Lamb And Eggplant Moussaka
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
41
Spice
52
Sweetness
56
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 large
Russet Potatoes1 cup
Olive Oil (or as needed)2 cups
Onion (diced)570 g
Ground Lamb2 cups
Plum Tomatoes (chopped)2 tsps
Garlic (minced)1
Bay Leaf1 pinch
Ground Allspice1 cup
Water2 tbsps
Tomato Paste1 cup
Red Wine (dry)1 cup
Plain Bread Crumbs2 cups
Cheese SauceDirections:
1
Peel, salt, and rinse the eggplant if desired (see note "Preparing Eggplant for Cooking" below)
2
Place potatoes in a pot and add enough water to cover them
3
Over medium-high heat bring them to a boil and boil lightly for 5 minutes
4
Cool, cut into 1/8-inch slices, and set aside
5
Heat about 1 tablespoon of olive oil in a skillet over medium-high heat until it shimmers
6
Add the eggplant to the hot oil a few slices at a time and sautéthe eggplant slices, turning as necessary, until tender and lightly colored, 2 to 3 minutes on each side
7
Transfer to a rack to drain while you sauté the remaining eggplant, adding more oil to the skillet as necessary
8
To prepare a meat sauce: Heat 1 tablespoon of olive oil in a skillet
9
Add the onion and cook over medium high heat, stirring frequently, until tender, 10 to 12 minutes
10
Add the ground meat and cook over medium heat, stirring frequently, until the meat loses its raw appearance, about 5 minutes
11
Add the tomatoes, garlic, cloves, cinnamon, bay leaf, allspice, salt, pepper, and about 1/2 cup water
12
Simmer until thick and flavorful, about 30 minutes
13
Add the tomato paste and red wine and continue simmering until the wine has developed a sweet aroma, about 10 minutes
14
Preheat the oven to 350 degrees F
15
To assemble the moussaka: Scatter the bread crumbs in a deep, rectangular baking dish
16
Place a layer of half of the eggplant slices over the bread crumbs
17
Add the meat sauce and spread it into an even layer
18
Place an even layer of sliced potatoes over the sauce
19
Add the remaining eggplant in an even layer over the meat sauce
20
Pour the cheese sauce over the eggplant
21
Bake, uncovered, until the cheese sauce is thick and golden brown and the eggplant is very tender, about 45 minutes
22
Let the moussaka rest for about 20 minutes before cutting and serving
23
Peel, salt, and rinse the eggplant if desired (see note "Preparing Eggplant for Cooking" below)
24
Place potatoes in a pot and add enough water to cover them
25
Over medium-high heat bring them to a boil and boil lightly for 5 minutes
26
Cool, cut into 1/8-inch slices, and set aside
27
Heat about 1 tablespoon of olive oil in a skillet over medium-high heat until it shimmers
28
Add the eggplant to the hot oil a few slices at a time and sautéthe eggplant slices, turning as necessary, until tender and lightly colored, 2 to 3 minutes on each side
29
Transfer to a rack to drain while you sauté the remaining eggplant, adding more oil to the skillet as necessary
30
To prepare a meat sauce: Heat 1 tablespoon of olive oil in a skillet
31
Add the onion and cook over medium high heat, stirring frequently, until tender, 10 to 12 minutes
32
Add the ground meat and cook over medium heat, stirring frequently, until the meat loses its raw appearance, about 5 minutes
33
Add the tomatoes, garlic, cloves, cinnamon, bay leaf, allspice, salt, pepper, and about 1/2 cup water
34
Simmer until thick and flavorful, about 30 minutes
35
Add the tomato paste and red wine and continue simmering until the wine has developed a sweet aroma, about 10 minutes
36
Preheat the oven to 350 degrees F
37
To assemble the moussaka: Scatter the bread crumbs in a deep, rectangular baking dish
38
Place a layer of half of the eggplant slices over the bread crumbs
39
Add the meat sauce and spread it into an even layer
40
Place an even layer of sliced potatoes over the sauce
41
Add the remaining eggplant in an even layer over the meat sauce
42
Pour the cheese sauce over the eggplant
43
Bake, uncovered, until the cheese sauce is thick and golden brown and the eggplant is very tender, about 45 minutes
44
Let the moussaka rest for about 20 minutes before cutting and serving