Recipe Menu
 
Browse Recipe Categories
» Afghan (20)
» African (27)
» American Indian (31)
» Arabian (19)
» Australian (32)
» Barbeque (15)
» Beef (47)
» Bread (21)
» British (7)
» Cakes (64)
» Candy (25)
» Casseroles (5)
» Chinese (48)
» Cookies (14)
» Desserts (51)
» Dips (2)
» Drinks (44)
» Dutch (13)
» Filipino (225)
» Fish (12)
» French (7)
» German (10)
» Greek (10)
» Indian (21)
» Irish (26)
» Italian (9)
» Jambalaya (6)
» Japanese (11)
» Jewish (32)
» Korean (13)
» Lamb (4)
» Mexican (40)
» Misc Unsorted (95)
» Oriental (28)
» Pakistan (11)
» Pancakes (11)
» Pies (24)
» Pork (30)
» Poultry (24)
» Puddings (8)
» Russian (17)
» Salads (24)
» Sandwich (7)
» Sauces (5)
» Seafoods (74)
» Soups (14)
» Syrups (1)
» Thai (11)
» Vegetables (14)
Search Recipe
Search recipe
  Home » Greek » Grilled Eggplant Moussaka
Recipe A-Z: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
  Grilled Eggplant Moussaka PopularThumsb up
  Category: Greek
  Author: constantina
  Date Posted: 2/16/2011
  Hits: 4,033
  Rating:  (3.4) votes 473
  Rate this recipe
Ingredients
3 large eggplant, sliced into 1/4 inch rounds
3 large potatoes, thinly sliced
3 large zucchini, cut lengthwise into 1/4 inch slices
1/2 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 1/2 pounds ground beef
1 onion, chopped
1 teaspoon oregano salt and pepper to taste
1/2 cup chopped fresh parsley
5 ripe tomatoes, chopped
1 cup crumbled feta cheese
Instructions
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 crumbl
There are (0) comments
Comment

All fields are required
Name:*
Email:*  
Comment:*

Only 200 char allowed
Char count

Security Code:



Featured Recipe
» INAGAMI-PAKWEJIGAN (SOFT BREAD)
Category: American Indian
Rating:  votes 123
Hits: 1242

10 Newest Recipes
» Baklava
 2,494 - days ago
» Grape Leaves Aleppo
 2,494 - days ago
» Greek Souzoukaklia
 2,494 - days ago
» Sinugbang bangus
 2,494 - days ago
» Grilled Eggplant Moussaka
 2,494 - days ago
» Kourambiedes (Greek Cookies)
 2,496 - days ago
» Beef Test Steak
 3,250 - days ago
» Cookie Test Image Upload
 3,386 - days ago
» Beef Image Upload Test 2
 3,387 - days ago
» BBQ Test Image Upload
 3,387 - days ago

Top 15 Recipes