Greek Moussaka Recipe & Whisky Oak Aged Shiraz Cabernet Pairing
When Black Cellar Wine approached me with a cooking & wine collaboration, I couldn’t pass it up! Although I’m not a master chef, I definitely LOVE experimenting in the kitchen. And drinking wine??? We all know that’s a given.
In releasing their new wine, Whisky Aged Oak Shiraz Cabernet, Black Cellar called me up to the plate (literally) with a challenge: cook something up with 5 ingredients that pair perfectly with their Whisky Aged Oak red wine.
I had no idea what the ingredients would be, but when 2 eggplants, 3 zucchinis, mushrooms, a ball of mozzarella, and some Gardein beefless ground showed up on my doorstep one afternoon post-Christmas, I knew immediately what I’d soon be cooking up.
MOUSSAKA.
OK, it’s very likely you’re wondering what the heck that is. I know I was the first time I heard of it.
But after spending a few weeks in Greece this summer, I was smitten with this masterpieces that I personally consider to be the Greek version of lasagna. Only WAY better.
Here it goes…
INGREDIENTS
- 2 Eggplants
- 2 Zucchinis
- 5 large mushrooms
- Ground Beef or Vegetarian Beefless Ground (Gardein Brand)
- Tomato sauce (homemade or store bought)
- Mozzarella
- Bechamel Sauce (3 tbsp butter, 4 tbsp flour, 2 cups milk, 1/4 cup parmesan cheese, 1 tsp nutmeg, 1 egg)
RECIPE:
Start with a glass of Black Cellar Whisky Aged Oak Shiraz Cabernet
Slice up the eggplants and zucchini into 2/3-3/4 inch slices. Be sure to degorge the eggplant.
Sip your wine.
Roast eggplant and zucchini slices in the oven at 400 C for 20-30 minutes
Begin heating your tomato sauce. I used my favourite store bought tomato sauce, but if you have your own homemade recipe, definitely use it! Add mushrooms.
Top up your wine glass.
Cook up your ground beef and add it to the sauce. Or, if you’re like me, throw your beefless ground right into the sauce from frozen, then cook it in the mixture. (it seriously tastes almost the same as ground beef!)
Begin your Bechamel sauce: melt 3 tbsp of butter, then whisk in 4 tbsp flour, stirring often, slowly pour in 1 cup of milk, stir. Add in 1 more cup of milk and bring to a boil. Remove from heat, add parmesan, nutmeg, and S&P to taste. Beat 1 egg, and slowly add it to mixture. Stir well.
Sip your wine.
Layer Bechamel on the bottom of a pan. Add one layer of eggplant and zucchini slices.
Add meat(less) sauce.
Sip your wine.
Sprinkle mozzarella, layer more bechamel.
Layer eggplant and zucchini again.
Add more meat(less) sauce, sprinkle more mozzarella
Pour another glass of wine.
Add the final layer of eggplant and zucchini, spread bechamel across the final layer
Top with mozzarella
Cook at 350 C for 50-60 minutes.
Finish your wine.
Open new bottle of wine.
Drink.
After 50-60 minutes, your Moussaka will should be golden and beautifully cooked!
CHEERS!
EAT!
Thank you Black Cellar Wines for providing me with the wine and ingredients to make this recipe!