Moussaka With Nutmeg and White Pepper Cream Sauce |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Recipe of the week from the Chicago Tribune. I have 2 smaller eggplants in the fridge destined for this recipe. After making this recipe I have edited to suit our tastes. Ingredients:
1 large eggplant, unpeeled, cut crosswise in 1/2-inch slices (about 1 1/2 pounds) |
3 tablespoons coarse salt |
1/3 cup olive oil |
1 lb ground lamb, crumbled |
1 large onion, chopped |
4 garlic cloves, minced |
1/2 cup parsley, chopped |
4 tablespoons tomato paste |
1 teaspoon salt |
3/4 teaspoon ground cinnamon |
1/2 tablespoon dried oregano |
1/8 teaspoon ground nutmeg |
1/4 teaspoon white pepper |
1/2 cup red wine (1/2 cup beef broth fine substitution) |
4 tablespoons butter |
2 tablespoons flour |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1/8 teaspoon ground nutmeg |
1 cup whole milk |
1 cup evaporated milk |
2 eggs |
1/2 cup parmesan cheese, grated |
Directions:
1. Arrange eggplant slices in a single layer on kitchen cloth or paper towels; sprinkle with salt.
2. Heat 1 tablespoon of the oil in a large skillet; cook lamb, stirring, until lightly browned. Spoon off excess fat. Mix in onion; cook, stirring occasionally, until onion is tender, 4 minutes. Mix in garlic, parsley, tomato paste, salt, cinnamon, oregano, nutmeg and pepper; stir in the wine. Heat to a boil; reduce heat to a simmer. Cover; cook 15 minutes. Uncover; simmer until sauce is thick, about 5 minutes.
3. For cream sauce, melt butter in a medium saucepan over medium heat; stir in flour, salt, pepper and nutmeg. Gradually stir in milk. Cook, stirring, until thickened, about 2 minutes. Beat eggs and egg yolk in a small bowl. Mix in a little of the hot sauce. Blend egg mixture gradually into sauce; cook, stirring, over low heat 2 minutes. Remove from heat; cover. Keep warm.
4. Blot moisture from eggplant slices with paper towels. Arrange eggplant in a single layer on a baking sheet. Lightly brush with half of the remaining oil. Broil in oven, about 4 inches from heat, until lightly browned, about 5 minutes. Turn; brush opposite sides with oil. Broil until browned, about 5 minutes. Remove from oven; reduce oven heat to 350 degrees.
5. Place half of the eggplant in a single layer in an ungreased 2-quart square or oval baking dish. Top with meat sauce; sprinkle with 2 tablespoons of the Parmesan cheese. Cover with remaining eggplant; sprinkle with 2 tablespoons of the cheese. Pour on cream sauce; sprinkle with remaining cheese. Bake until top is lightly browned, 45 minutes-1 hour.
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