Main Dish
Harvest Lamb Moussaka
HANNA - Alexander Valley
9280 Highway 128
Healdsburg, CA 95448
www.hannawinery.com
- RECIPE YEAR: 2013
- RECIPE BY: Christine Hanna
- YIELD: Serves 12
- PAIRS WELL WITH: Hanna Alexander Valley Cabernet Sauvignon
I adore this dish in the winter, with our hearty Cabernet Sauvignon. It’s a make-ahead dish that tastes great the next day, and is perfect for a party.
Ingredients:
- 2 globe eggplants, cut crosswise into 1/2-inch slices
- 4 tablespoons olive oil
- 1 large onion, finely chopped
- 2 pounds ground lamb
- 2 garlic cloves, minced
- 1 tablespoon salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon oregano
- 4 eggs
- 1 cup plain yogurt
- 2 cups lukewarm low-fat milk
- 1 teaspoon hot paprika
- 2 cups chopped fresh tomatoes (or canned if not in season)
- 1/2 cup grated Parmesan cheese
Directions:
Preheat the oven to 375°F. Oil a baking sheet. Place the eggplant slices in a single layer on the prepared baking sheet. Brush the tops with 3 tablespoons of the olive oil and roast until tender. Keep the oven set at 375°F. In a large sauté pan, warm the remaining 1 tablespoon olive oil. Add the onion and cook, stirring occasionally, until translucent. Add the lamb and garlic and cook, stirring occasionally, until the lamb is browned. Stir in the salt, pepper and oregano. Set aside. In a bowl, beat together the eggs, yogurt, milk and paprika to make the topping. Layer the roasted eggplant slices, lamb mixture and tomatoes in a gratin or glass baking dish. Pour the topping over the layers and sprinkle with the cheese. Bake the moussaka until the top is set and slightly browned, 30 to 45 minutes. Let it cool for 10 minutes, then cut into squares and serve.
