RecipesMagazine

Moussaka

Moussaka
Moussaka might be just the main course you are searching for. This recipe serves 8. One serving contains 649 calories, 24g of protein, and 44g of fat. This recipe is typical of Mediterranean cuisine. A mixture of milk, bell pepper, wine, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert.

Instructions

1
For the lamb: Soak the currants in warm water for 30 minutes.
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CurrantsCurrants
WaterWater
LambLamb
2
Drain.
3
Heat 1 tablespoon of the olive oil in a 6-quart saucepan over high heat.
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Olive OilOlive Oil
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Sauce PanSauce Pan
4
Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes.
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Salt And PepperSalt And Pepper
AllspiceAllspice
CinnamonCinnamon
Ground Cayenne PepperGround Cayenne Pepper
GingerGinger
LambLamb
MeatMeat
5
Transfer the lamb to a large strainer set over a bowl and drain; discard any liquid left in the pan. Return the pan to the heat and add the remaining 3 tablespoons olive oil and heat until it begins to shimmer.
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Olive OilOlive Oil
LambLamb
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SieveSieve
BowlBowl
Frying PanFrying Pan
6
Add the onions and bell pepper and cook until soft, about 5 minutes.
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Bell PepperBell Pepper
OnionOnion
7
Add the serrano and garlic and cook for 1 minute.
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GarlicGarlic
8
Add the tomato paste and cook for 1 minute.
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Tomato PasteTomato Paste
9
Return the lamb to the pan, add the wine, and cook, stirring occasionally, until almost completely evaporated, about 5 minutes.
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LambLamb
WineWine
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10
Add the tomato puree and currants and bring to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Stir in the parsley and oregano and season with salt and pepper and honey, if needed.
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Salt And PepperSalt And Pepper
Tomato PureeTomato Puree
CurrantsCurrants
OreganoOregano
ParsleyParsley
HoneyHoney
11
Remove from the heat.
1
Heat the canola oil in a 12-inch skillet over medium-high heat. Season the eggplant slices on both sides with salt and pepper. Working in batches, add the eggplant slices and fry until tender and lightly golden brown on both sides, about 5 minutes.
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Salt And PepperSalt And Pepper
Canola OilCanola Oil
EggplantEggplant
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2
Transfer the eggplant slices to paper towels.
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EggplantEggplant
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3
For the bechamel: Melt the butter in a medium saucepan over medium heat.
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ButterButter
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4
Add the flour and cook, whisking constantly, until pale and smooth, 2 minutes. Still whisking constantly, add the milk and bay leaf and cook until thickened. Season with salt, pepper, and nutmeg and discard the bay leaf.
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Bay LeavesBay Leaves
NutmegNutmeg
PepperPepper
All Purpose FlourAll Purpose Flour
MilkMilk
SaltSalt
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WhiskWhisk
5
Let the sauce cool for 5 minutes. In a small bowl, whisk together the egg yolks, goat cheese, and lemon zest and whisk into the bechamel sauce until smooth.
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Goat CheeseGoat Cheese
Lemon ZestLemon Zest
Egg YolkEgg Yolk
SauceSauce
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BowlBowl
6
Preheat the oven to 400 degrees F. Butter a 3-quart baking dish or casserole dish.
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OvenOven
7
To assemble: Put half the eggplant slices in the dish and cover with half the meat sauce. Top the sauce with the remaining eggplant slices, and then the remaining meat sauce.
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EggplantEggplant
SauceSauce
MeatMeat
8
Pour the bechamel over the top of the meat sauce and spread evenly with a rubber spatula.
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MeatMeat
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SpatulaSpatula
9
Sprinkle Romano evenly over the top, place the dish on a baking sheet, and bake until browned and bubbly, 45 to 50 minutes. Top with more chopped parsley, if desired.
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Romano CheeseRomano Cheese
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Baking SheetBaking Sheet
OvenOven
10
Let cool for at least 20 minutes before serving.
DifficultyExpert
Ready In3 hrs, 15 m.
Servings8
Health Score19
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