Grilled Eggplant Moussaka: A Smoky Twist on a Classic

Moussaka, the iconic Greek casserole, is a symphony of layered flavors and textures. Traditionally, it features eggplant, potatoes, a rich meat sauce, and a creamy béchamel topping. But what if we could elevate this classic with a smoky, summery twist? Enter grilled eggplant moussaka. Grilling the eggplant intensifies its flavor, adding a delightful char that complements the savory meat sauce and the luscious béchamel. This recipe provides a detailed, step-by-step guide to creating a moussaka that’s both familiar and excitingly new.

## Why Grill the Eggplant?

Grilling eggplant does more than just cook it; it transforms it. The high heat caramelizes the natural sugars in the eggplant, resulting in a sweeter, more complex flavor. The smoky char adds depth, preventing the eggplant from becoming bland or watery, a common pitfall in traditional moussaka. Grilling also reduces the eggplant’s moisture content, preventing a soggy final product. This is particularly important since eggplant tends to absorb a lot of oil. By grilling, we ensure a moussaka that’s perfectly balanced and full of flavor.

## The Key to a Perfect Grilled Eggplant Moussaka

This recipe emphasizes quality ingredients and careful technique. From selecting the right eggplants to crafting a flavorful meat sauce and a velvety béchamel, each step is designed to build upon the previous one. We’ll also share tips for grilling the eggplant perfectly and assembling the moussaka for optimal results.

## Recipe: Grilled Eggplant Moussaka

**Yields:** 8-10 servings
**Prep time:** 1 hour
**Cook time:** 1 hour 30 minutes

### Ingredients:

**For the Eggplant:**

* 3 large eggplants, about 1 pound each
* 1/4 cup olive oil, plus more for brushing the grill
* Salt and freshly ground black pepper to taste

**For the Meat Sauce:**

* 2 tablespoons olive oil
* 1 large onion, finely chopped
* 2 cloves garlic, minced
* 1.5 pounds ground lamb (or beef)
* 1 cup dry red wine
* 1 (28-ounce) can crushed tomatoes
* 1/2 cup tomato paste
* 1 teaspoon dried oregano
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 cup chopped fresh parsley
* Salt and freshly ground black pepper to taste

**For the Béchamel Sauce:**

* 1/2 cup (1 stick) unsalted butter
* 1/2 cup all-purpose flour
* 4 cups whole milk, warmed
* 1/4 teaspoon ground nutmeg
* 1/2 cup grated Parmesan cheese
* 2 large eggs, lightly beaten
* Salt and freshly ground white pepper to taste

### Equipment:

* Grill (gas or charcoal)
* Large bowl
* Large skillet or Dutch oven
* Whisk
* 9×13 inch baking dish

### Instructions:

**1. Prepare the Eggplant:**

* Wash and trim the eggplants. Slice them lengthwise into 1/4-inch thick slices. This thickness is crucial for grilling; too thin and they’ll fall apart, too thick and they won’t cook through.
* Place the eggplant slices in a large bowl and sprinkle generously with salt. This helps to draw out excess moisture and prevent them from becoming bitter. Let them sit for about 30 minutes. This is a crucial step and should not be skipped.
* After 30 minutes, rinse the eggplant slices thoroughly and pat them dry with paper towels. Make sure they’re really dry, or they will steam on the grill, rather than grill.
* Brush both sides of the eggplant slices with olive oil.

**2. Grill the Eggplant:**

* Preheat your grill to medium-high heat (about 375-400°F or 190-205°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.
* Place the eggplant slices on the hot grill in a single layer, being careful not to overcrowd the grill. Work in batches if necessary. Overcrowding the grill will reduce the heat and prevent proper searing.
* Grill for about 3-4 minutes per side, or until the eggplant is tender and has grill marks. The eggplant should be pliable and slightly browned. Avoid burning the eggplant; it should be nicely charred but not blackened.
* Remove the grilled eggplant slices from the grill and set aside.

