Greek Moussaka: A Layered Delight from the Aegean - Thursday, Week 22

Thursday beckons us to the breathtaking shores of Greece with a classic Moussaka. This luscious layered casserole, a cornerstone of Greek cuisine, is a perfect harmony of tender eggplant, flavorful ground lamb, and creamy béchamel sauce. It's comfort food at its finest!

Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes
Servings: 6

Ingredients

• 3 large eggplants, thinly sliced
• Salt and pepper, to taste
• 1/4 cup (60ml) olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 lb (450g) ground lamb
• 1 can (14 oz / 400g) diced tomatoes
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 cup (60ml) red wine
• 2 tablespoons chopped fresh parsley
• 1/2 cup (60g) grated Parmesan cheese

For the Béchamel Sauce:

• 4 cups (1l) whole milk
• 1/2 cup (60g) unsalted butter
• 1/2 cup (60g) all-purpose flour
• Pinch of nutmeg
• Salt and white pepper, to taste
• 2 egg yolks, beaten
• 1/2 cup (60g) grated Parmesan cheese

Note: Measurements provided in U.S. and metric units.

Instructions

1. Preheat your oven to 400°F (200°C). Arrange the eggplant slices on baking sheets, season with salt and pepper, and brush both sides with olive oil. Roast until tender and golden, about 20 minutes.

2. In a large skillet over medium heat, sauté the onion and garlic in olive oil until softened. Add the ground lamb and cook until browned. Stir in the tomatoes, spices, wine, and parsley. Simmer until most of the liquid has evaporated, about 15 minutes. Season to taste with salt and pepper.

3. For the béchamel sauce, heat the milk in a saucepan until hot but not boiling. In a separate pan, melt the butter and stir in the flour. Cook for a few minutes, then gradually whisk in the hot milk. Continue cooking, stirring constantly, until the sauce thickens. Remove from the heat and stir in the nutmeg, salt, white pepper, egg yolks, and cheese.

4. To assemble the moussaka, arrange half of the eggplant slices in the bottom of a baking dish. Spread the lamb mixture on top, then cover with the remaining eggplant slices. Pour the béchamel sauce over the top, spreading evenly. Sprinkle with the remaining grated cheese.

5. Bake in the preheated oven for about 45 minutes, or until golden and bubbling. Let stand for a few minutes before serving. Enjoy!

Wine Pairing

For the rich and hearty Moussaka, a robust red wine from the Peloponnese region of Greece, like Agiorgitiko, makes an excellent pairing, balancing the dish's creamy and spicy flavors wonderfully.