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Try SavoraDeconstructed Moussaka with Smoked Eggplant Espuma
A lighter, more elegant take on the classic Greek moussaka. This recipe features a rich, slow-braised lamb ragu, delicate smoked eggplant espuma, and crispy potato tuiles for a delightful textural contrast.
Ingredients
- Eggplant2 large
- Lamb shoulder2 lbs
- Potatoes2 large
- Onion1 large
- Garlic4 cloves
- Canned crushed tomatoes28 oz
- Dry red wine1 cup
- Olive oil3 tbsp
- Fresh oregano2 tbsp
- Fresh mint1 tbsp
- Cinnamon stick1
- Bay leaf1
- Heavy cream1/2 cup
- Smoked paprika1/2 tsp
- to taste Salt
- to taste Black pepper
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Learn MoreMethod
Prepare the Lamb Ragu: Season the lamb shoulder with salt and pepper. In a large Dutch oven or pot, heat olive oil over medium-high heat. Sear the lamb on all sides until browned. Remove the lamb and set aside.
Add chopped onion and garlic to the pot and cook until softened, about 5 minutes. Add the crushed tomatoes, red wine, oregano, mint, cinnamon stick, and bay leaf. Bring to a simmer.
Return the lamb to the pot. Cover and braise in a preheated oven at 300°F (150°C) for 12 hours, or until the lamb is very tender and easily shredded.
Remove the lamb from the pot and shred with two forks. Strain the sauce, discarding the solids. Return the shredded lamb to the sauce and keep warm.
Prepare the Smoked Eggplant Espuma: Preheat your grill or smoker. Grill or smoke the eggplants until the skin is charred and the flesh is soft. Alternatively, you can roast the eggplants in a 400F oven until soft.
Scoop out the eggplant flesh and discard the skin. In a blender, combine the eggplant flesh, heavy cream, smoked paprika, salt, and pepper. Blend until smooth and creamy.
Strain the mixture through a fine-mesh sieve for an extra smooth texture. Transfer the mixture to a siphon and charge with one or two N2O cartridges according to the siphon instructions. Keep warm.
Prepare the Potato Tuiles: Thinly slice the potatoes using a mandoline. The thinner, the better. Place the potato slices in a bowl of ice water for 30 minutes to remove excess starch.
Drain the potatoes and pat them dry with paper towels. Heat a thin layer of olive oil in a non-stick skillet over medium heat. Arrange the potato slices in a single layer and cook until golden brown and crispy on both sides. Season with salt.
Assemble the Moussaka: Spoon a generous amount of lamb ragu onto each plate. Top with a dollop of smoked eggplant espuma. Garnish with crispy potato tuiles. Serve immediately.
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