This eggplant dish is perfect for a crowd

By Metro Creative

Orthodox Christian churches celebrate Christmas later in the holiday season than other denominations. That’s because the Orthodox faithful still celebrate the birth of Jesus in accordance with the Julian calendar rather than the Gregorian calender that is currently used in other Christian churches. That means Orthodox Christmas falls on January 7 each year. As with other Christmas celebrations, there is bound to be plenty of fanfare and delicious food to commemorate this special time of year.

Moussaka is a classic dish served in Eastern European countries like Greece and Turkey. There are many variations, but moussaka often is made with eggplant and a creamy white sauce called béchamel. As a layered casserole similar to lasagna, it can be made in advance and then served to a crowd. It’s hearty, tasty and filling, and likely something that will appeal to most guests this Christmas. Hosts interested in preparing “Moussaka” can try the following recipe, courtesy of “Throw a Great Party” (iUniverse) by Mary Bartlett, Antonia Hoogewerf and Catherine Monnet.

Moussaka

Serves 25

6 pounds eggplant

1 cup olive oil, approximately

1 pound onions, chopped

2 tablespoons garlic, finely chopped

6 pounds ground beef or lamb

1 can tomatoes (29 ounces)

1/2 bottle red wine

1/2 bunch parsley, chopped

1/2 bunch dried oregano

2 tablespoons cinnamon

2 teaspoons nutmeg

1 teaspoon salt and pepper

Béchemel

8 ounces butter

1 cup flour

2 quarts milk

Nutmeg

Salt and pepper

Slice the eggplant into 1/2-inch round slices and sprinkle with salt. Let the eggplant rest about one hour to draw out the liquid. Pat dry, brush each slice with olive oil and arrange overlapping on baking sheets. Bake about 20 minutes or until soft. Set aside. This step may be done in advance.

If you prefer to grill the eggplant, brush both sides with olive oil or cooking oil and cook on a hot grill about two minutes per side.

Using one or two large skillets, heat about 1/4 inch of oil and sauté the onions and garlic until softened and set aside. Do this in batches, as necessary.

Using the same pan, add additional oil and sauté the beef or lamb until lightly browned. As each batch browns, place it in a very large pot.

Add the cooked onion and garlic mixture, tomatoes, red wine, parsley, oregano, cinnamon, and nutmeg to the browned meat. Simmer slowly about 30 minutes. Season with salt and pepper.

While the meat mixture simmers, prepare the béchemel sauce. Melt the butter in a large pot until it is bubbling. Whisk in the flour gradually and continue to stir for about 8 to 10 minutes over low heat without browning the mixture. Heat the milk in a large pan or in the microwave. Gradually add the hot milk to the flour mixture, stirring continuously. Add the nutmeg, salt and pepper to taste. Bring to a boil, lower the heat, and whisk a few minutes until thickened. Taste and correct the seasoning.

Oil two 9 x 13-inch baking pans or one large roasting pan. Using half of the eggplant slices, distribute them on the bottom of each pan. Top with meat mixture followed by remaining eggplant. Spread the sauce evenly over the eggplant. bake in a moderate oven (325 F) for about one hour. The béchemel should be lightly browned. Let the moussaka sit about 10 minutes before cutting into squares. It may be served at room temperature.

Serve with rosé or a medium-bodied white wine.