INGREDIENTS

INSTRUCTIONS

MEAT FILLING
EGGPLANT
VEGETABLE FILLING
CUSTARD
PLUS
TAMALES WORLD TOUR SHOW #WT1A41
Preheat oven to 400 degrees F. Heat oil in a large ovenproof skillet over
moderate heat. Cook onions until soft. Add lamb and garlic, and cook until
browned, stirring occasionally. When meat is well browned, stir in
remaining ingredients. Transfer to oven and bake until quite dry, about 45
minutes. Set aside to cool.
Eggplant: Cut eggplant into 1/4 inch slices, lengthwise. Sprinkle with salt
on both sides, and let rest on a rack until moisture rises to surface,
about 30 minutes. Pat dry with paper towels. Heat oil in a large skillet
over mediumhigh heat. Fry eggplant briefly, 1 to 2 minutes per side. Set
aside to drain on paper towels.
Vegetable Filling: Wash and dry all vegetables, then cut into fine
julienne. Blanch carrots and peas in a small saucepan of boiling water just
until water returns to a boil. Refresh in cold water, drain, and reserve.
Melt butter in a medium skillet over moderate heat. Cook leeks along with
salt 1 minute, add celery and cook 1 minute, then mushrooms and cook and
additional minute. Set aside to cool. Toss all vegetables together in a
large bowl and reserve.
Custard: Combine eggs, cream, salt, pepper, and nutmeg in a bowl. Whisk
until smooth. Pass through a strainer to remove any stray eggshells. Whisk
in Parmesan cheese and set aside.
To assemble: Preheat oven to 350 degrees F. Stir one third of custard into
meat filling. Combine remaining custard with vegetable filling.
In a 9 by 13 inch roasting pan or casserole, arrange one third eggplant
slices to completely cover bottom. (The slices may overlap. That's fine.)
Spread half meat filling on top, then cover with another third eggplant
slices. Pour all vegetables in custard on top. Cover with remaining
eggplant, then spread remaining meat mixture evenly over top.
Place the moussaka pan inside a larger roasting pan and pour boiling water
into roasting pan until it rises halfway up the sides of the moussaka pan.
Bake, uncovered, until custard is set in center, about 1 1/2 hours. You can
test for doneness by sticking a knife in the center. If custard oozes out,
cook longer.
Cut into individual portions and lift out with a spatula. Serve
immediately, topped with Pimento Sauce. Moussaka can be made 1 or 2 days in
advance and reheated in a 325 degree oven for 25 minutes.
Yield: 10 to 12 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998

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