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Moussaka

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Filed from the federal original: 'Moussaka (lamb and eggplant casserole)' in Selections from Aunt Sammy's Radio Recipes and USDA Favorites, U.S. Department of Agriculture, Science and Education Administration, Home and Garden Bulletin No. 215, issued August 1976 (in the 'Recipes from 1976' / USDA Favorites section, with servings stated in the original) — a U.S. federal work, public domain. Text read in full at https://www.gutenberg.org/files/65379/old/65379-0.txt (Project Gutenberg eBook #65379). Conversion, three parts: the original's 1/2 cup flour (63 g) is swapped for a gum-containing gluten-free 1:1 blend at the same weight (USDA basis 125 g/cup), split between the eggplant coating and the yogurt topping as in the original — a gluten-free blend swaps 1:1 as a sauce thickener per the rule base; and the fine dry breadcrumbs are specified gluten-free. Wine is a safe lookalike and is not flagged.

Salted eggplant slices, floured and browned, layered over crumbs with a lamb-tomato filling and tomato slices, then topped with a yogurt-egg custard and Parmesan. A lamb and eggplant casserole, six one-cup servings.

Category: MainsServes: 6Time: 135 minComplexity: 4/5

Why this complexity: Eggplant is salted and stood for 1 hour, then dried before it is coated and browned; Four layers are built in a stated order in the casserole; Yogurt-egg topping must set without curdling during the 45-minute bake.

Ingredients

  • 1 small eggplant (about 1 pound), pared and sliced
  • 1/2 teaspoon salt, for the eggplant
  • 63 g gluten-free 1:1 baking blend (with gum) (about 1/2 cup), for the original 1/2 cup flour (63 g, USDA basis 125 g/cup), divided
  • 1/4 cup fat or oil
  • 1/2 cup finely chopped onion
  • 1 1/2 pounds ground lamb
  • 1/4 cup dry red wine
  • 1/2 cup tomato sauce
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon thyme
  • 1/8 teaspoon pepper
  • 1 teaspoon salt
  • 1/2 cup fine dry gluten-free breadcrumbs, divided
  • 2 tomatoes, peeled and sliced
  • 1 container (8 ounces) plain yogurt
  • 2 egg yolks, beaten
  • 1/4 cup grated Parmesan cheese

Method

  1. Sprinkle the eggplant slices with the 1/2 teaspoon salt. Let stand 1 hour.
  2. Heat the oven to 375°F (moderate). Grease a 3-quart casserole.
  3. Dry the eggplant with a paper towel. Coat with half of the blend (about 31 g). Brown lightly in the fat.
  4. Cook the onion and lamb until the lamb is lightly browned. Drain off excess fat.
  5. Mix the wine, tomato sauce, parsley, thyme, pepper, and 1 teaspoon salt. Pour over the meat mixture. Cook over low heat for 15 minutes.
  6. Sprinkle half of the gluten-free breadcrumbs in the bottom of the casserole. Arrange the eggplant slices in a layer on the gluten-free breadcrumbs. Spread the meat mixture over the eggplant. Place the tomato slices on top of the meat.
  7. Beat the yogurt, egg yolks, and remaining blend (about 31 g) together. Pour over the tomato slices. Sprinkle with the Parmesan and the remaining gluten-free breadcrumbs.
  8. Make for 45 minutes, until the topping is set and browned. Serve hot.

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