Grilled Eggplant Moussaka
Description
This grilled eggplant moussaka recipe is different than the traditional Greek recipe because the eggplant, potatoes, and zucchini are grilled, not fried.
Ingredients
•
3 large eggplant, sliced into 1/4 inch rounds
•
3 large potatoes, thinly sliced
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3 large zucchini, cut lengthwise into 1/4 inch slices
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1/2 cup extra-virgin olive oil
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5 tablespoons butter
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7 tablespoons all-purpose flour
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5 cups milk
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1 pinch ground nutmeg
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salt to taste
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1 egg yolk, beaten
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1 tablespoon olive oil
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1 1/2 pounds ground beef
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1 onion, chopped
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5 ripe tomatoes, chopped
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1/2 cup chopped fresh parsley
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1 teaspoon oregano
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salt and pepper to taste
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1 cup crumbled feta cheese
Directions
1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2
Lightly brush eggplant, potatoes, and zucchini with 1/2 cup extra-virgin olive oil. Grill vegetables until just tender and golden brown.
3
Layer potatoes in the bottom of a 9x13-inch glass baking dish, then layer in eggplant, followed by zucchini; set aside.
4
Preheat the oven to 375 degrees F (190 degrees C).
5
Melt butter in a large saucepan over medium heat. Whisk in flour; cook until flour smells slightly toasted, about 5 minutes. Whisk in milk, nutmeg, and salt. Bring to a bare simmer over medium-high heat; reduce heat to medium-low and simmer 10 minutes. Place egg yolk in a bowl; quickly whisk in 1/4 cup thickened milk, 1 tablespoon at a time. Quickly stir egg yolk mixture into thickened milk until smooth; set aside.
6
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Stir in ground beef and onion; cook until beef is crumbly and no longer pink. Drain off any excess grease, then stir in tomatoes, parsley, oregano, salt, and black pepper. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
7
Spread meat mixture over vegetables; sprinkle with feta cheese. Pour white sauce over top; smooth with a spatula.
8
Bake in the preheated oven until bubbly and golden brown, about 30 minutes.