Recipe: Tasty Moussaka for the lazy

Moussaka for the lazy. Vegan moussaka is just as tasty as the traditional one, but much healthier. It makes a satisfying meal and goes superbly well with a glass of red wine. My initial thought was to simply swap butter for some local olive oil and dairy milk for homemade almond milk and it did yield a very tasty result.

An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering. As comforting as it is good for you, this gluten free moussaka, or kicked up eggplant lasagna, will warm you from the inside out! Traditionally, the eggplant slices are fried but there's plenty of recipes (even from Greek cookbooks) that grill/broil, bake or Why salt the eggplant? You can have Moussaka for the lazy using 16 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Moussaka for the lazy

1. Prepare 5 of potatoes.
2. It's 4 of eggplants.
3. It's 500 g of beef mince.
4. Prepare 1 of large onion, finely chopped.
5. You need 1/2 cup of white wine.
6. It's 1 can of chopped tomatoes.
7. Prepare 300 g of feta cheese.
8. Prepare of Salt.
9. You need of Pepper.
10. Prepare of Olive oil.
11. You need of For the bechamel.
12. It's 3 of generous tbsp butter or margarine.
13. You need 8 tbsp of flour.
14. It's 4 cups of and 2 tbsp milk.
15. It's 2 of egg yolks.
16. It's of Salt, pepper, nutmeg.

Two reasons: to extract excess liquid (otherwise you end up with watery moussaka) and to remove any potential for bitterness (high. Moussaka is a scrumptious signature Greek dish that brings the flavours and traditions of the Mediterranean to your plate. Ingredients For My Greek Aubergine Moussaka Recipe - These are the ingredients needed to make this easy lamb Moussaka recipe with aubergines. For us, this easy moussaka is one of those recipes (along with this one pan baked chicken and chorizo).

Moussaka for the lazy instructions

1. Sauté the mince and the finely chopped onion in a medium sized pot with a bit of water, deglaze with the wine, add 3 tbsp oil, the tomato, salt and pepper and boil for about half an hour on low heat. When it is ready, crumble the feta cheese in the pot..
2. Oil a medium sized deep baking tray. Layer the potatoes cut into slices (about 1 cm thick)..
3. Wash the eggplants, salt them, cut them into strips and layer them on the tray over the potatoes..
4. Cover the tray with aluminum foil and place in a hot oven for about half an hour (or until the potatoes are tender)..
5. Take the tray off the oven and spread the mince mix on top..
6. In the same pot (after rinsing it a bit, of course) prepare the bechamel. Melt the butter over low heat (take care that it doesn't brown!!!) and add the flour, whisking constantly..
7. When the ingredients combine add the milk while cold, raise the heat and whisk until it thickens..
8. Remove from heat, add the spices and the egg yolks dissolved in 2 tbsp milk and spread  in the baking tray, over the rest of the ingredients..
9. Bake the moussaka until the bechamel is golden brown..

I've made it more times than I can count, 'just for us' and also for guests. I found the recipe a few years ago in an article called How to Cook Perfect Moussaka in the Guardian newspaper. Moussaka - Classic Greek recipe for home. For those who aren't familiar with moussaka, it's basically like a Greek lasagna, except it's layered with lots of vegetables rather than noodles. You also have a delicious spiced meat layer and a creamy bechamel sauce.