Grilled Eggplant Moussaka Recipes

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MOUSSAKA ON THE GRILL



Moussaka on the Grill image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 21

1 1/2 pounds eggplant, peeled and cut crosswise into 1/4-inch-thick slices
Kosher salt and freshly cracked black pepper
Extra-virgin olive oil, for drizzling
1 pound ground beef (or 8 ounces ground beef and 8 ounces ground lamb)
1 large yellow or red onion, peeled and diced
5 cloves garlic, sliced
2 tablespoons tomato paste
1 cup red wine
2 fresh bay leaves
1 cinnamon stick
Small bunch fresh oregano
One 28-ounce can crushed tomatoes
6 tablespoons unsalted butter
1/2 cup all-purpose flour
2 1/2 cups whole milk
1 teaspoon freshly grated nutmeg
1 cup grated pecorino
2 large egg yolks
Zest of 1 lemon
Pecorino, for serving
Fresh flat-leaf parsley, for garnish

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • For the eggplant and meat sauce: Season the eggplant slices on both sides with salt and pepper and drizzle with olive oil. Turn to coat. Grill the eggplant slices straight over direct heat, flipping once, until tender and lightly golden brown on both sides, 5 to 7 minutes. You can move them from direct to indirect heat as needed. Transfer the eggplant slices to a baking sheet or a plate and set aside.
  • Place a 6-quart heavy bottomed saucepan over direct heat. Add a few tablespoons of olive oil along with the ground meat to the saucepot and season with salt and pepper. Cook, stirring to break up the meat, until well browned and caramelized, about 5 minutes. Then add the onions and garlic with a pinch of salt and cook until soft, about 5 minutes. Add the tomato paste and cook until rust colored, another minute. Add the wine and cook, stirring occasionally, until almost completely evaporated, about 5 minutes. Using butcher's twine, tie the bay leaves, cinnamon stick and oregano into a bundle. Add the crushed tomatoes and the spice bundle to the pot. Move the pot over indirect heat and simmer until thickened, about 30 minutes. Remove from the heat and discard the spice bundle.
  • For the bechamel sauce: In a heavy bottomed saucepot over direct heat, melt the butter. When butter has melted, whisk in the flour and cook until it forms a smooth paste, 3 to 4 minutes. Slowly whisk in half of the milk and once the mixture is smooth with no lumps, whisk in the remaining half and the nutmeg. Bring to a gentle boil and cook, stirring often, until thick and velvety, about 10 minutes. Remove from the heat and whisk in the pecorino. Set aside to cool slightly, then whisk in the egg yolks and lemon zest.
  • To assemble: Place the eggplant slices on the bottom of an enameled dish or cast-iron and cover with the meat sauce. Pour the bechamel all over the top, spreading it out into an even layer. Place over indirect heat, cover the grill and cook until light golden brown and bubbly on top, about 40 minutes.
  • Remove from the grill and let stand for 10 minutes before serving. Grate pecorino over the top and sprinkle with chopped parsley.
  • (Alternatively, you can bake the moussaka in a 400 degrees F oven for 45 minutes.)

GRILLED EGGPLANT MOUSSAKA



Grilled Eggplant Moussaka image

What makes the difference in this traditional Greek recipe is the grilled, not fried, vegetables, including eggplant, potatoes and zucchini. It's a lighter version of the famous Greek dish consumed in great quantities every summer in my country, by locals and tourists equally.

Provided by constantina

Categories     Greek Recipes

Time 1h40m

Yield 8

Number Of Ingredients 18

3 large eggplant, sliced into 1/4 inch rounds
3 large potatoes, thinly sliced
3 large zucchini, cut lengthwise into 1/4 inch slices
½ cup extra-virgin olive oil
5 tablespoons butter
7 tablespoons all-purpose flour
5 cups milk
1 pinch ground nutmeg
salt to taste
1 egg yolk, beaten
1 tablespoon olive oil
1 ½ pounds ground beef
1 onion, chopped
1 teaspoon oregano
salt and pepper to taste
½ cup chopped fresh parsley
5 ripe tomatoes, chopped
1 cup crumbled feta cheese

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil grate.
  • Brush eggplant, potatoes, and zucchini lightly with extra-virgin olive oil. Grill vegetables until just tender and golden brown. Layer potatoes into the bottom of a 9x13 inch glass baking dish. Next layer in the eggplant, followed by the zucchini; set aside.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt butter in a large saucepan over medium heat. Whisk in the flour, and cook until the flour smells slightly toasted, about 5 minutes. Whisk in milk, nutmeg, and salt. Bring to a bare simmer over medium-high heat, then reduce heat to medium-low and simmer 10 minutes. Place the egg yolk into a bowl, and quickly whisk in 1/4 cup of the thickened milk, a tablespoon at a time. Quickly stir the egg yolk mixture into the thickened milk until smooth, then set aside.
  • Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Stir in the ground beef and onion, and cook until the beef is crumbly and no longer pink. Drain off any excess grease, then stir in the oregano, parsley, tomatoes, salt, and pepper. Turn heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
  • To assemble, spread the meat mixture over the vegetables, and sprinkle with the feta cheese. Pour the white sauce overtop, and smooth with a spatula.
  • Bake moussaka in preheated oven until bubbly and golden brown, about 30 minutes.

Nutrition Facts : Calories 721.8 calories, Carbohydrate 60.7 g, Cholesterol 125.3 mg, Fat 41.6 g, Fiber 14.6 g, Protein 30.9 g, SaturatedFat 15.8 g, Sodium 405.2 mg, Sugar 19.7 g

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