Broil until topping is browned in spots, 5 to 10 minutes. Add a green salad and some steamed or sauteed veggies and you have a filling meal. Sprinkle with the remaining cheese. Heat the oven to 190C/fan 170C/gas 5. So much fat, Martha, can we not find a way to slim this down a little? Add in the eggplant, potatoes, onion, garlic, oregano, … The bechamel sauce turned out well as written in the recipe. I made the sauce as directed, then as it cooled I added two eggs yolks one at a time, blended that, then I added the 2 egg whites (which I had first beaten till stiff with a mixer). Welcome to my kitchen! Thanks, Mirlandra! It doesn't, trust me. Get the kids in the kitchen and whip up one of these easy bakes to keep them occupied.

Ground turkey perhaps and any other ideas? Also, if possible, have a friend/child/spouse on hand to help you out. I also subbed skim ricotta cheese and reduced fat fetta cheese. So that’s about 8 servings. bechamel sauce: I don't get why everyone is saying this makes too much sauce?! layered the filling with the sauce (middle and top). After the beef is browned, sprinkle in … When the potatoes are done, add them to the beef and vegetable mixture in the 9 x 13 baking dish. Season with salt, and white pepper. Bulgarian Moussaka Recipe – A delicious traditional Mediterranean dish made with potatoes, vegetables, and ground beef. @. Season. Transfer to a 9 x 13 greased baking dish. It is wonderful. By entering your details, you are agreeing to olive magazine terms and conditions. Your email address will not be published. This is a good recipe, but my greatest advice if you have never made moussaka before - seriously, review the recipe several times and start cooking it 4 hours before you intend on eating it. bechamel sauce: I don't get why everyone is saying this makes too much sauce?! Hello Nell H., I am just discovering your site as of 10.12.18. Food and wine coming together in perfect, delicious harmony. Let moussaka cool for about 15 minutes before cutting. This site uses Akismet to reduce spam. Thanks! <br />  <br />  <br />  <br />  <br /> Use the tag #DeliciousMeetsHealthy when posting a picture of your recipe, and make sure to follow @deliciousmeetshealthy on Instagram! used 1/4 cup) and added 1/4 tsp. Peel two potatoes, slice them about 1/4 in or less slices, brush with small amount of olive oil, roast in 450 oven for about 15 minutes. I live in Greek Cyprus and this recipe is exactly what I was looking for. This dish looks lovely! Cook grated onion until soft, about 4 minutes. I made the sauce as directed, then as it cooled I added two eggs yolks one at a time, blended that, then I added the 2 egg whites (which I had first beaten till stiff with a mixer). Increase garlic to at 2-3 cloves. Get the sauce nice and smooth before the eggs are added (use a whisk) and season it quite heavily as otherwise it can be bland. Make this classic moussaka for a comforting dinner and accompany with a Greek salad or pick your favourite from our easy Greek recipes to create a Mediterranean-style spread. It's easier to buy it there than to make this recipe...HOWEVER, it tasted very good. When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. Martha Stewart may receive compensation when you click through and purchase from links contained on Season with salt, pepper, paprika, summer savory & cumin. Kali orexi! Pour half a cup (120 ml) of olive oil in a large non-stick pan and place it over medium-high until hot. You want at least an inch high layer of this when it's done cooking, so use the ingredients as written. Bet you can't make it to the end of this without dribbling everywhere. It was a very yummy dish and my husband ate about 6 servings of it. I KNOW how Moussaka should taste (my in-laws are Greek) and this is it! Delicious Meets Healthy © 2020 | Design + Development by Lindsay Humes. All Rights Reserved. It’s important to leave the moussaka to sit before you serve it up as it’s easier to keep the shape if it’s not molten hot. Add chopped onions and saute until lightly translucent (about 2 minutes). And today, I am sharing with you one of my all-time favorite Bulgarian meals – Moussaka. I had a good chuckle, an hour in the kitchen for 10 people…I easily spend an hour in the kitchen for just two, but I love it, so not complaining. I never used it. Second, it calls for way too much onion and eggplant. 9 x 13" is not a big enough pan by any means - go larger.

In addition I think 1 layer of eggplant is more of how they serve it in Greece but if you want a taller casserole make it 2 layers.

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