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Moussaka on the BBQ

Moussaka sur le barbecue

Preparation: 30 minutes • Cooking: 49 minutes • Quantity: 6 servings

• nut free • egg free

Salt and pepper to taste

2 medium eggplants, cut into slices about 1 cm (½ inch) thick

15 ml (1 tbsp.) canola oil

600 g (approximately 1 1/3 lb) of ground lamb La Bêlerie

1 chopped onion

5 ml (1 teaspoon) garam masala

1 can diced tomatoes with Italian seasonings (such as Aylmer Accents) 540 ml

5 mL (1 tsp.) Chopped fresh oregano

1 bag of cheese curds of 400 g 

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For the béchamel:

15 ml (1 tbsp.) Butter

15 ml (1 tbsp.) All-purpose flour

375 ml (1 ½ cups) 2% milk

Salt and pepper to taste

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1. In a saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly.

2. Pour in the milk while whisking. Salt and pepper. Bring to a boil, then simmer for 4 to 5 minutes over low heat. Remove from fire. Reserve.

3. Preheat the barbecue to medium-high power (approximately 220 ° C - 425 ° F).

4. Season the eggplant slices with salt and pepper. On the hot, oiled barbecue grill, place the eggplant slices. Cook for 4 to 5 minutes, turning the slices halfway through cooking.

5. On the warm barbecue grill, heat the oil in a cast iron pot. Cook the ground lamb and onion, fluffing the meat with a wooden spoon, 4 to 5 minutes, until it has lost its pinkish color.

6. Add the garam masala and continue cooking for 1 minute.

7. Add the diced tomatoes and oregano. Salt and pepper. Bring to a boil, then simmer for 15 to 20 minutes.

8. In a baking dish, spread half the eggplants. Cover with half of the lamb mixture and half of the becha-mel. Cover with the remaining eggplants, then the remaining lamb mixture and the remaining béchamel sauce. Cover with cheese curds.

9. Turn off the burners on one side of the barbecue. Place the baking dish on the rack over the off burners for indirect cooking. Close the lid and cook for 20 to 25 minutes.

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