Pylos Moussaka Recipes

MOUSSAKA

Steps:

• For the lamb: Soak the currants in warm water for 30 minutes. Drain.
• Heat 1 tablespoon of the olive oil in a 6-quart saucepan over high heat. Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes. Transfer the lamb to a large strainer set over a bowl and drain; discard any liquid left in the pan. Return the pan to the heat and add the remaining 3 tablespoons olive oil and heat until it begins to shimmer. Add the onions and bell pepper and cook until soft, about 5 minutes. Add the serrano and garlic and cook for 1 minute. Add the tomato paste and cook for 1 minute.
• Return the lamb to the pan, add the wine, and cook, stirring occasionally, until almost completely evaporated, about 5 minutes. Add the tomato puree and currants and bring to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Stir in the parsley and oregano and season with salt and pepper and honey, if needed. Remove from the heat.
• For the eggplant: Heat the canola oil in a 12-inch skillet over medium-high heat. Season the eggplant slices on both sides with salt and pepper. Working in batches, add the eggplant slices and fry until tender and lightly golden brown on both sides, about 5 minutes. Transfer the eggplant slices to paper towels.
• For the bechamel: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking constantly, until pale and smooth, 2 minutes. Still whisking constantly, add the milk and bay leaf and cook until thickened. Season with salt, pepper, and nutmeg and discard the bay leaf. Let the sauce cool for 5 minutes. In a small bowl, whisk together the egg yolks, goat cheese, and lemon zest and whisk into the bechamel sauce until smooth.
• Preheat the oven to 400 degrees F. Butter a 3-quart baking dish or casserole dish.
• To assemble: Put half the eggplant slices in the dish and cover with half the meat sauce. Top the sauce with the remaining eggplant slices, and then the remaining meat sauce. Pour the bechamel over the top of the meat sauce and spread evenly with a rubber spatula. Sprinkle Romano evenly over the top, place the dish on a baking sheet, and bake until browned and bubbly, 45 to 50 minutes. Top with more chopped parsley, if desired. Let cool for at least 20 minutes before serving.

MOUSSAKA

Steps:

• Prick eggplants several times with a fork. On a large baking sheet, roast eggplants in 400 degree oven until soft, 35 to 45 minutes, turning frequently to prevent charring. Cool and slice eggplants into 1/2-inch pieces. In a saute pan heat 1/4 cup olive oil and brown eggplant slices, 1 to 2 minutes per side. Drain on paper towels and sprinkle with salt.
• Prepare tomato sauce: In a saucepan heat 1 tablespoon olive oil over medium heat, add 1 chopped onion and 2 chopped garlic cloves and saute until tender. Add tomatoes and their liquid, squeezing them with your hands into coarse chunks. Add parsley, pepper, oregano, cinnamon and vinegar. Bring tomato sauce to a boil, reduce heat to simmering and cook, uncovered, until thickened, about 25 minutes.
• Yield: About 3 1/2 cups sauce.
• Prepare lamb: Heat 1 tablespoon of olive oil with onions and garlic over medium-high heat; saute until tender, 5 minutes. Add lamb and brown well, breaking up pieces with a wooden spoon. Add wine, bring to a boil and cook until wine has nearly evaporated. Season meat with salt, pepper and nutmeg and stir in 1/2 cup tomato sauce. Bring to a boil, reduce heat and simmer 1 hour.
• Prepare bechamel: In a saucepan melt butter over medium-low heat and gradually whisk in flour. Cook 1 minute, whisking constantly, but do not let roux brown. Slowly whisk in warm milk. Bring sauce to a slow boil, whisking constantly, reduce heat to barely simmering and cook 25 minutes, stirring frequently, until smooth and thickened. Season with salt, pepper and nutmeg. Let cool slightly. In a bowl beat eggs and whisk in spoonful of sauce to warm. Whisk in remaining sauce in a thin stream and adjust seasoning, if needed.
• Assemble moussaka: Preheat oven to 350 degrees. In a large baking dish (18x8x3-inches) sprinkle 2 tablespoons bread crumbs and cover evenly with half of eggplant. Drain as much oil from meat mixture as possible and spread over eggplant; top with half of Parmesan, then with half of remaining bread crumbs. Layer remaining eggplant, then bechamel sauce, remaining Parmesan and remaining bread crumbs in even layers. Dot top generously with butter. Bake 45 minutes until bubbly and top is well-browned. If necessary, brown top briefly under a preheated broiler. Cool slightly and cut into 3-inch squares to serve. Serve with extra tomato sauce, if desired.

MOUSSAKA

Steps:

• Bake the eggplant: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with the oil and lay on 2 small or 1 large foil-lined baking sheet. Season with salt and pepper. Cover with foil and bake until the eggplant is soft, about 25 minutes. Set aside covered.
• Make the meat sauce. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the beef, oregano, allspice, cloves, and cinnamon. Break the meat up into small pieces and season with the 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, for about 2 minutes. Lower the heat to medium and cook, stirring, until just cooked but still slightly pink inside, about 1 minute more. Add the tomato and bay leaf and bring to a simmer. Cover, and cook until the sauce is thickened and fragrant, about 20 minutes.
• Make the custard sauce. Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Remove the pan from the heat and add the milk, salt, and nutmeg. Return to the heat and while whisking constantly, bring to a boil. Simmer 2 minutes. Transfer the sauce to a bowl and stir to cool. When the sauce is cool, whisk in the egg and yolks.
• Assemble the moussaka. Lower the oven to 350 degrees F. Brush a 9 x 13 x 2-inch casserole dish with the oil. Scatter the breadcrumbs over the bottom of the pan. Lay half of the eggplant in the pan, overlapping the slices if needed. Cover with half of the meat sauce and smooth with a rubber spatula. Repeat with the remaining eggplant and meat sauce. Pour the custard sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the Pecorino Romano and bake, uncovered, until lightly browned and the custard is set, about 1 hour.
• Remove the moussaka from the oven and let rest for 10 minutes. Use a slotted spoon or spatula to serve.