Moussaka

Moussaka
Yield
6to 8 servings
Yield
6to 8 servings
Moussaka
Yield
6to 8 servings
Yield
6to 8 servings
Ingredients
For the Meat Sauce:
  • 2pounds canned whole tomatoes
  • 1/4cup golden raisins
  • 4tablespoons extra-virgin olive oil
  • 1pound ground beef
  • 1teaspoon ground cayenne pepper
  • 1/4teaspoon ground cinnamon
  • 1/4teaspoon ground ginger
  • 1/4teaspoon ground allspice
  • 2 tablespoons coarse salt
  • 1 tablespoon black pepper
  • 6cloves garlicfinely chopped
  • 2medium onionsfinely chopped
  • 1each red bell pepperstemmed, cored, and finely chopped
  • 1cup Red Wine
Potatoes and Eggplant:
  • 1 1/2cups vegetable oil
  • 2 each eggplantcut crosswise into 1/4
  • 1each baking potatocut crosswise into 1/4
For the Béchamel:
  • 6tablespoons butter
  • 1/2cup flour
  • 2 1/4cups milk
  • 1each bay leaf
  • nutmeggrated
  • 1/2cup Greek yogurt
  • 3large egg yolks
Assembly:
  • 1cup pecorino cheesegrated
Yield:
Instructions
Make the Meat Sauce:
  1. Purée the tomatoes in a blender and set aside.
  2. Heat 1 tbsp. olive oil in a 6-qt. pot over medium-high heat.
  3. Add the beef, cayenne, cinnamon, ginger, allspice, and salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes.
  4. Transfer beef to a large strainer set over a bowl and drain; discard any liquid left in the pot.
  5. Return pot to the heat and add the remaining olive oil along with the garlic, onions, and bell pepper and cook, stirring occasionally, until soft, about 10 minutes.
  6. Add the wine and cook, stirring occasionally, until almost evaporated, 10-15 minutes.
  7. Add the reserved tomatoes, currants, and beef and bring to a boil.
  8. Reduce the heat to medium-low and simmer until thickened, about 30 minutes.
  9. Remove from the heat and set meat sauce aside.
Saute Eggplant and Potatoes:
  1. Heat the canola oil in 12" skillet over medium-high heat.
  2. Working in batches, add the eggplant slices and fry, turning occasionally, until tender, about 5 minutes.
  3. Transfer eggplant slices to paper towels.
  4. Working in batches, add the potatoes and cook until tender, about 5 minutes, and transfer to paper towels.
Make a Béchamel Sauce:
  1. Melt butter in a 2-qt. saucepan over medium heat.
  2. Add flour and cook, whisking constantly, until pale and smooth, 2 minutes.
  3. Whisking constantly, add the milk in a steady stream until incorporated; add the bay leaf and cook, whisking often, until reduced to 2 cups, about 15 minutes.
  4. Season with salt, pepper, and nutmeg and discard the bay leaf.
  5. Let sauce cool for 5 minutes. In a small bowl, whisk together the yogurt and egg yolks and whisk into sauce until smooth.
Bake:
  1. Spray a 1/2 hotel pan with pan release and preheat the oven to 400°F.
  2. Place the reserved potato slices in the bottom of the hotel pan and season with salt and pepper.
  3. Put the eggplant slices on top, season with salt and pepper, and then cover with the meat sauce.
  4. Pour the béchamel over the top of the meat sauce and spread evenly with a rubber spatula.
  5. Sprinkle cheese evenly over the top and bake until browned and bubbly, 45–50 minutes.
  6. Let cool for at least 20 minutes before serving.