How to make shortcut Moussaka


Moussaka is, in little, an eggplant and meat casserole, one of Ellas’s national dishes.

e48cf16f17699ec3326bcdae9ffd8830 How to make shortcut Moussaka


This Nov 2016 photo shows moussaka, an aubergine and meat casserole which is one of Ellas’s national dishes. This is from a instructions by Katie Workman.

A friend late became a first-time granny, and when we went out to lunch she was washed-out. She had been cooking meals for the new father, and collapsed into her chair expression she hadn’t finished making a moussaka earlier she had to leave.

"You," she aforementioned, "could do the world a big serving by coming up with a quick and apparent moussaka."

Moussaka is, in slight, an eggplant and meat casserole, one of Ellas’s national dishes. I did ask why she picked much a

-concentrated dish to make the young mates, who probably would have been appreciative with a baked ziti. But the assumption of a simple moussaka stuck in my cognizance.

I started looking at moussaka formula, and remembered why I never make it. The sauce sauce; the slow-simmered herb sauce; the thinly sliced, preserved and fried eggplant (in some container lining the casserole pan!); the chopped, sautéed or mashed potatoes; the delicately chopped lamb shoulder. I started to finish tired just thinking most it.

But I owed my friend a recipe.

Usual Greek cooks will indubitably flinch and shake their coconut when they see some of the shortcuts I’ve entranced. The potatoes are diced and baked, and so get a casual mush in the casserole pan. I hand-me-down Japanese eggplants, which corner few seeds and less bitterness, in this manner eliminating the need to salt them, and they are diced and parched alongside the potatoes (less oil, fewer hands on time). The tomato gravy is created right into the cooked lamb, which is bought pre-land. And the bechamel is replaced with a rapidly stirred-together sauce unreal from eggs, creme fraiche and yoghourt. A sprinkle of kashkaval cheese (a Grecian sheep’s milk cheese) cease it off, but if you can’t find that, grated Cheese will do just fine.

You can micturate all the components a day ahead and then cause and bake.

This is a nice knockout for holiday entertaining — comforting and decadent at the same time — and you can assemble the casserole other in the day and bake it just before party. Serve with a big, leafy, immature salad.

I can’t yet picture the day I am cooking as a nan. But for the first time, I can envision forming moussaka without needing a holiday afterward.



Look after the needs of 8

Start to finish: 2 hours


  • 1 1/2 batter Japanese eggplant, peeled and cut into 1/2-edge cubes (about 4 or 5 eggplants)
  • 2 pelt Yukon golden potatoes, unclothed and cut into 1/2-inch cubes
  • 4 tablespoons olive oil, apart
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 pummel ground lamb
  • 1/2 teaspoon priming cinnamon
  • Pinch nutmeg (discretionary)
  • Kosher salt and freshly earth pepper to taste
  • 1 15-ounce can humiliated tomatoes
  • 1 bay leaf
  • 2 teaspoons balsamy vinegar (optional)
  • 1/2 cup chopped caller parsley
  • 2 large eggs, gently beaten
  • 1 8-ounce tub creme fraiche or 1 cup Grecian yogurt, preferably whole extract
  • 1/2 cup half and half
  • 1/3 cup grated kashkaval cheeseflower or Parmesan


Preheat the oven to 375 F. Stain a 2- or 3-quart shallow hot dish. Spray two rimmed hot sheets with nonstick cookery spray and places the cubed aubergine on one of the baking sheets, the potatoes on the otc. Drizzle 1 tablespoon of the olive oil atop of each of the sheets and toss bright-eyed. Spread out the vegetables in a single bed, and sprinkle with salt and spot. Roast for about 40 flash, until golden and tender.

In the meantime, heat a large skillet upon medium heat, add 1 more tablespoonful olive oil, and saute the onion and ail until tender, about 4 second. Add the ground lamb and saute until the innocent is completely browned, about 6 split second. Add the cinnamon, nutmeg (if using) and period with salt and pepper. Add the humiliated tomatoes and bay leaf, bring to a bubble (there won’t be much liquid, but sufficiency to bubble slightly), and cook, Moving occasionally, for 15 minutes. Affect in the balsamic vinegar and chopped herb.

While the lamb sauce is stewing, in a small bowl combine the egg, creme fraiche or yogurt and one-half and half. Season with bite and pepper and stir to blend swell.

Place the cooked potatoes in the ready baking dish, spreading them out above the bottom, and use a fork or potato wolf to lightly crush them. Doff the bay leaf and discard, then give out the lamb in the tomato sauce on the potatoes. Finish with an much layer of the baked eggplant. Equally pour the cream mixture atop of the casserole, then sprinkle the grated cheeseflower over it. Bake for about 45 split second, until bubbly and browned on top. Service hot.


Nutrition information per serving: 516 calories; 262 calories from fat; 29 g fat 11 g concentrated; 1 g trans fats); 33 mg cholesterin; 498 mg sodium; 33 g sugar; 5 g fiber; 8 g dough; 33 g protein.