Moussaka (Eggplant And Lamb Casserole)
Ingredients:
8-10 large eggplants
1 cup extra virgin cold-pressed olive oil
4 pounds ground lamb
3 medium onions, minced
8 ripe tomatoes, peeled, seeded and coarsely chopped or 2 cans tomatoes, drained
and coarsely chopped
1 cup beef or lamb stock
1 teaspoon cinnamon
Sea salt and pepper to taste
2 cups raw cheddar or parmesan cheese, grated
Instructions:
You will need a rectangular pan that is at least 2 inches deep – a stainless steel baking pan will do nicely. Do not make the mistake of skimping on the eggplant – that is what gives this dish its distinctive character. Cut ends off eggplants and peel. Cut into 3/8 – inch lengthwise slices. Salt and set aside, covered with a towel, for about 1 hour. Rinse slices well, dry off, and place on cookie sheets brushed with olive oil. Generously brush top sides with olive oil and grill under broiler until lightly browned. Meanwhile, cook the lamb in a large pan until crumbly. Add onions, peeled tomatoes, stock, and cinnamon. Season to taste with sea salt and pepper. Bring to boil, skim and simmer, uncovered, until most of the liquid has evaporated. Oil the baking pan. Arrange a layer of eggplant on the bottom, then a thin layer of the meat. Repeat for at least two more layers to give at least three layers of eggplant – but four is better. Sprinkle cheese on top. Bake at 350 degrees for 1 hour. Serves 12-18. Substitution: You could replace the ground lamb with ground beef.
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