It will add that extra Greek flavor to the moussaka. I thought the cheese sauce tasted extremely flour-y. Total comfort food. One other great thing about this recipe (other than how tasty it is! Place the eggplant in a colander, toss liberally with salt, and let sit for about 1 hour to drain away extra water. Welcome to my kitchen! Adjust oven rack to middle position and preheat oven to 375°F. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe. Yum! This lamb-and-eggplant casserole is the national dish of Greece. 13 ratings 4.7 out of 5 star rating. Begin lamb sauce while eggplant is roasting. Step one – First, grab all your ingredients!. It smells delicious as well. I was veggie in my teens and Mum, one day, surprised me by creating a really lovely Quorn moussaka for me…I loved it so much (and still do) and it was actually one of the first recipes I blogged on this website (don’t look the photos are awful, though the recipe is very good!) Take the sauce off the heat and, while whisking constantly, ladle some of the sauce into the bowl with the egg yolks. Eb x. I haven’t made moussaka in ages – must give this a go. I love a good eggplant recipe and this certainly doesn’t look like it would disappoint! It's even better the next day! Notify me of follow-up comments by email. Cook for about two minutes. While the aubergine slices are grilling, prepare your filling: place the remaining 2 tablespoons oil and onions in a wide, deep pan and cook on low for 5 minutes, until the onions are soft but not brown. In a medium saucepan over medium heat, melt the butter. Filed Under: easter dinner, greek recipes, holiday favorites, main courses, meaty main dishes, recipe Tagged With: eggplant, lamb, tomatoes. (Serves 4-6, depending on appetite and what you serve it with.). I have noticed that the people who rated this recipe the highest made a lot of changes to the original recipe. Otherwise this slow cooker lamb moussaka recipe will be too wet and won’t bind as well as it should. Eventually I discovered it didn’t have to have potatoes in and that I loved lamb and now it is one of my favourite dishes! In a bowl whisk together Greek yogurt and beaten egg. This is my meaty take on that same recipe, really – but with a few extra little tweaks to make it even easier! Each package was 1 lb. It's a time-consuming recipe, but most moussakas are. Eb , I absolutely love you!! It was totally bland, absolutely no flavor, despite all the work. That looks fab. Add the red wine and continue simmering until the wine has reduced and developed a sweet aroma, 2 to 3 minutes. While the eggplant is salting, make the meat sauce. Add can of tomatoes and simmer until tomatoes have begun to break down, about 20 minutes. Then pour the egg mixture back into the saucepan. Leftover lamb & potato pie. Make all the layers and then refrigerate them separately overnight. 3. Then add … To prepare the eggplant: 1. It takes a lot time to make, though, so plan time for that! Secondly, I’ve cooked the aubergines under the grill, rather than in a frying pan, which does two things – it speeds everything up, as all the aubergine slices fit under the grill – meaning you don’t have to cook the aubergines in batches, as you would in a pan, and it means you don’t need to be so hands on – meaning you can use the time the aubergines are grilling to prepare the lamb sauce. Or why not subscribe to my blog and get delicious, stress free recipes straight to your inbox every week? Set aside and keep warm. I made this after lunch on Saturday, then baked it for dinner later. Tasty Easy Fun’ is an EU funded campaign which aims to increase the use of lamb in everyday cooking. Didn't taste the eggplant enough. My Easy Lamb Moussaka, on the other hand, is quick, involves very little effort, and with just a couple of little cheats and shortcuts, you can have a totally delicious moussaka on your table in well under 45 minutes, making it do-able on all but the busiest of evenings. Pour 4 cups lamb mixture over eggplant, and sprinkle with 1 … I also used ground veal instead of lamb and it came out fine. Return milk mixture to pan, and cook until thick (about 15 minutes), stirring constantly. Arrange remaining eggplant over cheese, and top with the remaining lamb mixture. When you are ready to cook, preheat the oven and layer everything up in the casserole dish. Sprinkle with 1 tablespoon cheese. Eb x, This sounds delicious! Moussaka(using leftover lamb) is the best way you can use leftover lamb! 1. My version is neither of those things – the creme fraiche tastes fab on top of this and makes this much more doable on a busy