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Ингредиенты
- 5 Tbsp. Extra virgin olive oil
- 3 lrg Green bell peppers, seeded, cut into 1/2-inch pcs
- 1 1/2 lb Grnd lamb
- 2 c. Minced onion
- 2/3 c. Dry red wine
- 1 tsp Cayenne pepper
- 2 can (28-oz) Italian-style tomatoes, liquid removed, minced
- 1/2 c. Dry currants
- 2 Tbsp. Tomato paste
- 1 pch Grnd nutmeg
- 2 lrg Eggplants, (about 2 1/4 pounds total), cut lengthwise into 1/4-inch-thick slices
- 2 tsp Sea salt Extra virgin olive oil
- 1 lb Russet potatoes, (about 2 medium), peeled
- 3 c. Plain yogurt, (don't use low-fat or possibly nonfat)
- 3 lrg Egg yolks
Инструкции
- Heat 2 Tbsp. oil in heavy large Dutch oven over medium-high heat. Add in peppers and Saute/fry till tender and beginning to color, about 8 min.
- Transfer peppers to bowl. Heat remaining 3 Tbsp. oil in same Dutch oven over medium-high heat. Add in lamb and Sauteuntil cooked through, breaking up with back of spoon, about 6 min. Add in onion and Saute/fry till onion is tender, about 6 min. Add in wine and cayenne pepper and cook 2 min. Stir in tomatoes, currants, tomato paste and nutmeg. Reduce heat to medium. Cover and simmer till sauce is very thick and reduced to 6 c., stirring occasionally, about 1 hour 10 min. Season to taste with salt and pepper.
- Meanwhile, line large baking sheet with foil. Arrange eggplant slices in layers on prepared sheet, sprinkling each layer with sea salt. Let stand at room temperature 30 min.
- Preheat broiler. Line another large baking sheet with foil. Pat eggplant slices dry with paper towels. Arrange some of eggplant slices in single layer on second prepared sheet. Brush lightly with extra virgin olive oil on both sides.
- Broil till golden, about 4 min per side. Transfer to platter.
- Repeat with remaining eggplant.
- Boil potatoes in large pot of salted water 5 min. Drain. Cold. Cut potatoes into 1/4-inch-thick slices.
- Preheat oven to 400 F. Coat 13x9x2-inch glass baking dish with oil. Arrange potatoes in bottom of dish. Arrange half of eggplant slices over potatoes.
- Pour half of sauce over. Arrange Sauteed peppers over sauce. Arrange remaining eggplant over peppers. Pour remaining sauce over.
- Bake moussaka till bubbling around edges, about 45. Spoon off any excess fat. Using back of spoon, press down on moussaka to compact layers. Whisk yogurt and egg yolks in medium bowl to blend. Pour over moussaka, covering completely. Bake till yogurt topping is softly set, about 15 min.
- Transfer baking dish to rack and let stand 20 min. (Can be prepared 1 day ahead. Cold. Cover and chill. Rewarm in 400 F. oven till heated through, about 30 min.) Spoon moussaka onto plates.
- 8 Servings
