Fall is when we typically trade the lighter, produce-heavy dishes of summer for heartier comfort foods.
That crisp, cool salad that hit the spot on a hot night in July doesn’t quite cut it in sweatshirt weather. Once the leaves start to change color and we’re reaching for an extra blanket at bedtime instead of cranking up the air conditioner, it somehow just feels right to cozy up to a warm, homemade bowl of something.
This skillet moussaka from content creator Stella Drivas is a great place to start.
One of Greece’s most popular and traditional dishes, moussaka is typically something of a project meal made in the fashion of lasagna. You meticulously layer thin slices of roasted eggplant and potato with a fragrant, gently spiced meat sauce, then lather bechamel sauce on top.
This recipe streamlines the process by creating most of the action in one pan.
Instead of being sliced and roasted, the eggplant and accompanying baby potatoes are cubed and sauteed in a heavy pan with a little olive oil until fork-tender.
The veggies are then tossed right in the pan with the meat sauce, and the whole thing is popped into the oven under a blanket of rich and creamy bechamel. A dusting of grated Parmesan makes for a cheesy, golden crust.
The result is a dish that’s suitable for weeknights when you’ve got a little extra time for meal prep (it’s ready in about 2 hours) or when you get a sudden craving for something hearty that shines a light on ground lamb.
I used Fairy Tale eggplant, a tear-shaped, palm-sized cultivar streaked with purple and white that’s known for its tender skin, lack of seeds, and captivating name. But deep purple Globe eggplant or Italian eggplant will also work well. Whatever variety you choose, make sure you select firm and glossy eggplants that are free of bruises.
This dish easily serves 6, and reheats well. It will make your kitchen smell awesome!
