inthekitchen
Moussaka
Costa ’ s version of this signature Greek dish is decadent and special . A little white wine in the meat sauce brightens the mixture of warm spices . Frying the eggplant and potato before assembling ensures cooking is even and every bite is tender .
INGREDIENTS Meat Sauce 2 lbs lean ground beef 5 – 7 Russet potatoes 1 1 / 2 large eggplants 2 Tbsp olive oil 1 large yellow onion , minced 1 clove garlic , minced 3 / 4 cup tomato paste 1 1 / 2 cups herbed tomato sauce 1 / 2 cup V8 juice 3 / 4 cup Passata strained tomatoes 1 Tbsp seasoning salt 1 tsp black pepper 1 Tbsp steak spice 1 Tbsp Italian seasoning 1 Tbsp oregano 2 Tbsp parsley 1 Tbsp cinnamon pinch of nutmeg 1 / 2 tsp cloves 1 / 2 cup white wine garlic powder 1 bay leaf
Bechamel sauce 4 cups milk 3 / 4 cup butter 6 Tbsp all-purpose flour 1 / 2 tsp cinnamon pinch of nutmeg 1 1 / 2 cups freshly grated Parmesan cheese 3 eggs
METHOD Meat Sauce 1 . Cut eggplant and potatoes lengthwise into 1 / 2 ” thick slices . 2 . On high heat fry eggplant then potatoes , flipping when first side is browned . Drain on paper towels and set aside . 3 . Cook ground beef , onions and garlic together until beef is browned , season with salt and pepper . 4 . Add parsley , herbs , cinnamon and nutmeg . 5 . Pour in tomato sauce , tomato paste , strained tomatoes , V8 juice and wine , mix well . Simmer for 20 minutes . 6 . Allow to cool .
Bechamel sauce 1 . Scald milk in saucepan over medium heat . 2 . In a separate saucepan melt butter in a large skillet over medium heat . 3 . Whisk flour into butter until smooth . Mixture should be thick and smooth . Lower heat slightly . 4 . Gradually pour in scalded milk , whisking constantly until it thickens . 5 . Add cheese , cinnamon and nutmeg . Once thickened add in eggs and whisk in until smooth . 6 . Remove from heat .
Assembly 1 . Preheat oven to 350 ° F and grease a 10 x 13 baking dish . 2 . Place a single layer of potatoes and eggplant in the baking dish . 3 . Cover with meat sauce . 4 . Pour bechamel sauce on top . 5 . Bake until bubble and golden brown on edges , about 20-30 minutes .
Yield 10 – 12 servings
ciao ! / feb / mar / two thousand twenty-four 11