Meat & Poultry Recipes
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Roasted Eggplant Moussaka with Lamb
Roasting eggplant until it's creamy and custardy makes it the perfect base for layering with a rich, meaty sauce in this take on moussaka, which is topped with a rich layer of ricotta and mozzarella cheese in place of béchamel sauce. Don't worry if the eggplant slices look dry when flipped; they will continue to release moisture during the remainder of the roasting time. Elizabeth-Rose Mandalou, Beverage Director at WM Restaurants in Sacramento, California, picked a perfect wine pairing for this cozy dish: "Go for a Cabernet Sauvignon and Agiorgitiko blend for this dish; the plum and cherry notes and warm spices in the wine balance the richness of the eggplant and lamb."