Description
Greek-inspired moussaka by Bobby Flay combines layers of hearty eggplant, flavorful ground lamb, and creamy béchamel sauce. Authentic Mediterranean flavors shine through this classic dish that delivers rich, comforting textures you will savor.
Ingredients
Scale
- 1 lb ground lamb
- 1 ½ lbs eggplant, cut crosswise into ¼-inch thick slices
- 1 large yellow onion, halved and thinly sliced
- 1 red bell pepper, stemmed, cored, and thinly sliced
- 1 serrano chile, finely diced
- 1 (28-oz) can plum tomatoes, pureed until smooth with their juices
- 1 cup red wine
- 1 cup grated Romano
- 1 bay leaf
- ½ cup soft goat cheese
- ½ cup flour
- ½ cup Greek extra-virgin olive oil, divided
- ¼ cup dried currants
- ¼ cup chopped fresh flat leaf parsley, plus more for garnish
- 3 egg yolks
- 5 cloves garlic, finely chopped
- 2 tbsps tomato paste
- 2 tbsps chopped fresh oregano
- 1 ½ cups canola oil
- 6 tbsps unsalted butter
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground allspice
- 1/8 tsp cayenne
- 1/8 tsp freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- Honey, if needed
Instructions
- Lamb Preparation: Brown lamb with cinnamon, ginger, allspice, cayenne, salt, and pepper in olive oil, breaking meat into small pieces and straining excess liquid.
- Vegetable Base: Sauté onions, bell peppers, serrano peppers, and garlic in remaining olive oil. Introduce tomato paste and reduce wine until liquid nearly evaporates.
- Sauce Development: Combine lamb with tomato puree and drained currants, simmering for 30 minutes. Incorporate fresh parsley, oregano, and optional honey, adjusting seasoning to taste.
- Eggplant Processing: Season and pan-fry eggplant slices in canola oil until golden and tender, draining on paper towels to remove excess oil.
- Bechamel Creation: Develop creamy sauce by whisking flour into melted butter, gradually adding milk and bay leaf. Remove bay leaf and blend with egg yolks, goat cheese, and lemon zest.
- Assembly and Baking: Layer lamb sauce and eggplant in buttered casserole dish, topping with smooth bechamel and Romano cheese. Bake at 400°F for 45-50 minutes until golden and bubbling.
- Serving: Rest moussaka for 20 minutes to enhance flavors and stabilize structure before garnishing with chopped parsley and serving.
Notes
- Currant Prep Tip: Soaking currants in warm water softens them and removes any potential bitterness, ensuring a more refined flavor profile in the final dish.
- Meat Browning Technique: Breaking up lamb while cooking guarantees even caramelization and prevents large, tough meat clumps, creating a more uniform texture.
- Eggplant Salting Secret: Seasoning eggplant slices before frying helps draw out moisture, preventing sogginess and promoting a crisp, golden exterior during cooking.
- Resting Ritual: Allowing the moussaka to rest after baking lets layers settle and flavors meld, transforming a good dish into an exceptional culinary experience.
- Prep Time: 30 minutes
- Cook Time: 1 hour 50 minutes
- Category: Dinner
- Method: Sautéing, Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 668
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 54 g
- Saturated Fat: 18 g
- Unsaturated Fat: 32 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 200 mg