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.

　　

Ingredients

serves 4 to 6

　　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

　　

Custard Topping

4 cups milk

　　1/4 cup all-purpose flour

　　1 cup shredded Gruyère cheese

　　2 egg yolks

　　Freshly grated nutmeg

　　

Step 1

Layer the potatoes in the bottom of the slow cooker insert. Then layer all the eggplant slices on top.

　　

Step 2

Grind the cinnamon, cloves, peppercorns, and allspice to a powder in an electric coffee mill or a mortar and pestle.

　　

Step 3

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.

　　

Step 4

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.)

　　

Step 5

Cover and cook on low for about 4 hours, or until a skewer inserted into the stew easily penetrates all the layers.

　　

Step 6

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.

　　

Step 7

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.

　　

Step 8

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.

　　

Tip

Step 9

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.

　　

Suggested Beverage

Step 10

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.

　　Gourmet Vegetarian Slow Cooker