Moussaka is a classic Greek dish that is loved by many. It is a layered casserole that typically consists of eggplant, potato, and meat sauce. In this recipe, we will be using lamb as our meat of choice, and we will also be adding a few extra ingredients to make this dish even more delicious.
Ingredients:
– 2 large eggplants, sliced
– 1 lb ground lamb
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can diced tomatoes
– 2 tablespoons tomato paste
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cinnamon
– 1/2 cup red wine
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/2 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 2 tablespoons butter
– 2 tablespoons flour
– 2 cups milk
– 1/4 teaspoon ground nutmeg
– 2 eggs, beaten
Instructions:
1. Preheat your 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. While the eggplant is sitting, heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté until they are soft and fragrant.
4. Add the ground lamb to the skillet and cook until it is browned and cooked through.
5. Add the can of diced tomatoes, tomato paste, oregano, cinnamon, red wine, salt, and pepper to the skillet. Stir well to combine and let the mixture simmer for 15-20 minutes.
6. Rinse the salt off of the eggplant slices and pat them dry with paper towels.
7. In a separate bowl, mix together the breadcrumbs and Parmesan cheese. Set aside.
8. In another skillet, melt the butter over medium heat. Add the flour and whisk until it is smooth and bubbly.
9. Gradually add the milk, whisking constantly, until the mixture thickens and becomes smooth. Stir in the nutmeg.
10. Remove the skillet from the heat and stir in the beaten eggs.
11. To assemble the moussaka, place a layer of eggplant slices in the bottom of a large baking dish. Top the eggplant with a layer of the lamb mixture. Repeat the layers until all of the ingredients are used up.
12. Pour the egg and milk mixture over the top of the moussaka, spreading it evenly.
13. Sprinkle the breadcrumb and Parmesan mixture over the top of the moussaka.
14. Bake the moussaka in the preheated oven for 45-50 minutes, or until it is golden brown and bubbling.
15. Let the moussaka cool for a few minutes before slicing and serving.
Conclusion:
This lamb and eggplant moussaka recipe is a delicious and hearty meal that is perfect for a family dinner. The layers of eggplant, lamb, and creamy egg mixture create a flavorful and satisfying dish that is sure to please everyone at the table. Give this recipe a try and enjoy!
