In keeping with my resolution to empty the freezers before I buy another thing to go in them, I defrosted some ground lamb and grilled eggplant slices to make moussaka. Moussaka is one of the first dinner party dishes I learned to make.
The eggplant are covered with a rich, tomato-ey sauce of lamb and aromatics.
The dish is then layered with plenty of grated cheese, a voluptuous bechamel sauce and baked.
1 lb ground lamb
1/2 onion, chopped
3 garlic cloves, chopped
3/4 cup tomato puree
2 tbsp parsley, chopped
1 tbsp tomato paste
Salt and pepper
8-10 slices of grilled eggplant
2 cups grated cheese
2 cups bechamel sauce
Brown the lamb in a skillet then add the onion and garlic cloves, cooking until the onion is soft. Add the puree, parsley, tomato paste, salt, pepper and simmer for 15 minutes.
Lightly grease 2-4 individual baking dishes with butter and coat with bread crumbs. Place the eggplant on the bottom of the baking dishes, layering with meat sauce, cheese, eggplant, cheese, bechamel sauce and lastly a light scattering of cheese.
Bake the dishes in a 400 degree Fahrenheit oven for about 30 minutes.