Aubergines (ripe) 2
Peppers (sliced - multi colours) 3
Olives (stoned %26amp; chopped) 2 TbSp
Chopped Tomatoes 2 Tins (400g)
Tomato Puree 1 TbSp
Onion (chopped) 1
Garlic (crushed) 2 cloves
Eggs 2
Italian seasoning 2 TSp
Natural Yoghurt Half a pint
Grated Cheese 2 oz
Olive Oil
INSTRUCTIONS
Fry the onion and garlic in a little olive oil until softened. Add the tomatoes and herbs and simmer for 20 minutes to reduce.
Add the tomato puree, chopped olives and chopped peppers and cook for a further 15 minutes, seasoning to taste.
Meanwhile, arrange the aubergine slices on a baking tray and brush lightly with olive oil. Bake at (Gas 6, 200C, 400F) for 10 minutes on each side, or until cooked.
Pour some of the tomato mixture into an oven proof dish and cover with a layer of aubergine slices. Continue alternating layers finishing with aubergines.
Whisk the yoghurt and egg together and pour over the Moussaka. Sprinkle the grated cheese on top.
Bake at (Gas 6, 200C, 400F) for 20 - 30 minutes, or until the yoghurt mixture has set and the cheese is golden brown.
Serve with garlic bread and a crisp salad.Does anyone know a recipe for eggplant (aubergine) moussaka i would like to use one using natural yogurt?
You can grill aubergine whole until soft. Scrape out the flesh and mix with yogurt, crushed garlic, and natural yogurt. Season with salt and pepper and serve like a pat茅 with either crisp French bread or flat bread. Don't know what it's called, but it's great.Does anyone know a recipe for eggplant (aubergine) moussaka i would like to use one using natural yogurt?
Try the following
Moussaka
1 kg eggplant, sliced into 5 mm rounds
100 mls extra virgin olive oil
3 brown onions, chopped
4 cloves of garlic, finely chopped
1 kg minced lamb
陆 cup (125 mls) white wine
3 tablespoons tomato paste
2 x 425g cans crushed tomatoes
1 bay leaf
2 cinnamon sticks
1 tablespoon chopped thyme
1 tablespoon chopped oregano
pinch of freshly grated nutmeg
陆 cup flat leaf parsley, finely chopped
500mls continental yoghurt
3 egg yolks
200g fetta, crumbled
pinch nutmeg, extra
1 陆 cups fresh breadcrumbs
陆 cup grated Parmesan cheese
METHOD
Sprinkle the eggplant with 1 tablespoon of salt and allow to sweat for 30 minutes (optional)
In a large heavy based saucepan heat 1 Tablespoon of the olive oil over a medium heat and add the onions. Cook stirring occasionally for 5 minutes. Add garlic and cook a further minute.
Increase the heat to high and add the mince breaking up with a wooden spoon. Cook until well browned about 5 minutes. (Remove excess fat with a spoon).
Pour in white wine scraping the bottom of the pan and allow to reduce for 3 minutes. Reduce heat to low and add the tomato paste, tomatoes, bay leaf, cinnamon stick, thyme, oregano, nutmeg and season well. Simmer stirring occasionally for 1 hour. Remove from the heat and stir in the parsley.
Meanwhile, preheat grill to high. Brush a tray with some of the remaining olive oil. Place a layer of the eggplant on top. Brush top of eggplant and grill until browned. Turn, and brush other side continue grilling until browned. Remove and repeat with remaining eggplant.
Combine yoghurt, egg yolks and fetta in a bowl. Season with pepper and a pinch of nutmeg.
Preheat the oven to 180掳C. in a large 28 x 23 cm deep oven dish sprinkle the base with a handful of the breadcrumbs. Top with a layer of the eggplant and then spread the mince evenly over the eggplant. Sprinkle with remaining breadcrumbs.
