Moussaka

Moussaka
Recipe submitted by Marion Hammer

What is Moussaka?

Proper pronunciation: Moo-sah-KAH

Moussaka is a type of casserole native to the Mediterranean. Although this dish is closely associated with Greece, where it may have originated, it is also widely eaten in Egypt, the Middle East, and the rest of the Balkans. It also comes in a range of styles and flavors, making it a very diverse and versatile dish. Some Mediterranean restaurants offer moussaka, especially if they specialize in Greek food, and it can also be purchased from some markets, or made at home.

There are three fundamental ingredients in moussaka: a vegetable, a meat mixture, and some sort of sauce. The ingredients are layered and then baked to make a moussaka, which may be eaten hot or cold, depending on regional tastes. For variation, some cooks add a white sauce and cheese to the top, making the moussaka much richer and more intense.  Definition by wisegeek.com

Ingredients:

2 to 3 large eggplants
Cooking spray

2 large onions, finely chopped
1 clove garlic, minced
2 teaspoons olive oil
1/2 cup water

1 1/2 pounds ground lamb, beef, or turkey
1/2 water

1/8 teaspoon ground nutmeg
1/4 teaspoon fennel seed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamon
4 teaspoons cornstarch
1 1/2 cups chicken broth
Salt and pepper

2 tablespoons cornstarch
1 1/2 cups chicken broth
1/2 light sour cream
3 tablespoons Parmesan cheese, shredded

Directions:

Step 1

Preheat oven to 450 degrees

Cut eggplant lengthwise into 1/2-inch thick slices. 

Lightly coat 2 ( 10 x 15-inch ) baking pans with cooking spray.  Lay slices in a single layer on pans, and over-lap eggplant slightly if needed.  Spray eggplant lightly with olive oil. 

Bake the eggplant slices for 20 minutes, and then turn the eggplant slices over and cook for another 10 minutes.

 
Once baked, place the slices from one pan in an even layer in a 2-inch deep, 9 x 13-inch casserole dish.  Set the second pan of eggplant slices aside.  THE SECOND PAN OF EGGPLANT SLICES WILL BE USED FOR THE TOP LAYER

Step 2

Place the chopped onions, garlic, olive oil and 1/2 cup water into the empty eggplant baking pan.

Bake in the 450 degree oven until moisture evaporates and onions are darkly browned, about 35 minutes.  Stir often with a wide spatula and keep the onions in an even layer.

Step 3

Remove the onions from the oven, and add another 1/2 cup water.  Scatter meat in small bits over onions. 

Bake onion/meat mixture for about 6 to 10 minutes, until meat is white throughout. 

Step 4

In a large saucepan, mix nutmeg, fennel seed, cinnamon, cumin, cardamon, and 4 teaspoons cornstarch.  Blend in 1 1/2 cups chicken broth.  Stir over high heat until boiling.  Mix with meat mixture and season with salt and pepper.

Step 5

Spoon meat mixture over eggplant slices in casserole dish.

Next, use the remaining eggplant slices (second pan set aside) and place on top of casserole.

Step 6

Rinse the large saucepan, and make a smooth paste of 2 tablespoons cornstarch, 1 1/2 cups chicken broth, and sour cream.  Bring to a boil, stirring constantly. 

Spoon evenly over eggplant casserole

Sprinkle with Parmesan cheese

IF YOU ARE MAKING THIS AHEAD OF TIME, COVER AND REFRIGERATE AT THIS TIME

Step 7

Bake at 350 degrees for 35 to 45 minutes