Moussaka
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
43
Spice
56
Sweetness
34
Sourness
35
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1
Salt1
Pepper450 g
Ground Lamb1 large
Onion (medium diced)2 tbsps
Garlic (minced)1 tsp
Oregano (dried)1
Bay Leaf1 tsp
Ground Cloves1 tsp
Cinnamon1 cup
Red Wine4 tbsps
Butter4 tbsps
Flour4 cups
Milk1 teaspoon
Nutmeg (freshly grated)1 cup
Lemon Juice1 cup
Parmesan Cheese (grated)3 cup
Breadcrumbs2 tbsps
Mint (fresh, chopped)2 tbsps
Parsley (fresh, chopped)Directions:
1
For the Eggplant and Potatoes: Season the eggplant and potatoes with salt and pepper
2
Add 1/2 inch of oil to a large skillet and heat
3
When the oil is hot, fry the potato slices, flipping once, until golden brown, about 3 to 4 minutes per side
4
Remove the potatoes to a paper towel lined plate
5
Replenish the oil so there is still 1/2 inch in the bottom of the pan
6
Fry the eggplant slices in the oil, flipping once, until golden brown, about 3 minutes per side
7
Add more oil as necessary
8
Remove the eggplant from the pan and place on a paper towel lined plate
9
For the Lamb Tomato Sauce mixture: Place a saute pan on the stove over medium high heat
10
When the pan is hot, add the ground lamb
11
Saute the ground lamb for 2 minutes, until it begins to turn brown
12
Add the onions and garlic and saute for 5 more minutes
13
Season with salt and pepper
14
Drain off any excess fat from the pan
15
Season the mixture with oregano, bay leaf, cloves and cinnamon and cook for 3 more minutes
16
Deglaze the pan with red wine
17
Cook over medium high heat until the red wine has reduced by half, about 10 minutes
18
Add the tomatoes
19
Cook, stirring occasionally until the mixture is a thick tomato sauce consistency, about 30 minutes
20
Check for seasoning
21
Remove from the heat and cool completely
22
For the Bechamel: In a saucepan, melt the butter
23
Add the flour to make a roux
24
Cook the roux over medium heat for 3 or 4 minutes, or until it becomes a very pale tan color
25
Slowly add the milk, whisking constantly
26
Add the nutmeg and the lemon juice
27
Simmer, stirring constantly, over low heat for 15 minutes
28
The mixture should be fairly thick
29
In a separate bowl, whisk the eggs together
30
Take 1/2 cup of the hot milk mixture and whisk it into the beaten eggs
31
This will temper the eggs
32
Whisk the egg/milk mixture back into the milk mixture
33
Add the Parmesan cheese and stir
34
Over very low heat, cook this mixture for 3 more minutes
35
Be careful not to let the mixture simmer
36
Season with salt and pepper
37
Remove from the heat and cool
38
To finish: Preheat the oven to 350 degrees
39
Sprinkle the bottom of a 9x13 inch-baking dish with 1/4 cup of breadcrumbs
40
Place a layer of the eggplant over the breadcrumbs
41
Place a layer of the potatoes over the eggplant
42
Place 1/2 of the lamb tomato sauce mixture over the potatoes
43
Spread 1/3 of the bechamel sauce over the lamb mixture
44
Top the bechamel with another layer of eggplant and another layer of potatoes
45
Top with the remaining lamb mixture
46
Place one more layer of eggplant and potatoes over the lamb mixture
47
Top with the remaining bechamel
48
Sprinkle with the remaining breadcrumbs and the Parmesan cheese
49
Place in the oven and bake for 45 minutes, or until the top is golden brown
50
Remove from the oven and let sit for 10 minutes before serving
51
Sprinkle with mint and parsley