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| MOUSSAKA WITH BECHAMEL SAUCE | |
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If you've traveled in the Balkans, Greece, Turkey and the eastern Mediterranean, you're probably familiar with a delicious, layered eggplant and meat casserole called "moussaka". Moussaka is a dish served throughout this region in countries that were once part of the Ottoman empire. The basic ingredients of moussaka include eggplant, tomato and ground lamb or beef. Each country has its own variations of the recipe. 4 lb. eggplant (about 3-4 medium), peeled and cut into 3/4-inch cubes 3 tbsp. olive oil Kosher salt and freshly ground black pepper 2 lb. ground beef 1 medium onion, minced 2 tbsp. tomato paste 4 garlic cloves, minced (about 4 tsp.) 1 tsp. dried oregano 1 tsp. sugar 3/4 tsp. ground cinnamon 1 (28 oz.) can tomato puree 1/2 cup dry red wine Toss the eggplant cubes with oil, salt and pepper and spread them evenly over baking sheets lined with foil and sprayed with oil. Bake at 450°F until light golden brown, about 40 to 50 minutes, rotating pans halfway through the roasting time. Set aside to cool. Leave the oven on, reducing the temperature to 400°F degrees. Cook ground beef in a large Dutch oven over medium-high heat, breaking the meat into smaller pieces with a wooden spoon, until no longer pink, about 5 minutes. Strain the ground beef through a fine mesh strainer, reserve the drippings. Return 2 tablespoons of the reserved drippings, onion, and salt to the pot and cook over medium heat until softened, 5 to 7 minutes. Stir in the tomato paste, garlic, oregano, sugar and cinnamon and cook until fragrant, about 30 seconds. Stir in the drained meat, tomato puree, and wine, increase the heat to high, and bring to a simmer. Reduce the heat to low, cover partially, and cook, stirring occasionally, until the juices have evaporated and the sauce has thickened, 25 to 30 minutes. Season with salt and pepper, to taste. BECHAMEL SAUCE: 3 tbsp. unsalted butter 1/4 cup all-purpose flour 2 cups whole milk 1 cup grated Turkish Kasar or Parmigiano Reggiano cheese Pinch ground nutmeg Melt butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring constantly, for 1 minute. Gradually whisk in 2 cups of milk. Bring to a simmer and cook, whisking often, until the sauce thickens and no longer tastes of flour, about 5 minutes. Remove from heat and whisk in the cheese and nutmeg and season with salt and pepper, to taste; cover and set aside. ASSEMBLY: Spread the roasted eggplant evenly into a 13x9-inch baking dish. Spread the beef filling over the eggplant, then pour the Bechamel sauce evenly over the top. Note: At this point the casserole can be covered and refrigerated for up to 2 days. Bake the casserole, uncovered, at 400°F until the top is lightly golden, about 25 to 35 minutes. Let stand for 10 minutes before serving. Submitted by: S'kid | |
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