Moussaka Recipes for Everyone's Taste Buds
Moussaka recipes can be made using many different styles and flavors.
However, moussaka almost always includes aubergines also known as eggplant.
Moussaka recipes calling for eggplant can be made with grilled, baked, or
A vegetarian moussaka recipe is more Arab in origin than recipes
made with creamy European sauces and lamb.
The Arab version is also served more like a
cooked salad and can be served chilled.
You can play
around with the ingredients as well as the spices to make your own version of this classic Middle Eastern dish.
How to Choose an Eggplant
Eggplants will not last too long once they are picked, so it's important to use them right away in your moussaka recipes.
And the more seeds an eggplant has, the more bitter the eggplant. Also, the
older the eggplant gets, the more bitter it will become.
Eggplants should be firm to the touch. Look for smooth skin with no wrinkles or indentations.
Cap should be free of mold and there should be no brown spots on the eggplant.
Instead of the classic purple, try another variety of eggplant for your moussaka recipes.
Moussaka Recipes - Vegetarian & Vegan Moussaka Recipe VIDEO
1 Large Organic Eggplant 1 Diced Organic Red Onion 1 Chopped Organic Green Bell Pepper 2 Tbsp. of Healthy Oil or Grass-fed Ghee 2 cups Organic Tomato Sauce Sea Salt & Black Pepper (to taste) Organic Cayenne Pepper (to taste) Slices of Organic Red Onions Slices of Organic Ripe Tomatoes Eggplant Instructions:
Cut off both ends of your eggplant and cut off as much skin as you like. Then cut thick rounds of eggplant. Arrange sliced eggplants on an oiled baking sheet - brush eggplants with oil and season. Bake at 350 degree F for 10 minutes (turn eggplants over at half way mark). Sauce Instructions:
Saute red onions with oil or ghee in a hot large pan until it starts to brown and caramelize. Then add in the bell peppers and stir for a couple of minutes. Then add in your seasoning and stir for a couple more minutes. Next add in the tomato sauce and cook on medium-low heat (covered with a lid) for 10 minutes. After 10 minutes, remove 3/4 of the sauce from your cooking pan. Layering Instructions:
Add a few of your cooked eggplant slices on top of the leftover tomato sauce in the cooking pot. Then add the sliced raw onions and sliced raw tomatoes. Then ladle on more of the tomato sauce. Repeat layering the eggplant, raw onions, and tomatoes followed by the sauce - until your out of sliced eggplants and tomato sauce. Then cover your cooking pot. Finish cooking moussaka on low heat for 20 to 30 minutes. Serve this moussaka chilled or warm.
Moussaka Recipes - Moussaka with Bechamel Sauce VIDEO
2 Firm Medium Organic Eggplants Organic Spanish Extra Virgin Olive Oil Sea Salt & Black Pepper (to taste) Eggplant Instructions:
Cut off ends of eggplants and slice eggplants into really thick rounds. Arrange in single layer on an oiled paper-lined baking tray. Brush the tops of sliced eggplants with a little olive oil and season. Bake for 20 to 25 minutes at 350 degrees F - until golden in color. Meat Sauce Ingredients:
2 Tbsp. Organic Spanish Extra Virgin Olive Oil 1 Large Organic Yellow Onion (finely chopped) 4 Organic Garlic Cloves (finely chopped) 1 tsp. of Ground Ceylon Cinnamon 1 Tbsp. of Fresh Organic Oregano (finely chopped) 1 lb. 1 oz. of Ground 100% Grass Fed Lamb 8.8 ounces of Ground 100% Grass Fed Veal 2 Tbsp. of Organic Tomato Paste Just Shy of 3 cups of Tomato Passata (type of tomato sauce) 1/4 cup Organic Fresh Parsley (rough chopped) Sea Salt & Black Pepper (to taste) Meat Sauce Instructions:
