SHORTCUT MOUSSAKA
Like a moussaka meets shepherd's pie, this cheater's version of the Greek spiced lamb casserole was born, Melissa Clark wrote, "out of a combination of hunger, ingenuity and a lack of time." Instead of a fussy béchamel, it is made with a creamy layer of mashed potatoes laced with kefalotiri or Parmesan cheese, and instead of frying the eggplant, it is cut into cubes and roasted. It isn't exactly a quick recipe, but it's far easier than the classic dish and equally satisfying.
Provided by Melissa Clark
Categories dinner, main course
Time 2h
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a colander, toss the eggplant and 1 teaspoon salt. Drain in the sink for 15 minutes.
- Heat oven to 450 degrees Toss the eggplant with the oil and spread on a large baking sheet. Roast, turning occasionally, until golden and tender, about 40 minutes. Reduce oven temperature to 400 degrees.
- Bring 6 cups water, the potatoes and 1 tablespoon salt to a boil in a large pot over high heat. Lower heat and simmer until potatoes are tender, about 20 minutes; drain and return potatoes to the warm pot. In a small bowl, whisk together milk and egg yolk. Mash potatoes with milk-egg mixture, 1/2 cup cheese, butter, 1/4 teaspoon salt and nutmeg. Taste and adjust seasonings if needed.
- In a very large skillet over medium-high heat, brown the lamb, breaking it up with a fork as it cooks. Season with 1/4 teaspoon salt. Push the meat to one side of the skillet and spoon off all but a thin layer of fat from the skillet. Add the onions and cinnamon sticks to the skillet. Cook until the onions are soft, about 5 minutes. Stir the lamb back into the onions and add the garlic and ground clove. Cook 2 minutes more. Stir in the tomatoes, 1/2 teaspoon salt, and pepper. Cook until tomatoes are soft and the mixture is thick, about 10 minutes. Stir in the eggplant.
- Spoon into a 9-inch baking dish. Spread the mashed potatoes over the lamb. Sprinkle with bread crumbs and the remaining 1/4 cup cheese. Bake until top is golden brown and slightly crusty, about 30 minutes. Cool 10 minutes before serving.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 21 grams, Carbohydrate 39 grams, Fat 40 grams, Fiber 10 grams, Protein 24 grams, SaturatedFat 17 grams, Sodium 1145 milligrams, Sugar 11 grams, TransFat 0 grams
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SM. Sham
[email protected]This dish is a bit time-consuming to make, but it's definitely worth it.
Thembi
[email protected]I'm so glad I found this recipe. It's now my favorite way to make moussaka.
chegi stephens
[email protected]This recipe is a great way to use up leftover eggplant.
Majid Jameel
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Sargamthapa Magar
[email protected]I've never made moussaka before, but this recipe made it easy. It turned out perfect!
Nikelwa Pumane
[email protected]This is the best moussaka recipe I've ever tried. It's so flavorful and delicious.
Chand Bhai
[email protected]I made this recipe for a party and it was a huge success. Everyone loved it!
Ray Danny
[email protected]This recipe was easy to follow and the moussaka turned out great! I would definitely recommend it.
Nevaeh Brown
[email protected]I'm not a big fan of eggplant, but this recipe changed my mind. The eggplant was cooked perfectly and it had a great flavor.
Jamal Maan
[email protected]This dish was delicious! I especially loved the crispy top layer.
Alan Rai
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it. It's now my go-to moussaka recipe.
Danny Lopez
[email protected]Yum! This recipe is a keeper. I'll definitely be making it again.
Dzifa Fiafor
[email protected]I've made moussaka before, but this shortcut version was a lifesaver. It was so much quicker and easier, and it still tasted just as good.
Zeina Elmanawy
[email protected]This shortcut moussaka recipe was a hit with my family! It was easy to follow and the end result was delicious. The eggplant was perfectly tender and the layers of flavor were amazing.