This recipe from Sokolov drew me in and I knew I had to try it, even if it meant buying (and consuming) eggplant. The end result was not quite the wonder I had envisioned in my head, but it is surprisingly tasty, with a distinct flavor.
The dish is not pretty, but it is filling and reheats reasonably well.
Ingredients:
2 pounds eggplant, unpeeled but trimmed and cut in rounds about 1/2 inch thick
Salt
3 tablespoons oil
1 large onion, peeled and chopped
1 1/2 pounds ground lamb
1/2 cup tomato puree
2 tsp. ground cinnamon
2 tsp. sugar
Pepper
3 Tbsp. finely chopped flat-leaf parsley
2 cups plain whole milk yogurt
3 eggs, lightly beaten
3/4 cup grated cheese (Gruyere, Cheddar, or kefalotyri)
Grated nutmeg
Directions:
1) Put the eggplant slices in a large colander. Toss them in salt and let stand for at least a half hour.
2) Heat the oil in a large skillet. Brown the onion with the lamb. Stir in the tomato puree, cinnamon, sugar, and pepper to taste. Lower the heat and continue cooking until all the liquid evaporates. Stir in the parsley and let cool.
3) Rinse the eggplant slices until they are lightly browned.
4) Grill or boil the eggplant slices until they are lightly browned.
5) Preheat the oven to 375 degrees.
6) In a bowl, whisk together all the remaining ingredients and season with salt and pepper.
7) Lightly oil the inside of a 10 by 14-inch ovenproof dish. Cover the bottom with a layer of half the egglant slices. Then spread on it a layer of all the lamb mixture. Finally add the rest of the eggplant in an even layer. Pour the yogurt mixture over the top and bake in the oven for about 45 minutes, until golden brown on top.
I used ground pork sausage instead of lamb (none at the supermarket :( ) and cheddar cheese. I also used regular parsley, a too soupy yogurt, and brushed the eggplant slices with olive oil before broiling. This moussaka is rich, what with the pork, egg, cheese, and yogurt, so it could be easily served as a main course with salad on the side and be satisfying.
Verdict: Next Easter when lamb is more available this may be worth trying again.
The dish is not pretty, but it is filling and reheats reasonably well.
Ingredients:
2 pounds eggplant, unpeeled but trimmed and cut in rounds about 1/2 inch thick
Salt
3 tablespoons oil
1 large onion, peeled and chopped
1 1/2 pounds ground lamb
1/2 cup tomato puree
2 tsp. ground cinnamon
2 tsp. sugar
Pepper
3 Tbsp. finely chopped flat-leaf parsley
2 cups plain whole milk yogurt
3 eggs, lightly beaten
3/4 cup grated cheese (Gruyere, Cheddar, or kefalotyri)
Grated nutmeg
Directions:
1) Put the eggplant slices in a large colander. Toss them in salt and let stand for at least a half hour.
2) Heat the oil in a large skillet. Brown the onion with the lamb. Stir in the tomato puree, cinnamon, sugar, and pepper to taste. Lower the heat and continue cooking until all the liquid evaporates. Stir in the parsley and let cool.
3) Rinse the eggplant slices until they are lightly browned.
4) Grill or boil the eggplant slices until they are lightly browned.
5) Preheat the oven to 375 degrees.
6) In a bowl, whisk together all the remaining ingredients and season with salt and pepper.
7) Lightly oil the inside of a 10 by 14-inch ovenproof dish. Cover the bottom with a layer of half the egglant slices. Then spread on it a layer of all the lamb mixture. Finally add the rest of the eggplant in an even layer. Pour the yogurt mixture over the top and bake in the oven for about 45 minutes, until golden brown on top.
I used ground pork sausage instead of lamb (none at the supermarket :( ) and cheddar cheese. I also used regular parsley, a too soupy yogurt, and brushed the eggplant slices with olive oil before broiling. This moussaka is rich, what with the pork, egg, cheese, and yogurt, so it could be easily served as a main course with salad on the side and be satisfying.
Verdict: Next Easter when lamb is more available this may be worth trying again.
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