Moussaka


Moussaka is a Greek dish consisting of layers of eggplant and ground lamb covered with a bechamel sauce. This recipe is for an 8" x 13" rectangular baking dish, serving 6 or 8.

A food processor does a nice job of grinding meat if your local grocery does not carry ground lamb; cube the meat first, then mince with brief pulses until the mixture reaches the desired consistency.


Ingredients:

Eggplant:

Lamb:

Bechamel:


Instructions:

Preheat oven to 350 F.

Eggplant:

Peel the eggplant, cut horizontally into 1/4" thick slices, and then cut slices in half. Sprinkle salt on both sides of slices lightly, place between layers of paper towels, and then let rest for 20 minutes to extract excess moisture from the eggplant. Pat slices dry and dredge lightly in flour. Brown the slices in half butter / half oil, a few at a time.

Lamb:

Slice onion into thin slices and mince garlic. Saute onion and garlic in butter and oil until translucent (not brown). Add the ground lamb and saute until pinkness disappears, stirring occasionally. Add minced tomatoes, oregano, cinnamon, and salt and pepper as desired. Cook for two more minutes, stir, and remove from heat.

Arrange half the browned eggplant slices in a rectangular 8" x 13" baking dish. Cover with half the lamb mixture and smooth the top with rubber spatula. Arrange the remaining eggplant slices in another layer. Cover with the remaining lamb mixture and smooth the top.

Bechamel:

Heat milk in microwave until hot but not boiling (ca. 2'). Beat one egg until frothy, then add a little hot milk. Melt butter in a frying pan or sauce pan. Add flour slowly and whisk into butter. Slowly add the hot milk and egg, whisking continuously. Add a dash of white pepper and a dash of grated nutmeg. Continue to whisk, cooking until sauce thickens.

Distribute half the crumbled feta on top of lamb, pour on bechamel sauce and smooth top, then distribute remaining feta on top of sauce. Cook in 350 F. oven for 45 to 60 minutes, until the center (not just the edges) starts to bubble. To brown the top, raise the heat to 400 F. for the last 15 minutes, or alternatively place under broiler for a few minutes. Let rest for 10 minutes before serving.