Lamb and Eggplant Moussaka

Lamb and Eggplant Moussaka
Photo by CIA/Keith Ferris

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network