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."
Recipe Summary test
Moussaka can be made and refrigerated up to 2 days ahead. Let come to room temperature, and reheat at 300°F for about 15 minutes.
Robust, spicy Greek Agiorgitiko-Cabernet: Skouras Megas Oenos