Moussaka

  • 3 lb. eggplant
  • olive oil
  • 2 lb. ground lamb
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 3 tomatoes
  • 1 can (28 ounces) tomatoes in puree
  • 1 tsp. ground cumin
  • cumin seeds, coriander seeds, fennel seeds : to taste
  • cayenne pepper: to taste
  • 1 tsp. salt,
  • 1/4 tsp. pepper

Bechamel

  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 4 large eggs, ligthly beaten
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  1. Preheat oven 450F.
  2. Cut thick slices of eggplant, brush with olive oil.
  3. Bake until soft (20mn).
  4. Lower temperature to 375F.
  5. Cook lamb, onion and garlic in a deep skillet with a little oil until browned (15mn).
  6. Stir in cumin, salt and pepper.
  7. Remove skillet from heat and add tomatoes and puree.
  8. Prepare the Bechamel (white sauce)
    1. Heat 1 tbs. of oil in medium heat.
    2. Add flour and cook 1 mn.
    3. Gradually whisk in milk.
    4. Cook 15mn, until thick.
    5. Remove from heat and wisk in the eggs.
    6. Return to heat and add nutmeg, salt and pepper.
  9. In shallow casserole, arrange slices of eggplant.
  10. Top with lamb mixture.
  11. Make 2 or 3 layers.
  12. Pour the Bechamel evenly over top.
  13. Bake 35-40mn until top is puffed and golden.