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Michael Symon's Moussaka


For the lamb:
¼ cup Dried Currants
¼ cup Greek Extra-Virgin Olive Oil (Divided)
1 pound Ground Lamb
½ teaspoon Ground Cinnamon
½ teaspoon Ground Ginger
¼ teaspoon Ground Allspice
teaspoon Cayenne
Kosher Salt & Freshly Ground Black Pepper
1 Large Yellow Onion (Halved and Thinly Sliced)
1 Red Bell pepper (Stemmed/Cored/Thinly Sliced)
1 Serrano Chile (Finely Diced)
5 Cloves Garlic (Finely Chopped)
2 tablespoons Tomato Paste
1 cup Red Wine
1 28 oz. Can Plum Tomatoes (Pureed Until Smooth with Their Juices)
1.5 cups Canola Oil
1.5 pound Eggplant (Cut Crosswise into 14 Thick Slices)
Kosher Salt & Freshly Ground Black Pepper
Bechamel Sauce:
6 tablespoons Unsalted Butter
½ cup Flour
2.5 cups Milk
1 Bay Leaf
Kosher Salt & Freshly Ground Black Pepper
teaspoon Freshly Grated Nutmeg
3 Egg Yolks
½ cup Soft Goat Cheese
1 cup Grated Romano (Plus Extra for Garnish)
1 Lemon (Zested)
¼ cup Chopped Fresh Flat Leaf Parsley (Plus More for Garnish)
2 tablespoons Chopped Fresh Oregano
Honey (If Needed)

Nutrition Facts

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