Best 2 Lamb And Eggplant Moussaka Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey to the Mediterranean with our enticing Lamb and Eggplant Moussaka, a symphony of flavors that will tantalize your taste buds. This hearty casserole, steeped in Greek tradition, is a delightful fusion of tender lamb, succulent eggplant, and a velvety béchamel sauce. Allow us to guide you through the steps of preparing this delectable dish, along with variations that cater to diverse preferences and dietary needs. Discover the secrets to creating the perfect moussaka, from selecting the finest ingredients to mastering the art of layering and baking. Whether you're a seasoned cook or a novice in the kitchen, our comprehensive guide will ensure your moussaka is a culinary masterpiece. Additionally, we've curated a collection of delectable recipes that complement the moussaka, offering a harmonious and satisfying meal. From refreshing salads to flavorful sides, these recipes will perfectly accompany your moussaka, creating a memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

LAMB AND EGGPLANT CASSEROLE (MOUSSAKA)



Lamb and Eggplant Casserole (Moussaka) image

Provided by David Kamen

Categories     Tomato     Bake     Dinner     Casserole/Gratin     Ground Lamb     Eggplant     Fall     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 27

Eggplant:
2 to 3 medium eggplants (about 3 pounds total), peeled and sliced into 1/2-inch rounds
Kosher salt
1/2 cup olive oil, or as needed
Meat sauce:
2 tablespoons olive oil
1 large onion, peeled and diced
1 1/4 pounds ground lamb (or beef, turkey, pork, or a combination)
2 cloves garlic, peeled and minced
1 28-ounce can diced tomatoes
2 tablespoons tomato paste
1/4 teaspoon ground cloves
1 pinch ground allspice
1-inch cinnamon stick
1 bay leaf
Kosher salt and freshly ground black pepper
1/4 cup dry red wine
Cheese sauce:
5 tablespoons unsalted butter
5 tablespoons all-purpose flour
2 1/2 cups milk
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 large egg yolks
1/2 cup grated Parmesan cheese
Assembly:
1/3 cup plain breadcrumbs

Steps:

  • To prepare the eggplant:
  • 1. Place the eggplant in a colander, toss liberally with salt, and let sit for about 1 hour to drain away extra water. Squeeze out the excess water and pat dry with a kitchen towel.
  • 2. In a large skillet over medium-high heat, add the olive oil. Working in batches, fry the eggplant slices, turning as necessary, until tender and light brown, 4 to 5 minutes total. Transfer the cooked slices to a rack set over a baking sheet to drain while you sauté the remaining eggplant. Set aside.
  • To prepare the meat sauce:
  • 1. In a large skillet over medium heat, add the olive oil. Add the onion to the pan and cook, stirring occasionally, until very tender, about 10 minutes. Add the ground meat and cook, stirring occasionally, until just browned, about 5 minutes.
  • 2. Add the garlic, tomatoes, tomato paste, cloves, allspice, cinnamon, bay leaf, and 1/2 cup water and bring the liquids to a boil. Reduce the heat to medium-low, season with salt and pepper, and simmer, stirring occasionally, until most of the liquid has reduced and the sauce is very thick, about 30 minutes.
  • 3. Add the red wine and continue simmering until the wine has reduced and developed a sweet aroma, 2 to 3 minutes. Remove and discard the bay leaf and cinnamon stick. Set the sauce aside.
  • To prepare the cheese sauce:
  • 1. In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk until it is dissolved and the mixture resembles a smooth paste, about 2 minutes.
  • 2. Gradually whisk in the milk about 1 cup at a time, working out any lumps that form. Bring the sauce to a full boil, then reduce the heat to low and gently simmer, stirring frequently, until thickened, about 30 minutes. Remove the sauce from the heat. Season with nutmeg, salt, and pepper to taste.
  • 3. In a medium bowl lightly beat the egg yolks. Whisk about 1 cup of the hot milk mixture into the yolks to bring them up to the same temperature. Slowly add the yolk mixture to the rest of the milk mixture, then add the cheese and blend well. Set aside and keep warm.
  • To assemble the moussaka:
  • 1. Preheat the oven to 350°F.
  • 2. Scatter the breadcrumbs in a deep, rectangular baking dish. Arrange about half of the eggplant slices in an even layer over the breadcrumbs. Add all of the meat sauce over the eggplant and spread into an even layer. Arrange the remaining eggplant in an even layer over the meat sauce. Pour the cheese sauce over the eggplant.
  • 3. Bake the moussaka until the cheese sauce is thick and golden brown and the eggplant is very tender, about 45 minutes. Let the moussaka rest for 25 minutes before serving.

LAMB AND EGGPLANT MOUSSAKA



Lamb and Eggplant Moussaka image

Categories     Bake     Dinner     Ground Lamb     Eggplant     Family Reunion     Cinnamon     Potluck     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 to 14 servings

Number Of Ingredients 18

3 lb eggplant (2 large or 3 medium)
2 large russet potatoes
Salt as needed
1/3 cup olive oil, or as needed
2 cups diced onion
1 1/4 lb ground lamb (or substitute beef, turkey, pork, or combination)
2 cups chopped plum tomatoes
2 tsp minced garlic
2 cloves
Small piece cinnamon stick (or 1/4 tsp ground cinnamon)
1 bay leaf
Pinch ground allspice
Freshly ground black pepper, as needed
1/2 cup water
2 tbsp tomato paste
1/4 cup dry red wine
1/4 cup plain bread crumbs
2 cups Cheese Sauce

Steps:

  • 1. Peel, salt, and rinse the eggplant if desired (see note "Preparing Eggplant for Cooking" below).
  • 2. Place potatoes in a pot and add enough water to cover them. Over medium-high heat bring them to a boil and boil lightly for 5 minutes. Cool, cut into 1/8-inch slices, and set aside.
  • 3. Heat about 1 tablespoon of olive oil in a skillet over medium-high heat until it shimmers. Add the eggplant to the hot oil a few slices at a time and sautéthe eggplant slices, turning as necessary, until tender and lightly colored, 2 to 3 minutes on each side. Transfer to a rack to drain while you sauté the remaining eggplant, adding more oil to the skillet as necessary.
  • 4. To prepare a meat sauce: Heat 1 tablespoon of olive oil in a skillet. Add the onion and cook over medium high heat, stirring frequently, until tender, 10 to 12 minutes. Add the ground meat and cook over medium heat, stirring frequently, until the meat loses its raw appearance, about 5 minutes. Add the tomatoes, garlic, cloves, cinnamon, bay leaf, allspice, salt, pepper, and about 1/2 cup water. Simmer until thick and flavorful, about 30 minutes. Add the tomato paste and red wine and continue simmering until the wine has developed a sweet aroma, about 10 minutes.
  • 5. Preheat the oven to 350 degrees F.
  • 6. To assemble the moussaka: Scatter the bread crumbs in a deep, rectangular baking dish. Place a layer of half of the eggplant slices over the bread crumbs. Add the meat sauce and spread it into an even layer. Place an even layer of sliced potatoes over the sauce. Add the remaining eggplant in an even layer over the meat sauce. Pour the cheese sauce over the eggplant. Bake, uncovered, until the cheese sauce is thick and golden brown and the eggplant is very tender, about 45 minutes. Let the moussaka rest for about 20 minutes before cutting and serving.

Tips:

  • Choose high-quality lamb mince for the best flavor. Ground lamb should be fresh, not frozen.
  • Use a large skillet or pot to brown the lamb. This will help to prevent the meat from steaming and ensure that it gets a nice brown crust.
  • Don't overcrowd the pan when browning the lamb. If you do, the meat will steam instead of brown.
  • Season the lamb generously with salt and pepper. This will help to enhance the flavor of the meat.
  • Use a variety of spices to flavor the lamb. Some good options include cumin, paprika, oregano, and thyme.
  • Cook the lamb until it is cooked through. This will usually take about 10-15 minutes.
  • While the lamb is cooking, prepare the eggplant. Cut the eggplant into thin slices and then fry them in a pan until they are golden brown.
  • Once the lamb and eggplant are cooked, assemble the moussaka. Layer the lamb, eggplant, and tomato sauce in a baking dish.
  • Bake the moussaka in the oven until it is golden brown and bubbly. This will usually take about 20-30 minutes.
  • Let the moussaka cool slightly before serving. This will help it to hold its shape.

Conclusion:

Lamb and eggplant moussaka is a delicious and hearty dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its rich flavor and creamy texture, moussaka is sure to be a hit with everyone who tries it. .

Related Topics