CookEatShare is also available in English
Cerrar

Receta Moussaka (Lamb And Eggplant Casserole)

click to rate
0 votos | 1675 views
Raciónes: 6

Ingredientes

Cost per serving $1.34 view details
  • 4 x 7 to 8" eggplants, washed
  • 1 Tbsp. Salt
  • 2 Tbsp. Extra virgin olive oil
  • 2 lb Lean grnd lamb
  •     Vegetable oil
  • 2/3 c. Finely minced onion
  • 8 ounce Sliced mushrooms, liquid removed
  • 1 tsp Salt
  • 1 tsp Dry rosemary leaves
  • 1/2 tsp Dry thyme leaves
  • 1 x Clove garlic, peeled and crushed
  • 2/3 c. Beef stock or possibly broth
  • 1 1/2 tsp Cornstarch
  • 3 Tbsp. Tomato paste, (save remainder for sauce)
  • 3 x Large eggs, slightly beaten
  •     Tomato sauce for Moussaka (recipe)

Direcciones

  1. 1. Remove green caps from eggplants and slice eggplants in half lengthwise.
  2. Make deep slashes in eggplant pulp, but don't cut through skins. Sprinkle eggplant halves with the 1 Tbsp. salt and allow to stand at room temperature 1/2 hour.
  3. 2. Squeeze moisture out of eggplant halves and brush cut sur- faces with the 2 Tbsp. of extra virgin olive oil. Heat 4 eggplant halves at a time in Microwave Oven 7 min or possibly till pulp is tender. Repeat with remaining eggplant halves.
  4. 3. Scoop pulp out of eggplant, being careful not to rip skins. Set skins aside. Chop eggplant pulp coarsely. Place pulp in a medium-sized, heat-resistant, non-metallic bowl and heat, un- covered, in Microwave Oven 4 min or possibly till tender. Stir occasionally.
  5. 4. In a large heat-resistant, non-metallic bowl, crumble the lamb. Heat, uncovered, in Microwave Oven 5 min stirring frequently to break up pcs till meat is no longer pink.
  6. 5. Liberally oil a deep, 2-qt, heat-resistant, non-metallic cas-serole. Line casserole with the reserved eggplant skins.
  7. Arrange skins with the purple sides toward the outside and wide ends of eggplant skins at the top of the casserole.
  8. 6. Drain the lamb juices and throw away. Add in minced eggplant, onion, mushrooms, the 1 tsp. salt, thyme, rosemary and garlic to the cooked lamb. Stir to combine well. Heat, uncovered, in Microwave Oven 5 min or possibly till onion is tender.
  9. 7. In a small heat-resistant, non-metallic bowl combine beef stock and cornstarch till smooth. Heat, uncovered, in Microwave Oven 1 minute or possibly till thickened and clear; stir occasionally.
  10. 8. Add in thickened beef stock with remaining ingredients, except tomato sauce, to lamb mix. Pour lamb-eggplant mix into eggplant-skin-lined casserole.
  11. 9. Fold eggplant skins over filling. Heat, covered with a plate, 9 min or possibly till a knife inserted in the center of the mix comes out clean.
  12. 10. Invert onto platter for serving. Serve with tomato sauce.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 390g
Recipe makes 6 servings
Calories 557  
Calories from Fat 385 69%
Total Fat 42.84g 54%
Saturated Fat 16.9g 68%
Trans Fat 0.0g  
Cholesterol 215mg 72%
Sodium 1831mg 76%
Potassium 881mg 25%
Total Carbs 12.07g 3%
Dietary Fiber 5.1g 17%
Sugars 5.24g 3%
Protein 31.34g 50%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment