Simple Moussaka

What you Need :

  • 2  medium eggplant, cut into 3/4-inch cubes
  • 1 tablespoon plus 2 teaspoons kosher salt
  • 1/4 cup extra virgin olive oil
  • 1 pound potatoes, peeled and cut into 1-inch cubes
  • 1/4 cup whole milk
  • 1 large egg yolk
  • 3/4 cup grated Parmesan cheese
  • 3 tablespoons unsalted butter, at room temperature
  • 1/4 teaspoon grated nutmeg
  • 1 pound ground lamb or beef
  • 1 large onion, finely chopped
  • 2 cinnamon sticks
  • 2 garlic cloves, pressed or finely chopped
  • 1/4 teaspoon ground cloves
  • 2 medium tomatoes, chopped
  • 1/2 teaspoon pepper
  • 3 tablespoons bread crumbs

How to Make It :

  1.  Heat oven to 450 degrees
  2. In a colander, toss the eggplant and 1 teaspoon salt. Drain in the sink for 15 minutes. (This minimizes the bitterness of the eggplant).
  3. Toss the eggplant with the olive oil and spread on a baking sheet. Roast until tender, about 40 minutes. Remove from oven. Reduce oven temperature to 400 degrees.
  4. Bring 5 cups water, the potatoes and 1 tablespoon salt to a boil in a large pot over high heat. Lower heat and simmer until the potatoes are tender, about 15 minutes. Drain and return the potatoes to the pot.
  5. In a small bowl, whisk together the milk and egg yolk. Mash potatoes with milk-egg mixture, 1/2 cup parmesan cheese, butter, 1/4 teaspoon salt and nutmeg. Adjust seasonings if needed.
  6. In a large skillet over medium-high heat, brown the lamb (or beef). Make sure to break it up as it cooks. Season with 1/4 teaspoon salt.