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Suggest a better descriptionTAMALES WORLD TOUR SHOW #WT1A41 Preheat oven to 400 degrees F. Heat oil in a large ovenproof skillet over moderate heat. Cook onions until soft. Add lamb and garlic, and cook until browned, stirring occasionally. When meat is well browned, stir in remaining ingredients. Transfer to oven and bake until quite dry, about 45 minutes. Set aside to cool. Eggplant: Cut eggplant into 1/4 inch slices, lengthwise. Sprinkle with salt on both sides, and let rest on a rack until moisture rises to surface, about 30 minutes. Pat dry with paper towels. Heat oil in a large skillet over mediumhigh heat. Fry eggplant briefly, 1 to 2 minutes per side. Set aside to drain on paper towels. Vegetable Filling: Wash and dry all vegetables, then cut into fine julienne. Blanch carrots and peas in a small saucepan of boiling water just until water returns to a boil. Refresh in cold water, drain, and reserve. Melt butter in a medium skillet over moderate heat. Cook leeks along with salt 1 minute, add celery and cook 1 minute, then mushrooms and cook and additional minute. Set aside to cool. Toss all vegetables together in a large bowl and reserve. Custard: Combine eggs, cream, salt, pepper, and nutmeg in a bowl. Whisk until smooth. Pass through a strainer to remove any stray eggshells. Whisk in Parmesan cheese and set aside. To assemble: Preheat oven to 350 degrees F. Stir one third of custard into meat filling. Combine remaining custard with vegetable filling. In a 9 by 13 inch roasting pan or casserole, arrange one third eggplant slices to completely cover bottom. (The slices may overlap. Thats fine.) Spread half meat filling on top, then cover with another third eggplant slices. Pour all vegetables in custard on top. Cover with remaining eggplant, then spread remaining meat mixture evenly over top. Place the moussaka pan inside a larger roasting pan and pour boiling water into roasting pan until it rises halfway up the sides of the moussaka pan. Bake, uncovered, until custard is set in center, about 1 1/2 hours. You can test for doneness by sticking a knife in the center. If custard oozes out, cook longer. Cut into individual portions and lift out with a spatula. Serve immediately, topped with Pimento Sauce. Moussaka can be made 1 or 2 days in advance and reheated in a 325 degree oven for 25 minutes. Yield: 10 to 12 servings Posted to recipelu-digest by molony
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Serving Size: 1 Serving (4266g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6151 | ||
Calories from Fat: 4505 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 500.6g | 667 % | |
Saturated Fat 183.5g | 918 % | |
Monounsaturated Fat 216.8g | ||
Polyunsanturated Fat 49.7g | ||
Cholesterol 10039.3mg | 3089 % | |
Sodium 4069.5mg | 140 % | |
Potassium 4839.5mg | 127 % | |
Total Carbohydrate 74.4g | 22 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 67.6g | ||
Protein 313.9g | 448 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6151
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