Ingredients with Measurements:
- 2 large eggplants, sliced into rounds
- 1 lb ground lamb
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 1/4 cup olive oil
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/4 cup grated Parmesan cheese
- 2 eggs, beaten
Special equipment needed:
- Large skillet
- Baking dish (9x13 inch)
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Add the ground lamb and cook until browned, breaking up any large chunks with a wooden spoon.
3. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
4. Stir in the diced tomatoes, tomato paste, oregano, cinnamon, nutmeg, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
5. In a separate skillet, heat the remaining 2 tbsp of olive oil over medium-high heat. Add the sliced eggplant and cook until lightly browned on both sides, about 5 minutes per side.
6. In a saucepan, whisk together the flour and milk until smooth. Heat over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
7. Remove the saucepan from the heat and stir in the grated Parmesan cheese and beaten eggs.
8. In a 9x13 inch baking dish, layer half of the cooked eggplant slices on the bottom. Spread the lamb mixture over the eggplant, then layer the remaining eggplant slices on top.
9. Pour the milk mixture over the eggplant and lamb, spreading it evenly.
10. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the filling is set.
11. Let the moussaka cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 5 minutes
Total time: 1 hour 35 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 420
Fat: 27g
Carbohydrates: 20g
Protein: 23g
Sodium: 470mg
Fiber: 6g
Sugar: 10g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of lamb.
- Fresh tomatoes can be used instead of canned.
- Feta cheese can be used instead of Parmesan.
Variations:
- Add sliced potatoes to the layers for a heartier dish.
- Use zucchini instead of eggplant for a lighter version.
- Add a layer of sliced bell peppers for extra flavor.
Tips and tricks:
- Salt the eggplant slices before cooking to remove excess moisture.
- Make the lamb mixture ahead of time and store in the fridge for up to 2 days.
- Use a mandoline slicer to get even eggplant slices.
Storage instructions:
Leftovers can be stored in an airtight container in the fridge 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 large platter and garnish with fresh herbs.
Garnishes:
Fresh parsley, mint, or basil.
Pairings:
Serve with a Greek salad and crusty bread.
Suggested side dishes:
Roasted vegetables, rice pilaf, or tzatziki.
Troubleshooting advice:
- If the moussaka is too watery, let it cool for a few minutes before slicing.
- If the top is not golden brown, broil for a few minutes at the end of cooking time.
Food safety advice:
Make sure the lamb is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Moussaka is a traditional Greek dish that is typically made with eggplant, ground lamb, and a creamy béchamel sauce.
Flavor profiles:
Savory, slightly sweet, and aromatic.
Serving suggestions:
Serve hot with a dollop of tzatziki on top.
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Region: Greek