**3. Prepare the Meat Sauce:**

* Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Do not let the onion brown.
* Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
* Add the ground lamb (or beef) and cook, breaking it up with a spoon, until browned. Drain off any excess fat. Excess fat will make the moussaka greasy.
* Pour in the red wine and cook, scraping up any browned bits from the bottom of the pan, until the wine has reduced slightly, about 3-5 minutes. This deglazing process adds a depth of flavor to the sauce.
* Stir in the crushed tomatoes, tomato paste, oregano, cinnamon, nutmeg, parsley, salt, and pepper. Bring to a simmer, then reduce the heat and cook for at least 30 minutes, or up to an hour, stirring occasionally. The longer the sauce simmers, the richer and more flavorful it will become. The sauce should be thick and reduced.

**4. Make the Béchamel Sauce:**

* In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. The roux should be smooth and pale golden in color. Be careful not to burn it.
* Gradually whisk in the warm milk, a little at a time, ensuring each addition is fully incorporated before adding more. This will prevent lumps from forming.
* Continue whisking until the sauce is smooth and thickened, about 5-7 minutes. The sauce should be thick enough to coat the back of a spoon.
* Remove the saucepan from the heat and stir in the nutmeg and Parmesan cheese. Season with salt and white pepper to taste. White pepper is preferred for béchamel as it won’t leave black specks.
* In a separate small bowl, whisk the eggs lightly. Slowly drizzle a small amount of the hot béchamel sauce into the eggs, whisking constantly to temper them. This prevents the eggs from scrambling when added to the hot sauce. This is an important step for achieving a smooth béchamel.
* Pour the tempered egg mixture back into the saucepan with the béchamel sauce and stir until well combined. Do not return to heat after adding the eggs, as this may cause them to scramble.

**5. Assemble the Moussaka:**

* Preheat your oven to 375°F (190°C).
* Lightly grease a 9×13 inch baking dish.
* Spread a thin layer of the meat sauce on the bottom of the dish.
* Arrange a layer of grilled eggplant slices over the meat sauce, overlapping them slightly if necessary. Make sure to cover the entire surface.
* Spread another layer of meat sauce over the eggplant.
* Repeat the layers of eggplant and meat sauce until all the eggplant is used, ending with a layer of meat sauce. You should aim for at least two layers of each.

* Pour the béchamel sauce evenly over the top layer of meat sauce, making sure to cover the entire surface. Spread the sauce evenly for a beautiful golden crust.

**6. Bake the Moussaka:**

* Bake in the preheated oven for 45-60 minutes, or until the béchamel topping is golden brown and bubbly and the moussaka is heated through. The topping should be nicely browned, indicating that the moussaka is cooked through.
* Let the moussaka cool for at least 20-30 minutes before slicing and serving. This allows the moussaka to set and makes it easier to slice. Cutting it while hot will result in a messy presentation.

## Tips for the Perfect Moussaka:

* **Salting the Eggplant:** Don’t skip this step! Salting the eggplant draws out excess moisture and prevents bitterness. Rinse thoroughly and pat dry before grilling.
* **Grilling Perfection:** Ensure your grill is hot and the grates are clean and oiled. Grill the eggplant until tender and slightly charred, but not burned.
* **Flavorful Meat Sauce:** Simmer the meat sauce for at least 30 minutes to develop a rich, deep flavor.
* **Smooth Béchamel:** Temper the eggs properly before adding them to the béchamel to prevent scrambling. Whisk constantly to avoid lumps.
* **Layering Technique:** Overlap the eggplant slices slightly to create a solid base for the layers.
* **Cooling Time:** Allow the moussaka to cool for at least 20-30 minutes before serving to allow it to set properly.
* **Variations:** Feel free to add a layer of thinly sliced potatoes to the moussaka for a more traditional touch. You can also substitute ground beef for lamb, or add other vegetables like zucchini or bell peppers to the meat sauce.

## Serving Suggestions:

Grilled eggplant moussaka is a complete meal on its own, but it also pairs well with a simple Greek salad or a side of crusty bread. A crisp white wine, such as Assyrtiko or Sauvignon Blanc, complements the richness of the moussaka.

## Storage Instructions:

Leftover moussaka can be stored in the refrigerator for up to 3-4 days. Reheat it in the oven or microwave until heated through.

## Conclusion:

This grilled eggplant moussaka recipe offers a delicious and satisfying twist on a classic dish. The smoky flavor of the grilled eggplant elevates the moussaka to new heights, creating a memorable culinary experience. With its layers of flavorful meat sauce, tender eggplant, and creamy béchamel, this moussaka is sure to become a family favorite. Enjoy!