Moussaka - Kinda'!

Last night's dinner was the first of the week that I've cooked for the big guy and I wanted something that would smell amazing when that garage door went up and squeaked out "honey, I'm home". I got what I wished for...kinda'.

I started out with great intentions to make a full fledged big casserole of moussaka knowing that I could chow down on leftovers quite easily when the big guy heads out to go hunting later next week. Unfortunately sometimes the best made plans go awry - one of two eggplants that looked pristine on the outside was rotten through the inside, so I had to go for plan B. With the bechamel made, the potatoes sliced and turning a nice golden brown in the pan, I couldn't change my mind completely so just improvised. I had some leftover lamb roast in the freezer, so did a quick thaw, chopped it up and doubled up on the meat instead of the eggplant. It sure enough made the big guy happy!

Here's the original recipe for the real McCoy that we've posted here before - it is one tasty casserole, but if you've never made it before be forewarned, while easy to make, it's rather labor intensive with a lot of steps and makes one heck of a mess of the kitchen - at least my kitchen but that could just be a reflection on the cook. I made sure it was cleaned up before the big guy got home, but it would have been a good night to have him pull kitchen duty. Silly me!

Moussaka  (Adapted Mediterranean Flavors by Nick Stellino)

2 1-1/2 pound eggplants

1-1/2 teaspoons salt

 

2 Tablespoons olive oil

1-1/2 pounds potatoes, peeled and cut into 1/8 “ slices & patted dry

3/4 teaspoon black pepper

1/2 teaspoon salt

 

1-1/2 pounds ground lamb

1 onion, thinly sliced

4 cloves garlic, minced

2 bay leaves

3/4 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

2 teaspoons dried thyme

½ cup red wine

1-1/4 cups tomato sauce

1 cup beef stock

 

2 cups Béchamel Sauce (see below)

1/2 cup freshly grated parmesan cheese

Peel eggplants & cut crosswise into ½ inch thick slices. Sprinkle with salt and place on layer of paper towels. Cover with another layer of towels, then with a cutting board. Place a heavy pan on top of cutting board to weight it down. Set aside for 20 – 30 minutes.

Heat oil in sauté plan until very hot. Add potatoes, sprinkle with salt & pepper. Cook until they are lightly browned (about 5 – 7 minutes). Remove potatoes to 9 x 13” glass casserole dish and arrange evenly on bottom of dish. Dry eggplant slices with a paper towel. Add eggplant to sauté pan in batches and cook until browned on both sides. Place one half of eggplant on top of potato layer in casserole and set other half of cooked eggplant aside for later. Sprinkle well with pepper.

To the same sauté pan, add ground lamb, and cook for 6 minutes until browned. Remove from pan & set aside. Remove all but 2 Tablespoons of meat juices from pan. Add onions, garlic, bay leaves, cinnamon, allspice, nutmeg and thyme. Cook until onion is soft. Return ground lamb to the pan and add red wine. Cook until wine is reduced by half. Add tomato sauce and beef stock. Lower heat, and simmer for 10 minutes or until sauce is thickened.  Top eggplant layer in casserole with meat sauce and add remaining eggplant to top, arranging evenly. Top all with béchamel sauce and sprinkle with parmesan cheese. Bake at 375 for 45 minutes, until top is golden brown. Remove from oven and let rest for 15 minutes. Cut into squares and serve.

Béchamel Sauce

2 cups whole milk, warmed in microwave

3 Tablespoons butter

3 Tablespoons flour

1/8 teaspoon nutmeg

In small saucepan, melt butter over medium heat. Whisk flour into melted butter and cook, stirring constantly for 2 minutes. (Do not brown the roux).  Pour warmed milk a little at a time into saucepan, whisking constantly. Continue whisking until sauce thickens to desired consistency – about 5 minutes. If you are holding béchamel for any length of time, place a piece of plastic wrap directly on top to prevent a “skin” from forming on the sauce. Download Moussaka

Comments

[Nanan]

Ain't love grand!!!! Not only does he come home to a lovely wife - but to this lovely dinner AND a clean kitchen!!!!!!

[pam]

While it sounds good, "labor intensive" and "mess in the kitchen" are not my favorite word combinations.

[June]

Lea - after all, love does make the world go round.

Pam - guess that kinda' talked you out of making it, huh.