Moussaka Soufflé

Name: Moussaka Soufflé
Cuisine: Greek
Ingredients: 1 cup milk of your choice, scalded; 3 tablespoons unbleached all-purpose flour; 6 large egg whites; 2 to 5 large egg yolks, as preferred; Pinch of dried thyme; 1 clove garlic, mashed; ½ teaspoon ground coriander; Pepper from the mill; ½ pound freshly ground lamb meat; ¼ cup red Retsina wine or dry red wine; ¼ cup red Retsina wine or dry red wine; 2 tablespoons tomato paste; 6 tablespoons olive oil of your choice; 3 tablespoons each freshly grated Parmigiano-Reggiano and Pecorino cheeses; 3 tablespoons each freshly grated Parmigiano-Reggiano and Pecorino cheeses; 1 large onion, finely chopped; 2 small eggplant, peeled and cut into large dice; Salt

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

All the elements of the Greek moussaka in a soufflé dish. A very substantial soufflé which will require only a lightly dressed salad to become a full meal.

Ingredients

2 small eggplant, peeled and cut into large dice
Salt
6 tablespoons olive oil of your choice

Europe
Greece
France
Main course
Mediterranean

Method

Sprinkle the diced eggplant with salt and let stand for 1 hour in a bowl. Drain off the water extracted by the salt. Rinse in cold water and pat very dry. Meanwhile, rub an 8-cup soufflé mold with 1 tablespoon or so of olive oil and sprinkle with 1 tablespoon of the mixed cheeses. Set aside.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the onion and