Side Pannel
Moussaka
Ingredients List
- 3 tb Olive oil
- 1 Onion; chopped
- 1 Clove garlic
- 2 c Spoon Lamb Master Recipe;
- -cut in 1/2" cubes
- 1/2 c Lamb stock from Master
- -Recipe
- Salt and pepper; to taste
- 15 oz Canned tomatoes; diced and
- -drained
- 1 ts Sugar
- 2 1/3 tb All-purpose flour
- 8 oz Eggplant; sliced 1/4" thick
- 2 tb Butter
- 1 c Milk; heated
- 1 c Swiss cheese; shredded
- 2 Egg yolks; lightly beaten
Directions
THIS IS A LEFTOVER RECIPE TO BE USED WITH THE SPOON LAMB MASTER RECIPE
Preheat oven to 375F. In a skillet, heat 1 tablespoon oil. Saute onion and
garlic gently until golden, 5-6 minutes. Add lamb and stock, season to
taste, and blend in 1 tablespoon flour. Cook gently for a few minutes,
stirring, until thickened. Spoon into greased 2-quart baking dish. Cover
with tomatoes, sugar, and salt and pepper.
Rinse and dry skillet. Add 1 tablespoon oil, and cook eggplant slices on
both sides until limp and starting to brown, about 5 minutes, adding more
oil if required. Cover meat with eggplant slices.
In saucepan, heat butter and stir in remaining 2 tablespoons flour. Add hot
milk. Season well with salt and pepper. Stir over low heat for 3-4 minutes.
Remove from heat. Add 3/4 cup shredded cheese. Let cool a little and stir
in egg yolks. Pour this sauce over eggplant. Sprinkle with remaining cheese
and bake for 40 minutes, until golden brown.
Preheat oven to 375F. In a skillet, heat 1 tablespoon oil. Saute onion and
garlic gently until golden, 5-6 minutes. Add lamb and stock, season to
taste, and blend in 1 tablespoon flour. Cook gently for a few minutes,
stirring, until thickened. Spoon into greased 2-quart baking dish. Cover
with tomatoes, sugar, and salt and pepper.
Rinse and dry skillet. Add 1 tablespoon oil, and cook eggplant slices on
both sides until limp and starting to brown, about 5 minutes, adding more
oil if required. Cover meat with eggplant slices.
In saucepan, heat butter and stir in remaining 2 tablespoons flour. Add hot
milk. Season well with salt and pepper. Stir over low heat for 3-4 minutes.
Remove from heat. Add 3/4 cup shredded cheese. Let cool a little and stir
in egg yolks. Pour this sauce over eggplant. Sprinkle with remaining cheese
and bake for 40 minutes, until golden brown.
Tweet