Moussaka

Yep, it's still cold. A balmy -25 degrees Celsius with a wind chill that freezes skin within seconds. Edmontonians are getting tired of the cold snap. Usually at this stage we experience a break in the cold weather, which gives us a little reprieve from the season. It's been ten days of snow fall and extreme cold: there is tension in the air.


Last night we had friends over for dinner to ease our own tension. They bundled up and trudged six blocks to be greeted with big glasses of red wine and hot food. I was raised by dinner party hosts and enjoy bringing good people together with good food. Socializing always appears easier when a well-crafted menu is involved. When there isn't any compelling reason to be outdoors, a candlelit meal makes that much more sense.


Last night was no exception and Greek food was on the menu. I am a Greek food fanatic and have made greek salad and tzaziki many times. I have never, however, made moussaka.  Search for moussaka online and you'll find a myriad of variations, especially vegetarian ones. I was after lamb and wanted a traditional recipe. I forgot to take pictures of the finished product so I'll have to get photos of the leftovers today.


Enjoy!


Adapted from http://chichoskitchen.blogspot.com


Serves 6

Ingredients 

• 3 medium eggplants
• 3 T olive oil
• 2 lb ground beef or lamb
• 2 onions, finely chopped
• 2 garlic cloves, minced
• 1/4 cup white wine
• 1 cup pureed plum tomatoes
• 3 t dried oregano
• pinch of allspice
• 1/2 t cumin
• 5 T butter
• 5 T flour
• 3 1/2 cups warm milk
• salt to taste
• pinch of nutmeg
• 1 cup of grated white cheddar (or other cheese of your choice)

Cut the eggplants lengthwise into 1/2-inch thick slices. Salt both sides and let stand in a colander set over the sink for at least 30 minutes. Rinse with water and pat dry.

Brush the eggplant slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set aside to cool. (You can also steam them for 10 mn).

For the meat filling, heat the oil in a skillet over medium-high heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add the meat and cook until brown, about 5 to 10 minutes. Add the wine, tomatoes, allspice and cumin. Simmer until liquid has reduced, about 30 minutes. Add the oregano. Season with salt and pepper.

To make the béchamel, melt the butter in a saucepan over medium heat, then add the flour and whisk heavily until combined. Add the warm milk, little by little, whisking intermittently until the sauce thickens. Add the grated cheese and continue to whisk until melted. Add the nutmeg and season with salt.

To assemble, layer the bottom of a baking dish with the eggplant slices. Spread with half the meat mixture. Add another layer of eggplant slices and spread with the remaining meat mixture. Cover with remaining eggplant slices. Spread with the béchamel sauce. Bake from 40 minutes at 350ºC.