Traditional Greek Moussaka


Eggplant, Zucchini, Idaho Potato, Veal, Oregano, Plum Tomato, Paprika, Salt, Pepper, Milk, Flour, Butter, Nutmeg, Bay Leaf, Cinnamon, Extra Virgin Olive Oil, Parmigano-Regiano, Tomato, Romaine, Cucumber, Dijon Mustard, Cider Vinegar, Parsley

How We Got Here:

The eggplant and zucchini are sliced thin on a mandoline. We then toss each in olive oil and roast until the vegetables begin to color. The Moussaka sauce starts as sautéed onion and garlic. To this we add ground veal, salt, pepper, greek oregano, paprika, and deglaze with red wine. We simmer this mixture and incorporate crushed plum tomatoes, cinnamon sticks, and bay leaf. This sauce is then simmered for 2 hours. At the end we fold in chopped parsley. The potatoes are baked, cooled, and sliced. The béchamel is a french style cream sauce made with a roux (flour and butter), milk, salt, pepper, and nutmeg. All the remaining ingredients are carefully prepped and packaged ready for you, the @home chef, to finish the dish. Enjoy!

Sommelier Doug Smith’s

Tasting Notes/Recommended Wine Pairings

Wine Recommendation: Kotrotsos Agiorgitiko; Total Wine $18

Agiorgitiko is the red wine often recognized as the premier red wine of Greece with a long history and international distribution.  The Greek wine history is an ancient one and one of the oldest in the world, dating back over 6,500 years. In fact Greek wines were found all over the Mediterranean with considerable respect tin the Roman Empire.  The agiorgitiko grape is the most widely planted red grape in Greece and can be grown throughout the country. It can vary in taste from soft and juicy to hard and tannic but most, like the one from Kotrotsos, has a balanced acid level with aromas of cherries and cedar. This varietal is approachable, easy-going and food-friendly. The spice on the palate is also typical of the varietal and is an ideal match with the oregano and paprika notes that permeate the dish.  This varietal is also referred to in Greece as “Blood of Hercules” because there is a legend that after the Greek hero slayed a lion, he drank local Agiorgitiko. So enjoy a bottle with this dish, but avoid the lion.