Heat oil in frying pan over med-high heat and saute onions until soft. Add in garlic, cinnamon, and oregano - cook for 2 minutes. Stir in the ground lamb and veal. Brown meat until the mixture is somewhat dry. Stir in the tomato paste - cook for 1 minute. Then add in the tomato passata. Lower heat and simmer for 30 to 35 minutes - stirring occasionally until sauce thickens. Turn off the heat and add the chopped parsley and seasoning. Set aside. Bechamel Ingredients:
5 Tbsp. of Grass Fed Unsalted Butter 1/2 cup Organic Sprouted Wheat Flour 2 1/2 cups 100% Grass Fed Whole Milk (raw or pasteurized) 7 Tbsp. of Pecorino Romano or Organic Parmesan Cheese (finely grated) 3 Large Beaten Organic or Pastured Eggs Sea Salt & Black Pepper (to taste) Bechamel Instructions:
Melt butter in a saucepan and stir in the flour - cook for a couple of minutes. Then gradually whisk in the milk - a little at a time. Continue cooking on a really low heat whisking occasionally for 5 to 6 minutes or until thickened (and see drag marks). Stir in the cheese. Remove from heat and cool slightly before whisking in the eggs and seasoning. Set aside. Layering Instructions:
Arrange half of the cooked eggplant on the base of a large greased lasagna type pan. Then add the meat sauce and spread evenly over the eggplant slices. Now add the final layer of eggplant on top of the meat. Pour the bechamel sauce on top of the final layer of eggplant. Bake in a preheated 350 degrees F oven for 35 to 40 minutes - until fluffy and golden. Let sit for 15 minutes before serving.
Moussaka Recipes - Paleo, Low Carb, & Gluten Free Moussaka Recipe VIDEO
1 Large Organic Onion (chopped) 4 Ripe Organic Tomatoes 2 Medium Organic Eggplants 2 Tbsp. Fresh Organic Parsley (chopped) 4 Tbsp. Organic Tomato Paste 2 Tbsp. Organic Arrowroot Powder 2 Tbsp. Ceylon Cinnamon 1 Tbsp. Dried Organic Oregano 1 Large Pastured or Organic Egg (beaten) 1 Organic Garlic Clove (finely chopped) 3 Organic Bay Leaves 1 lb. 100% Grass Fed Ground Lamb or Beef 2 cups Organic Coconut or Almond Milk Organic Expeller-Pressed Coconut Oil (for cooking) Pink Himalayan Salt & Black Pepper (to taste) Eggplant Instructions:
Slice the eggplant into 1/2 inch thick slices. Remove the top and bottom of the eggplants. And sprinkle seasoning on the eggplants. Then cook eggplant slices in coconut oil for a couple of minutes on each side until the eggplants are softened and golden brown in color. Set aside on a plate to cool. Meat Instructions:
Saute onions and garlic in coconut oil for 3 minutes. Then add the ground meat and brown on medium heat. Add in the salt, pepper, cinnamon, and dried oregano. Stir and cook for 10 minutes. Blend the ripe tomatoes in a high speed blender and add to the meat along with the tomato paste - stir well. Remove from heat and let cool before layering. Bechamel Instructions:
Mix 1 cup of the cold coconut milk with the arrowroot powder. Set aside. Then add the other cup of coconut milk to a saucepan - heat to warm the milk. Add in the bay leaves and black pepper. When the milk is warm enough (do not boil), stir in the coconut milk with the arrowroot powder. In 3 minutes or so, the bechamel will start to really thicken. Be sure not to bring the milk up to a boil and keep stirring. Turn off the heat and cool before stirring in the beaten egg to finish the bechamel sauce. Layering Instructions:
Start with the eggplant slices and arrange them so that they overlap each other on the bottom of a greased baking dish. Next, add in the meat layer and spread evenly. Then add a layer of freshly chopped parsley. Lastly, add the bechamel sauce and spread evenly. Bake at 350 degrees F for 40 to 45 minutes or until golden brown.
Ground bison has a more sweet flavor in spite of the way this animal looks.
Try ground bison or mix it with ground lamb in your moussaka recipes.
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