Quantities Ingredients
3 Tbsp.
| Extra-virgin olive oil |
3 large
|
Green bell peppers, cut into 1/2-inch pieces
|
1 1/2 lbs.
|
Ground lamb
|
2 c.
|
Onion, chopped medium dice
|
3/4 c.
|
Dry red wine
|
1 tsp.
|
Cayenne pepper
|
| 2 28 oz. cans | Italian plum tomatoes, drained and chopped |
| 1/2 c. | Dried currants |
| 2 Tbsp. | Tomato paste |
| 1/4 tsp. | Ground nutmeg |
| 2 large | Eggplants (2 1/2 lbs. total), cut lengthwise, 1/4-inch thick |
| 2 tsp. | Sea salt |
| 1 lb. | Russet potatoes, peeled |
| 3 c. | Plain yogurt (do not use low-fat or non-fat) |
| 3 large | Egg yolks |
Preparation Procedures:
1. Heat oil in large Dutch oven over medium-high heat. Add peppers and sauté until tender, about 5 minutes. Add lamb and sauté, breaking up with back of spoon, about 5 minutes. Add onion and sauté until onion is tender, about 5 minutes. Add wine and cayenne pepper and cook 5 minutes. Stir in tomatoes, currants, tomato paste and nutmeg.
1. Heat oil in large Dutch oven over medium-high heat. Add peppers and sauté until tender, about 5 minutes. Add lamb and sauté, breaking up with back of spoon, about 5 minutes. Add onion and sauté until onion is tender, about 5 minutes. Add wine and cayenne pepper and cook 5 minutes. Stir in tomatoes, currants, tomato paste and nutmeg.
2. Reduce heat to medium. Cover and simmer until sauce is very think and reduced to 6 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper.
3. While sauce is simmering, line large baking sheet with foil. Arrange eggplant slices in layers on prepared sheet, sprinkling each layer with sea salt. Let stand at room temperature 30 minutes.
4. Boil potatoes in a large pot of salted water for 5 minutes. Drain and cool. Cut into 1/4-inch slices.
5. Preheat broiler. Line another large baking sheet with foil. Pat eggplant slices dry with paper towels and arrange in a single layer on the foil. Brush lightly with olive oil on both sides. Broil until golden brown, about 4 minutes per side.
Preheat oven to 400°F. Spray a 13-inch x 9-inch x 2-inch glass baking dish with non-stick cooking spray.
Assemble moussaka:
1. Line bottom of dish with sliced potatoes. Cover with 1/3 sauce. Layer half of the eggplant; cover with 1/3 sauce. Repeat with remaining eggplant and sauce.
2. Bake moussaka until bubbling around edges, about 45 minutes. Spoon off any excess fat. Using back of spoon, press down on moussaka to compact layers.
3. Whisk yogurt and egg yolks in medium bowl to blend. Pour over moussaka, covering completely.
4. Bake until yogurt topping is softly set, about 15 minutes. Transfer baking dish to rack and let stand 20 minutes.
Note: Moussaka can be prepared 1 day ahead. Cool. Cover and refrigerate. Rewarm in 400 degree oven until heated through, approximately 30 minutes.
Yield: 8 servings
Preparation Time: 3 1/2 hours
Oven Temperature: 400 degrees