Greece

Lamb and Eggplant Casserole (Moussaka)

3 medium eggplants
1 cup flour
1-1/2 cups olive oil
1 lg. onion, chopped
1-1/2 pounds ground lamb
4 ripe tomatoes, seeded, chopped
8 ounces tomato puree
2 cloves garlic, minced
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 teaspoon salt
4 ounces freshly grated kefalotiri cheese

Peel the eggplants and slice lengthwise into 1/2-inch thick slices. Sprinkle salt on both sides and lay on paper towels for 30 minutes to "sweat". Dry thoroughly, then dip lightly in flour.

Heat 1/4 cup of olive oil in a large skillet over medium heat-high heat. Add the eggplant slices and cook until lightly golden on both sides. Cook in batches, adding olive oil as necessary; set aside.

Make sure there are at least 2 tablespoons of oil in the skillet, and saute the onions for 5 minutes. Add the lamb and cook until no pink show, breaking up the meat as it cooks. Add the tomatoes, tomato puree, garlic, oregano, cinnamon, and salt. Bring to a boil, then simmer, uncovered, until liquid has evaporated.

Sauce:

2 cups milk
2 tablespoons butter
3 eggs
1/2 teaspoon salt
1/4 cup flour

Heat 1-1/2 cups of milk in a small pan until tiny bubbles appear around the rim. Remove from the heat. In a large pan, beat the eggs with a whisk. Add the remaining 1/2 cup of milk, salt, and flour and whisk until smooth. Heat mixture gently over low heat, then slowly add heated milk. Whisk until smooth and thickens. Remove from heat.

Preheat the oven to 375 degrees. Grease a deep 9 x 13-inch baking dish. Lay half of the eggplant slices in the bottom. Sprinkle with 1/3 of the cheese. Add the meat mixture and spread smooth. Add the remaining eggplant slices and 1/3 of the cheese. Cover with the sauce, then sprinkle on the remaining cheese. Bake for 35 minutes.

 

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Greece

• Backgrounder
• What to Eat
• Menu Guide

Greek Cookbooks

• The Olive and the Caper by Susanna Hoffman
  • Recipes
  • Leek and Olive Pie (Prassopita)
  • Warm Greens (Horta)
  • Roasted Lamb Shanks with Garlic and Thyme

• Greek Cuisine: The New Classics by Peter Conistis
  • Recipes
  • Mezethes & Appetizers Chickpea Bourekia
  • Meat & Poultry Grilled Chicken
  • Desserts Sticky Yogurt Cake

More Greek Cookbooks (with recipes)

• Spice by Ana Sortun
               (includes recipes from Cyprus and Greece)
• Little Foods of the Mediterranean by Clifford A. Wright
• Meze by Diane Kochilas
• The Foods of the Greek Islands by Aglaia Kremezi
• The Glorious Foods of Greece by Diane Kochilas

Greek Recipes

Greek Easter Menu

• Greek Orthodox Easter

• Cucumbers and Yogurt Appetizer (Tzatziki)
• Spinach Pie (Spanakopita)
• Filo Dough (Phyllo)
• Easter Soup (Mageritsa)
• Egg-Lemon Soup (an alternative to Mageritsa)
• Roast Lamb
• Lamb on a Spit (Greek-style)
• Village Salad (Choriatiki Salata)
• Lettuce Salad (Maroulosalata)
• Green Beans in Oil (Fasolakia Prasina Ladera)
• Oven Roasted Potatoes (Patatess Fournou Ladorigani)
• Easter Cookies (Koulourakia Paschalina)
• Easter Bread (Tsoureki)
• Baklava
• "Heavy" Coffee (Kafes Varys Glykos)

More Greek Recipes

• Baked Fish (Psaria Plaki)
• Bulgur Salad
• Chick Pea Puree (Hummus bi Tahina)
• Egg Lemon Sauce (Avgolemono Sauce)
• Egg Lemon Soup (Avgolemono)
• Feta Cheese Pastry (Tiropita)
• Honey-Dipped Cookies (Finikia)
• Lamb and Eggplant Casserole (Moussaka)
• Lamb and Pasta Casserole (Pastitsio)
• Meatballs (Keftedakia)
• Pork Kabobs (Souvlaki)
• Salad with Greens (Khorta Salatika)
• Spinach-Cheese Pastries (Spanakopetes)
• Stuffed Grape Leaves (Dolmathes)
• Tomato Salad
• Walnut Pastry (Baklava)
• Yogurt Cake (Yiaourtopitta Glykisma)
• Yogurt Cheese
• Yogurt Dip

from Kate's Global Kitchen

• Phyllo Dough & Tips

 

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This page modified January 2007

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