Ricardo's Moussaka

Ricardo's Moussaka
This delicious dish layers meat, tomatoes, and eggplant all covered in a creamy white bechamel sauce.
Directions for: Ricardo's Moussaka

Ingredients

Moussaka

1 large eggplant, cut into 1-cm (1/2-inch slices)

cup olive oil

1 lb(s) extra lean ground beef

1 onion, chopped

2 clove garlic, chopped

1 pinch ground cinnamon

1 pinch ground cloves

1 pinch ground ginger

cup white wine

1 can diced tomatoes (14oz)

cup chopped flat-leaf parsley

cup breadcrumbs

Salt and pepper

Yogurt Bchamel

1 Tbsp butter

1 Tbsp unbleached all-purpose flour

1 cup plain yogurt (4% MF or lighter)

cup grated Parmigiano-Reggiano

1 egg yolk

1 pinch ground nutmeg

Assembly

Directions

Moussaka

1. 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.

2. 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 nearly all the wine has evaporated. 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.

Yogurt Bchamel

1. in a saucepan over medium heat, melt the butter. Dust with the flour and cook for 1 minute. Add the yogurt and bring to a boil while stirring. Season with salt and pepper. Remove from the heat and stir in the cheese, egg and nutmeg. Adjust the seasoning. Set aside.

2. with the rack in the middle position, preheat the oven to 200C (400F).

Assembly

1. with the rack in the middle position, preheat the oven to 200C (400F).

2. Butter a baking dish about 18 x 28-cm (7 x 11-inch) in size or able to hold about 2 litres (8 cups). Sprinkle 30 ml (2 tablespoons) breadcrumbs on the bottom. Lay half of the eggplant slices on the bottom. Top with the meat mixture. Cover with the remaining eggplant slices. Spread the bchamel over the eggplant. Sprinkle with the remaining breadcrumbs. Bake until the bchamel turns gold-coloured, about 30 minutes.

See more: Middle Eastern, Lunch, Vegetables, Beef, Eggs/Dairy, Main, Dinner, Cheese, Greek