Bobby Flay Moussaka

Bobby Flay Moussaka is a harmonious fusion of ground lamb, spices, and creamy Bechamel sauce. A tantalizing dish with layers of flavor and textures. Serves 8, prep time 3hours.

Try More Bobby Flay Recipes:

• Bobby Flay Lasagna Recipe
• Bobby Flay Brussel Sprout Salad
• Bobby Flay Cauliflower Gratin

🍆 Bobby Flay Moussaka Ingredients

Lamb:

• 1/4 cup dried currants
• 1/4 cup Greek extra-virgin olive oil, divided
• 1 pound ground lamb
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon cayenne
• Kosher salt and freshly ground black pepper
• 1 large yellow onion, halved and thinly sliced
• 1 red bell pepper, stemmed, cored, and thinly sliced
• 1 serrano chile, finely diced
• 5 cloves garlic, finely chopped
• 2 tablespoons tomato paste
• 1 cup red wine
• 1 (28-ounce can) plum tomatoes, pureed until smooth with their juices
• 1/4 cup chopped fresh flat leaf parsley, plus more for garnish
• 2 tablespoons chopped fresh oregano
• Honey, if needed

Eggplant:

• 1 1/2 cups canola oil
• 1 1/2 pounds eggplant, cut crosswise into 14-thick slices

Bechamel Sauce:

• 6 tablespoons unsalted butter
• 1/2 cup flour
• 2 1/2 cups milk
• 1 bay leaf
• 1/8 teaspoon freshly grated nutmeg
• 3 egg yolks
• 1/2 cup soft goat cheese
• 1 cup grated Romano
• 1 lemon, zested

🍲 How To Make Bobby Flay Moussaka

1. For lamb: Soak currants in warm water for 30 minutes. Drain.
2. Heat 1 tablespoon olive oil in a 6-quart pot on high. Stir in the lamb, cinnamon, ginger, allspice, cayenne, salt, and pepper to break it up, then brown it for 5 minutes. Drain the lamb in a wide strainer over a dish, discarding the pan liquid. Return the pan to heat and add the remaining 3 tablespoons olive oil until it shimmers. Add onions and bell pepper and sauté 5 minutes until tender. Add serrano and garlic and sauté 1 minute. Add tomato paste and simmer 1 minute.
3. Return the lamb to the pan, add the wine, and simmer, stirring regularly, until almost evaporated, 5 minutes. Add tomato puree and currants and cook. Simmer for 30 minutes over medium-low heat until thickened. Add parsley and oregano and season with salt, pepper, and honey if needed. Get off the heat.
4. For the eggplant, heat canola oil in a 12-inch skillet on medium-high. Season eggplant slices on both sides with salt and pepper. In batches, cook eggplant slices until soft and faintly golden brown on each sides, about 5 minutes. Slice eggplant and place on paper towels.
5. Melt butter in a medium pot over medium heat for bechamel. Add flour and whisk frequently until pale and smooth, 2 minutes. Add milk and bay leaf and boil until thickened, stirring frequently. Discard the bay leaf and season with salt, pepper, and nutmeg. Wait 5 minutes to chill the sauce. Whisk egg yolks, goat cheese, and lemon zest in a small bowl and add to bechamel sauce until smooth.
6. Heat the oven to 400°F. Butter a 3-quart casserole or baking dish.
7. To assemble: Cover half the dish with beef sauce and eggplant slices. Finish with the remaining eggplant slices and beef sauce. Spread bechamel evenly over beef sauce using a rubber spatula. Sprinkle Romano evenly over the dish, lay on a baking pan, and bake 45–50 minutes until golden and bubbling. Add more chopped parsley if desired. Serve after 20 minutes of cooling.

💭 Recipe Tips

• Ensure eggplant slices are evenly thick for consistent cooking.
• Adjust spice levels to personal taste for a balanced flavor.
• Use lean meat to prevent excessive oiliness in the dish.
• Layer ingredients evenly to create a well-balanced Moussaka.
• Allow Moussaka to cool slightly before serving for best texture.

🥗 What To Serve With Moussaka?

Serve Moussaka with a Greek salad, crusty bread, tzatziki, or roasted vegetables complement its richness with fresh, tangy sides and Mediterranean flavors for a delightful meal.

🎚 How To Store Leftovers Moussaka?

• In The Fridge. Store Leftovers Moussaka in an airtight container in the fridge for up to 3 days, ensuring proper refrigeration.
• In The Freezer. To freeze Leftovers Moussaka wrap the dish tightly in plastic wrap and foil storing it for up to 3 months.

🥵 How To Reheat Leftovers Moussaka?

• In The Oven: Place Leftovers Moussaka in a preheated oven at 350°F, covered with foil, for 20-30 mins until heated through.
• In The Microwave: Reheat individual servings of Leftovers Moussaka on medium power for 2-4 mins, checking for desired warmth.
• In The Stovetop: Warm portions in a covered pan over low-medium heat, stirring occasionally for 10-15 mins.

FAQs

Try More Bobby Flay Recipes:

• Bobby Flay Turkey Pot Pie
• Bobby Flay Green Bean Casserole
• Bobby Flay Beef Wellington

Bobby Flay Moussaka Nutrition Facts

Amount Per Serving

• Calories: 500
• Fat: 30g
• Saturated Fat: 12g
• Carbohydrates: 25g
• Fiber: 6g
• Protein: 25g
• Sodium: 700mg