Matthew Croussouloudis
014-06-04
VerPlanck NY
Moussaka
1. Soak eggplant slices in cool, salted water for 1 hour to remove bitter juices. (Smaller, younger eggplants are usually sweeter) Remove eggplant, pat dry on several layers of paper towels.
2. In a large sauté pan, heat 2½ cups of olive oil over medium-high heat. Sauté the eggplant until golden brown. Remove from pan and drain on paper towels.
3. Preheat oven to 325°F.
4. In a large skillet, heat 1 tablespoon of remaining olive oil over medium-high heat. Cook the ground meats until browned. Drain fat. Add onion, cook for about 4 minutes. Add the wine and cook for an additional 5 minutes. Add the tomatoes, tomato paste, herbs, and spices and cook for another 15 minutes, stir occasionally. Let cool. Remove bay leaves. Season with salt and pepper to taste.
3 medium eggplants, sliced lengthwise, ¼ -inch thick
Salted water, as needed
2 ½ cups plus 3 tablespoons olive oil, divided
1 pound Kefalotiri cheese, grated
1 pound ground beef
½ pound ground lamb
1 medium onion, finely chopped
½ cup dry white Greek wine
3 tomatoes, finely chopped
1 tablespoon tomato paste
1 teaspoon dried oregano
3 bay leaves
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
Salt and freshly ground black pepper to taste