Moussaka
Ingredients
Eggplant and Lamb
-
8
cloves
garlic, finely grated
-
½
cup
extra-virgin olive oil
-
2
Tbsp.
chopped mint
-
2
Tbsp.
chopped oregano
-
3
medium
eggplants (about 3½ lb. total), sliced crosswise into ½"-thick rounds
-
2½
tsp.
kosher salt
-
½
tsp.
freshly ground black pepper
-
2
lb.
ground lamb
-
2
medium
onions, chopped
-
1
3"
cinnamon stick
-
2
Fresno chiles
finely chopped
-
1
Tbsp.
paprika
-
1
Tbsp.
tomato paste
-
¾
cup
dry white wine
-
1
28-oz.
can whole peeled tomatoes
Béchamel and Assembly
-
6
Tbsp.
unsalted butter
-
½
cup
all-purpose flour
-
2½
cups
whole milk, warmed
-
¾
tsp.
kosher salt
-
4
oz.
farmer cheese, crumbled (about 1 cup)
-
2
oz.
Pecorino or Parmesan, finely grated (about 1¾ cups), divided
-
3
large
egg yolks, beaten to blend
Instructions
- Preheat the oven to 475°F and prepare the herb oil for brushing on the eggplant.
- Brush the eggplant rounds with the herb oil and season with salt and pepper, then roast until tender and browned.
- Cook the ground lamb in a pot until browned, then strain the fat and reserve some for later.
- Sauté onions and spices in the reserved lamb fat until the onions are tender, then add the remaining ingredients for the lamb mixture and cook until thickened.
- Prepare the béchamel sauce by cooking butter and flour, then whisking in warm milk and adding cheese and egg yolks.
- Layer the eggplant and lamb mixture in a baking dish, top with béchamel, and sprinkle with remaining cheese.
- Bake until bubbling and golden, then let cool before serving.
Nutrition Facts (estimated)
Servings
8
Calories
500
Total fat
30g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
150mg
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