Lamb Moussaka

Lamb moussaka is a Greek dish made of layered eggplant, ground lamb and a thick white sauce. It’s amazing.

Lamb Moussaka

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    eggplants

  • Kosher salt

  • 2

    oz. flour

  • ¾

    c. vegetable oil

  • 2

    oz. unsalted butter

  • 6

    shallots or 2 small onions

  • lb. lean ground lamb

  • 1

    can chopped tomatoes

  • 2

    tbsp. finely chopped chives

  • 3

    oz. red wine

  • 2

    tsp. lemon juice

  • ½

    tsp. dried sage

  • ½

    tsp. black pepper

  • ½

    tsp. ground allspice

  • 3

    tbsp. tomato puree

  • 3

    oz. fresh white breadcrumbs

  • 9

    oz. ricotta cheese

  • 5

    egg yolks

  • c. half and half

  • ½

    tsp. salt

  • ¼

    tsp. grated nutmeg

  • 3

    oz. finely grated Parmesan cheese

Directions

1. Cut eggplant, sprinkle with salt and drain for 30 minutes 2. Rinse and dry on paper towels 3. Heat oil in pan over medium heat 4. Dip eggplant slices in flour, shake off excess, and saute until soft and brown, about 3-4 minutes on each side 5. Drain on paper towels 6. Preheat oven to 375 degrees 7. In a large pan, melt butter, 2 oz. and saute shallots until soft 8. Add ground lamb, breaking it up with fork and cook for 8 minutes, or until well browned 9. Drain to get rid of excess fat and return to pan 10. Add canned tomatoes, chives, wine, lemon juice, sage, pepper, allspice and salt 11. Cook 2 minutes and remove from heat 12. Add breadcrumbs and tomato paste 13. In a separate bowl, mix together ricotta cheese, egg yolks, half and half, salt, nutmeg and Parmesan cheese 14. Assemble moussaka: arrange 1/3 of eggplant in a 9×13 inch baking dish and cover with half of the lamb mixture 15. Smooth mixture out with spatula 16. Add 1/3 of eggplant and cover with the remaining lamb mixture. Smooth it out again, you know the drill 17. Arrange remaining eggplant over meat mixture and pour white sauce over the top 18. Bake for 45-50 minutes, or until golden brown 19. Eat it. Opa!


Nutrition

Facebook Conversations