Beef / Pork

Moussaka (From NYTIMES CHRISKFLA) is for Dinner.

Moussaka (From NYTIMES CHRISKFLA) takes 45 minutes to prepare.

Moussaka (From NYTIMES CHRISKFLA) takes 60 minutes to cook.

Moussaka (From NYTIMES CHRISKFLA) makes 6 servings.

The ingredients for Moussaka (From NYTIMES CHRISKFLA) are:

2 medium eggplant (about 2 pounds), cut into 3/4-inch cubes
1 tablespoon plus 2 teaspoons kosher salt
1/4 cup extra virgin olive oil
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
1/3 cup whole milk
1 large egg yolk
3/4 cup grated kefalotiri or Parmesan cheese
4 tablespoons unsalted butter, at room temperature
1/4 teaspoon grated nutmeg
1 pound ground lamb (or beef)
1 very large onion, finely chopped
2 cinnamon sticks
2 garlic cloves, finely chopped
1/4 teaspoon ground clove
2 medium tomatoes, cored and chopped
1/2 teaspoon pepper
3 tablespoons bread crumbs.

Here is how you make Moussaka (From NYTIMES CHRISKFLA):

2 medium eggplant (about 2 pounds), cut into 3/4-inch cubes1 tablespoon plus 2 teaspoons kosher salt1/4 cup extra virgin olive oil1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes1/3 cup whole milk1 large egg yolk3/4 cup grated kefalotiri or Parmesan cheese4 tablespoons unsalted butter, at room temperature1/4 teaspoon grated nutmeg1 pound ground lamb (or beef)1 very large onion, finely chopped2 cinnamon sticks2 garlic cloves, finely chopped1/4 teaspoon ground clove2 medium tomatoes, cored and chopped1/2 teaspoon pepper3 tablespoons bread crumbs.1. In a colander, toss the eggplant and 1 teaspoon salt. Drain in the sink for 15 minutes.2. Heat oven to 450 degrees Toss the eggplant with the oil and spread on a large baking sheet. Roast, turning occasionally, until golden and tender, about 40 minutes. Reduce oven temperature to 400 degrees.2. Bring 6 cups water, the potatoes and 1 tablespoon salt to a boil in a large pot over high heat. Lower heat and simmer until potatoes are tender, about 20 minutes; drain and return potatoes to the warm pot. In a small bowl, whisk together milk and egg yolk. Mash potatoes with milk-egg mixture, 1/2 cup cheese, butter, 1/4 teaspoon salt and nutmeg. Taste and adjust seasonings if needed.3. In a very large skillet over medium-high heat, brown the lamb, breaking it up with a fork as it cooks. Season with 1/4 teaspoon salt. Push the meat to one side of the skillet and spoon off all but a thin layer of fat from the skillet. Add the onions and cinnamon sticks to the skillet. Cook until the onions are soft, about 5 minutes. Stir the lamb back into the onions and add the garlic and ground clove. Cook 2 minutes more. Stir in the tomatoes, 1/2 teaspoon salt, and pepper. Cook until tomatoes are soft and the mixture is thick, about 10 minutes. Stir in the eggplant.4. Spoon into a 9-inch baking dish. Spread the mashed potatoes over the lamb. Sprinkle with bread crumbs and the remaining 1/4 cup cheese. Bake until top is golden brown and slightly crusty, about 30 minutes. Cool 10 minutes before serving.Yield: 6 servings.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user CHRISKFLA1.

The nutritional information for Moussaka (From NYTIMES CHRISKFLA) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 657.4

• Total Fat: 42.5 g
• Cholesterol: 130.2 mg
• Sodium: 432.8 mg
• Total Carbs: 46.7 g
• Dietary Fiber: 7.6 g
• Protein: 24.6 g