Moussaka Gratinée

Moussaka Gratinée
Photo by Scott Phillips


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

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


Best Wine Deals

See More Deals »

Snooth Media Network