evening! Haha – yes, a proper authentic Moussaka is a lovely thing, but as you say, very slow and labour intensive AND uses a lot of pots and pans. , I’m glad you enjoyed it! It's a great recipe for entertaining. frivolity. Add onion to pan and fry over a low heat until soft. Hope you enjoy my version. Slice the aubergines then fry them on both sides in a large pan with a little olive oil. 3. Ladle the bechamel sauce over into an even coating on the top. Drain on kitchen paper. Arrange half the eggplant slices over potatoes. A Rioja Crianza would be a great wine match for this moussaka, as would a Côtes du Rhone – a Sangiovese or Nero D’Avola would go fabulously too. kefalotiri. Heat the olive oil over medium-low heat in a large skillet. Add the curry powder, turmeric, flour and lamb, and then stir well to make sure that the meat is coated. Oh my goodness it really is, isn’t it? Add in the chopped tomatoes, oregano, salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes, until thick. I used my leftover Easter boneless butterflied leg of lamb. Thanks Michelle – I’ve never been a fan of cheats that make a dish taste worse – got to be as good as, or better!! Vitamin C 0%, Calcium 0% Once butter is fully melted add the flour and cook, stirring constantly until flour just begins to brown. Can not wait to make it when it is cooler outside. Meanwhile, place peeled potato in a saucepan and cover with water, bring to a boil and cook until potato is just beginning to soften, about 5 minutes. Rinse with cold water; drain well. this link is to an external site that may or may not meet accessibility guidelines. The next thing I’ve done is a little cheat with the cheese sauce – normally in a moussaka, the cheese sauce is a kind of béchamel enriched with an egg – I’ve cheated and used crème fraîche with cheese sprinkled on top – it is super quick to do, saves on washing up AND is super tasty. Place slices in bottom of baking dish. © Copyright 2020 Meredith Corporation. My bf liked the dish a lot more than I did--maybe it will taste better after a day or so? Place in oven and bake until moussaka begins to bubble and brown along the edges, about 35 minutes. #BrillBlogPosts, Thanks Annette, totally agree with you – moussaka is lovely, but made the traditional way is a bit fiddly and time consuming. Totally delish. Butter the baking dish and scatter half the chopped onion along bottom. Bring the meat sauce to a simmer and cook it down until the sauce fairly dry and not soupy. Let eggplant sit for 15 minutes, then rinse. I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. We simplified a bit by chopping the eggplant into bite size pieces before salting and draining for 30 min, then sautéing it. frivolity. The prep time was at least 2 hrs (and I’m an experienced cook of 50 years) but I did do some cleanup as I went along (and happy I did as it would have added a lot more time in the end). * % Daily Values are based on a 2000 calorie diet, A couple of neat tricks and cheats make this Easy Lamb Moussaka quick and simple to make – but no less tasty! After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. I absolutely love taking a total classic like this and putting my easy peasy spin on it! Set aside. short) and was glad because it just barely fit in my 7x 11 pan. The cheese sauce put me off. Eb , Your email address will not be published. Making curry with leftovers saves time and money, and also makes your weekend roast go further. Get these ingredients for curbside pickup or delivery! Read More…. Toss the sliced eggplant with salt and let it sit for 1 hour in a colander. Post whatever you want, just keep it seriously about eats, seriously. Iron %, Vitamin A 0% Arrange the remaining eggplant in an even layer over the meat sauce. Add about 1 cup of the hot bechamel to the eggs. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. A couple of neat tricks and cheats make this Easy Lamb Moussaka quick and simple to make – but no less tasty! Have you cooked this recipe? I added a layer of potatoes on the bottom, and doubled the sauce. Add the ground meat and cook, stirring occasionally, until just browned, about 5 minutes. Bake at 375° for 45 minutes or until top is golden brown. Randy Mayor; Styling: Mary Catherine Muir. Sign up here to have new recipes delivered to your inbox every week. My husband(carnivore) and 2 year old both gobbled it up! 4 (14.5-ounce) cans diced tomatoes, undrained, 2 (1 1/4-pound) eggplants, cut lengthwise into 1/4-inch-thick slices, 1 pound peeled baking potatoes, cut into 1/4-inch-thick slices, ¼ cup (1 ounce) grated fresh Parmesan cheese, divided.