Moussaka With Artichokes, Tomatoes And Potatoes
- 1 russet potato, peeled and sliced
- 1 eggplant, peeled and cut into ¼-inch-thick crosswise slices
- 1 cinnamon stick
- 5 whole cloves
- 6 black peppercorns
- 2 allspice berries
- ¼ cup olive oil
- 1 large yellow onion, chopped
- 4 large cloves garlic, minced
- ¼ 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
- ¼ cup all-purpose flour
- 1 cup shredded Gruyère cheese
- 2 egg yolks
- Freshly grated nutmeg
Instructions:
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.
- 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.