Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 lb ground lamb
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup red wine
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup bread crumbs
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Baking dish (9x13 inch)
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Sprinkle eggplant slices with salt and let sit for 30 minutes. Rinse and pat dry.
3. Heat olive oil in a large skillet over medium-high heat. Add eggplant slices and cook until lightly browned on both sides. Remove from skillet and set aside.
4. In the same skillet, cook ground lamb until browned. Add onion and garlic and cook until onion is translucent.
5. Stir in diced tomatoes, tomato paste, oregano, cinnamon, nutmeg, red wine, and chicken broth. Bring to a simmer and cook for 10 minutes.
6. In a small bowl, mix together Parmesan cheese and bread crumbs.
7. In a 9x13 inch baking dish, layer half of the eggplant slices on the bottom. Top with half of the lamb mixture. Repeat layers.
8. Sprinkle Parmesan cheese and bread crumb mixture on top.
9. Bake in preheated oven for 45 minutes or until golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 55 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 410
Fat: 23g
Carbohydrates: 23g
Protein: 26g
Sodium: 670mg
Fiber: 6g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for ground lamb.
- Beef or vegetable broth can be substituted for chicken broth.
- Panko bread crumbs can be substituted for regular bread crumbs.
Variations:
- Add sliced potatoes to the layers for a heartier dish.
- Use zucchini instead of eggplant for a lighter version.
- Top with a layer of béchamel sauce for a creamier moussaka.
Tips and tricks:
- Make sure to rinse the salt off the eggplant slices to prevent them from being too salty.
- Use a mandoline to slice the eggplant for even slices.
- Let the moussaka cool for 10 minutes before slicing and serving.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve on a platter with fresh herbs and lemon wedges.
Garnishes:
Fresh parsley or mint leaves.
Pairings:
Serve with a Greek salad and crusty bread.
Suggested side dishes:
Roasted vegetables or rice pilaf.
Troubleshooting advice:
If the moussaka is too watery, let it cook for a few more minutes in the oven.
Food safety advice:
Make sure to cook the ground lamb to an internal temperature of 160°F.
Food history:
Moussaka is a traditional Greek dish that is typically made with eggplant, ground lamb, and béchamel sauce.
Flavor profiles:
Savory, slightly sweet, and aromatic.
Serving suggestions:
Serve hot with a side salad and crusty bread.
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Region: Greek