Lamb Moussaka Recipe

Preparation Instructions

1. 1

   Prepare the Eggplant

   Slice the eggplants into 1/2-inch thick rounds, sprinkle with salt, and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.

2. 2

   Fry the Eggplant

   In a large skillet, heat olive oil over medium-high heat. Fry the eggplant slices until golden brown on both sides. Drain on paper towels and set aside.

3. 3

   Make the Lamb Bolognese

   In the same skillet, add more olive oil if needed. Sauté chopped onions and garlic until translucent. Add ground lamb and cook until browned. Stir in canned tomatoes, red wine, cinnamon, nutmeg, salt, and pepper. Simmer for 20 minutes.

4. 4

   Prepare the Bechamel Sauce

   In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes. Gradually add milk, whisking continuously until thickened. Stir in goat cheese until melted and smooth. Season with salt and pepper.

5. 5

   Prepare the Parsley Puree

   Blanch parsley in boiling water for 30 seconds, then transfer to ice water. Drain and blend parsley with a splash of olive oil until smooth.

6. 6

   Assemble the Moussaka

   In a baking dish, layer half of the fried eggplant, half of the lamb bolognese, and half of the bechamel. Repeat layers. Top with remaining bechamel. Bake at 180°C (350°F) for 30-40 minutes or until golden.

7. 7

   Garnish and Serve

   Let the moussaka cool for 10 minutes before slicing. Serve with parsley puree and garnish with local micros.