Moussaka (Greek Eggplant Casserole)
INGREDIENTS
•
MOUSSAKA
•
Matt Taylor-Gross
•
This traditional Greek casserole featuring spiced ground lamb and eggplant is based on a version made by Jim Botsacos, the chef-partner of the Greek restaurant Molyvos in New York City.
•
Ingredients
•
1⁄4 cup dried currants
•
4 tbsp. extra-virgin olive oil
•
1 lb. ground lamb
•
1 tsp. cayenne
•
1⁄2 tsp. ground cinnamon
•
1⁄4 tsp. ground ginger
•
1⁄4 tsp. ground allspice
•
1 (28-oz.) can whole peeled tomatoes, undrained
•
6 cloves garlic, finely chopped
•
2 medium yellow onions, finely chopped
•
1 red bell pepper, stemmed, cored, and finely chopped
•
1 cup red wine
•
1 1⁄2 cups canola oil
•
1 1⁄2 lb. eggplant, cut crosswise into 1⁄4"-thick slices
•
1 large russet potato (about 1 lb.), cut crosswise into 1⁄4"-thick slices
•
6 tbsp. unsalted butter
•
1⁄2 cup flour
•
2 1⁄4 cups milk
•
1 bay leaf
•
Freshly grated nutmeg, to taste
•
1⁄2 cup plain Greek yogurt
•
3 egg yolks
•
1 cup grated parmesan
•
Kosher salt and freshly ground black pepper, to taste
ADVERTISEMENT