Lamb Moussaka w/ Goat Feta Béchamel

I’ve been using a TON of goat cheese in my recipes lately, and while I will be posting about the insane Khachepuri I’ve been making soon, I wanted to share this comfort food go-to dinner that I made this week with some of Charlottetown Farm’s tangy goat feta. Moussaka is one of my all time favorite Greek dishes (and my husband’s too), and though it may look complicated but this recipe makes it pretty easy to put something delicious together. As I do with all my food I add salt and seasoning to my taste as I cook, so don’t sweat the measurements, just taste along the way. Also, don’t be scared of the béchamel! I am stressed over so many different recipes and ruined so many batches but over engineering or worrying about precise measurements. Honestly, I eye ball it now. This béchamel turned out great, the feta melted but not entirely, so it resulted in a smooth but satisfyingly chunky sauce. Enjoy!

INGREDIENTS 

  • 8 garlic cloves, minced

  • 1 cup extra-virgin olive oil

  • 3 tablespoons dried oregano

  • 2½ teaspoons kosher salt, plus more

  • ½ teaspoon freshly ground black pepper, plus more

  • 1 teaspoon smoked paprika

  • 1 teaspoon crushed red pepper (or more to taste)

  • 3 medium eggplants sliced crosswise into ½-inch-thick rounds

  • 2 pounds ground lamb

  • 2 medium onions, diced

  • 1 3-inch cinnamon stick

  • 2 tablespoons tomato paste

  • 1 cup dry white wine

  • 1 28-ounce can diced tomatoes

  • 8 tablespoons butter

  • ⅓ cup flour

  • 1 ½ cups whole milk

  • 1 tablespoon grated parm

  • 6 oz goat cheese feta, diced

RECIPE PREPARATION

Eggplant & Lamb Sauce

  1. Combine garlic, olive oil, oregano, pepper, paprika, crushed red pepper and salt in a small bowl and whisk until well mixed.

  2. Preheat oven to 475°.

  3. Place eggplant slices on a large, foil lined baking tray (fine if they overlap).

  4. Using half of the oil mixture, pour over and brush all eggplants slices, flipping as needed (reserve remaining oil).

  5. Roast for 30-45 minutes until golden brown (you may add a bit more oil as needed), remove from oven and reduce temp to 400°.

  6. Meanwhile, brown the lamb in a skillet or large sauté pan, breaking up large pieces and ensuring fully cooked. (the pan should have decently high sides as this is where you will eventually make your sauce).

  7. Strain through a mesh sieve, reserving the fat in a small bowl. Place lamb meat aside.

  8. In the same pan, add ½ the lamb fat, remaining spiced oil and garlic mixture, onions, and cinnamon stick and saute until onions are translucent.

  9. Add tomato paste and cook until mixture begins to darken.

  10. Add white wine and cook until reduced by ½ and no longer smells of alcohol.

  11. Add tomatoes and lamb, mixing well and bring back to a simmer.

  12. Taste your sauce and add salt, pepper as needed.

  13. Simmer until reduced by ⅓ and resembling a thick meat sauce.

Assembly & Béchamel

  1. Drizzle remaining lamb fat on the bottom of a large casserole or baking dish.

  2. Place eggplant rounds on the bottom forming a single layer.

  3. Scoop lamb sauce and spread evenly to create a solid layer.

  4. Repeat with eggplant and meat sauce layers until you run out.

  5. Melt butter in a small sauce pan. 

  6. Add flour whisking constantly, cook until lightly browned and starts to smell nutty.

  7. Add milk ½ cup at a time, whisking constantly, cooking until thick (will coat the back of a spoon, and a finger swipe makes a clean line).

  8. Remove from heat, add feta and parm, stirring until smooth.

  9. Pour béchamel over top of Moussaka creating a smooth top layer.

  10. Bake in 400° degree oven for roughly 30 minutes until bubbling.

  11. If desired, moussaka can be broiled for 5 minutes to brown the béchamel to a golden crisp.