Moussaka Gratinée

Moussaka Gratinée
Photo by Scott Phillips

Ingredients

  • Pinch ground mace
  • ¼ cup extra-virgin olive oil
  • 2 Tbs. unsalted butter
  • 2 cloves garlic, finely chopped
  • ½ cup strained leftover sauce from the leg of lamb
  • 2 oz. kefalotyri cheese or pecorino, finely grated (about 1-½ cups)
  • Freshly ground black pepper
  • + 13 more ingredients
    • 3 Tbs. chopped fresh flat-leaf parsley
    • 1 large yellow onion, finely chopped
    • 1 lb. leftover roasted leg of lamb, trimmed of excess fat and sinew and cut into ½-inch dice
    • 1 large egg white
    • 1 Tbs. tomato paste
    • 2 Tbs. all-purpose flour
    • Kosher salt
    • 1-½ cups whole milk
    • 1 large egg yolk
    • 1-½ tsp. ground cinnamon
    • 4 small eggplant (about 5 inches long), peeled, trimmed, and cut into ½-inch pieces (about 8 cups)
    • 1 fresh bay leaf
    • Sea salt

Put the eggplant in a colander set over a bowl, sprinkle generously with kosher salt, and set aside. In a 12-inch skillet, heat 2 Tbs. of the olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 10 minutes. Raise the heat to medium high and add th...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network