So what is Moussaka? Moussaka is a traditional Greek eggplant casserole made with baked or pan fried eggplants (aubergines) and potatoes, a rich, tomatoey beef or lamb mince sauce and topped off with a deliciously creamy bechamel sauce. In other words, the ultimate comfort food.
What is the top layer of moussaka made of?
There is also a three-layer version: the bottom layer consists of ground pork and beef, the middle layer of potato slices, and the top layer is typically a custard. Each layer is cooked on its own and layered in a pan and baked until the top is browned.
What is the difference between Turkish and Greek moussaka?
What is the difference between Turkish and Greek Moussaka? Greek Moussaka is made with layers of aubergine and/or potatoes, tomatoey meat sauce, and then finished with a layer of cheesy béchamel sauce. Turkish Musakka has only layers of aubergine and tomatoey meat sauce with no béchamel sauce added.
What goes with moussaka?
What To Serve With Moussaka: 12 Greek Sides
- Crusty bread and butter. Sometimes, the simplest choices really are the best!
- Cucumber salad.
- Lemon roasted potatoes.
- Spanakorizo.
- Mixed leaf salad.
- Crispy fried courgette fritters.
- Greek tomato fritters.
- Wilted spinach with garlic.
Does moussaka contain eggplant? – Related Questions
Why is moussaka healthy?
Each serving of meatless moussaka provides about 13 grams of dietary fiber, which helps control your blood sugar and lower your cholesterol levels.
Do you eat moussaka hot or cold?
It is consumed at room temperature or slightly warm (not hot). The Arabic version of Moussaka is eaten cold while the Balkans version involves a layered dish this is served hot. Moussaka comes from the Greek ‘mousakás’, Arabic ‘musaqqa’ah’ or the Turkish ‘musakka’, all of which mean ‘chilled’.
What main dish goes with eggplant?
Buon appetito!
- Antipasto Salad.
- Meatballs.
- Garlic Bread.
- Gnocchi.
- Grilled Zucchini.
- Roasted Broccolini.
- Fresh Salad with Lemon Vinaigrette.
- Sauteed Green Beans.
What food goes well with eggplant?
What to cook with eggplants: classic pairings
- With garlic.
- With sesame.
- With herbs.
- With lamb.
- With red wine.
- With chocolate.
- With Goat’s cheese.
- With Nutmeg and Cinnamon.
Why is moussaka eaten in Greece?
It was the Arab Immigrants, which introduced moussaka to Greece and Turkey in outdoor dining areas. In the 1920s, Nikolaus Tselementes, a well-known Greek chef and recipe writer, developed what is now the Greek version of moussaka. He invented the layers and recommended the use of bechamel sauce.
Is moussaka just lasagne?
Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe takes time to assemble – but it’s well worth the effort! This is serious comfort food – a low carb one at that!
What gives moussaka its distinctive taste?
Cinnamon. Another distinctive part of a Moussaka’s meat sauce is the use of cinnamon. It’s quite subtle, but it really gives that classic Moussaka flavour.
Is Aubergine a meat substitute?
Eggplant is a nutrition-packed vegetable that can even be used as a meat substitute. Eggplant can get a bad rap because if it’s not cooked properly, it can be a bit mushy. But when eggplant is done right it’s delicious and good for you too!
Why is my moussaka watery?
Before serving, best to wait for the moussaka to cool down for a while before cutting into pieces. This will allow the moussaka to set and hold itself when you serve. If you serve too early while it’s pipping hot, chances are the moussaka will be runny.
How do I make my aubergine less watery?
“Add a pinch of salt to both sides of eggplant slices and let them sit on the counter for up to an hour. You’ll soon notice droplets of water appearing on the eggplant’s surface,” she says. Pat the surface of the eggplant dry just before cooking.
Is moussaka best made the day before?
If you have time, make the sauce the day before and chill overnight to let the flavours develop (see Make Ahead). Let the cooked moussaka rest for at least 10 minutes before serving to let the sauce set. Greeks never eat their food piping hot – the heat stifles the flavour.
How do you remove excess water from eggplant?
Toss the eggplant with salt and let it drain in a colander for about 40 minutes to 1 hour. Spread drained eggplant over paper towels. Wipe away as much salt as possible and press firmly on each slice to remove as much liquid as possible.
Is it better to soak eggplant in milk or salt?
Soak it in milk.
The milk not only tempers the bitterness, but it actually makes for eggplant that is extra creamy, since the vegetable acts like a sponge and soaks up a good amount of milk in its flesh.
Why do you soak eggplant in water before cooking?
Many recipes call for salting and rinsing eggplant before cooking it to draw out its bitterness. Brining can be used instead and has the added advantage of helping the eggplant keep its shape when it’s cooked, whether your recipe calls for baking, frying, or grilling.
Should you soak eggplant in salt water before cooking?
I tend to soak the slices in a bowl of water with a couple of tablespoon of salt for about 30-45 minutes. It doesn’t have to do with bitterness, but I find that in doing this, the fried eggplant turns out less greasy,” Jenkins says.
Do you sprinkle both sides of eggplant with salt?
Method 1: Sweating Eggplants
Sprinkle eggplant with salt: Generously sprinkle eggplant slices* with one to two teaspoons of salt, being sure to cover season them on both sides. All the eggplant slices sweat: Place the seasoned eggplant in a colander for 30 minutes to an hour.