Recipe

Moussaka Recipe

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Ingredients

black pepper .
1 c all-purpose flour .
2 medium onions .
Bechamel Sauce .
Potatoes .
1 pinch ground nutmeg .
Lamb .
2 tsps Greek oregano (dried) .
salt .
56 oz Italian-style tomatoes (sliced, drained) .
salt .
1/2 c dry red wine .
3 garlic cloves (sliced) .
6 whole eggs (beaten to mix) .
6 c milk .
2/3 c unsalted butter .
coarse salt .
black pepper .
1 tsp cinnamon .
1 lb russet potatoes (peeled, sliced 1/4 inch thick) .
1 tbsp tomato paste .
black pepper .
2 1/4 lbs baby eggplants (cut lengthwise into 1/4-inch thick slices) .
3 tbsps olive oil, plus more for brushing eggplant .
4 tbsps olive oil .
1/8 tsp nutmeg (freshly grated) .
1/2 tsp cayenne pepper .
1 1/2 lbs lamb (ground)

Directions

Step #1 Potatoes:.
Step #2 Preheat oven to 375 degrees F.
Step #3 Toss the potatoes with the olive oil In a large-ish bowl.
Step #4 Put them in a single layer on a baking sheet & season to taste.
Step #5 Roast until soft & starting to brown, about 35 mins.
Step #6 Bechamel Sauce: In a medium saucepan melt the butter over med-heat/flame.
Step #7 Add flour & cook, stirring, about 2 mins until it starts bubbling but does not color.
Step #8 Gradually whisk in the hot milk.
Step #9 Continue whisking for about 6 to 8 mins until it thickens.
Step #10 Spice up with salt, pepper & nutmeg.
Step #11 Put the eggs In a large-ish bowl.
Step #12 Whisk the tempered béchamel sauce into the eggs.
Step #13 Continue whisking for a few mins until the bechamel has cooled slightly (enough so that the eggs won't curdle).
Step #14 Cover up bowl with plastic wrap.
Step #15 Make sure to place wrap directly on the surface of the sauce so a skin does not form.
Step #16 Set aside.
Step #17 Lamb: Heat oil In a large-ish, heavy-bottomed pot over medium-high heat.
Step #18 Add lamb & sauté until cooked through, breaking up with back of spoon, about 6 mins.
Step #19 Add onion & garlic & sauté until tender, about 6 mins.
Step #20 Add wine, cayenne pepper, & oregano & cook 2 mins.
Step #21 Stir in cinnamon stick, tomatoes, tomato paste & nutmeg.
Step #22 Reduce heat to medium.
Step #23 Cover up & let simmer until sauce is very thick & reduced to about 6 c, stirring every once in awhile, about 60-70 mins.
Step #24 Spice up to taste with salt & pepper.
Step #25 Meanwhile, preheat the grill on medium-high heat.
Step #26 Brush the eggplant slices with oil & season this with salt & pepper.
Step #27 Grill until cooked through & golden, about 2 mins per side.
Step #28 Set aside.
Step #29 To Assemble: Preheat oven to 400F degrees F.
Step #30 Coat a 14x10x2-inch glass baking dish with oil.
Step #31 Arrange potatoes in bottom of dish.
Step #32 Arrange half of eggplant slices over potatoes.
Step #33 Pour half of lamb sauce over.
Step #34 Arrange another layer of eggplant slices on top.
Step #35 Pour remaining sauce over.
Step #36 Pour béchamel sauce over moussaka, covering completely.
Step #37 Bake moussaka uncovered until bubbling around edges, about 1 hr or until topping is softly set & browned.
Step #38 Transfer baking dish to rack & let rest 20 mins before slicing.
Enjoy the Moussaka recipe