Description
Bobby Flay’s moussaka elevates Greek comfort cuisine with bold Mediterranean flavors. Layers of tender eggplant, spiced ground lamb, and creamy béchamel create a sumptuous casserole you’ll crave again and again.
Ingredients
Scale
Meat and Protein:
- 1 pound ground lamb
- 3 egg yolks
- ½ cup soft goat cheese
- 1 cup grated Romano
Vegetables and Spices:
- 1 large yellow onion, halved and thinly sliced
- 1 red bell pepper, stemmed, cored, and thinly sliced
- 1 serrano chile, finely diced
- 5 cloves garlic, finely chopped
- 1 ½ pounds eggplant, cut crosswise into ¼-inch thick slices
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1/8 teaspoon cayenne
- Kosher salt and freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- 1 bay leaf
Liquids, Herbs, and Additional Ingredients:
- ¼ cup dried currants
- ¼ cup Greek extra-virgin olive oil, divided
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 (28-ounce) can plum tomatoes, pureed until smooth with their juices
- ¼ cup chopped fresh flat leaf parsley, plus more for garnish
- 2 tablespoons chopped fresh oregano
- Honey, if needed
- 1 ½ cups canola oil
- 6 tablespoons unsalted butter
- ½ cup flour
- 2
Instructions
- Prepare the currants by soaking them in warm water for half an hour, then thoroughly drain and set aside.
- In a large 6-quart pot, warm 1 tablespoon (15 milliliters) olive oil over high heat. Incorporate lamb with aromatic spices including cinnamon, ginger, allspice, cayenne, salt, and pepper. Break up the meat and brown for approximately 5 minutes. Strain the lamb, discarding excess liquid.
- Return the pot to heat, adding remaining 3 tablespoons (45 milliliters) olive oil until shimmering. Sauté onions and bell peppers until tender, about 5 minutes. Introduce serrano peppers and garlic, cooking for an additional minute. Stir in tomato paste and simmer briefly.
- Reintroduce lamb to the pot, pour in wine, and allow liquid to reduce by almost evaporation, stirring consistently. Mix in tomato puree and drained currants, then simmer on medium-low heat for 30 minutes until sauce thickens.
- Incorporate fresh parsley and oregano, adjusting seasoning with salt, pepper, and optional honey. Remove from heat and let flavors meld.
- Prepare eggplant by heating canola oil in a 12-inch (30.5 centimeters) skillet over medium-high temperature. Season eggplant slices with salt and pepper, cooking in batches until softened and lightly golden, approximately 5 minutes per side. Transfer to paper towels to drain excess oil.
- Create bechamel sauce by melting butter in a medium pot over medium heat. Whisk flour until pale and smooth, approximately 2 minutes. Add milk and bay leaf, boiling until thickened while stirring frequently. Remove bay leaf and season with salt, pepper, and nutmeg.
- Allow bechamel to cool for 5 minutes, then whisk egg yolks, goat cheese, and lemon zest until smooth and incorporated.
- Preheat oven to 400°F (204°C). Grease a 3-quart (2.8 liters) casserole dish with butter.
- Layer the casserole by spreading half the lamb sauce and eggplant slices. Top with remaining eggplant and sauce. Evenly distribute bechamel using a rubber spatula.
- Sprinkle Romano cheese over the surface. Place on a baking pan and bake for 45-50 minutes until golden and bubbling. Optional: garnish with additional chopped parsley.
- Allow dish to rest for 20 minutes before serving to enhance flavor and structural integrity.
Notes
- Slice eggplant uniformly to guarantee even roasting and prevent soggy or undercooked sections.
- Experiment with spice intensity by adding more paprika or reducing salt to match your flavor preferences.
- Choose ground lamb or lean beef with minimal fat content to control overall dish richness.
- Create harmonious flavor distribution by carefully arranging each ingredient layer with gentle, consistent pressure.
- Rest Moussaka for 15-20 minutes after baking, allowing bechamel sauce to set and flavors to meld beautifully.
- Prep Time: 30 minutes
- Cook Time: 1 hour 50 minutes
- Category: Dinner
- Method: Sautéing, Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 569 kcal
- Sugar: 8 g
- Sodium: 312 mg
- Fat: 41 g
- Saturated Fat: 13 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 145 mg