Over the past few years I have continued to create many easy and delicious recipes and wine pairings. I just get overwhelmed when I have to sit still and upload them to this site, so they never seem to get to you. My new years resolution is to try to be more timely with uploading!
This recipe was featured last spring with the 2017 Laurel Glen Estate Cabernet. As you might know I have a vegetarian moussaka recipe already but thought I should share the meat version as well. I know many people in the wine club have made this recipe over and over and hope you will enjoy!
Enjoy with my Greek Salad !
- 3 eggplant — about 3 pounds
- 1 yellow onion diced
- 3 cloves garlic minced
- ½ pound shiitake mushrooms chopped
- 1- pound ground lamb
- 1 cup diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon cinnamon
- 2 tablespoons fresh oregano minced
- ½ cup red wine
- salt and pepper
- olive oil
- ½ stick of butter
- ½ cup of flour
- 2 cups milk
- ¾ cup Greek yogurt
- 1 cup Parmesan grated
- Slice the eggplant into rounds, ¼ inch thick or less. Layer them in a colander and sprinkle each layer generously with salt. Let sit for 1 hour, rinse and pat dry.
- Place slices on parchment lined baking sheets. Brush each eggplant slice with a light amount of olive oil, on both sides. Place in a 400-degree oven and bake for 30 minutes, ½ way thru rotate sheets in oven.
- Heat a large heavy bottom pan over medium high heat, add a tablespoon of olive oil. Add in the onion and sauté until onions are translucent; add in the garlic and mushrooms, sauté until mushrooms start to release liquid. Add the ground lamb, sauté until no longer pink. Now, stir in the tomatoes, tomato paste, cinnamon, oregano, red wine. Bring just to a boil; cover and reduce heat to a simmer for 30 minutes. Remove the lid and let the mixture continue to simmer until almost all the liquid has been evaporated, set aside.
- Melt butter in a saucepan and add in the flour, stir for a minute over low heat. Remove from heat and slowly whisk in the milk and then whisk in the yogurt. Return to heat, continue to whisk until mixture becomes thickened. Once thick, stir in ½ cup Parmesan; season with salt and pepper to taste.
- Cover bottom of an 8×11 casserole baking dish with a layer of eggplant slices (1/3 of the slices). Then spread ½ of the meat mixture. Layer again with eggplant and then the remaining meat and top with remaining eggplant. Pour sauce over the top and sprinkle with the remaining cheese.
- Place the Moussaka in to a preheated 350-degree oven and bake for 45 minutes. The edges will get bubbly and the center should brown with the cheese.
- Take it out of the oven and let sit for about 10 minutes before serving.