Recipe: Balkan-Style Moussaka

BALKAN-STYLE MOUSSAKA

2 to 2 1/2 pounds (3 medium or 2 large) eggplant, sliced lengthwise about 1/3 -inch thick
1 pound minced or lean ground lamb or beef
4 tablespoons olive oil, divided use, plus additional for greasing
2 medium onions, chopped
2 large garlic cloves, minced or pressed
1 pound tomatoes, peeled and chopped, with juice, or 1 (14 1/2 ounce) can diced tomatoes, with juice
1 heaping tablespoon tomato paste
1/2 teaspoon plus 1 pinch sweet paprika, divided use
1/4 rounded teaspoon ground cinnamon
3 whole cloves, ground in a mortar
Pinch of ground allspice (or 2 or 3 berries, ground in a mortar)
1/2 teaspoon sugar
1 bay leaf
7 eggs, divided use
1/2 cup chopped flat-leaf parsley
FOR THE TOPPING:
1 3/4 cups plain yogurt
Salt and freshly ground black pepper
1/2 cup freshly grated kefalotiri cheese*

Salt the eggplant slices generously and place them in a bowl or colander for 1 hour.

Meanwhile, cook the lamb (or beef) in a large, nonstick skillet over medium-high heat, stirring and breaking up the meat until browned and the fat has rendered, about 5 to 10 minutes. Remove the skillet from the heat and pour off the fat. Set the meat aside in a bowl. Add a couple of tablespoons of water to the skillet and scrape up any browned bits. Add the scrapings to the meat.

Heat 2 tablespoons of the olive oil in the skillet over medium heat and add the onions. Cook, stirring, until tender, about 5 minutes.

Add the garlic and cook, stirring, until fragrant, about 1 minute.

Stir in the tomatoes, tomato paste, the browned meat, paprika, cinnamon, cloves, allspice, sugar, bay leaf, salt to taste, and one-half to 1 cup hot water (enough to cover the meat). Bring to a simmer, reduce heat to low, cover and simmer for 45 minutes to an hour, stirring occasionally. The mixture should be thick and fragrant. Cook, uncovered, until the liquid is almost gone, about 5 to 10 minutes more.

Remove the bay leaf, stir in pepper to taste, and remove from the heat. Taste and adjust for salt (remember, the eggplant will be salty). Cool the mixture slightly, then stir in one beaten egg and the parsley.

Heat the oven to 450 degrees F.

Rinse the eggplant slices and pat dry with paper towels. Place them on baking sheets brushed with olive oil and brush the tops with the remaining 2 tablespoons olive oil.

Bake for 10 to 15 minutes, until lightly browned and cooked through. Transfer to a bowl and reduce the oven to 350 degrees F.

Brush a 3-quart baking or gratin dish with the remaining oil. Make an even layer of half the eggplant over the bottom, and spread on all of the meat sauce in one layer. Top with a layer of the remaining eggplant.

Bake the moussaka for 30 minutes.

MEANWHILE, PREPARE THE TOPPING:
Beat the remaining 6 eggs and mix them with the yogurt. Season with 3/4 teaspoon of salt (or to taste), pepper (to taste) and a pinch of paprika. Pour over the moussaka. Sprinkle the grated cheese evenly over the topping.

Bake for an additional 25 to 30 minutes, then place under the broiler for 1 minute or so until light golden brown on top. Watch carefully because it browns quickly. Serve warm.

*Kefalotiri is a salty sheep's- and goat's-milk cheese and is available at selected Greek markets.

Servings: 6 to 8
Source: Ready When You Are by Martha Rose Shulman