authentic Greek Moussaka & Greek Salad | Akis PetretzikisSubscribe: http://bit.ly Duration: 28:58

Classic Moussaka

Classic Moussaka
A timeless recipe for a Greek Cypriot classic, Georgina Hayden's authentic moussaka is as good as it gets. Comforting, plentiful and easy to prepare, this is the ultimate dish for family feasts and weekend gatherings.
Provided by: Georgina Hayden
Yields: 8 servings
Cuisine: Greek
Number of ingredients: 22
Ingredients:
  • 700g potatoes
  • 3 aubergines
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 2 courgettes
  • 3 onions
  • 4 garlic cloves
  • 2 tsp ground cinnamon
  • 1½ tsp dried oregano
  • 500g mince (see intro)
  • 2 tbsp tomato purée
  • 200ml red wine
  • 400ml passata
  • 1 bay leaf
  • 1 stick cinnamon
  • 1.25l milk
  • 100g unsalted butter
  • 125g plain flour
  • 1 tsp baking powder
  • 80g kefalotyri or pecorino
  • Nutmeg, for grating
  • 3 eggs
How to cook:
  1. Preheat your oven to 180°C/gas mark 4. Peel the potatoes. Slice some of the aubergine skin off in strips. Slice them both into ½cm rounds. Lay them all out on a couple of baking or roasting trays and brush with olive oil. Season and roast in the oven for 35–40 minutes, until golden. Remove and set aside. Trim and finely slice the courgettes and keep to one side.
  2. Meanwhile, peel and finely chop the onions and garlic. Pour a couple of tablespoons of olive oil into a large saucepan over a medium-low heat.
  3. Sauté the onions and garlic for 10 minutes, until starting to soften. Add the ground cinnamon, oregano and all the mince. Break everything up with a wooden spoon and turn the heat up a little. Fry until any liquid evaporates and it starts to turn lightly brown. Stir in the purée, then add the wine and bring to the boil. Leave to rapidly simmer for 5 minutes, until the wine has reduced by more than half, then stir in the passata, bay leaf and cinnamon stick. Season generously, bring to the boil, then reduce to a simmer and cook on a low heat for 30 minutes, until thickened and reduced.
  4. Heat the milk in a small pan. Melt the butter in a large saucepan over a medium heat and stir in the flour and baking powder. Once they have made a paste, slowly start to whisk in the warmed milk, until you have a smooth white sauce. Leave it to thicken over a low heat until it coats the back of a spoon. Grate in half the cheese and a generous amount of nutmeg. Season to taste.
  5. When the meat and white sauce are ready, layer up the moussaka. You’ll need a large roasting tray, about 25cm×30cm in size. Layer a third of the baked veg and courgettes in the base of the tray and spoon over half of the mince. Repeat with half the remaining veg, the rest of the mince and then the last of the vegetables. Whisk the eggs into the white sauce and pour over the moussaka. Grate over the remaining cheese and place the dish in the oven. Bake for 45 minutes, or until the top is golden and bubbling and everything is cooked through. Remove from the oven and leave to cool for at least 15 minutes before serving, if not longer.
Notes: Easiest Way to Make Jamie Oliver Greek-Style Moussaka with Yogurt, The ingredients needed to make Greek-Style Moussaka with Yogurt: · Prepare 1 large Eggplant · Get 2 Potatoes · Prepare (Meat sauce) · Get 2 clove

Jamie Oliver’s Veggie Moussaka with Sweet Tomato, Grilled Aubergines, Creamy Porcini and Feta Sauce

Jamie Oliver’s Veggie Moussaka with Sweet Tomato, Grilled Aubergines, Creamy Porcini and Feta Sauce
Jamie Oliver's Veggie Moussaka with aubergine, tomato, and a creamy mushroom and feta cheese sauce is a serious crowd-pleaser. Packed with veggies and bursting with flavour, it's the perfect dish for a weekend feast.
Provided by: Jamie Oliver
Total time: 120 minutes
Cook time: 120 minutes
Yields: 8 servings
Cuisine: Greek
Number of ingredients: 14
Ingredients:
  • 40g dried porcini mushrooms
  • 2 onions
  • 8 cloves of garlic
  • olive oil
  • ½ cinnamon stick
  • 1 bunch (30g) fresh oregano
  • 2 tbsp red wine vinegar
  • 2 large aubergines (400g each)
  • 1kg potatoes
  • 2 x 400g tins quality plum tomatoes
  • 200g feta cheese
  • 2 large eggs
  • 500ml semi-skimmed milk
  • 1 whole nutmeg, for grating
How to cook:
  1. Cover the porcini with 500ml of boiling water. Peel and finely slice the onions and garlic. Drizzle 2 tablespoons of oil into a large casserole pan over a medium-low heat, add the cinnamon and fry for 1 minute, then add the onion and garlic. Pick in the oregano leaves, pour in the vinegar, then simmer with the lid on for 20 minutes, or until soft and lightly golden, stirring regularly. Meanwhile, slice the aubergines lengthways 1cm thick, then chargrill in batches on a griddle pan.
  2. Scrub the potatoes and slice 1cm thick, then add to the casserole pan with just the porcini water, reserving the mushrooms. Scrunch the tomatoes into the pan, then pour in 1 tin’s worth of water and leave to tick away on a medium heat for 30 minutes, stirring regularly. Preheat the oven to 200ºC/400ºF/gas 6.
  3. Place the mushrooms in a blender with half the feta and the eggs. Pour in the milk, finely grate in half the nutmeg, then whiz until smooth. Season the tomato sauce to perfection with sea salt and black pepper, then spoon half into a 25cm x 35cm baking dish. Cover with half the aubergines, drizzle over 4 tablespoons of creamy sauce, then repeat, finishing with the remaining creamy sauce. Crumble over the rest of the feta, then bake for 40 minutes, or until golden and bubbling.
  4. Delicious served with a simple lemony dressed green salad.
  5. Tip: Sometimes I swap the feta for grated halloumi. Ribbons of courgette grilled with the aubergine are very nice, too.
  6. ENERGY 311kcal • FAT 11.6g • SAT FAT 5.2g • PROTEIN 14.6g • CARBS 40g • SUGARS 13.4g • SALT 0.8g • FIBRE 5.6g
Notes: JAMIE OLIVER INSPIRED MOUSSAKA, Hi guys! Good vibes po tayo and enjoy the video.Filipino living here in the UK. Duration: 10:02
Related recipes:
Low Carb Moussaka Recipe
Low Carb Moussaka Recipe
 Keto chicken green bean casserole
Keto chicken green bean casserole
 Easy classic italian pasta salad
Easy classic italian pasta salad
 Beef stroganoff in pressure cooker
Beef stroganoff in pressure cooker
Write a comment: