MOUSSAKA

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Moussaka image

Provided by Food Network

Categories     main-dish

Time 4h30m

Yield 10 to 12 servings

Number Of Ingredients 26

2 tablespoons olive oil
1 large onion, diced
2 pounds ground lamb (leftover lamb can be ground and used)
2 tablespoons pureed garlic
4 tomatoes, peeled, seeded, and diced
1/2 cup brandy
1/2 cup tarragon vinegar
2 tablespoons ground cumin
1/2 teaspoon white pepper
3 large eggplants, with skins
Coarse salt
2 cups olive oil
3 carrots, peeled and thinly sliced
1 cup (4 ounces) Chinese snow peas
2 leeks, white and light green parts, cut in half
3 celery stalks, peeled and cut into 1 inch lengths
2 cups mushroom caps
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon salt
9 eggs
2 1/4 cups heavy cream
1 1/4 teaspoons salt
1/4 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
3/4 cup grated Parmesan cheese
1 recipe Pimento Sauce (recipe below)

Steps:

  • For the meat filling: Preheat oven to 400 degrees F. Heat oil in a large ovenproof skillet over moderate heat. Cook onions until soft. Add lamb and garlic, and cook until browned, stirring occasionally. When meat is well browned, stir in remaining ingredients. Transfer to oven and bake until quite dry, about 45 minutes. Set aside to cool.
  • For the eggplant: Cut eggplant into 1/4 inch slices, lengthwise. Sprinkle with salt on both sides, and let rest on a rack until moisture rises to surface, about 30 minutes. Pat dry with paper towels. Heat oil in a large skillet over medium-high heat. Fry eggplant briefly, 1 to 2 minutes per side. Set aside to drain on paper towels.
  • For the vegetable filling: Wash and dry all vegetables, then cut into fine julienne. Blanch carrots and peas in a small saucepan of boiling water just until water returns to a boil. Refresh in cold water, drain, and reserve.
  • Melt butter in a medium skillet over moderate heat. Cook leeks along with salt 1 minute, add celery and cook 1 minute, then mushrooms and cook and additional minute. Set aside to cool. Toss all vegetables together in a large bowl and reserve.
  • For the custard: Combine eggs, cream, salt, pepper, and nutmeg in a bowl. Whisk until smooth. Pass through a strainer to remove any stray eggshells. Whisk in Parmesan cheese and set aside.
  • To assemble: Preheat oven to 350 degrees F. Stir one third of custard into meat filling. Combine remaining custard with vegetable filling.
  • In a 9 by 13 inch roasting pan or casserole, arrange one third eggplant slices to completely cover bottom. (The slices may overlap. That's fine.) Spread half meat filling on top, then cover with another third eggplant slices. Pour all vegetables in custard on top. Cover with remaining eggplant, then spread remaining meat mixture evenly over top.
  • Place the moussaka pan inside a larger roasting pan and pour boiling water into roasting pan until it rises halfway up the sides of the moussaka pan. Bake, uncovered, until custard is set in center, about 1 1/2 hours. You can test for doneness by sticking a knife in the center. If custard oozes out, cook longer.
  • Cut into individual portions and lift out with a spatula. Serve immediately, topped with Pimento Sauce. Moussaka can be made 1 or 2 days in advance and reheated in a 325 degree oven for 25 minutes.

Daniel Dennis
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This moussaka was a bit bland for my taste. I think I'll add some more spices next time.


RS Tuhin
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I'm not a big fan of eggplant, but I really enjoyed this moussaka. The eggplant was tender and flavorful, and the béchamel sauce was creamy and rich. I would definitely make this again.


Sabuj Das
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This moussaka was delicious! The eggplant was cooked perfectly and the béchamel sauce was creamy and flavorful. I would definitely make this again.


Sushmita Baraili
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This moussaka was a bit too rich for my taste. The béchamel sauce was very heavy and the eggplant was a bit greasy. I think I'll try a lighter recipe next time.


Purna Shahi
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I thought this moussaka was just okay. It wasn't bad, but it wasn't anything special either. I think I'll try a different recipe next time.


Ishang Lawrence
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This was the best moussaka I've ever had! The flavors were amazing and the texture was perfect. I will definitely be making this again and again.


Derib Siyme
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This moussaka was so easy to make and it turned out so delicious! I'm definitely adding this recipe to my regular rotation.


Corey Kenaz
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I made this moussaka for a party and it was a huge success! Everyone loved it and I got so many compliments. I will definitely be making this again.


Asiatic Greetings
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This recipe was a disaster! The eggplant was burnt and the béchamel sauce was curdled. I'm not sure what went wrong, but I won't be making this recipe again.


Telfah Tala
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I thought the moussaka was just okay. The eggplant was a bit too mushy for my taste, and the béchamel sauce was a bit bland. I think I'll try a different recipe next time.


Fatema Ms fatema
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The moussaka was delicious! The eggplant was tender and flavorful, and the béchamel sauce was creamy and rich. I would definitely make this again.


Elmarine Andrews
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This was my first time making moussaka, and it turned out great! I followed the recipe exactly and it was easy to follow. The end result was delicious and everyone loved it.


Ezell Mbala
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I've made moussaka a few times before, but this recipe is by far the best. The eggplant was cooked perfectly and the béchamel sauce was so creamy and flavorful. I will definitely be making this again!


Sissy B
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This moussaka recipe was a hit with my family! The flavors were amazing and it was surprisingly easy to make. I used a combination of ground beef and lamb, and I think that gave it a really nice flavor.


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