(moo-sakah)
I fell in love with this dish while in Greece, the best I can describe it is like an Italian lasagna. Instead of noodles, it uses eggplant and potato. Instead of beef, it uses lamb. Instead of a cheese topping, it uses Béchamel. These key differences combined with the distinct flavors of nutmeg, cinnamon, and allspice create this exotic dish that can standalone. Below is the best Moussaka I had in Greece at a place called Zampanó in Athens, see restaurant link on my Foodventures page:
- 2 Large Eggplants (circles are easier to cut then lengthwise)
- 1 Pound Ground Lamb
- 1 Medium Red Onion (chopped)
- 2 Carrots (chopped)
- 3 Stalks Celery (thinly sliced)
- 4 Cloves Garlic
- 1 Can Chopped Tomatoes
- 1/4 cup Tomato Paste
- 1 cup Red Wine
- 2 1/2 cups (room temperature) Coconut Milk
- 2 tbs Grass-Fed Butter
- 2 tbs Olive Oil
- 2 Eggs (beaten)
- 1/4 cup all wheat flour
- 1 1/2 cups Parmesan
- Seasoning: 1 tsp Allspice, 1/4 tsp Cinnamon, 1/4 tsp Nutmeg, 1/2 tbs Ground Oregano, 1/2 tbs Italian Seasoning, 1 Bay Leaf, 2 tsp Salt/Pepper
- Italian Parsley (chopped for garnish)
Start with the eggplant, traditionally its fried in oil, but a healthier and easier way to cook is to bake it. So preheat the oven to 375, slice up all the eggplant, arrange it on baking sheet and bake for 18 minutes, flipping half way through. You may need to bake several rounds to get through all the eggplant.
While the eggplant is doing its thing, you can start the sauce. Traditionally, Moussaka doesn’t have carrots and celery, but its a great way to sneak in extra vegetables. And it works out, this recipe calls for a dash of sugar, so instead of that, the carrots will provide the subtle sweetness. Sauté the onions, carrots, and celery for 5-10 minutes, then add the lamb breaking it apart well as it browns. Once its browned, add the garlic and tomato paste, stirring well for about 2 minutes.
Pour in the wine to deglaze the meat and wait for about 3-5 minutes for it to evaporate. Next, add the tomatoes and all of the spices. Let it reduce for 30 minutes to an hour, the less liquid the better. Stir often.
Now the Béchamel, get ready to fold it in (if you know you know). This is another gravy-like dish, the roux is the base of this cheese sauce. So with that said, we start with the butter and oil heating in a pan, then gradually add the flour, whisking vigorously. SLOWLY add the room temperature coconut milk, the stirring should not stop. This is the crucial part where we risk clumps. After about 5-8 minutes you will notice it start to thicken. Remove from the heat, add a dash of nutmeg, salt, and pepper. Fold in the cheese! After the cheese is thoroughly inundated (please read in the best Moira Rose accent, again if you know you know), whisk in the eggs and set aside. And of course, take a modest bow, you did a nice job.
Spray the pan with oil, and from here its an eggplant puzzle. The goal is to pack it in tightly to create the base of the dish, if you have a few leftover no problem set those aside. Add the lamb filling and top with any eggplant stragglers left behind. Then pour the Béchamel, spreading it around until its even.
Garnish with parsley, bake on 375 (oven should still be hot from baking the eggplant) for 45 minutes to an hour. It will look like the below when done. Let cool for at least 10 minutes before serving so that the sauce firms up.
This dish freezes well for up to 3 months.
Nutrition not available, very similar to lasagna but less carbs because this doesn’t use noodles.
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