AwesomeBites

Tag: zucchini

  • Moussaka – Eggplant Casserole

    Moussaka – Eggplant Casserole

    Moussaka hot from the oven!

    Inspired by Bobby Flay’s Moussaka Throwdown, I had to give it a go. 

    Awesome Moussaka

    2 medium eggplants

    salt

    Meat Sauce:

    1 pound ground lamb (or you can use a mixture of beef and lamb)

    2 tablespoons butter

    2 tsp greek seasoning

    1 medium onion finely chopped

    1 clove garlic minced

    1 dash cinnamon

    1/4 tsp nutmeg

    1 T chopped parsley

    1/2  cup mashed Italian Roma Tomatoes

    1/4 cup red wine

    oil

    1/4 cup Romano Cheese or Parmesan, grated

  • Bechamel Sauce:
  • 1 cup salted butter (2 sticks)
  • 1 cup flour
  • 4 cups milk, warmed
  • 8 egg yolks, lightly beaten
  • Pinch of ground nutmeg 

    • Make the Béchamel Sauce:

    Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.

    Add warmed milk to mixture in a steady stream, whisking continuously.

    Simmer over low heat until it thickens a bit but does not boil.

    Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens.  Set aside and assemble the casserole. 

    Slice eggplant long way, thinly and salt. Lay on paper towel to absorb moisture. Prepare meat sauce, brown ground meet add spices, tomatoes, red wine and simmer 30 minutes.

    Rinse salted eggplant, pat dry, fry until golden in the oil.  Drain well on paper towels, patting to remove as much oil as possible.

    Hot from the oven.

    In 9×9 inch baking dish, place a layer of eggplant and top with meat sauce, and then sprinkle romano cheese on top. Continue layering ending in eggplant.  Top with Cheese Sauce.  Bake at 375 degree oven 45 – 60 minutes.  Let stand for 15 minutes before slicing into 3 inch squares.

    Variations:  You can also add potatoes and zucchini along with your eggplant. Cut them thinly, potatoes need to be boiled until fork tender and then can be layered in the casserole.

    I have seen this made with breaded eggplant and no breading.  Try it both ways and let me know which you like best.

    Eggplant Casserole – Greek Style
    Mousakka hot from the oven!
  • Polish Sausage with Linguini, Zucchini and Artichoke Hearts

    Polish Sausage with Linguini, Zucchini and Artichoke Hearts

    Admit it, it sounds so good to you.  Sausage lovers unite.  

    I had a sandwich the other day filled with bell peppers and sausage at a local BBQ joint, and I thought I probably could create a dinner. 

    So, off to the market as I headed home.  I wanted to make rosemary alfredo cream sauce and then add the sausage to it.  By itself, I thought it would be a bit heavy, so I lightened it up by adding artichoke hearts and zucchini.  As you can see by the pasta, I was light handed with the alfredo sauce. No need to have the pasta swimming in the sauce, it is very rich.

    I sauted the ground rosemary in olive oil, then added a touch of cream.  Letting the flavors infuse while I sauted the zucchini, then added the sausage and artichoke hearts until warm.

    Boiled water and cooked the pasta. I like linguini, but you could use any other favorite pastas including penne.

    I tossed the linguini and portioned it out onto the plates.  Add the vegetables over the pasta, and there you go.

    Finished quickly, and yet a nice meal.

    Top with freshly ground parmesan cheese.

    Enjoy.