Ingredients: |
Ingredients: 5 tbsp. olive oil, divided
3 green bell peppers, seeded, cut into 1/2” pieces
1 1/2 lbs. ground lamb
2 c. chopped onion
2/3 c. dry red wine
1/2 tsp. cayenne pepper (+/- for hot or mild)
2 cans (28 ounces total) Italian style tomatoes, drained and chopped
1/2 c. dried currants
2 tbsp. tomato paste
Pinch ground nutmeg
2 large eggplants (about 2 1/4 pounds total), cut lengthwise into 1/4” thick slices
2 tsp. sea salt
Olive oil
1 lb. russet potatoes (about 2 medium), peeled
3 c. plain yogurt (do not use low-fat or nonfat)
3 large egg yolks
|
Directions: |
Directions: Heat 2 tbsp oil in heavy large Dutch oven over med/high heat. Sauté peppers until tender & starting to color, about 8 mins. Set aside. Heat remaining oil. Sauté lamb until cooked through, about 6 mins. Add wine & cayenne pepper, cook 2 mins. Stir in tomatoes, currants, tomato paste, & nutmeg. Reduce heat to medium. Cover & simmer until sauce is thick and reduced to 6 cups, stirring occasionally, about 70 minutes. Season to taste with salt & pepper.
Line large baking sheet with foil. Arrange eggplant in layers, sprinkle each layer with sea salt. Let stand at room temp for 30 minutes. Pat dry with paper towels. Preheat broiler. Line another baking sheet with foil. Place eggplant in single layer on second prepared sheet. Brush lightly with olive oil on both sides. Broil until golden-brown, about 4 mins per side. Transfer to platter.
Boil potatoes in large pot of salted water 5 mins or until mostly cooked. Drain, cool. Cut into 1/4” thick slices.
Preheat oven to 400º. Coat 9x13 glass baking dish with oil. Layer potatoes on bottom. Top with half of the eggplant, half of the sauce, peppers, remaining eggplant and top with the remaining sauce. Bake until edges are bubbly, about 45 mins. Spoon off excess fat. Press down with spoon to compact layers. |
This recipe for Lamb Moussaka with Currants is from