Sunday, March 4, 2012

Recipe for Moussaka






Yield: 8 servings
Time: 2 hours



Ingredients:
  • 2 large eggplants
  • salt
  • 1/4 cup olive oil
  • 2 lbs ground bison, lean
  • 2 large onions, diced
  • 2 garlic cloves, smashed and minced
  • 1/2 cup good red wine (I used a pinot noir)
  • 1/4 cup tomato paste
  • 3/4 TBSP ground cinnamon
  • salt and pepper
  • 1/3 cup fresh parsley, chopped
  • 1 cup plain breadcrumbs
  • 1 cup grated aged Parmesan
  • Cooking spray



For the bechamel sauce:
  • 1/4 cup butter
  • 1/3 cup AP flour
  • 4 cups 2% milk
  • 4 eggs, lightly beaten
  • 2 cups 2% cottage cheese
  • 1 tsp freshly ground nutmeg



Method:
  • Slice the eggplants into 1/2 inch slices; lay on paper towels and sprinkle with salt; allow to sit at room temperature for 30 minutes.
  • Heat a few TBSP of oil over med-high heat.
  • Wipe salt off and dry eggplant slices then fry until browned and softening; do in batches adding more oil as needed. Drain on paper towels after each batch.
  • Hold cooked eggplant for assembly of casserole and meanwhile heat remaining oil over medium heat.
  • Add onions and cook until translucent.
  • Add ground bison and cook until no longer pink.
  • Add garlic and cook 1 minute.
  • Add wine, tomato paste, cinnamon, salt and pepper.
  • Bring to a boil and simmer for 15 minutes.
  • Add parsley.
  • Preheat oven to 375 degrees.
  • Spray 9x13 inch baking dish with cooking spray.
  • Sprinkle half the breadcrumbs over the bottom of dish.
  • Layer half the eggplant, then half the meat, then half the Parmesan.
  • Repeat layering, breadcrumbs, eggplant, meat, Parmesan.
  • Make sauce by melting butter over medium heat.
  • Whisk in flour and cook for 1 minute.
  • Pour in milk, whisking continuously until very thick.
  • Remove from heat.
  • Slowly whisk in eggs, cottage cheese and nutmeg.
  • Pour sauce over casserole, smooth top if needed.
  • Bake for 1 hour or until browned.
  • Cool for 10 minutes and serve.