| Ingredients: 3 1/2 Pound(s) cut into 3/4 eggplant 3/4 Cup(s) oil, olive 2 Teaspoon(s) Sea salt 3/4 Teaspoon(s) freshly ground black pepper 1 1/2 Pound(s) unpeeled, sliced x-wise 1/4 potatoes, yukon gold 1 chopped fine onion, yellow 4 minced garlic clove 1 Tablespoon(s) tomato paste 2 Teaspoon(s) paprika 2 Teaspoon(s) dried oregano 1/2 Teaspoon(s) red pepper flakes 1/4 Teaspoon(s) cinnamon 1/2 Cup(s) red wine, dry 1 Pound(s) 80% lean beef, ground 1 Can(s) 14.5 oz tomatoes, crushed 2 Teaspoon(s) vinegar, red wine 6 Tablespoon(s) butter, unsalted 1/2 Cup(s) all purpose flour 2 1/2 Cup(s) whole milk 4 Ounce(s) shredded (1C) cheese, kasseri 1/8 Teaspoon(s) nutmeg 3 lightly beaten egg yolk |
Directions:
https://www.americastestkitchen.com/recipes/15034-moussaka Before You Begin * Kasseri is a Greek semifirm sheep's-milk cheese. If it's unavailable, substitute 3 ounces (¾ cup) of shredded provolone and 1½ ounces (¾ cup) of grated Pecorino Romano. We like the richness of whole milk for this dish, but you can substitute 2 percent low-fat; do not use skim. Use a mandoline to quickly slice the potatoes, and use a baking dish that is at least 2¼ inches tall. Instructions 1. FOR THE VEGETABLES: Adjust oven racks to middle and lower-middle positions and heat oven to 450 degrees. Line 2 rimmed baking sheets with aluminum foil and spray with vegetable oil spray. Divide eggplant evenly among prepared sheets. Toss each batch with ¼ cup oil, ½ teaspoon salt, and ¼ teaspoon pepper until evenly coated, and spread eggplant into single layer. Roast until eggplant is softened and lightly browned, about 30 minutes, switching and rotating sheets halfway through roasting. Transfer sheets to wire racks to cool. Reduce oven temperature to 400 degrees. 2. While eggplant roasts, grease 13 by 9-inch baking dish with 2 teaspoons oil. In medium bowl, toss potatoes with remaining 3 tablespoons oil, 1 teaspoon salt, and ¼ teaspoon pepper. Cover and microwave until potatoes can be easily pierced with tip of paring knife, 8 to 10 minutes, stirring halfway through microwaving. Transfer potatoes, along with any accumulated liquid, to prepared dish and let rest until cool enough to handle, about 15 minutes. Shingle evenly in dish. 3. FOR THE MEAT SAUCE: Heat oil in Dutch oven over medium heat until shimmering. Add onion and .5 tsp salt and cook, stirring occasionally, until just starting to brown, 6 to 8 minutes. Add garlic and stir constantly until fragrant, about 1 minute. Add tomato paste and cook, stirring frequently, until paste darkens, about 2 minutes. Stir in wine, scraping up any browned bits from bottom of pot. Add paprika, oregano, pepper flakes, and cinnamon and cook, stirring frequently, until wine is almost completely evaporated, 2 to 3 minutes. Add beef; increase heat to medium-high; and cook, breaking up meat with wooden spoon, until no pink remains, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until liquid has almost completely evaporated and spoon leaves trail when dragged through sauce, 6 to 8 minutes. Stir in vinegar, cover, and remove from heat. 4. FOR THE BÉCHAMEL: Melt butter in medium saucepan over medium heat. Whisk in flour and cook until golden, about 1 minute. Slowly whisk in milk and cook, whisking constantly, until mixture is thick, smooth, and comes to boil, about 5 minutes. Off heat, whisk in kasseri, .5 tsp salt, and nutmeg. Cover and let stand for 5 minutes. Whisk in egg yolks and cover to keep warm. 5. Cover potatoes with eggplant, lightly pressing into even layer. Spread meat sauce in even layer over eggplant. Top with béchamel. Place dish on rimmed baking sheet and bake on middle rack until top of moussaka is deeply browned in spots and is bubbling at edges, about 30 minutes. Let cool for 30 minutes before serving. |