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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and slice eggplant, and slice into pieces 1/2 inch thick; sprinkle with sea salt and allow to sit and drain in a colander. Rinse eggplant with water; pat dry and mince. | 2. Cook lamb and onion in olive oil in a large nonstick skillet until meat is browned. Add potato, garlic, salt, pepper, cinnamon and nutmeg, cooking until potato is browned. Add tomatoes, tomato paste and vinegar along with water and cook until potato is done, then place in a large casserole dish or lasagna pan. | 3. Add more oil to nonstick skillet, and cook eggplant in two batches, until browned and tender, adding 1/2 cup dry red wine at the end of each cooking cycle and allowing the wine to cook in and absorb. | 4. Mix together cooked eggplant with sauce in pan, and spread evenly. | 5. Add butter to skillet along with flour and whisk into a roux; add milks and seasonings, and cook, stirring, until thickened. astir in cheese and remove from heat. | 6. Add 1/2 cup bechamel sauce to the eggs, whisking quickly to temper them and keep them from scrambling in the bechamel sauce, then add egg/sauce mixture to the bechamel sauce and finish whisking. | 7. Spread bechamel sauce over meat sauce. | 8. Bake moussaka uncovered for 35-40 minutes at 350°F or until bechamel sauce is set. | 9. Allow casserole to rest about 15 minutes before serving (I serve the salad course while waiting). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant				-	-	-	-
sea salt	2	tablespoons		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
white onion	1		minced	60.0	14.01	1.65	0.15
lamb	1 1/2	1/2	ground ground lean	1816.668	0.0	114.8515	146.8984
garlic clove	4 -5		peeled sliced	-	-	-	-
russet potato	1		baked peeled minced	-	-	-	-
salt pepper				-	-	-	-
cinnamon	1/2	teaspoon	ground	-	-	-	-
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
tomato	15	ounces	canned crushed	97.8057	21.6874	5.1029	0.8505
tomato paste	6	ounces	canned	139.4795	32.1653	7.3482	0.7995
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
water	1	cup		0.0	0.0	0.0	0.0
olive oil	2 -4	tablespoons		238.68	0.0	0.0	27.0
red wine	1	cup		-	-	-	-
bechamel sauce				-	-	-	-
butter	1/2	cup	unsalted	684.0	31.428	21.372	57.6
flour	6	tablespoons		216.855	47.477	3.5254	0.8414
half	1	cup		-	-	-	-
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
parmesan cheese	3/4	cup	shaved	222.0	24.0	24.0	3.0
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
salt pepper				-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.