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| Moussaka |
| Yield: 1 Casserole |
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| Ingredients |
1 potato
1 eggplant
1 clove
1 pinch cinnamon
8 oz tomato sauce
1 clove garlic
1 onion
3 tomatoes
3 sprigs basil
6 oz bechamel
4 oz heavy cream
1 shallot
2 oz flour
1 oz butter
to taste salt and pepper
4 oz ground lamb
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| Method: Tomato Sauce |
| Mince the garlic and onion and brown in a pan.
Add the ground lamb and let brown.
Chop the tomatoes and add to the pan.
Top with water and let simmer.
Chop the basil and let simmer with the sauce.
Season sauce with salt and pepper.
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| Method |
| Peel and cut eggplant in 1/2 inch slices.
Coat with olive oil, season with salt and pepper and bake
until tender. Repeat this process with potato.
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| Method: Bechamel |
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Mince shallots and sweat in pan.
Add heavy cream and let reduce.
In a second pan add butter and flour and cook until brown.
Add the reduced heavy cream and shallots to the flour and butter and stir until thick.
Season with clove, cinnamon, salt and pepper.
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| To Finish |
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Begin to layer the bottom of the dish with eggplant, then potato, then meat sauce and repeat process.
Top off with bechamel and bake in the oven until bechamel is brown. |
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