|
Monday, 01 October 2007 |
moussaka with feta
|
 |
Rather than a heavy layering of fried eggplant, sauce, and bechamel, this light and easy moussaka uses roast eggplant and feta cheese.
|
serves 6
|
prep time: 30 minutes |
cook time: 40 minutes |
2 large eggplants
Olive oil
Salt
1 yellow onion, chopped
1 pound ground lamb or beef
1 tablespoon dried oregano
1/2 teaspoon ground cinnamon
1/2 cup red wine
28-ounce can chopped tomatoes
2 tablespoons tomato paste
1 tablespoon honey
Freshly ground pepper
8 ounces crumbled feta cheese
1/2 cup grated parmesan or more
|
Preheat the oven to 375°. Slice the eggplants lengthwise about 1/2-inch thick (they fit in pan better this way). Brush both sides with olive oil, sprinkle lightly with salt, and roast on baking sheets (do not overlap) in oven until tinged with brown on top (about 15 minutes), turn over, and roast again until browned on both sides.
Meanwhile, heat a little more olive oil in a wide saute pan and add the onion. Cook, stirring, until softened (3 to 4 minutes). Crumble in the meat and cook, breaking it up with a wooden spoon, until no longer pink; drain off fat. Stir in the oregano, cinnamon, red wine, and a good pinch of salt. Cook, stirring, until wine has evaporated a little. Add the tomatoes, tomato paste, and honey, stirring well. Bring to a boil, reduce heat, and simmer uncovered until thickened, about 15 minutes. Season to taste with more salt and some pepper, remembering that the feta will also make it salty.
In an oiled 9x13–inch baking dish, layer half of eggplant, meat sauce, and feta, then repeat layers, ending with feta. Sprinkle with parmesan to taste then bake until bubbly and crusty on top, about 40 minutes. |
To make this a complete meal: since the oven is on, roast some beets wrapped in foil in there for an hour, then peel and slice them and sprinkle with oil and vinegar and some chopped fresh mint. Spiced pita crisps are great to push things around as you eat.
Note: the moussaka freezes well once cooked and cooled.
|
|