Moussaka

Photo by Lisa M.
Adapted from saveur.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from saveur.com

Ingredients

  • 2

    cups plus 3 tbsp. extra-virgin olive oil

  • 6

    bay leaves

  • 2

    sticks cinnamon

  • 1

    large yellow onion, finely chopped

  • 2

    lb. ground beef

  • 1/4

    cup tomato paste

  • 1 1/2

    tsp. ground cinnamon, plus more for dusting

  • 1/2

    tsp. freshly grated nutmeg

  • 1/4

    tsp. ground cloves

  • 1

    tbsp. red wine vinegar

  • 1

    tsp. sugar

  • 1

    (28-oz.) can whole peeled tomatoes in juice, crushed

  • 1 1/2

    tsp. kosher salt, plus more to taste

  • Freshly ground black pepper, to taste

  • 8

    tbsp. unsalted butter

  • 1

    cup flour

  • 4

    cups milk

  • 4

    eggs, beaten

  • 3

    large eggplant, cut into 1/4″-thick slices

  • 5

    medium russet potatoes, peeled, thinly sliced crosswise

  • 1

    cup coarsely grated graviera or Gruyère

Directions

1. Heat 3 tbsp. oil in a 6-qt. saucepan over medium-high heat. Add bay leaves, cinnamon sticks, and onion; cook until soft, about 5 minutes. Add beef; cook until all liquid evaporates and meat is browned, about 30 minutes. Add tomato paste, 1¼ tsp. ground cinnamon, ¼ tsp. nutmeg, and cloves; cook until lightly caramelized, about 2 minutes. Add vinegar, sugar, tomatoes, and 2 cups water; boil. Reduce heat to medium-low; cook, covered partially, until almost all liquid is evaporated, about 1½ hours. Remove from heat; discard cinnamon and bay leaves. Season with salt and pepper; set meat sauce aside. Heat butter in a 2-qt. saucepan over medium-high heat. Add flour; cook until smooth, about 2 minutes. Add 1½ tsp. salt, remaining cinnamon and nutmeg, and milk; cook until thickened, about 10 minutes. Remove from heat; pour into a blender with eggs. Blend until smooth; set béchamel aside. 2. Heat oven to 350°. Heat remaining oil in a 12″ skillet over medium-high heat. Dust eggplant with cinnamon; working in batches, fry in oil until golden brown, about 10 minutes. Transfer to paper towels to drain; set aside. Bring a large pot of salted water to a boil. Add potatoes; cook until barely tender, about 10 minutes. Drain; transfer to a bowl of ice water to stop cooking. Drain; set aside. 3. Spread 1 cup béchamel on bottom of a 10″ x 14″ baking dish; sprinkle with ⅓ cup graviera. Spread potatoes over cheese; top with eggplant. Pour meat sauce over eggplant; spread remaining béchamel over meat sauce. Sprinkle with remaining graviera; bake until golden brown, about 1 hour.

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