Moussaka A Lighter Delicious Version Recipe 485

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.

Steps:

• Combine the cumin, ginger, paprika, cinnamon, and cayenne in a small bowl. Blend very thoroughly. Blend the flour, 1-1/3 Tablespoon (4 teaspoons) of the spice mixture, 1 teaspoon of the salt, and pepper to taste in a shallow bowl and mix very well. Set both the flour and spice mixtures aside. Lightly grease two baking sheets and a 10-inch round, 2-inch deep casserole, preferably glass (I actually use a 9-inch square pan). Cook squash, whole in microwave: Pierce the skin in several places with a sharp knife, and cook on a paper towel, on high, for 5 to 6 minutes, and allow to stand for at least 5 minutes. Then cut into half-inch cubes and set aside. (You can save some prep time by buying pre-cubed butternut squash in the produce section. Toss with oil, salt, and pepper, then roast on a parchment-lined jellyroll pan, at 400 degrees, turning once, for about 30 minutes.) Preheat oven to 375 degrees. Cook rice. It's really tough to cook so little rice-- I use 1/2 cup long grain rice, which yield about 1-1/2 cups cooked rice. You can add extra to this recipe. Rinse the rice in 3 changes of water, then drain. Place in a small sauce pan with 7 oz of water and 1/4 teaspoon salt. Bring to boil over high heat (cooking uncovered), then immediately reduce the heat, cover, and simmer until all the water is absorbed, about 6 to 10 minutes. Remove from heat, and allow to sit, covered, for 5 minutes more. Set aside. Pour the milk into a shallow bowl. Slice the eggplant. Dip each slice into the milk, and get as much to drip off as you can; then dip each slice into the flour-spice mixture, pressing lightly to help get each slice evenly coated, and shaking off the excess. Arrange slices in a single layer on the lightly greased baking sheets, and bake until soft, about 30 minutes. There may still be traces of flour on the eggplant. Remove from oven, but keep the oven on. While the eggplant is cooking, heat 2 Tblsp olive oil in a large skillet, then stir in the onion and almonds, and cook over medium heat until the onion is soft and the almonds are toasted, 8 to 10 minutes. Add the lamb, raise the heat slightly, and cook, stirring until the meat is browned, about 10 minutes. Pour off all but about 2 Tablespoons of the fat. Stir the remaining spice mixture into the meat, and cook 1 minute. Add the tomatoes, stock, apricots, currants, and 3 Tblsp of the chopped mint. Stir in the squash, rice, lemon juice, and 3/4 tsp salt. Remove the skillet from heat. Arrange a layer of eggplant slices on the bottom and up the sides of the casserole dish. Fill with the lamb mixture, and top with the remaining eggplant. Cover tightly with aluminum foil, and bake for 1 hour. While the casserole bakes, prepare the Minted Yogurt Sauce by mixing together 1-1/4 cup yogurt, 1/4 cup chopped mint leaves, 1 Tblsp lemon juice, 1/4 tsp salt, and freshly ground pepper to taste. Stir until smooth and refrigerate until ready to serve. Remove the casserole from the oven and allow to rest, covered, for 15 minutes. Uncover and invert the moussaka onto a serving platter. Cut into wedges, and serve with the Minted Yogurt Sauce.

Steps:

• Preheat oven to 375 degrees. Prick eggplants several times with a fork. Rub a little olive oil into their skins. On a large baking sheet, roast eggplants until soft, about 30 minutes, turning frequently. Remove from oven and let cool. Cut into 1/2-inch-thick round slices.
• In a saute pan, heat 4 tablespoons olive oil over high heat and brown eggplant slices lightly on each side. Do this in batches, adding more oil as necessary. Drain on paper towels and sprinkle with salt. Set aside.
• 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 puree, squeezing them into coarse chunks. Add parsley, oregano, cinnamon and vinegar. Stir well. Simmer, uncovered, for 25 minutes. Reserve.
• In a large saute pan, heat 1 tablespoon olive oil over medium-high heat. Add remaining onions and garlic. Saute for 5 minutes. Add lamb, in stages if necessary, and brown well, breaking up pieces with a wooden spoon. Add wine and bring to a boil. Cook until wine has nearly evaporated. 5. Season lamb with salt, black pepper and 2 pinches of nutmeg. Stir in 1 cup of reserved tomato sauce. Bring to a boil, reduce heat and simmer, covered, for 1 hour.
• In a large saucepan, melt 4 tablespoons of butter over medium-low heat, and gradually whisk in flour. Cook for 2 minutes, whisking constantly. Do not let this brown. Add hot milk and whisk rapidly to combine. Bring to a slow boil, whisking constantly. Reduce heat and simmer for 25 minutes, stirring frequently, until smooth and thickened. Season with salt, white pepper and remaining 2 pinches nutmeg. Let cool slightly.
• In a mixing bowl, beat eggs and whisk in a spoonful of bechamel. Whisk in remaining bechamel in a thin stream, and adjust seasoning.
• Preheat oven to 350 degrees. Assemble moussaka: Sprinkle 2 tablespoons of bread crumbs across the bottom of a large baking dish (18-by-8-by-3 inches) and cover crumbs evenly with half the eggplant slices. Drain as much oil from lamb mixture as possible, and spread the meat over the eggplant layer. Top meat with half the cheese, then with half the remaining bread crumbs. Place remaining eggplant slices on top of the bread crumbs, then add the bechamel, remaining cheese and remaining bread crumbs in even layers. Dot with remaining butter.
• Bake for 45 minutes, until well browned. Remove from oven and let cool slightly, about 15 minutes. Cut into 3-inch squares to serve. Serve with the extra tomato sauce.