A Greek casserole with ground beef, potatoes, eggplant, and cheese, moussaka leaves everyone full, happy, and satisfied.

Ruth Oliver in an easy and impressive recipe made of warming layers of roasted eggplant, meat, and potatoes. By RUTH OLIVER IN COLLABORATION WITH OLIVE TREE OIL SEPTEMBER 17, 2024 13:49 ...

MOUSSAKA Makes 8 servings Recipe by Jim Botsacos of Molyvos restaurant, ... 1 large russet potato, about 1 pound, cut crosswise into ¼-inch slices. 6 tablespoons unsalted butter.

Moussaka, a layered-eggplant casserole, is traditional fare at every Greek taverna. Making moussaka brings back memories of delightful evenings in the Plaka district, ...

Sauté the peppers in olive oil (the same you used for the potatoes, if you fried them) stirring often, until they start to color, about 10 minutes. Remove with a slotted spoon and reserve.

Meanwhile, heat a large skillet over medium heat, add 1 more tablespoon olive oil, and sauté the onion and garlic until tender, about 4 minutes.

Chef Kathy Gunst shares her daughter's recipe for moussaka – a blend of sauteed ground lamb with spices layered with thin slices of potatoes and eggplant and then blanketed in a rich, cheesy ...

This vegetable extravaganza takes the traditional lamb-based dish of eggplant, meat sauce, and bechamel to vegetarian bliss with a few tweaks. Zucchini and potatoes team up with the eggplant, a ...

I used to think moussaka was just one thing: the classic Greek dish that layers eggplant, potatoes, ground meat and tomato sauce under a bubbling top of bechamel. And while I’ve certainly seen ...