Moussaka

 

I just couldn't stop buying eggplants this summer. I had a vegetable bin full of them when I happened on this David Rosengarten recipe. This is without doubt absoutely the best moussaka I have ever made or tasted. It is wonderfully light, not greasy at all. This will change all of your old ideas about this dish and bring it back to your table.

MOUSSAKA

1. 3 large eggplants
2. Olive Oil
3. 2 pounds ground lamb
4. 2 large onions, chopped
5. 4 garlic cloves, chopped
6. 2 teaspoons dried oregano
7. 1 teaspoon ground cinnamon
8. 1/2 cup dry red wine
9. 2 tablespoons red wine vinegar
10. 2 (14 1/2- ounce) can chopped tomatoes, undrained
11. 1/4 cup chopped parsley
12. 4 tablespoons butter
13. 6 tablespoons all-purpose flour
14. 3 cups milk
15. 1/4 teaspoon fresly grated nutmeg
16. 6 large eggs, separated
17. 1/2 cup dried bread crumbs
18. 1 cup grated peccorino Romano cheese

 

Preheat oven to 375 degrees. Rub eggplants with a little olive oil and prick several times with a fork. Place on a sheet pan and roast, turning every 5 minutes or so, until soft, about 20 to 25 minutes. Cool, then slice into 1/2 inch thick rounds crosswise.

Heat a large skillet over high heat and add a little of the olive oil. Brown the eggplant slices in batches on both sides. You will use about 4 tablespoons of olive oil altogether. Drain slices on paper towels and season with salt and pepper.

Meanwhile in a large saucepan heat 1 tablespoon of olive oil over medium-high heat. Add the lamb, crumbling with a wooden spoon as it cooks. Cook until well-browned, about 10 minutes.

In the same pan, add the onions and cook until softened, about 5 minutes. Add the grlic, oregano and cinnamon; blend well and cook until fragrant, about 1 minute. Increase heat to high and add the wine and vinegar. Boil until liquid is reduced by half. Add the tomatoes and parsley, return to a simmer and cook 20 minutes.

Make bechemel sauce. In another large saucepan, melt the 4 tablespoons of butter over low heat. When melted, add the flour and stir to form a smooth paste. cook, stirring until raw flour smell is gone, about 2 to 3 minutes. Increase heat to medium and slowly add the milk, whisking to keep smooth. Bring bechamel sauce to a simmmer, add nutmeg and simmer over low heat for 10 minutes Cool slightly.

Place egg yolks in a large bowl and beat. Whisk in about 1/2 cup of the cooled bechamel sauce in a slow, steady stream. Add the remaining bechamel in a slightly faster stream, whisking constantly.

Whip egg whites until soft peaks form Gently fold egg whites into yolk-bechamel mixture.

Preheat oven to 350 degrees.

Assemble the dish. Select a large baking pan that is roughly 12 1/2x9x2 inches. Layer as follows

• one-third bread crumbs
• one-third eggplant slices (in one layer, overlapping slightly)
• one-third cheese
• one-third bread crumbs
• one-half tomato sauce
• one-third eggplant slices
• one-half bechamel
• one-third cheese
• one-third bread crumbs
• one-half tomato sauce
• one-third eggplant slices
• one-half bechamel
• one-third cheese

You will need to create a foil exension of the sides of your pan to rise above the pan, so the egg whites in the bechamel can puff up as much as possible. Manipulate long pieces of heavy duty aluminum foil, wrapping them around the pan so they stand 2 inches above the top rim of the pan on all sides. Secure foil around the pan with a large rubber band or utility tape. Brush lip of foil with melted butter all around. Plan pan in the oven and bake 40 to 45 minutes, until top is browned and bechamel is set. Cool at least 15 minutes before slicing.

Comments

[janet]

I keep returning to these wonderful photos reminding of the joy of visiting the Farmer's Markets. I want one, I mean, a boatload of everything, to decorate my kitchen with possibility.