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LOCATION: Recipes >> Casserole Recipes >> Moussaka Souffle

Print this Recipe    Moussaka Souffle

serves 6

1 large onion, chopped
1/2 c olive oil
1 1/2 c ground lamb
1/4 c dry red wine
2 T tomato paste
pinch thyme
1 mashed garlic clove
1/2 t ground coriander seed
salt and pepper
2 small eggplants
3 T flour
1 c milk
5 egg yolks
3 T each Parmesan and Romano, mixed
6 egg whites

Saute onion in 2 T olive oil. Add lamb and brown well. Discard fat.
Add next 5 ingredients; salt and pepper to taste. Cover and simmer
20 min or until all liquid has evaporated. Peel the eggplants and
cut into large dice. Sprinkle with salt and let stand for 1 hour.
Drain off the water.

Saute the eggplant cubes in olive oil over very low heat, letting
the vegetable soften slowly and fall apart. Add flour and cook a
few minutes. Add milk and thicken. Add egg yolks one by one, whisking
well. Add 5 T of the cheese mixture. Whip egg whites. Mix 1/4 of
these into the eggplant; fold in the remainder. Butter an 8-cup
souffle mold and sprinkle with remaining cheese. Spoon half of the
eggplant into the dish. Top with lamb mixture, then add remainder
of eggplant. Bake at 325 for 45 mins.

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