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.

The aubergines are split in half from the stem, and then. An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering. For us, this easy moussaka is one of those recipes (along with this one pan baked chicken and chorizo). You can have Moussaka for the lazy using 16 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Moussaka for the lazy

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

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. A recipe for Moussaka - the Greek dish featuring layers of potatoes, eggplant, spiced beef and bechamel sauce. I have a very special place in my heart for moussaka.

Moussaka for the lazy step by step

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..
Oil a medium sized deep baking tray. Layer the potatoes cut into slices (about 1 cm thick)..
Wash the eggplants, salt them, cut them into strips and layer them on the tray over the potatoes..
Cover the tray with aluminum foil and place in a hot oven for about half an hour (or until the potatoes are tender)..
Take the tray off the oven and spread the mince mix on top..
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..
When the ingredients combine add the milk while cold, raise the heat and whisk until it thickens..
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..
Bake the moussaka until the bechamel is golden brown..

Almost four years ago, I made my very first trip to visit my Chief Culinary Consultant in DC for the weekend. Serve the moussaka with a chunky tomato, cucumber, parsley and mint salad and crusty bread. This dish can be prepared in advance until the point before it goes in the oven. Is the most famous Greek recipe in the world, one after another alternating layers of vegetables and Some moussaka recipes use courgettes and aubergines, others use potatoes for the base layer or a And for the final stage: baking! Let's look at the moussaka recipe step by step A Greek-inspired casserole with layers of fried eggplant, beef, and Bechamel.