 Moussaka
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Ingredients: |
How
To: |
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Potatoes: |
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1 |
lb |
russet
potato |
Preheat oven to 375 degrees F.
Peeled and slice 1/4 inch thick.
Toss the potatoes with the olive oil in a large bowl.
Put them in a single layer on a baking sheet, season to taste.
Roast until soft and starting to brown, about 35 minutes. |
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4 |
tbl |
olive oil |
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salt, corse |
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black pepper |
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Béchamel Sauce |
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2/3 |
cup |
butter,
unsalted |
In a medium saucepan melt the butter
over medium heat.
Add flour and cook, stirring, about 2 minutes until it starts
bubbling but does not color.
Gradually whisk in the hot milk.
Continue whisking for about 6 to 8 minutes until it thickens.
Season with salt, pepper and nutmeg.
Put the eggs in a large bowl.
Whisk the tempered béchamel sauce into the eggs.
Continue whisking for a few minutes until the béchamel has cooled
slightly, enough so that the eggs won't curdle.
Cover the bowl with plastic wrap. Make sure to place wrap directly on
the surface of the sauce so a skin does not form.
Set aside. |
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1 |
cup |
flour |
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6 |
cups |
milk |
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salt |
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pepper |
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pinch |
nutmeg |
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6 |
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eggs |
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Lamb or beef |
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3 |
tbl |
olive oil |
Ground lamb is my number one choice
here but it's ok to substitute ground beef.
Heat oil in a large, heavy-bottomed pot over medium-high
heat.
Add lamb and sauté until cooked through, breaking up with back of
spoon, about 6 minutes.
Add onion and garlic and sauté until tender, about 6 minutes.
Add wine, cayenne pepper, and oregano and cook 2 minutes.
Stir in cinnamon stick, tomatoes, tomato paste and nutmeg. Reduce
heat to medium.
Cover and simmer until sauce is very thick and reduced to about 6
cups, stirring occasionally, about 60-70 minutes.
Season to taste with salt and pepper.
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1˝ |
lb |
lamb,
ground |
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2 |
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onion,
chopped |
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3 |
cloves |
garlic,
chopped |
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˝ |
cup |
dry red
wine |
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˝ |
tea |
sweet
paprika |
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2 |
teas |
oregano,
chopped |
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1 |
teas |
cinnamon |
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48 |
oz |
tomatoes,
chopped |
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1 |
tbl |
tomato
paste |
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pinch |
nutmeg |
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Eggplants |
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8 |
|
baby
eggplants |
Cut eggplants lengthwise into 1/4-inch
thick slices.
Brush the eggplant slices with oil and season with salt and
pepper.
Grill until cooked through and golden, about 2 minutes per side.
Set aside. |
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salt |
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pepper |
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Preheat oven to 400 degrees F.
Coat a 14x10x2-inch glass baking dish with oil.
Arrange potatoes in bottom of dish.
Arrange half of eggplant slices over potatoes.
Pour half of lamb sauce over
Arrange another layer of eggplant slices.
Pour remaining sauce over.
Pour béchamel sauce over moussaka, covering completely.
Bake moussaka uncovered until bubbling around edges, about 1 hour
or until topping is softly set and browned.
Transfer baking dish to rack and let rest 20 minutes before
slicing.
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