Add the remaining eggplant and top with the yoghurt sauce. Sprinkle with cheese. Bake for 30 minutes or until browned. Allow to stand for 10 minutes before slicing.
or MOUSSAKA
1 lg. eggplant
2 lb. ground sirloin (or you may use sliced lamb)
2 onions, chopped
1 1/2 c. tomato puree or chopped tomatoes or tomato sauce
1 bunch parsley, chopped
1 c. plain yogurt
1/2 c. feta cheese
3 eggs
Olive oil to fry eggplant
1 tbsp. garlic powder (use fresh if available)
1/2 tsp. nutmeg
1/2 tsp. cinnamon
Salt %26amp; pepper to taste
1/2 tsp. allspice
Fry eggplant in oil until brown. Set aside. Brown meat and add spices and tomato sauce. Set aside. Whip eggs, yogurt and cheese together.
In an oven pan alternately layer eggplant and meat sauce until all is used. Top with whipped egg mixture over all. Bake at 350 degrees for 45 minutes.
This doesn't have any yogurt, but it's really really good.
VEGETABLE MOUSSAKA
3 1/2 pounds eggplant, unpeeled, cut into 1/2-inch-thick rounds
1/2 cup (about) olive oil
1 large onion, thinly sliced
1 cup finely chopped peeled carrots
1 cup finely chopped celery
4 garlic cloves, minced
12 ounces portobello mushrooms, cut into 1/2-inch pieces
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1 28-ounce can crushed tomatoes with added puree
1/4 cup chopped fresh Italian parsley
1 cup grated Parmesan cheese
6 tablespoons (butter
7 tablespoons all purpose flour
3 1/2 cups whole milk
4 large egg yolks
Cover 2 baking sheets with paper towels. Sprinkle both sides of eggplant rounds with salt. Arrange eggplant in single layer atop towels. Let stand 30 minutes.
Position first rack in bottom third of oven and second rack in top third of oven and preheat to 425掳F. Remove eggplant and paper towels from baking sheets. Pat eggplant dry. Oil same baking sheets. Brush both sides of eggplant rounds with 1/4 cup oil. Arrange in single layer on baking sheets. Bake 10 minutes. Turn eggplant and rotate pans in oven. Continue baking until tender, about 15 minutes longer. Cool. Reduce oven temperature to 350掳F.
Meanwhile, heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onion, carrots and celery. Saut茅 until onion is very tender, about 12 minutes. Mix in garlic, then mushrooms. Saut茅 until juices evaporate, about 10 minutes. Mix in oregano and cinnamon. Add tomatoes and parsley. Cook until mixture is thick, about 10 minutes. Season with salt and pepper.
Lightly oil 13x9x2-inch glass baking dish. Arrange half of eggplant rounds in single layer in dish. Spoon half of tomato mixture evenly over eggplant. Sprinkle with 2 tablespoons cheese. Repeat layering with remaining eggplant, tomato mixture and 2 tablespoons cheese.
Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Stir 2 minutes. Gradually whisk in milk. Simmer until sauce thickens, stirring constantly, about 5 minutes. Whisk in 1/2 cup cheese. Season with salt and pepper. Whisk yolks in large bowl to blend. Gradually whisk in hot sauce. Pour sauce over vegetables in dish. Sprinkle 1/4 cup cheese over sauce. (Can be made 1 day ahead. Cover; chill.)
Bake moussaka until heated through and sauce is golden brown on top, about 45 minutes (or about 55 minutes for refrigerated moussaka). Cool 15 minutes.
Serves 8.
