Moussaka is a filling, rustic dish with differing versions found in the Middle East, the Balkans, and the east-end of the Mediterranean. Pair with a simple green salad and a full-bodied red wine for a lovely dinner.
(serves about 6 as main dish)
4 medium eggplants, cut in 1/2 slices
1/2 cup olive or vegetable oil
3 large potatoes
1 lb/500g lamb or beef mince (ground)
4 cloves garlic, minced
1 medium white onion, minced
28oz crushed plum tomatoes (canned or jarred)
3 tbsps tomato paste
large bunch curly parsley, chopped
1/2 tsp ground cinnamon
3 tbsps butter
2 tbsps flour
2 cups whole milk
pinch ground nutmeg
sea salt and fresh black pepper
1/4 cup Parmesan cheese, grated
Fry the eggplant slices in the vegetable oil until soft, then drain on paper towels and set aside. Meanwhile boil the potatoes and slice them in 1/4 inch slices. Set aside.
Discard the eggplant oil and fry the beef. When nearly cooked through, add the garlic and onion and fry until they are soft. Set aside.
In a medium bowl, mix crushed tomatoes, tomato paste, parsley and cinnamon, then stir into the beef mixture.
Melt the butter in a heavy-bottomed saucepan, then add the flour and cook for about a minute till bubbly. Gradually whisk in the milk and nutmeg and whisk over medium heat till thickened.
Now, assembly time. Place half the eggplant slices in the bottom of a large casserole dish (at least 9×13 inches). Spread the potato slices on top, then add the rest of the eggplant. Pour over the beef mixture, then pour over the milk sauce. Sprinkle over the Parmesan cheese. Cover the dish with foil and bake at 425F/220C for 40 minutes. Serve hot or warm.
What’s your favorite eggplant recipe? Tell us in the comments!
This recipe originally appeared on kristeninlondon.com. It is re-posted here with permission of the author.
Photo Credit: Avery Curran
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