Moussaka recipes can be made using many different styles and flavors.
However, moussaka almost always includes aubergines aka eggplants and tomatoes.
Moussaka recipes calling for eggplant can be made with grilled, baked, or
A vegetarian moussaka 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 favorite version of this classic dish.
Add a few of your cooked eggplant slices on top of the leftover sauce in the cooking pot.
And add in sliced raw onions and tomato slices if you want.
Then ladle on more of the sauce.
Repeat layering the eggplant, raw onions, and tomatoes followed by sauce - until your out of sliced eggplants and sauce.
Then cover your cooking pot. Cook moussaka on low heat for 20 to 30 minutes.
Serve chilled or warm.
Cut off both ends of your eggplant and peel off as much skin as you like and make thick rounds.
Arrange peeled and sliced eggplant on an oiled baking sheet - brush sliced eggplant with oil and season.
Bake in a 350 degree F oven for 10 minutes (turn eggplant slices over at half way mark).
Saute red onions with ghee in a hot large pan until translucent. 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.
Cut off ends of eggplant 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.
Melt butter in a saucepan and stir in the flour - cook for a couple of minutes.
Then gradually whisk in the milk - little at a time.
Continue cooking on really low heat whisking occasionally for 5 to 6 minutes or until thick (and see drag marks).
Stir in the cheese and remove from heat and allow to cool slightly before whisking in the eggs and seasoning. Set aside.
Meat Sauce Ingredients:
Meat Sauce Instructions:
Heat oil in a frying pan over a med-high heat and saute onions until translucent. 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 and simmer for 30 to 35 minutes - stirring occasionally.
Turn off the heat and add the chopped parsley and seasoning. Set aside.
Arrange half of the cooked eggplant on the base of a large greased lasagna type pan. Top with the meat sauce and finish off with another layer of eggplant.
Then spoon over the bechamel sauce and bake at 350 degrees F for 35 to 40 minutes - until puffed and golden. Let sit for 15 minutes before serving.
You can use a grass-fed ground beef or ground bison instead of ground lamb or veal to make your moussaka recipes.
Bison has a sweeter flavor in spite of the way this animal looks and may be a great choice the next time you decide to make this dish.
You could also try using ground free-range turkey or chicken from a trusted source for a change.
Or try mixing different types of grass-fed ground meats to make great tasting moussaka recipes.
Mix 1/2 of the coconut or dairy milk with the arrowroot powder.
Then warm up the other 1/2 of the milk in a saucepan - add in the bay leaves and black pepper.
When the coconut milk is warm enough, stir in cold milk with the arrowroot powder.
Be sure not to bring the milk up to a boil and keep stirring.
In 3 minutes or so, the bechamel should be thick enough.
Turn off the heat and cool before stirring in the beaten egg until fully incorporated.
Cut off ends and slice eggplant into 1/2 inch thick slices.
Sprinkle seasoning on the eggplant.
Then cook eggplant slices in ghee or coconut oil for a couple of minutes on each side until the eggplant is softened and golden brown in color.
Set aside to cool.
Saute onions and garlic in ghee or coconut oil for 3 minutes.
Then add the ground meat and brown on medium heat.
Add in the cinnamon, salt, pepper, and dried oregano - stir and cook for 10 minutes.
Blend up the ripe tomatoes in a food processor and add to the meat along with the tomato paste - stir well.
Remove from heat and let cool before layering.
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.
Spoon on the bechamel sauce and bake at 350 degrees F for 40 to 45 minutes or until golden brown.
Eggplants will not last too long once they are picked, so it's important to use them right away in your moussaka recipes.
older they get, the more bitter they will become.
And the more seeds an eggplant has, the more bitter the eggplant.
To avoid too many seeds, pick a "male" eggplant which will have a more circular indention on its bottom end.
A "female" eggplant will contain more seeds and have a more oblong indention.