Shortcut Moussaka

Name: Shortcut Moussaka
Ingredients: 2 medium eggplant about 2 pounds, cut into 3/4-inch cubes; 1 tablespoon plus 2 teaspoons kosher salt; 1/4 cup extra virgin olive oil; 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes; 13 cup whole milk; 1 large egg yolk; 3/4 cup grated kefalotiri or Parmesan cheese; 4 tablespoons unsalted butter, at room temperature; 1/4 teaspoon grated nutmeg; 1 pound ground lamb (or beef); 1 very large onion, finely chopped; 2 cinnamon sticks; 2 garlic cloves, finely chopped; 1/4 teaspoon ground clove; 2 medium tomatoes, cored and chopped; 1/2 teaspoon pepper; 3 tablespoons bread crumbs

17 ingredients

25 steps

Ingredients

2 medium eggplant about 2 pounds, cut into 3/4-inch cubes
1 tablespoon plus 2 teaspoons kosher salt
1/4 cup extra virgin olive oil
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
13 cup whole milk
1 large egg yolk
3/4 cup grated kefalotiri or Parmesan cheese
4 tablespoons unsalted butter, at room temperature
1/4 teaspoon grated nutmeg
1 pound ground lamb (or beef)
1 very large onion, finely chopped
2 cinnamon sticks
2 garlic cloves, finely chopped
1/4 teaspoon ground clove
2 medium tomatoes, cored and chopped
1/2 teaspoon pepper
3 tablespoons bread crumbs

Directions

1

In a colander, toss the eggplant and 1 teaspoon salt.
2

Drain in the sink for 15 minutes.
3

Heat oven to 450 degrees Toss the eggplant with the oil and spread on a large baking sheet.
4

Roast, turning occasionally, until golden and tender, about 40 minutes.
5

Reduce oven temperature to 400 degrees.
6

Bring 6 cups water, the potatoes and 1 tablespoon salt to a boil in a large pot over high heat.
7

Lower heat and simmer until potatoes are tender, about 20 minutes; drain and return potatoes to the warm pot.
8

In a small bowl, whisk together milk and egg yolk.
9

Mash potatoes with milk-egg mixture, 1/2 cup cheese, butter, 1/4 teaspoon salt and nutmeg.
10

Taste and adjust seasonings if needed.
11

In a very large skillet over medium-high heat, brown the lamb, breaking it up with a fork as it cooks.
12

Season with 1/4 teaspoon salt.
13

Push the meat to one side of the skillet and spoon off all but a thin layer of fat from the skillet.
14

Add the onions and cinnamon sticks to the skillet.
15

Cook until the onions are soft, about 5 minutes.
16

Stir the lamb back into the onions and add the garlic and ground clove.
17

Cook 2 minutes more.
18

Stir in the tomatoes, 1/2 teaspoon salt, and pepper.
19

Cook until tomatoes are soft and the mixture is thick, about 10 minutes.
20

Stir in the eggplant.
21

Spoon into a 9-inch baking dish.
22

Spread the mashed potatoes over the lamb.
23

Sprinkle with bread crumbs and the remaining 1/4 cup cheese.
24

Bake until top is golden brown and slightly crusty, about 30 minutes.
25

Cool 10 minutes before serving.