Moussaka
By TeeSquared
To make ahead, assemble the dish through Step 6, but do not bake. Wrap the dish tightly with plastic wrap, and refrigerate for up to 3 days.
To bake, allow the moussaka to come to room temperature for at least 1 hour. Adjust an oven rack to the middle position, and heat the oven to 400 degrees. Remove the plastic wrap, and wrap tightly with aluminum foil, and bake for 20 minutes. Remove the foil, return the moussaka to the oven, and bake until brown and bubbly, another 20 minutes or so. Cool for 10 minutes. Sprinkle with parsley before serving.
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Ingredients
- Eggplant:
- 4 lbs. globe eggplant (about 4 medium), peeled and cut into 1-inch cubes
- Kosher salt
- 2 tablespoons olive oil
- Filling:
- 2 lbs. ground lamb
- 2 tablespoons olive oil
- 1 medium onion, minced
- Kosher salt
- 4 medium cloves garlic, minced or pressed
- 3/4 teaspoon ground cinnamon
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 1 tablespoon fresh oregano leaves, chopped
- 2 tablespoons parsley leaves, chopped
- 1 (28 oz.) can tomato puree
- 1 teaspoon sugar
- Freshly ground black pepper
- Béchamel Sauce:
- 3 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 2 oz. freshly grated Parmesan (~1 cup)
- Pinch ground nutmeg
- Salt and freshly ground black pepper
Details
Servings 6
Preparation
Step 1
1. Prepare the eggplant: adjust the oven racks to the upper-middle and lower-middle positions, and heat the oven to 450 degrees. Toss the eggplant with 2 tablespoons kosher salt in a large colander set over a bowl, and let stand for 30 minutes.
2. Working in batches, spread the eggplant between a double layer of paper towels, and press firmly with your hand until the eggplant is dry and compressed. Transfer to a large bowl and toss with the 3 tablespoons of olive oil. Spread the eggplant into an even layer over two rimmed sheet pans, and bake until light golden brown, 40 to 50 minutes, rotating the pans halfway through roasting time. Set the baking sheets on wire racks to cool.
3. Prepare the filling: Adjust an oven rack to the middle position, and heat the oven to 400 degrees. Cook the lamb in a large Dutch oven over medium-high heat, stirring occasionally, until well browned, about 10 minutes. Using a slotted spoon, transfer the lamb to a paper towel lined plate, and set aside.
4. Pour off all the fat from the pot, add 2 tablespoons olive oil, and return to medium-high heat until shimmering. Add the onion and 1 teaspoon kosher salt. Cook, stirring occasionally, until the onion has softened and is beginning to brown, about 5 minutes. Stir in the garlic and cinnamon, and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook, stirring constantly for 30 seconds. Add the wine, oregano, 1 tablespoon of the parsley, tomato puree, sugar and 1/4 teaspoon pepper. Bring to a simmer, then reduce the heat to low, cover partially, and simmer, stirring occasionally, until the juices have evaporated and the sauce has thickened, 25 to 30 minutes.
5. For the béchamel: melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring constantly, for about 1 minute. Gradually whisk in the milk, then bring to a simmer and cook, whisking often, until the mixture thickens, about 1 minute. Remove from the heat, and whisk in the Parmesan and nutmeg. Season to taste with salt and pepper.
6. Assembly: spread the eggplant into an even layer across the bottom of a 9x13 baking dish or a shallow casserole of similar size. Spread the meat filling evenly over the eggplant. Pour the béchamel evenly over the meat. Bake at 400 degrees until brown and bubbly, about 20 minutes. Cool for 10 minutes. Sprinkle with the remaining parsley before serving.
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