Recipe: Moussaka

Kristen Frederickson

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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)
Moussaka

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

Method

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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