All the flavors of the south: Sicilian moussaka with eggplant and lamb
The main feature of this moussaka is the naturalness and simplicity of the food. Without excess flour, onions or eggs, using only fresh ingredients of this climate, we get an original Mediterranean dish of unsurpassed taste. We don't even need to talk about lamb.
- Remove the stalks from the eggplants and cut off the end next to the stalk, then wash them carefully. Dry them with a cloth or paper towel and cut them lengthwise into slices about 1 cm thick with a sharp knife.
- Arrange the aubergines on a strainer, salt them and leave for at least 1 hour to drain the liquid.
- Meanwhile, wash the tomatoes and cut them into cubes, then sauté in a little olive oil.
- In a separate pan, fry the minced lamb.
- Slice the herbs, and drain the mozzarella and cut into slices with a serrated knife.
- Transfer the eggplants to layers of paper towels to dry.
- Finely chop the garlic and mix it with the parsley and basil. Stir half of the mixture into the tomatoes and add the other to the minced meat.
- Season the meat with pepper and remove from the heat.
- Fry eggplant slices in hot oil until light brown and, as you fry, place it on a paper towel to soak up excess fat.
- Finish the sauce (add a little sugar if necessary and check the spiciness).
- In a suitable bowl (my choice is refractory) put a tablespoon of olive oil, spread a little hot tomato sauce, then add a row of eggplant, a row of meat, slices of mozzarella and tomato sauce. Sprinkle with basil. Arrange the rows while you have the groceries, and top with the tomato and mozzarella sauce.
- Grate parmesan and sprinkle generously with moussaka.
- Bake at 170 degrees C for about 25-30 minutes or until the cheese is browned on the surface.
As Sicily is part of the warmest part of the Mediterranean with all possible neighborhood influences (Arabic, Greek or Spanish), it is recommended that the dish be consumed lukewarm or even the next day, keeping it at room temperature so that all the ingredients are well absorbed.