| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 5 |
tb |
Olive oil |
| 3 |
lg |
Green bell peppers; seeded, cut into 1/2-inch pieces |
| 1 1/2 |
lb |
Ground lamb |
| 2 |
c |
Chopped onion |
| 2/3 |
c |
Dry red wine |
| 1 |
ts |
Cayenne pepper |
| 2 |
cn |
(28-ounce) Italian-style tomatoes; drained, chopped |
| 1/2 |
c |
Dried currants |
| 2 |
tb |
Tomato paste |
| 1 |
pn |
Ground nutmeg |
| 2 |
lg |
Eggplants; (about 2 1/4 pounds total), cut lengthwise into 1/4-inch-thick slices |
| 2 |
ts |
Sea salt |
|
|
Olive oil |
| 1 |
lb |
Russet potatoes; (about 2 medium), peeled |
| 3 |
c |
Plain yogurt; (do not use low-fat or nonfat) |
| 3 |
lg |
Egg yolks |
|
8 |
Servings |
INSTRUCTIONS
Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Add
peppers and Sauté until tender and beginning to color, about 8 minutes.
Transfer peppers to bowl. Heat remaining 3 tablespoons oil in same Dutch
oven over medium-high heat. Add lamb and Sautéuntil cooked through,
breaking up with back of spoon, about 6 minutes. Add onion and Sauté until
onion is tender, about 6 minutes. Add wine and cayenne pepper and cook 2
minutes. Stir in tomatoes, currants, tomato paste and nutmeg. Reduce heat
to medium. Cover and simmer until sauce is very thick and reduced to 6
cups, stirring occasionally, about 1 hour 10 minutes. Season to taste with
salt and pepper.
Meanwhile, line large baking sheet with foil. Arrange eggplant slices in
layers on prepared sheet, sprinkling each layer with sea salt. Let stand at
room temperature 30 minutes.
Preheat broiler. Line another large baking sheet with foil. Pat eggplant
slices dry with paper towels. Arrange some of eggplant slices in single
layer on second prepared sheet. Brush lightly with olive oil on both sides.
Broil until golden brown, about 4 minutes per side. Transfer to platter.
Repeat with remaining eggplant.
Boil potatoes in large pot of salted water 5 minutes. Drain. Cool. Cut
potatoes into 1/4-inch-thick slices.
Preheat oven to 400°F. Coat 13x9x2-inch glass baking dish with oil. Arrange
potatoes in bottom of dish. Arrange half of eggplant slices over potatoes.
Pour half of sauce over. Arrange Sautéed peppers over sauce. Arrange
remaining eggplant over peppers. Pour remaining sauce over.
Bake moussaka until bubbling around edges, about 45. Spoon off any excess
fat. Using back of spoon, press down on moussaka to compact layers. Whisk
yogurt and egg yolks in medium bowl to blend. Pour over moussaka, covering
completely. Bake until yogurt topping is softly set, about 15 minutes.
Transfer baking dish to rack and let stand 20 minutes. (Can be prepared 1
day ahead. Cool. Cover and refrigerate. Rewarm in 400°F. oven until heated
through, about 30 minutes.) Spoon moussaka onto plates.
Bon Appétit May 1995
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16, 1998
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