Sara Moulton’s Speedy Moussaka
Sara Moulton, the executive chef of the now-defunct Gourmet magazine, reinterprets the look of dinner in her newest cookbook, “Sara Moulton’s Everyday Dinners” (Simon & Schuster).
Why settle for boring ol’ chicken with a veg and starch on the side, when you can whip up the likes of “Fried Eggs with Crispy Kimchi Rice,” “Spring Soup with Bread Dumplings,” and “Reuben Pizza” for dinner instead?
Her recipe for “Speedy Moussaka” especially caught my eye. I love a good rendition of this traditional Greek casserole. But I often feel in need of a serious snooze afterward, what with the greasy, fried eggplant slices and the heavy bechamel sauce covering everything.
Moulton’s version calls for a mix of ricotta, feta and yogurt in place of the enriched French milk-butter sauce. The eggplant slices also are baked, rather than fried. The result is a moussaka that’s not only faster to make, but lighter tasting, too.
It’s still plenty hearty with flavorful ground lamb cooked with red wine, tomato paste, onion, garlic, cloves, and cinnamon. But this is one moussaka that won’t leave you nodding off after the last forkful.
(Serves 4 to 6)
1 medium eggplant
3 tablespoons extra virgin olive oil
1 pound ground lamb, beef or turkey (see Note)
1 medium onion
2 garlic cloves
2 tablespoons fresh oregano leaves or 1 teaspoon dried
1/2 cup fresh flat-leaf parsley leaves
1 cup dry red wine
1/4 cup tomato paste
3/4 teaspoon ground cinnamon
Freshly ground black pepper
6 ounces feta cheese
One (15-ounce) container whole milk ricotta
1/4 cup plain low-fat or full-fat Greek yogurt
Preheat oven to 375 degrees. Lightly oil a large rimmed baking sheet and a 9-inch square baking pan or 10-inch oval casserole dish.
Peel eggplant and cut it crosswise into 1/2-inch slices. Combine olive oil with 1/4 teaspoon salt and brush mixture on both sides of eggplant slices. Arrange slices in one layer on the baking sheet and bake them until they are just tender, 12 to 15 minutes. Remove eggplant from oven and set it aside until it is cool enough to handle.
Meanwhile, heat a large skillet over medium-high heat until hot. Crumble lamb into skillet and cook, stirring frequently, until lamb is no longer pink. Transfer lamb to a bowl using a slotted spatula, draining as much fat as possible back into the skillet. Remove and discard all but 1 tablespoon lamb fat from the skillet.
While the lamb is cooking, coarsely chop onion (about 1 cup). Heat remaining 1 tablespoon lamb fat in the skillet over high heat until hot. Reduce heat to medium, add onion, and cook, stirring frequently, until onion is golden, about 5 minutes. Press garlic (about 2 teaspoons) into skillet and cook for 1 minute more. Chop oregano (1 tablespoon) and the parsley (about 1/4 cup).
Return the lamb to the skillet and stir in red wine, tomato paste, oregano, and cinnamon. Cook, stirring occasionally, for about 5 minutes, or until wine has almost evaporated. Add salt and pepper to taste and set aside.
Crumble feta cheese into a medium bowl. Stir in ricotta and parsley. Set aside 1/2 cup of the mixture.
Arrange one-third of the eggplant in the oiled pan or casserole dish. Top it with the lamb mixture. Add another one-third of the eggplant, the ricotta mixture in the bowl, and then the final one-third of eggplant. Stir yogurt into reserved ricotta mixture and spread it over the eggplant. Bake for about 35 minutes, or until moussaka is heated through and the top cheese layer has set. Spoon moussaka onto plates and serve immediately.
Note: If using beef or turkey, it may be necessary to add some olive oil to the skillet before adding the meat.
From “Sara Moulton’s Everday Family Dinners”
More: My Q&A with Sara Moulton
Brussels calling! Your interview was outstanding & this dish looks so special & so tasty too!
Beautiful pictures. This dish looks delicious. I’m always looking for eggplant dishes.
This looks gorgeous! I love moussaka but haven’t made it for years because it always seems so involved, the speedy version sounds like the perfect solution!!
What a great lightened up version of Moussaka this is! I completely agree that the original version is delicious, but quite heavy. Love this alternative. I’m looking for this new cookbook next time I’m at the bookstore.
I’ve never even dared to make moussaka from scratch but this seems totally doable. Thanks for sharing this easy recipe!
Your moussaka looks fantastic!
Moussaka is love…period, end of story.
This looks amazing. I was thinking about doing this for dinner tonight since we didn’t cook the lamb last night, but it looks more like a Sunday dinner. Still, I think I will make this this weekend as it looks amazing.
I like Sarah’s simple but delicious recipes…this looks so easy and light!
in the past, i’ve been served woefully inadequate ‘shortcut’ moussaka, but this sounds perfectly acceptable, nay, delicious!
I love all kinds of Moussaka–this variation looks terrific! (and the interview was terrific too!)
The time that it takes to make moussaka is probably the main reason why I don’t make it so often. So thankyou for this recipe as I do love it so much! 🙂
This is an excellent recipe for moussaka, just what I was looking for! Thanks!!!
This just might be the simple moussaka recipe that I’ve been waiting for! And it doesn’t seem nearly as heavy as the original either. Thanks so much for sharing!
I love Greek food and I’ll be making this. Love Sara too. Lovely photos Carolyn.
Sounds about perfect, looks even better, cannot wait to try.
this looks delicious! one of my friends calls it moose caca. 🙂
I am a big fan of Sara Moulton also and love the idea of a “speedy” moussaka.
It looks lovely. I’ve never made Moussaka, and right now some white Aubergines are staring me in the face, plus I have some leftover meatloaf which could transform itself, all I need is ricotta (which I hate) and feta (which I love)!. Thanks
mmmmmy goodness that looks wonderful! I especially love speedy recipes… your photos are inspiring as usual.
I miss seeing Sara on TV. I’ve always enjoyed her work and her presence and personality.