Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 lb ground lamb
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/2 cup red wine
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/4 tsp ground nutmeg
- 1/2 cup grated Parmesan cheese
- Salt, to taste
Special Equipment Needed:
- Large skillet
- Baking dish (9x13 inch)
- Whisk
- Saucepan
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Place the eggplant slices on a baking sheet and sprinkle with salt. Let them sit for 30 minutes to draw out any excess moisture.
3. In a large skillet, heat the olive oil over medium heat. Add the ground lamb and cook until browned, breaking it up into small pieces with a wooden spoon.
4. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
5. Add the diced tomatoes, red wine, oregano, basil, cinnamon, nutmeg, and black pepper to the skillet. Stir to combine and bring to a simmer. Let it cook for 10-15 minutes until the sauce has thickened.
6. Rinse the eggplant slices and pat them dry with paper towels.
7. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it turns golden brown.
8. Slowly whisk in the milk, nutmeg, and salt. Cook for 5-7 minutes until the sauce has thickened.
9. In a 9x13 inch baking dish, layer the eggplant slices on the bottom. Spoon the lamb mixture over the eggplant.
10. Pour the milk sauce over the lamb mixture and sprinkle with Parmesan cheese.
11. Bake in the preheated oven for 45-50 minutes until the top is golden brown and bubbly.
Time:
Preparation time: 45 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 380
Fat: 24g
Saturated Fat: 9g
Cholesterol: 75mg
Sodium: 410mg
Carbohydrates: 18g
Fiber: 5g
Sugar: 9g
Protein: 22g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of lamb.
- Zucchini can be used instead of eggplant.
- Vegetable broth can be used instead of red wine.
Variations:
- Add a layer of sliced potatoes to the bottom of the baking dish.
- Use a combination of ground lamb and beef for a different flavor.
- Add a layer of sliced tomatoes on top of the lamb mixture.
Tips and Tricks:
- Make sure to salt the eggplant slices to draw out any excess moisture.
- Use a mandoline slicer to get even slices of eggplant.
- Let the moussaka cool for 10-15 minutes before serving to allow the layers to set.
Storage Instructions:
- Store any leftover moussaka in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Preheat the oven to 350°F.
- Place the moussaka in an oven-safe dish and cover with foil.
- Bake for 20-25 minutes until heated through.
Presentation Ideas:
- Serve the moussaka with a side salad and crusty bread.
Garnishes:
- Fresh parsley or basil leaves.
Pairings:
- A glass of red wine, such as a Merlot or Cabernet Sauvignon.
Suggested Side Dishes:
- Greek salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the moussaka is too watery, let it cook for a few more minutes to thicken the sauce.
- If the top is browning too quickly, cover it with foil and continue baking.
Food Safety Advice:
- Make sure to cook the lamb to an internal temperature of 160°F.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Moussaka is a traditional Greek dish that dates back to the Ottoman Empire.
Flavor Profiles:
- Savory, meaty, and slightly sweet from the cinnamon and nutmeg.
Serving Suggestions:
- Serve the moussaka hot out of the oven with a side salad and crusty bread.
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Region: Greek