RECIPE: Moussaka

The holidays are being celebrated differently this year, so why not mix the season up with a new type of meal to put on the table? Ditch the traditional turkey for this must-have hosting dish; it’ll be ready to serve 12 guests in about 2 hours.

And of course, no holiday meal is complete without the perfect bottle of wine for pairing. This sophisticated lamb dish matches magically with a glass of Syrah from France or Australia.

Now let’s break out the cutting board & get started:


Here are the ingredients you’ll need:

  • 2 eggplants, peeled and sliced ¼” thick
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 clove garlic, minced
  • 1 lb ground lamb
  • Kosher salt
  • Freshly ground black pepper
  • 1 tsp oregano
  • ¼ tsp ground nutmeg
  • 15 oz canned diced tomatoes
  • 1/2 cup vegetable broth
  • 1/2 cup Parmesan cheese, grated

For the bechamel sauce

  • 2 tbsp butter
  • 2 tbsp flour
  • 1¼ cup half-and-half cream, warmed
  • ¼ cup Parmesan cheese, grated

And the cooking directions:

1. Lay eggplant slices on towels and sprinkle lightly with salt. Set aside for 30 minutes to draw out the moisture. Then, place eggplant on a baking sheet, lightly brush with olive oil, and broil in the oven until browned, flipping halfway through. Repeat with all slices.

2. Heat the oven to 375°F.

3. In a large skillet, heat olive oil over medium-high heat. Add onions, garlic, and ground lamb. Season with oregano, nutmeg, salt, and pepper. Cook for 6-8 minutes until lamb is browned. Drain the excess liquid from the pan. Add diced tomatoes and vegetable broth. Reduce heat to low, and simmer for 20 minutes uncovered, or until the mixture thickens.

4. In a saucepan, melt the butter over medium heat. Carefully whisk in flour until it bubbles. Lower the heat, and slowly pour in the warm milk, whisking constantly until it thickens. Add the Parmesan cheese and stir to combine. Season with salt and pepper to taste.

5. Arrange 1/3 of the eggplant in a greased 9×9″ baking dish. Add half of the meat mixture on top of the eggplant. Then, add another layer of 1/3 of the eggplant, followed by the remaining meat mixture. Top with remaining eggplant, then spoon the bechamel sauce over. Sprinkle Parmesan all over the top.

6. Bake for 25-30 minutes or until golden and bubbly. Cool before slicing and serving.


While this recipe has a fair amount of steps, it’ll sure be worth it when you’re indulging in this mouthwatering dish and washing it down with a glass of French or Australian Syrah. Find this popular red variety from both regions in our newest tasting set by Marc Supsic: Syrah, Home & Away – French vs. Australian.

Enjoy your holiday season with family, friends, food, and wine!


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