Mediterranean and Eastern Europe are full of foods originating from rural areas. These dishes are an important part of their heritage. Each dish emphasizes the ingredients at hand. Creative cooks everywhere placed their imprint on each dish. Moussaka is one of those dishes.
Moussaka is a traditional Greek eggplant casserole made with eggplant (aubergines) and potatoes, a rich, tomatoey beef or lamb sauce, and topped off with a creamy bechamel sauce. In other words the ultimate comfort food. It is considered their national dish. Moussaka is to the Greek what lasagna is to Italians. Eggplant replaces the pasta sheets, so it is lighter than lasagna. The eggplant can be fried, roasted or grilled. I leave the potato out completely (creative license), and find grilling the eggplant provides a wonderful smokeyness to the dish that I prefer. This approach pairs well with ground lamb. Adding pecorino cheese to the bechamel sauce adds a richness that brings the dish together.
RUSTIC EGGPLANT MOUSSAKA
INGREDIENTS:
3 large eggplants (about 1 lb a piece)
Kosher salt
3 tablespoons olive oil
TOMATO LAMB SAUCE:
2 tablespoons olive oil
1 large onion, diced
4 large cloves garlic, chopped
2 lbs ground lamb (or ground beef if you prefer)
1 14-ounce can of diced fired-roasted tomatoes
1/4 cup tomato paste
1/2 cup dry white wine (you may substitute stock)
2 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon sugar
1 teaspoon cinnamon
1/2 teaspoon freshly ground black pepper
1/4 cup fresh parsley, minced
BECHAMEL SAUCE:
3 tablespoons butter or olive oil
1/4 cup all-purpose flour
2 cups whole milk
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground white pepper
3/4 cup shredded Pecorino cheese, divided
1 farm fresh egg, room temp, lightly beaten
INSTRUCTIONS:
Pre-heat your oven to 400 F, or your gas grill on high. Cut eggplant into 1/3-1/2 inch disks and place slices vertically in large colander. Sprinkle liberally with salt and let drain for 1 hour. This step is important so your eggplant is less bitter. Rinse slices and pat dry, then brush each side with olive oil. If using the oven place slices on greased baking sheet (you may have to do this in batches) turning slices half way through. Roast until golden about 15 minutes. If grilling, turn grill down to medium and grill until golden and good grill marks have developed. Turn and repeat on other side. Set aside.
In a medium-large pan with deep sides, saute diced onion in oil on medium-high heat for 4-5 minutes or until translucent. Add garlic, cook for 1-2 minutes (do not burn). Turn heat down to medium and add ground lamb and brown meat, stirring often, about 15 minutes. Drain excess fat. Add diced tomatoes, tomato paste, white wine, parsley, sugar, cinnamon, kosher salt and pepper. Stir and cover. Let simmer on medium-low heat for about 20 minutes, stirring occasionally.
Next in a small pot, heat the butter. Whisk in the flour and let cook on medium heat, while whisking for 3 minutes. It will start to smell nutty. Start adding milk a little at a time, whisking constantly until all two cups are incorporated and sauce is smooth. Continue to whisk and bring to a boil. Turn heat down to low and simmer for 2 more minutes. Remove from heat and add nutmeg, 1/4 cup pecorino cheese, salt and pepper. Set aside to cool. In a separate bowl, lightly beat the egg, but do not add to sauce just yet.
Divide your eggplant slices into three stacks, reserving the largest pieces for the top and bottom of casserole. The small pieces can be used for the middle layer which is concealed. In a greased 8 x 13 baking dish, Place one layer of eggplant, slightly overlapping pieces. Add half of the meat sauce. Add another layer of eggplant using smaller or slightly inconsistent slices. Cover with remaining meat sauce. Add the last layer of eggplant, again slightly overlapping the slices.
Whisk in about 1/4 cup of bechamel sauce into the beaten egg (to temper it) then pour this back into the bechamel sauce, whisking until nice and smooth. Spread the bechamel sauce over the final eggplant layer.
Sprinkle with remaining 1/2 cup of pecorino cheese. Place in a 350 F oven for 50-60 minutes, uncovered until beautifully golden. Let stand 15 minutes before serving.
Serves 6-8
“Since we cannot change reality, let us change the eyes which see reality.“– Nikos Kazantzakis
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