Moussaka

Name: Moussaka
Yield: serves 6-8
Ingredients: 2 onions, thinly sliced or chopped; 3 tablespoons vegetable oil; 1 1/2 pounds ground lamb or beef; Salt and pepper; 2 teaspoons cinnamon (optional); 5 large tomatoes, peeled and chopped; 2 teaspoons sugar; 1/2 teaspoon chili-pepper flakes (optional); 3 tablespoons chopped flat-leaf parsley; 4 tablespoons butter; 4 tablespoons flour; 2 1/2 cups hot milk; Salt and pepper; Pinch of grated nutmeg; 2 eggs; 1/2 cup grated cheddar; 3 eggplants (about 1 1/2 pounds total), left unpeeled, cut crosswise in 1/3-inch slices; Vegetable or olive oil

December 9, 2011

This famously Greek dish is to be found throughout the Arab world without the creamy topping. Broiling or grilling instead of frying the eggplants makes for a lighter and lovelier moussaka. This one is made upof a layer of eggplants, a layer of meat and tomatoes, and a layer of cheesy white (béchamel-type) sauce. Serve with salad and yogurt.

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