Moussaka
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
47
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
6 tbsps
Unsalted Butter1 medium
Onion (chopped)3 cloves
Garlic (minced)450 g
Ground Lamb1 tsp
Oregano (dried)1 tsp
Ground Cinnamon1 cup
White Wine (dry)2 tbsps
Tomato Paste2 tbsps
Worcestershire Sauce2 tbsps
Breadcrumbs (dry)1 cup
All-Purpose FlourDirections:
1
Preheat the oven to 450 degrees
2
Trim the eggplants and cut lengthwise into 1/2-inch-thick slices
3
Arrange on 2 large foil-lined baking sheets; brush generously with 1/2 cup olive oil and season with salt and pepper
4
Bake until soft, about 30 minutes
5
Heat the remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium-high heat; add the chard and season with salt and pepper
6
Cook, stirring, until wilted, about 4 minutes
7
Transfer to a colander and let cool; squeeze out excess moisture and set aside
8
Wipe the pot dry; add the butter and melt over medium-high heat
9
Add the onion; cook until golden, about 4 minutes
10
Add the garlic and cook 1 more minute
11
Add the lamb, breaking it up into pieces, with the oregano, cinnamon, nutmeg, 2 teaspoons salt and pepper to taste; cook until the meat is slightly browned, about 2 minutes
12
Add the wine and cook, stirring, until the meat is cooked but still slightly pink, 1 more minute
13
Add the diced tomatoes, tomato paste, Worcestershire sauce and bay leaves; bring to a simmer, cover and cook for 30 minutes
14
Meanwhile, lightly oil a 9-by-11-inch casserole dish and sprinkle with the breadcrumbs
15
Place the potato slices in the dish; pat dry with paper towels and season with salt and pepper
16
As the sauce continues to cook, make the cheese custard: Melt the butter over medium heat
17
Whisk in the flour, cooking slightly to form a soft paste
18
Off the heat, whisk in the milk, nutmeg and 2 teaspoons salt
19
Return to the heat and bring to a boil, whisking
20
Remove from the heat again; stir in 1 cup cheese, cool slightly, then whisk in the eggs and egg yolks
21
Reduce the oven to 350 degrees
22
Layer half of the eggplant on top of the potatoes
23
Cover with half of the meat sauce, then half of the chard
24
Repeat with the remaining eggplant, meat sauce and chard
25
Pour the custard sauce on top, then sprinkle with the remaining 1/2 cup kefalotiri cheese
26
Bake the moussaka, uncovered, until the custard is set and lightly browned, about 1 hour
27
Let rest 20 minutes before serving
28
Photograph by Tina Rupp