Moussaka Pasta Toss

Recipe by KelBel
READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring a large pot water to a boil, salt it and cook pasta to al dente.
  • Preheat a large, deep skillet over medium heat with oil. Add the lamb and cook until brown, about 3-4 minutes; breaking it up into small pieces with the back of a wooden spoon.
  • Add in the garlic and chopped onions, season with allspice, cinnamon, cumin, oregano, salt and pepper. Cook another couple of minutes while you chop eggplant.
  • Peel off half the skin of the eggplant. Chop the eggplant into a very small dice. Add the eggplant to the lamb and cook until it becomes soft, about 8-10 minutes.
  • In a saucepot, melt the butter and whisk in the flour. Cook for 1 minute then whisk in the milk and thicken, about 5 minutes. Bring this mixture up to a bubble and season with salt, pepper and nutmeg.
  • Add this béchamel into the meat skillet and stir to combine.
  • Drain the pasta and add it to the skillet, giving it a toss to mix everything up.
  • Add the chopped parsley and grated cheese, and stir to combine.
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