Epic Moussaka: Recipe of the Gods

EPIC MOUSSAKA: RECIPE OF THE GODS

INGREDIENTS

EGGPLANT, LAMB, AND POTATOES

8 garlic cloves, finely chopped, divided

½ cup extra-virgin olive oil, divided

2 tbsp. chopped mint, divided

2 tbsp. chopped oregano, divided

3 medium eggplants (about 3½ lb. total), sliced lengthwise ½”-thick

2 tsp. kosher salt

½ tsp. freshly ground black pepper, plus more

2 lb. ground lamb

2 medium onions, chopped

1 3″ cinnamon stick

1 tbsp. paprika

1 tbsp. tomato paste

¾ cup dry white wine

1 28-oz. can whole peeled tomatoes

3 large baking potatoes, cut in ¼” slices

High temperature oil for frying, such as canola

MORNAY SAUCE

6 tbsp. unsalted butter

½ cup all-purpose flour

2½ cups whole milk, warmed

½ tsp. kosher salt

4 oz. Farmer cheese, crumbled (about 1 cup)

2 oz. Pecorino or Parmesan, finely grated (about 1¾ cups), divided

3 large egg yolks, lightly beaten

¼ tsp. nutmeg

INSTRUCTIONS

EGGPLANT AND LAMB

Step 1
Place a rack in middle of oven; preheat to 450°. Whisk half of the garlic, ½ cup oil, 1 tbsp. mint, and 1 tbsp. oregano in a small bowl. Brush both sides of eggplant slices with herb oil, making sure to get all the herbs and garlic onto eggplant; season with salt and pepper. Transfer eggplant to a rimmed baking sheet and roast until tender and browned, 25–30 minutes. Reduce oven temperature to 400°.

Step 2
Meanwhile, heat remaining 2 bsp. oil in a large wide pot over high. Cook lamb, breaking up with a spoon, until browned on all sides and cooked through and liquid from meat is evaporated (there will be a lot of rendered fat), 12–16 minutes. Strain fat through a fine-mesh sieve into a clean small bowl and transfer lamb to a medium bowl. Reserve 2 tbsp. lamb fat; discard remaining fat.

Step 3
Heat 1 tbsp. lamb fat in same pot over medium-high (reserve remaining 1 tbsp. lamb fat for assembling the moussaka). Add onion, cinnamon, 2 tsp. salt, and ½ tsp. pepper and cook, stirring occasionally, until onion is tender and translucent, 8–10 minutes. Add garlic and cook until onion is golden brown, about 5 minutes. Add paprika and tomato paste and cook until brick red in colour, about 1 minute. Add wine and cook, stirring occasionally, until slightly reduced, about 3 minutes. Add tomatoes and break them into smaller pieces with a wooden spoon. Add lamb and remaining 1 tbsp. mint and 1 tbsp. oregano and cook, stirring occasionally, until most of the liquid is evaporated and mixture looks like a thick meat sauce, 5–7 minutes. Pluck out and discard cinnamon stick.

Step 4
In a pan, heat the canola oil to 365°. Fry the potato slices, a few at a time, until golden brown, about 4 minutes.

MORNAY SAUCE AND ASSEMBLY

Step 5
Heat butter in a medium saucepan over medium until foaming. Add flour and cook, whisking constantly, until combined, about 1 minute. Whisk in warm milk and bring sauce to a boil. Cook béchamel, whisking often, until very thick, about 5 minutes. Stir in salt. Remove from heat and whisk in Farmer cheese and half of the Parmesan. Let sit 10 minutes for cheese to melt, then add egg yolks along with a spoonful of meat sauce and the nutmeg. Whisk until combined and mornay is golden yellow.

Step 6
Brush a 13″ x 9″ baking pan with remaining 1 tbsp. lamb fat. Cover the bottom of the pan with fried potato slices, then layer on half the eggplant. Spread half of lamb mixture over eggplant in an even layer. Repeat with remaining eggplant and lamb to make another layer of each. Top with Mornay sauce and smooth surface; sprinkle with remaining Parmesan.

Step 7
Bake moussaka until bubbling vigorously and mornay is browned in spots, 30–45 minutes. Let cool 30 minutes before serving.

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