Moussaka-Style Stuffed Eggplant (Aubergine
(1 lb) eggplants, medium-sized
kosher salt
2 tablespoons olive oil, plus
extra oil, for rubbing the eggplants
3/4 lb lean ground lamb
1/2 onion, diced
2 garlic cloves, minced
2 medium tomatoes, peeled, seeded, diced
1 green bell pepper, peeled, seeded and diced
3/4 teaspoon ground cloves
3/4 teaspoon cinnamon
3/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/2 cup fresh ricotta
1 1/3 cups fresh ricotta
fresh ground pepper
1/4 teaspoon nutmeg, freshly grated
1-2 tablespoon milk
1/4 cup parmesan cheese, grated
fresh parsley (to garnish)
Halve the eggplants lengthwise and score the interior of each half, leaving about a third of an inch thickness on the perimeter.
Use a paring knife and a spoon to scoop out the interior of the eggplant, leaving a 'boat.'.
Using a fork, pierce the skin in several places, liberally salt the halves and place them upside down on paper towels to drain for about 30 minutes.
Chop the eggplant flesh into 1/2'; cubes and set aside 4 cups of the cubes (reserve any excess for another recipe).
Preheat the oven to 400掳F.
Wipe the eggplant shells out with paper towels, brush the skin lightly with a little olive oil, and place them on a baking sheet.
Bake them until they are just tender (about ten minutes) then remove from the oven and set aside in a baking dish.
Heat 2 tablespoons of oil in a large skillet over medium high heat.
Add the lamb and cook, breaking up the pieces, until lightly browned--about 5 minutes.
Add the onion, garlic, 4 cups of eggplant and cook, stirring occasionally, until the eggplant is soft--about five more minutes.
Add the tomatoes, bell pepper, cloves, cumin, cinnamon and cayenne and cook until the mixture is fairly dry.
Remove from the heat and stir in 1/2 cup of the ricotta.
Season to taste and spoon into the 4 eggplant halves.
Place the remaining 1 and 1/3 cups of ricotta in a small bowl and stir in the nutmeg and enough milk until the consistency of the cheese mixture is spreadable.
Spread it over the filled eggplant halves and sprinkle the tops with parmesan.
Bake until the tops are very brown--25 to 35 minutes.
Sprinkle with parsley and serve.
I doubt if any Greek would recognise this, but it鈥檚 nonetheless tasty. I refrained from using pulses or any other meat substitute, instead going for a purely vegetable base. It鈥檚 much lighter, and you鈥檝e got eggs on top for protein. I used peppers and mushrooms just because I happened to have them in the house, but other vegetables such a spinach or courgettes would be equally good.
Serves 2-3
8oz new potatoes
1 large aubergine
olive oil for frying
1 onion
1 clove garlic
1 red pepper
1 green pepper
6oz mushrooms
1 can chopped tomatoes
1 tsp oregano
salt %26amp; pepper to taste
8 fluid oz low-fat natural yoghurt
2 eggs
10z parmesan cheese
pinch of nutmeg
1. Cook the potatoes in lightly salted water until tender. Set aside to cool (or even better, use left-over potatoes).
2. Slice the aubergine and fry in about 2 tbsp olive oil until nearly cooked. Aubergine tends to soak up a lot of oil. To minimize the amount of oil used, make sure it鈥檚 very hot before you put the aubergine in, and fry on a very low heat. The oil will soak up very quickly but the aubergine should continue cooking in its own juice without burning, as long as you keep an eye on it.
3. Set the aubergine to one side, and heat another tbsp oil in the pan.
4. Finely chop the onion and garlic, and fry over a gentle heat for 2 minutes.
5. Slice the mushrooms and roughly chop the peppers and add to the pan. Continue cooking until tender.
6. Add the tomatoes, oregano and seasoning, and continue cooking until most of the tomato juice has been reduced.
7. Place the vegetables in a large oven-proof dish.
8. Slice the potatoes and place a layer over the vegetables.
9. Layer the aubergine slices over the potatoes.
10. Whisk together the yoghurt, eggs and a small amount of seasoning with a fork, and pour over the top of the vegetables.
11. Bake at gas mark 5 for around 40 minutes. Half way through the cooking time sprinkle the freshly grated parmesan and nutmeg on top.
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