Shawarma Moussaka 

Shawarma Moussaka is a Greek inspired ground lamb and eggplant lasagna.  The ground lamb is seasoned with our aromatic shawarma sauce and topped with a layer of thinly sliced eggplant and creamy bechamel sauce.  It's all topped with crispy breadcrumbs and baked until bubbly.  It's rich, creamy and absolute heaven!  

Moussaka Ingredients:

3 Medium Eggplants (sliced lengthwise 1/4 inch thick)

1 tsp Salt

Olive Oil

Meat Sauce Ingredients:

2 lb Ground Lamb

1 Medium Onion - diced

3 Cloves Garlic - chopped

2/3 Cup Wozz! Middle Eastern Shawarma Sauce

1 tsp Oregano dried

1 tsp Cinnamon 

1/4 Cup Red Wine

1/2 Cup Beef Broth

3 Tbsp Tomato Paste

15 oz can Tomato Puree

Bechamel Ingredients:

4 Tbsp Butter

5 Tbsp Flour

2.5 Cups Milk

2/3 Cup Grated Parmesan

1/4 tsp Nutmeg

1 Egg + 1 Egg Yolk

1/2 tsp Salt

1/4 tsp Pepper

1/3 Cup Panko Breadcrumbs (For Topping)

Garnish

Fresh Oregano Leaves

Method:

Slice eggplant lengthwise into 1/4 inch slices.  Sprinkle a pinch of salt over slices and set aside for 20-30 minutes to reduce water content in the eggplant.  

Preheat oven 450 F

Take the 1/4" slices of salted eggplants and pat them very dry with a paper towel.

Layer them on baking trays lined with parchment paper. (it will probably take 3 trays)

Brush each slice with olive oil and bake for 15 to 20 minutes until lightly browned and softened. 

Remove and set aside to cool.

The Meat Sauce:

While the eggplant is roasting begin your meat sauce.

In a thick-bottomed pan on medium-high heat, add olive oil and sweat your onions (about 2 minutes).  Add your garlic and continue cooking for another minute.

Add your lamb, break it up, and cook until browned.

Add your cinnamon, oregano and Wozz! Shawarma Sauce/Marinade and cook until the lamb is evenly coated and the spices are aromatic - 1 minute 

Add your red wine and simmer for a couple of minutes

Finally, add your remaining meat sauce ingredients (beef broth, tomato paste and tomato puree) and stir until combined.  Bring to a simmer, then lower the heat to low and allow to simmer for about 15 minutes, until the sauce thickens.

Season to taste.

Bechamel Sauce:

Melt butter in a pan on medium-high heat, add flour and cook for 1 minute.

While continuously stirring, slowly add the milk a little at a time. Stir the sauce every 2-5 minutes until the sauce thickens and coats the back of a spoon.

Remove from the heat and whisk in the parmesan cheese, nutmeg, salt and pepper. 

Allow to cool for 5 minutes.  Once cooled enough whisk in your egg and yolk.  Cover with a lid until ready to layer the moussaka.

Assembly:

Lower your oven temperature to 350F

Place half the eggplant in the bottom of your preferred baking dish (we used our 9" lodge skillet).  I had the eggplant going up the sides like a pie crust,  but not necessary.

Next layer in all the meat sauce.

Top with the remaining eggplant followed by the bechamel sauce and a sprinkle of bread crumbs.

Bake at 350F for 30-40 minutes or until golden brown.  Allow to stand for 10 minutes before serving.

Garnish with fresh oregano leaves

Enjoy!