From the kitchen
Camel Milk Moussaka
Layered eggplant and spiced lamb topped with a camel milk béchamel and baked until golden.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 large eggplants, about 2 lb total
- 1 tsp fine salt, divided
- 3 tbsp olive oil
- 1 lb ground lamb
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup tomato sauce
- 1 tsp ground cinnamon
- 1/4 tsp black pepper
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups pasteurized camel milk
- 1/2 cup grated Parmesan
Method
- Slice eggplant 1/2 inch thick, sprinkle with half the salt and rest 20 minutes. Pat dry. Heat oven to 400°F. Brush slices with oil and roast on lined sheets 20 to 25 minutes, turning once, until tender.
- Brown lamb with onion in a skillet, 8 to 10 minutes, breaking it up. Add garlic for 30 seconds, then tomato sauce, cinnamon and pepper. Simmer 10 to 15 minutes until thick; lamb must reach 160°F.
- Melt butter in a saucepan. Whisk in flour for 2 minutes, then gradually add milk. Cook gently 5 to 7 minutes until thick; season with remaining salt.
- Lower oven to 375°F. Layer eggplant and lamb in a 2-quart dish. Spread sauce over the top and scatter Parmesan.
- Bake 30 to 35 minutes until golden and the center reaches 165°F. Rest 15 minutes before slicing.
Cook with confidence
Before you start
Before you start
This version uses a roux-thickened camel-milk topping without an added egg. Roast eggplant until tender before layering; baking the casserole will not reliably fix raw slices.
Serving and keeping
Refrigerate within 2 hours for up to 4 days. Reheat covered to 165°F.
Reduce the Lamb Layer
Brown 1 pound lamb with onion and garlic, then simmer with 1 cup tomato sauce and 1 teaspoon cinnamon for 15 minutes. The mixture should be thick enough to mound before layering.
Béchamel Is the Top Layer
Use the camel-milk béchamel as a distinct top cap rather than mixing it through the lamb. Finish with 1/2 cup Parmesan so the surface browns during the 30 to 35 minute bake.
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