Burgundy Moussaka recipe

This rich, tomato-based Moussaka sauce is full of deep wine flavors and warming spices. Enjoy this version on a cold winter evening.

Ingredients:

4 tablespoons olive oil, divided
1 pound ground lamb
1 onion, diced
2 cloves garlic, mince
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon black pepper
1 (28-ounce) can diced tomatoes, in juice
½ cup burgundy
1 tablespoon tomato paste
2 medium eggplants, peeled, cut lengthwise into ¼-inch slices
½ cup cream cheese, softened
½ cup plain yogurt
1/3 cup grated Parmesan cheese

Directions:

1) Preheat broiler. Lightly oil an 8-by-8-inch baking dish. Set aside.

2) Heat 2 tablespoons oil in a large skillet over medium. Add lamb and cook until browned, stirring occasionally, about 5 minutes. Remove from skillet and set aside. Add onion, garlic, cinnamon, allspice, salt, and pepper to skillet; cook until softened, stirring occasionally, about 5 minutes.

3) Add reserved lamb, tomatoes, burgundy, and tomato paste to skillet; bring to a boil over high heat. Reduce to a simmer, cover, and cook 15 minutes.

4) Meanwhile, brush eggplant slices on both sides with remaining 2 tablespoons oil. Place on a large baking sheet and broil until browned on both sides, about 10 minutes total. Remove from oven and set aside.

5) Meanwhile, combine cream cheese, yogurt, and cheese in a food processor until smooth. Set aside.

6) Arrange the Moussaka: Arrange a layer of eggplant evenly on the bottom of the baking dish; cover with half the lamb sauce. Repeat with an additional layer of eggplant and sauce; cover with last layer of eggplant. Pour cream cheese sauce over the top.

7) Broil until just browned and sauce bubbles, about 2 to 4 minutes. Remove from heat, cool 5 minutes, and serve.

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Published by Starsol