Moussaka
If you've traveled in the Balkans, Greece, Turkey and the eastern Mediterranean, you're probably familiar with a delicious, layered eggplant and meat casserole called 'moussaka.' Moussaka is a dish served throughout this region in countries that were once part of the Ottoman empire. The basic ingredients of moussaka include eggplant, tomato and ground lamb or beef. Each country has its own variations of the recipe.
For example, Greek cooks sometimes add red wine or port to the meat mixture, add potatoes and other vegetables to the mix and top the casserole with bechamel sauce and cheese. In Turkish cuisine, 'musakka' is usually made with beef rather than lamb. One type is topped with bechamel and kasar cheese, while another is topped with sliced peppers and tomatoes in place of the white sauce. This version with white sauce can be adapted to the latter by covering the top of the meat layer with slices of tomato and pepper before you put it in the oven.
Adapted from The Best International Recipe: A Home Cook’s Guide to the Best Recipes in the World
Ingredients:
· 4 pounds eggplant (about 3-4 medium), peeled and cut into ¾ inch cubes
· 3 tablespoons olive oil
· Kosher salt and freshly ground black pepper
· 2 pounds ground beef
· 1 medium onion, minced
· 2 tablespoons tomato paste
· 4 garlic cloves, minced (about 4 teaspoons)
· 1 teaspoon dried oregano
· 1 teaspoon sugar
· 3/4 teaspoon ground cinnamon
· 1 can (28-ounce ) tomato puree
· ½ cup dry red wine
Bechamel sauce:
· 3 tablespoons unsalted butter
· ¼ cup all-purpose flour
· 2 cups whole milk
· 1 cup grated Turkish kasar, or Parmigiano Reggiano cheese
· Pinch ground nutmeg
Preparation:
Toss the eggplant cubes with the oil, salt and pepper and spread the them evenly over the baking sheets lined with foil and sprayed with oil.
Bake at 450º F until light golden brown, about 40-50 minutes, rotating pans halfway through the roasting time. Set aside to cool.
Leave the oven on, reducing the temperature to 400 degrees.
Cook the beef in a large Dutch oven over medium-high heat, breaking the meat into smaller pieces with a wooden spoon, until no longer pink, about 5 minutes. Strain the ground meat through a fine mesh strainer, reserve the drippings
Return 2 tablespoons of the reserved drippings, onion, and salt to the pot and cook over medium heat until softened, 5 to 7 minutes. Stir in the tomato paste, garlic, oregano, sugar and cinnamon and cook until fragrant, about 30 seconds. Stir in the drained meat, tomato puree, and wine, increase the heat to high, and bring to a simmer. Reduce the heat to low, cover partially, and cook, stirring occasionally, until the juices have evaporated and the sauce has thickened, 25 to 30 minutes. Season with salt and pepper to taste.
Melt butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring constantly, for 1 minute. Gradually whisk in 2 cups of milk. Bring to a simmer and cook, whisking often, until the sauce thickens and no longer tastes of flour, about 5 minutes. Remove from heat and whisk in the cheese and nutmeg and season with salt and pepper to taste; cover and set aside.
Assembly:
Spread the roasted eggplant evenly into a 13×9 inch baking dish. Spread the beef filling over the eggplant, then pour the bechamel evenly over the top. (At this point the casserole can be covered and refrigerated for up to 2 days.)
Bake the casserole, uncovered, until the top is lightly golden, 25 to 35 minutes. (If refrigerated, cover the dish with foil and bake for 30 to 40 minutes, then uncover and continue to bake for 15 to 20 minutes).
Let stand for 10 minutes before serving.