Grilled Eggplant Moussaka Recipes

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.

Steps:

• Preheat oven to 190 degrees Celsius.
• If using fresh eggplants - spray baking dish and eggplant slices with Olive Oil spray and arrange the slices in the dish.
• Bake eggplant slices for about 20 minutes or until tender.
• Meanwhile spray saucepan with oil and heat, add onion and garlic and sauté.
• Add mince meat to onion mixture and brown.
• Add tomatoes and ¼ tsp nutmeg to meat, simmer for approximately.
• 15-20 minutes.
• Combine parmesan cheese, ¼ cup of the parsley and ¼ tsp nutmeg in one bowl.
• Combine sour cream, remaining parsley, remaining nutmeg and beaten egg in another bowl.
• Layer half eggplant slices over base of a baking dish (such as lasagne dish).
• Pour meat sauce over eggplant.
• Sprinkle Parmesan mixture over meat.
• Layer remaining eggplant over meat and parmesan.
• Top with sour cream mixture.
• Bake in heated oven for 40 minutes or until golden brown.

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.
• Peel the eggplants lengthwise in 1-inch intervals to create stripes (this helps with oiliness) then slice each eggplant crosswise into 1/2-inch-thick rounds. Add the eggplant to a large bowl with the olive oil. Sprinkle in the oregano and toss to combine. Season well with salt and cracked black pepper.
• Place the seasoned eggplant slices over direct heat and cook until nicely charred and beginning to soften, 2 to 3 minutes per side. Move the slices over indirect heat to finish cooking as you add more pieces to direct heat. Top each piece with a slice of tomato and a slice of mozzarella. Close the grill and allow the cheese to melt and the tomato to warm through.
• Remove the eggplant to a baking sheet and grate Parmesan all over the top. Place the baking sheet back on the grill over direct heat to warm up and melt the Parmesan. Transfer to a platter and top with torn basil leaves and a drizzle of olive oil. Serve!

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.)

Steps:

• Cut eggplant to 1/4 inch thickness, brush both sides with olive oil, and bake on a sheet pan at 400 degrees, about seven minutes on each side. Eggplant should be sealed and partially cooked. Set aside.
• For sauce, combine chopped tomatoes, tomato sauce (I usually use two jars of canned tomatoes, drained & pureed, instead of the fresh & sauce, but use what you have!), pepper, rosemary, mace, basil, parsley, and brown sugar. Cook till thickened, about a half hour.
• Mix the filling--cottage cheese, egg, parmesan, and rosemary.
• Layer the ingredients in a loaf pan--half the sauce, half the eggplant, filling, remaining eggplant & remaining sauce.
• Bake at 350°F for a half hour or so until the filling is set.