Lamb Moussaka and Greek salad

Trlsmn · Feb 5, 2011

Lamb Moussaka and a Greek salad

Trlsmn · Feb 5, 2011

Took a while to write this up.

Lamb Moussaka

Eggplant:

2 large or 3 medium egg plant or more if you use small eggplant like Japanese eggplant.
Olive oil.
Salt.

Prep the eggplant 2 hours early. First slice the eggplant (skin on) in to 1/4" slices length wise, sprinkle both sides of eggplant with salt and place on a rack to drain, this will sweat off some of the water.

Place half of eggplant slices on a baking sheet coated with olive oil, and brush slice on both sides with a thin coat of olive oil.

Broil 4 minutes on each side or until browned. Repeat procedure with remaining eggplant and 1 1/2 teaspoons

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Lamb mixture:

1 1/2 pounds ground lamb
2 cups chopped onion
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
4 fresh tomatoes deseeded and diced
3 large garlic clove, minced
2 tablespoons tomato paste
1/3rd cup fresh chopped parsley
2 egg whites

In a large pan, Add onion and garlic, saute until slightly brown

Add the lamb and cook until the pink color disappears about 5 minutes.

Add cinnamon, salt, oregano, nutmeg, black pepper, tomato paste, diced tomatoes,

Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. Season to taste with salt and pepper.

Drain off any oil.

Let cool, add fresh parsley, 2 egg whites (save yolks for later)

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1 and 1/2 cup crumbled Feta

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Bechamel Sauce:

1/2 cup butter (2 sticks)
3/4 cup flour
3 cups milk
2 egg yolks(leftover), 3 eggs, slightly beaten
1/2 cup Feta
1 Pinch of ground nutmeg

Make the Bechamel Sauce:

Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.

Add milk to mixture in a steady stream, whisking continuously.

Simmer over low heat until it thickens a bit but does not boil.

Remove from heat, and stir in beaten egg mixture, Feta and pinch of nutmeg.

Return to heat and stir until sauce thickens.

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Assembly

Oil casserole pan, dust bottom of casserole pan with bread crumbs.

Arrange half the eggplant slices over bread crumbs.

Sprinkle 1/2 cup crumbled feta over eggplant

Spread 1/2 cooked lamb mixture over feta

Repeat the eggplant, Feta, lamb layer again

Press everything down with a flat spoon so it is dense.

Spread sauce over cheese, and sprinkle with 2 tablespoons cheese.

Bake at 375° for 45 minutes or until top is golden brown. Let stand 20 minutes.