Prep 30 mins
Cook 5 hrs
A delicious-sounding Greek recipe for the slow cooker from my Gourmet Vegetarian Slow Cooker book. This dish is topped with a thick custard using gruyere cheese and a hint of nutmeg. YUM!
- 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 (or less to taste)
- 1 large yellow onion, chopped
- 4 large garlic cloves, minced
- 1⁄4 cup dry red wine
- 3 large tomatoes, coarsely chopped
- 1 (14 ounce) can artichoke hearts, well-drained and halved
- 4 cups milk
- 1⁄4 cup all-purpose flour
- 1 cup gruyere cheese, shredded
- 2 egg yolks
- fresh grated nutmeg
- 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 spice mill or mortar and pestle.
- In a large saute 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 (this 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 15-20 minutes, then carefully spoon up individual portions into a pasta bowl. Tip: The recipe suggests slicing up the dish into 4-6 portions right in the slow cooker insert with a sharp knife before removing the portions with a spoon.