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Moussaka |
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There is a previous recipe.
This one attempts to replicate that served at the Greece booth at the EPCOT Food and Wine Festival.
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| Ingredients: |
1 Onion, chopped
1 Eggplant, chopped
EVOO
2 Tablespoons minced garlic
1 Tablespoon Lemon Juice
1 teaspoon sugar
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1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 jar Bertolli Rustic cut marinara sauce
1 lb. Ground Lamb
4 oz. Feta cheese, crumbled
Bechemel Sauce
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| Procedures: |
Saute onion and eggplant in EVOO until tender.
Add lamb and seasonings
Add Bertolli Sauce
Taste for seasonings
Pour into casserole dish.
Prepare Bechemel Sauce
Layer on top of sauce/lamb/veggies mixture
Bake for 35-40 minutes at 350o.
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| Notes: |
2023-03-23: Using 2 pints of lamb cubes, and covered in Bechemal Sauce, several containers went to the freezer.
2022-10-28: Served with a cucumber Vidalia salad. Saute meat w/cinnamon & nutmeg & S&P + 1/2 t cayenne; add lemon juice; add spag sauce & sugar; Saute onion & eggplant in EVOO add to beef mixture
2021-11-22: A batch for the two of us, replacing the previous recipe.
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06/12/2023
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