Saturday, November 8, 2008

Recipe: Moussaka

4 red potatoes
2 large eggplants (or 6 Japanese eggplants)

1 large onion, chopped
1 lb bison or beef
1 lb lamb
28 oz tomatoes, crushed or diced
1/2 c. white wine
2 T. more or less of cinnamon, clove, allspice, nutmeg, oregano (combined)
salt to taste

9 T. butter
9 T. AP flour
3 c. milk
1/4 t. salt
1/2 c. grated cheese (I use Comtè, but parma or any other grating cheese is fine)
3 yolks

Panko bread crumbs (or regular crumbs)

* A note about buying eggplants from eG: The female eggplants are larger with a dimpled blossom end, the male ones are more slender and uniform in diameter, with a smooth blossom end. I made sure to get all male eggplants. There really is a difference in the amount of seeds, some barely had any seeds, and the flesh was much sweeter.

Slice the eggplant into 1/4" thick slices. Sprinkle with salt and set on paper towels to rest for about an hour.

Brown the meat, drain and set aside. Sautè the onion in olive oil until soft. Boil the potatoes for 15 minutes of until they start to go soft. Once soft, run them under cold water for 5 minutes to stop the cooking. Then slice them in 1/4" thick slices. Turn your oven to 350 F.

To the onions, add the tomatoes, spices and wine. Cook for about 15 minutes, then add the meat back in and cook another 15 minutes or so.

While the sauce is cooking, melt your butter in a sauce pan. Once it starts to simmer, whisk in the flour. Continue whisking until it starts to brown. Do all of this on medium to low. Once it browns, cook another 5 minutes. Then salt to taste. Whisk in the milk and continue whisking until it thickens. Taste it again. After it thickens, remove from heat and add the yolks and cheese.

Spray your 9x13 pan with oil. Line the bottom with the potatoes.

Top with half of the meat sauce.

Line with eggplant. The other half of the meat sauce.

Pour the cream sauce on top and spread evenly.

Sprinkle with crumbs and grate some more cheese on for good measure. Bake 30 minutes or until nicely browned. Let it set for about 10 minutes and eat! Simple and great for cold fall nights.


Klary Koopmans said...

I like that you´re not pre-frying the eggplant.. makes it much less greasy.

Gfron1 said...

I agree. I think its a balancing act however. With the wrong eggplant and insufficient baking the eggplant can be tough (that's what happened to me with my batch on Thursday). But slicing them thinly enough, baking long enough and getting a young male all helps the odds.