• Emily Tyler

Moussaka Stacks





I love the spicy sweet flavor of the lamb combined with the silky roasted eggplant. What is nice about putting this moussaka together is that all of the components - spiced ground lamb, white sauce, roasted eggplant and onions, can be done ahead and waiting in your refrigerator for a quick assembly.

Eggplant and Onions

1 large eggplant cut in 1" disks

1 cup frozen pearl onions

2 tablespoons oil


Lamb:

1 pound ground lamb 80/20 mix

4 plum tomatoes, chopped roughly

1 teaspoon each, oregano, cinnamon, cumin and salt


White Sauce

2 tablespoons flour

2 tablespoons butter

1 teaspoon salt

1 cup whole milk


4 ounces fresh goat cheese



  1. Preheat the oven to 375 degrees and line a baking sheet with aluminum foil

  2. Toss the onions and eggplant with olive oil and spread out in an even layer and season with salt

  3. Roast the vegetables for about 45 minutes or until they are lightly browned

  4. Remove from the oven and fold the foil over onto itself to cover the vegetables, this will unstick any and moisten the eggplant

  5. In a saute pan over medium high heat combine the lamb and the spices

  6. Once the lamb starts to brown, add the tomatoes and stir until the tomatoes soften and any of the lamb is no longer pink and set aside

  7. For the white sauce, combine the flour and butter in a small saucepan

  8. Whisk over medium high heat, when the butter melts and becomes bubbly, add the milk slowly and continue to whisk until the mixture until it is thickened and set aside

  9. To assemble: On a sheet pan lined with parchment

  10. Start with a layer of eggplant and alternate with the lamb twice and top with a dollop of white sauce and crumble the goat cheese

  11. Turn the oven on broil - and bring the rack closest to the element and broil for about 5-6 minutes (watch carefully) until bubbly and brown in spots



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