Moussaka (ooh, say it again)...
...and other Greek/Mediterranean delights.
This is a long-distance request and dedication to marcharetay.
Moussaka
2 large eggplant (about two pounds)
1 lb ground lamb, pork, or soy substitute.
1/3 cup olive oil
1 large onion, finely chopped
1 clove garlic, minced
1/4 tsp. cinnamon
1 tsp. salt
1/8 tsp. ground nutmeg
1/4 tsp freshly cracked pepper
1 tsp oregano
1/4 cup chopped fresh parsley
1 cup chopped tomatoes
1/2 cup red wine (I used Yellowtail Shiraz-Cab)
1 cup grated parmesan cheese
Bechamel Sauce:
2 tbsp butter
2 tbsp flour
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp pepper
2 cups milk
2 eggs
1 egg yolk
Method:
1. Remove ends from eggplant, slice in half lengthwise, then cut into 1/2 inch slices.
2. Sprinkle each eggplant slice with salt, then layer in a colander or on paper towels. Let sit for thirty minutes, then blot away moisture with paper towels (this makes the eggplant more tender and takes out some of the bitterness).
3. Brush eggplant slices with olive oil, arrange on a baking sheet in a single layer, and bake until lightly browned (approximately 15 minutes). (If you wish, you can also broil the eggplant slices, though I prefer just lightly baking them).
4. In the meantime, heat 1 Tbsp olive oil in a large frying pan. Brown the meat or soy substitute, then drain extra fat.
5. Add onion to browned meat/soy and cook until translucent.
6. Add garlic, cinnamon, salt, nutmeg, pepper, oregano, parsley, tomatoes, and wine. Bring mixture to a boil, reduce heat, and simmer for 15 to 20 minutes or until sauce has thickened.
7. In a separate saucepan, begin bechamel by melting 2 Tbsp butter and mixing with 2 Tbsp flour. Cook until just slightly browned, whisking constantly.
8. Remove from heat and gradually add milk, whisking constantly to incorporate roux and prevent lumps. Add nutmeg, salt, and pepper, then return sauce mixture to heat. Stir constantly until thickened.
9. In a small bowl, beat the eggs and extra yolk, then temper the eggs by adding 1/4 cup of sauce mixture into the eggs, whisking constantly. Pour egg mixture back into sauce mixture and mix well.
10. Arrange half the eggplant slices in a single layer in the bottom of a 13x9 baking dish.
11. Top eggplant slices with red wine sauce, then sprinkle with half the parmesan cheese.
12. Arrange remaining eggplant slices in a second layer, top with bechamel sauce, then top with remaining parmesan cheese. If desired, you may lightly sprinkle nutmeg over the top.
13. Bake for one hour at 350 or until top is golden brown. Let rest 10 minutes before serving with warm pita bread.
I served this with these fantastic roasted potatoes that were really simple, but an excellent complement to the Moussaka:
Minty Roasted Potatoes
8 red potatoes (small to medium in size)
1/4 cup olive oil
1 Tbsp kosher salt
Freshly ground black pepper
5 garlic cloves, finely minced
1/4 cup fresh mint, coarsely chopped
1. Preheat oven to 350
2. Scrub potatoes thoroughly, pierce with fork, rub lightly with olive oil, and bake for 1 1/2 hours.
3. Let potatoes cool slightly, cut into chunks, and toss with remaining ingredients.
This is a long-distance request and dedication to marcharetay.
Moussaka
2 large eggplant (about two pounds)
1 lb ground lamb, pork, or soy substitute.
1/3 cup olive oil
1 large onion, finely chopped
1 clove garlic, minced
1/4 tsp. cinnamon
1 tsp. salt
1/8 tsp. ground nutmeg
1/4 tsp freshly cracked pepper
1 tsp oregano
1/4 cup chopped fresh parsley
1 cup chopped tomatoes
1/2 cup red wine (I used Yellowtail Shiraz-Cab)
1 cup grated parmesan cheese
Bechamel Sauce:
2 tbsp butter
2 tbsp flour
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp pepper
2 cups milk
2 eggs
1 egg yolk
Method:
1. Remove ends from eggplant, slice in half lengthwise, then cut into 1/2 inch slices.
2. Sprinkle each eggplant slice with salt, then layer in a colander or on paper towels. Let sit for thirty minutes, then blot away moisture with paper towels (this makes the eggplant more tender and takes out some of the bitterness).
3. Brush eggplant slices with olive oil, arrange on a baking sheet in a single layer, and bake until lightly browned (approximately 15 minutes). (If you wish, you can also broil the eggplant slices, though I prefer just lightly baking them).
4. In the meantime, heat 1 Tbsp olive oil in a large frying pan. Brown the meat or soy substitute, then drain extra fat.
5. Add onion to browned meat/soy and cook until translucent.
6. Add garlic, cinnamon, salt, nutmeg, pepper, oregano, parsley, tomatoes, and wine. Bring mixture to a boil, reduce heat, and simmer for 15 to 20 minutes or until sauce has thickened.
7. In a separate saucepan, begin bechamel by melting 2 Tbsp butter and mixing with 2 Tbsp flour. Cook until just slightly browned, whisking constantly.
8. Remove from heat and gradually add milk, whisking constantly to incorporate roux and prevent lumps. Add nutmeg, salt, and pepper, then return sauce mixture to heat. Stir constantly until thickened.
9. In a small bowl, beat the eggs and extra yolk, then temper the eggs by adding 1/4 cup of sauce mixture into the eggs, whisking constantly. Pour egg mixture back into sauce mixture and mix well.
10. Arrange half the eggplant slices in a single layer in the bottom of a 13x9 baking dish.
11. Top eggplant slices with red wine sauce, then sprinkle with half the parmesan cheese.
12. Arrange remaining eggplant slices in a second layer, top with bechamel sauce, then top with remaining parmesan cheese. If desired, you may lightly sprinkle nutmeg over the top.
13. Bake for one hour at 350 or until top is golden brown. Let rest 10 minutes before serving with warm pita bread.
I served this with these fantastic roasted potatoes that were really simple, but an excellent complement to the Moussaka:
Minty Roasted Potatoes
8 red potatoes (small to medium in size)
1/4 cup olive oil
1 Tbsp kosher salt
Freshly ground black pepper
5 garlic cloves, finely minced
1/4 cup fresh mint, coarsely chopped
1. Preheat oven to 350
2. Scrub potatoes thoroughly, pierce with fork, rub lightly with olive oil, and bake for 1 1/2 hours.
3. Let potatoes cool slightly, cut into chunks, and toss with remaining ingredients.