Moussaka (from Gourmet)
| Summary | |
|---|---|
| Prep time | ~1 hr |
| Cook time | 30-35 min @ 400 |
| Source | The Gourmet Cookbook, edited by Ruth Reichl (pg 514-515) |
| Yield / serves | 8 servings |
| Rating | Delicious |
Ingredients
- 9 T olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 1/4 lb ground lamb
- rounded 1/4 t ground cinnamon
- rounded 1/4 t ground allspice
- 3 x 14 oz cans Italian plum tomatoes, drained, and chopped; reserve 1 1/2 cups of the juice
- 1 1/2 t dried mint
- salt
- freshly ground black pepper
- 3 1/2 lbs medium eggplants, cut into 1/3-inch thick slices
Topping:
- 2 1/2 T unsalted butter
- 3 1/2 T all-purpose flour
- 1 1/2 c whole milk
- freshly ground black pepper
- 1/4 lb feta, crumbled (~1 cup)
- 1 large egg, lightly beaten with 1 large egg yolk
- 1/3 c finely grated Parmigiano-Reggiano
Preparation
Heat 3 tablespoons oil in a 4-quart heavy saucepan over moderately low heat. Add the onion and cook, stirring , until softened, about 3 minutes. Add garlic and cook, stirring, for 1 minute. Add lamb, increase heat to moderate, and cook, stirring and breaking up lumps, until lamb is no longer pink, about 4 minutes. Stir in cinnamon and allspice. Add tomatoes, with reserved juice, mint, and salt and pepper to taste and bring to a boil. Reduce heat and cook at a brisk simmer, stirring occasionally, until slightly thickened, 20 to 25 minutes.
Meanwhile, preheat the broiler. Oil two baking sheets. Arrange eggplant slices in one layer on baking sheets, then lightly brush with 3 tablespoons oil. Broil about 4 inches from heat until golden brown, 3-5 minutes. Turn eggplant slices over, lightly brush with remaining 3 tablespoons oil, and broil until golden brown and tender, 3-5 minutes more. Remove from broiler and reduce oven temperature to 400.
Oil a 13x9-inch baking dish. Arrange half of the eggplant slices, slightly overlapping, in the dish. Spread lamb mixture evenly over the eggplant and cover with remaining eggplant slices, slightly overlapping.
Topping
Melt the butter in a 2 1/2 to 3 quart heavy saucepan over moderately low heat. Add flour and cook, whisking, for 3 minutes to make a roux. Add milk in a slow stream, whisking constantly, then bring to a boil, whisking. Reduce heat and simmer, whisking, for 3 minutes. Add feta and cook over low heat, whisking, until cheese is melted; do not let boil. Season sauce with pepper to taste and let cool, covered, for 5 minutes.
Add beaten egg mixture to sauce in a slow stream, whisking. Pour sauce evenly over eggplant and lamb mixture and sprinkle with Parmesan.
Bake moussaka in middle of the oven until golden and bubbling, 30-35 minutes. Let stand for 10 minutes before serving.
Notes
- The moussaka, without the topping, can be assembled up to 1 day ahead. Cool completely, uncovered, then refrigerate, covered. Bring to room temperature, about 1 hour, before topping with sauce and cheese and baking.
