MOUSSAKA WITH ROASTED MUSHROOMS
In this Balkan style Moussaka I have substituted the roasted mushroom mix for half the meat. But you can also make a vegetarian version with no meat at all. It is delicious either way, with a complex, slightly sweet Eastern Mediterranean sauce spiced with a little cinnamon, a pinch of allspice and a few cloves. Greek moussaka is topped with béchamel, which can be heavy, even gummy. But this one has a light, fluffy topping made with yogurt and eggs. There are a few steps involved here and the sauce is a long-cooking one, but you can get that started while the eggplant is roasting in the oven to speed things along or make the sauce the day before.
Provided by Martha Rose Shulman
Categories dinner, vegetables, main course
Time 3h
Yield Serves 8 generously
Number Of Ingredients 26
Steps:
- Heat oven to 450 degrees with racks positioned in the middle and lower third. Slice eggplants lengthwise, about 1/3 inch thick. Line 2 baking sheets with foil and brush foil with olive oil. Place slices on the foil, season to taste with salt, and brush with olive oil. Place in oven and roast until soft and browned in spots, about 20 minutes, switching the pans top to bottom after 10 minutes. When done slices will look dry on the surface but when you pierce them with a knife you should be able to see that the flesh is soft. Remove from oven and carefully fold foil up over eggplant to make a foil packet, taking care not to burn yourself. It doesn't matter if the eggplant slices pile onto each other. Crimp edges of foil so that eggplant is sealed in the packet and leave to steam inside foil for 20 to 30 minutes.
- Meanwhile make the meat and tomato filling. In a large, deep skillet or casserole heat olive oil over medium heat and add onions. Cook, stirring often, until tender, about 5 minutes, and add garlic. Cook, stirring, until fragrant, about 30 seconds, and raise heat to medium-high. Stir in ground beef or lamb and brown for about 3 minutes. Stir in roasted mushroom mix, tomatoes, paprika, cinnamon, allspice, cloves, sugar, bay leaf, salt and enough water to barely cover meat. Bring to a simmer, reduce heat to low, cover and simmer 45 minutes to an hour, stirring occasionally. The mixture should be thick and very fragrant. Cook uncovered for another 5 to 10 minutes, until liquid in pan is just about gone. Remove bay leaf, taste and add salt and pepper, and remove from heat. Allow mixture to cooled slightly, then stir in 1 beaten egg and parsley.
- Heat oven to 350 degrees. Oil a 3-quart baking dish or gratin dish. Make an even layer of half the eggplant slices over the bottom, and spread all of meat sauce on top in one layer. Top with remaining eggplant. Bake for 30 minutes.
- Meanwhile, beat together eggs and yogurt, season with salt (about 1/2 teaspoon) and stir in pepper and paprika. Pour over top of moussaka, scraping out every last drop with a rubber spatula. Sprinkle grated cheese evenly over the top. Return to oven and bake for another 25 to 30 minutes, until puffed and golden. Serve warm.
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Amila Balage
[email protected]I'm not a huge fan of moussaka, but this recipe changed my mind. The roasted mushrooms added a delicious depth of flavor, and the overall dish was very flavorful. I will definitely be making this again.
shohel mahamud
[email protected]This recipe was a bit challenging, but it was worth it in the end. The moussaka was delicious, and the roasted mushrooms were the perfect touch. I will definitely be making this again for special occasions.
Brittney Kinstley
[email protected]I'm always looking for new and exciting recipes, and this one definitely fit the bill. The moussaka was delicious, and the roasted mushrooms were a great addition. I will definitely be making this again.
Ad Bhai
[email protected]This was my first time making moussaka, and I'm so glad I tried this recipe. The roasted mushrooms added a delicious depth of flavor, and the overall dish was very flavorful. I will definitely be making this again.
Ateeq ur rahman
[email protected]This recipe is a keeper! The moussaka was delicious, and the roasted mushrooms were the perfect touch. I will definitely be making this again and again.
GW NAZIM R
[email protected]I followed the recipe exactly, and the moussaka turned out perfectly. The roasted mushrooms were a great addition, and the overall dish was very flavorful. I will definitely be making this again.
Chimamanda Evidence
[email protected]This was a great recipe! The moussaka was delicious, and the roasted mushrooms added a nice touch. I would definitely recommend this recipe to others.
Jit Singh
[email protected]I made this recipe for my family, and they loved it. The roasted mushrooms were a big hit, and the overall dish was very flavorful.
Moka and sisters
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and impressive dish that's perfect for a special occasion.
Soban Ahmad
[email protected]I've made this recipe several times, and it's always a crowd-pleaser. The roasted mushrooms are a must-have addition.
Orochi Francis
[email protected]This was my first time making moussaka, and it turned out great! The instructions were easy to follow, and the dish was delicious. I especially liked the roasted mushrooms.
Tumi Jibon
[email protected]I'm not usually a fan of moussaka, but this recipe changed my mind. The roasted mushrooms were a great addition, and the overall dish was very flavorful. I'll definitely be making this again.
Hasnain Haider
[email protected]This moussaka recipe with roasted mushrooms was a hit! The combination of flavors was perfect, and the roasted mushrooms added a nice depth of flavor. I will definitely be making this again.