Moussaka

Moussaka is rated 4.8 out of 5 by 6.
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Prep Time: 35 minutes
Cook Time: 80 minutes
Servings: 6

Moussaka is a great choice when you’re serving a crowd, and you can do much of the work in advance. Prepare the meat sauce and béchamel the night before and refrigerate. Rewarm them a bit before assembling the dish.

Ingredients:

  • 2 1/2 lb. (1.25 kg) globe eggplant (2 medium), cut crosswise
      into slices 1/4 inch (6 mm) thick
  • 6 Tbs. (3 fl. oz./90 ml) plus 1 tsp. olive oil, plus more for
      brushing
  • Kosher salt and freshly ground pepper, to taste
  • 3 Tbs. unsalted butter
  • 3 Tbs. all-purpose flour
  • 1 bay leaf
  • 1/4 tsp. freshly grated nutmeg
  • 2 cups (16 fl. oz./500 ml) milk
  • 1 egg, lightly beaten
  • 1/3 cup (1.5 oz./45 g) grated Parmigiano-Reggiano cheese
  • 1 yellow onion, diced
  • 1 1/2 lb. (750 g) ground lamb
  • 1 1/2 tsp. minced garlic
  • 1 Tbs. tomato paste
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/4 tsp. cayenne pepper
  • 1 1/2 tsp. sugar
  • 1 can (14 1/2 oz./455 g) diced tomatoes, drained
  • 3 Tbs. chopped fresh flat-leaf parsley

Directions:

Position racks in the upper, middle and lower positions of an oven. Preheat the oven to 450°F (230°C). Line 3 baking sheets with parchment paper.

Arrange the eggplant slices in a single layer on the prepared baking sheets. Brush the slices on both sides with 5 Tbs. of the olive oil and season with salt and pepper. Roast until the eggplant is tender and lightly browned, about 20 minutes, rotating the baking sheets among the racks about every 7 minutes.

Meanwhile, in a saucepan over medium heat, melt the butter. Add the flour, bay leaf and nutmeg and cook, stirring constantly, for 1 minute. Slowly whisk in the milk and cook, stirring constantly, until thickened, about 5 minutes. Season with salt and pepper. Let the sauce cool for 15 minutes, then remove and discard the bay leaf. Whisk in the egg and 2 Tbs. of the cheese. Set the béchamel sauce aside.

In a 3-1/2 quart (3-l) Dutch oven over medium heat, warm 1 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, until tender, 7 to 8 minutes. Transfer to a bowl. Increase the heat to medium-high and warm the 1 tsp. olive oil. Add the ground lamb and cook, stirring occasionally, until browned, about 8 minutes. Drain off the excess fat. Add the garlic, tomato paste, cinnamon, allspice, cayenne and sugar and cook, stirring constantly, for 1 minute. Add the tomatoes, season with salt and pepper, and cook for 3 to 4 minutes more. Stir in 2 Tbs. of the parsley. Transfer the meat sauce to the bowl with the onion. 

Reduce the oven temperature to 375°F (190°C). Lightly brush the bottom and sides of the Dutch oven with olive oil. Place a single layer of the eggplant slices on the bottom of the pot. Spread one-fourth of the meat sauce on top. Repeat with 4 more layers of eggplant and 3 more layers of meat sauce, ending with the eggplant. Pour the béchamel sauce on top and sprinkle with the remaining cheese.

Transfer the pot to the oven and bake until the moussaka is browned and bubbly on top, about 40 minutes. Remove from the oven and sprinkle with the remaining 1 Tbs. parsley. Let the moussaka rest for 20 minutes before serving. Serves 6.

Williams-Sonoma Kitchen

Rated 5 out of 5 by from Absolutely Delicious This dish is specially good. It is quite impressive. I've ordered Moussaka From Greek restaurants but none of those I had is as good as this recipe.
Date published: 2017-08-18
Rated 5 out of 5 by from Restaurant taste Extremely tasty. A little long to prepare. The cayenne gives it the kick it needs. Will do again and freeze some too.
Date published: 2014-06-05
Rated 5 out of 5 by from A Unique Moussaka This Moussaka is delicious and is a bit different. It is made in a round Dutch oven, so you serve scoops rather than slices. The addition of an egg and cheese to the cooled white sauce provides a uniquely thick puffy crust on top. The flavors all blend together well.
Date published: 2013-10-05
Rated 5 out of 5 by from Perfect for a foggy evening This was so good and even better the second day. It went together easily with the sauces made while the eggplant cooked. Then assembled and into the oven. It would be great for a potluck at the neighbors.
Date published: 2013-08-29
Rated 5 out of 5 by from Really good I didn't have ground lamb on hand and used ground turkey and my husband and I loved it! Based on the other review I backed off the spices just a bit and we enjoyed and I am making it again tonight with the lamb. If you do not like eggplant, you will love it in this dish!
Date published: 2013-08-22
Rated 4 out of 5 by from Involved but worth it! We're always looking for ways to use a bumper crop of eggplant and this was perfect. There are several steps so give yourself time. I used only half of the cinnamon, allspice and nutmeg because my husband doesn't care for them in a savory dish. He loved it and caught the hint of these spices without going over his limit! Since there are just the two of us I divided it and froze one. I think it will freeze beautifully! Lovely dish Williams- Sonoma!
Date published: 2013-07-28
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