Lamb and Eggplant Moussaka

Lamb and Eggplant Moussaka
Photo by CIA/Keith Ferris

Ingredients

  • 1 bay leaf
  • Salt as needed
  • 2 cups onion
  • ¼ cup dry red wine
  • 2 cloves
  • ¼ cup plain bread crumbs
  • 2 teaspoons minced garlic
  • + 12 more ingredients
    • 2 cups plum tomatoes
    • 3 pounds eggplant
    • ½ cup water
    • Freshly ground black pepper
    • (or substitute beef, turkey, pork, or combination)
    • 2 large russet (baking) potatoes
    • 2 cups Cheese Sauce
    • 1/3 cup olive oil
    • 2 tablespoons tomato paste
    • Pinch ground allspice
    • 1 ¼ pounds ground lamb
    • Small piece cinnamon stick (or ¼ tsp ground cinnamon)

1. Peel, salt, and rinse the eggplant if desired (see note "Preparing Eggplant for Cooking" below). 2. Place potatoes in a pot and add enough water to cover them. Over medium-high heat bring them to a boil and boil lightly for 5 minutes. Cool, cut into 1/8-inch slices, and set aside. 3. Heat abou...

View full recipe at Epicurious

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