MOUSSAKA WITH ARTICHOKES, TOMATOES, AND POTATOES

Moussaka with Artichokes, Tomatoes, and Potatoes image

Moussaka is a quintessential Greek dish, and one that every American knows. Usually a delicious dish of layered eggplant, ground beef or lamb, tomatoes, onions, and, best of all, a thick custard topping, moussaka is one of my personal favorites. This version calls for only vegetables, a not-uncommon variation found in rural Greece. It does well in the slow cooker, but may be just a bit juicier than if baked in an open casserole dish in the oven.

Yield serves 4 to 6

Number Of Ingredients 18

Ingredients

1 russet potato, peeled and sliced
1 eggplant, peeled and cut into 1/4-inch-thick crosswise slices
1 cinnamon stick
5 whole cloves
6 black peppercorns
2 allspice berries
1/4 cup olive oil
1 large yellow onion, chopped
4 large cloves garlic, minced
1/4 cup dry red wine
3 large tomatoes, coarsely chopped
1 (14-ounce) can artichoke hearts, well drained and halved
Salt to taste
4 cups milk
1/4 cup all-purpose flour
1 cup shredded Gruyère cheese
2 egg yolks
Freshly grated nutmeg

Steps:

Layer the potatoes in the bottom of the slow cooker insert. Then layer all the eggplant slices on top.
Grind the cinnamon, cloves, peppercorns, and allspice to a powder in an electric coffee mill or a mortar and pestle.
In a large sauté pan, heat the oil and cook the onion until it begins to brown, about 7 minutes. Add the garlic, spices, wine, tomatoes, and artichokes and continue to simmer until the pan is nearly dry. Add salt to taste.
Pour the tomato-artichoke sauce carefully over the eggplant and potatoes. (The dish can be assembled to this point a day ahead of time and stored in the refrigerator overnight.)
Cover and cook on low for about 4 hours, or until a skewer inserted into the stew easily penetrates all the layers.
While the vegetables are cooking, make the custard topping. Combine the milk and flour in a blender and blend until smooth. Pour the mixture into a saucepan and cook over medium-high heat, stirring constantly, until the sauce thickens enough to thickly coat the back of a spoon. Gradually stir in the cheese, then turn off the heat and rapidly whisk in the egg yolks one at a time. Stir in a dash of nutmeg.
Carefully pour the custard over the vegetables, trying not to dislodge them. Cover and continue cooking for about 1 hour longer, or until the custard is set.
Turn off the slow cooker and let the moussaka sit for 15 to 20 minutes, then carefully spoon up individual portions into a pasta bowl.
I find that it helps to slice the dish into 4 to 6 portions right in the slow cooker insert with a sharp knife before removing the portions with a spoon. That way, each portion is a little tidier.
I would love a good Greek wine. I would enjoy Kir-Yianni's Xinomavro. And if you can't find any, opt for a full-bodied red or any good dry rosé.