Moussaka
Moussaka
Ingredients
- 1 large eggplant, cut into 1/2-inch slices (1-cm)
- 2/3 cup (150 ml) olive oil
- 1 lb (454 g) extra lean ground beef
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 pinch ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground ginger
- 1/2 cup (125 ml) white wine
- 14 oz (398 ml) can diced tomatoes
- 1/2 cup (125 ml) chopped flat-leaf parsley
- 1/2 cup (125 ml) breadcrumbs
- Salt and pepper
- 1 tablespoon (15 ml) butter
- 1 tablespoon (15 ml) unbleached all-purpose flour
- 1 cup (250 ml) plain yogurt (4% m.f. or lighter)
- 1/4 cup (60 ml) grated Parmigiano-Reggiano cheese
- 1 egg yolk
- 1 pinch ground nutmeg
Instructions
- In a large skillet over medium heat, brown the eggplant, several slices at a time, using 125 ml (1/2 cup) of the oil. Season with salt and pepper. Set aside on a plate.
- In the same skillet in the remaining oil, brown the meat and onion with the garlic and spices, breaking the meat up with a fork or wooden spoon. Season with salt and pepper. Add the wine. Bring to a boil and reduce until almost dry. Add the tomatoes and parsley. Bring to a boil. Remove from the heat. Add 60 ml (1/4 cup) of breadcrumbs, stirring well to combine. Adjust the seasoning. Set aside.
Moussaka