Rub, Stuffings & Sauces
Pasta Dishes
Entrees & Hearty Fare
|
Moussaka
| 1 |
large red onion, diced |
| 4 tablespoons |
olive oil |
| 3 tablespoons |
garlic, minced |
| 1 1/2 lbs. |
ground beef or lamb |
| 1 teaspoon |
cinnamon |
| 5 cups |
whole tomatoes, strained and chopped |
| 1 teaspoon |
red pepper flakes |
| 1 teaspoon |
oregano |
| 2 1/2 lbs |
russet potatoes |
| 1 1/2 lbs |
eggplant |
| |
|
| Bechamel sauce: |
|
| 4 tablespoons |
butter |
| 4 tablespoons |
flour |
| 2 1/2 cups |
milk |
| 2 |
eggs |
| 1/2 cup |
shredded white cheddar or Kasseri cheese |
| 1/2 teaspoon |
cayenne pepper |
Preheat oven to 350 degrees.
In a large pan, brown the meet and onions in the olive oil. Add the red onion, garlic, cinnamon, tomatoes, red pepper flakes and oregano, and mix until well-blended. Set aside.
Peel the russet potatoes and boil until tender. Let cool and slice into 1/4-inch thick slices. Set aside.
Rinse the eggplant and leave the skin on. Slice into 1/4-inch thick slices and grill in olive oil until lightly brown. Set aside.
To make the sauce, melt the butter on medium heat. Add the flour and blend together well to make a roux. In a medium-size bowl, beat the eggs until frothy. Simmer the milk until hot. Add 1/2 cup of the milk to the eggs, whisking constantly. Add the rest of the hot milk and the roux and whisk until creamy (if too thick add a little more milk). Sprinkle in the cheese and cayenne pepper and blend.
In a casserole dish, layer in the ingredients as follows: meat mixture, eggplant, meat, potatoes, eggplant, potatoes. Pour the sauce over the entire dish.
Bake for 45 minutes.
A great dish! |
