Greek-style Lamb and Eggplant Moussaka with Fava Beans

Greek-style Lamb and Eggplant Moussaka with Fava Beans is a delicious and hearty dish that is perfect for any occasion. This dish is a classic Greek recipe that is made with layers of eggplant, lamb, and fava beans, all topped with a creamy béchamel sauce.
To make this dish, you will need the following ingredients:

For the lamb filling:

- 1 lb ground lamb
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (14 oz) diced tomatoes
- 1/2 cup red wine
- 1/2 cup chopped fresh parsley

For the eggplant layer:

- 2 large eggplants, sliced into 1/4-inch rounds
- 1/4 cup olive oil
- Salt and pepper

For the fava bean layer:

- 1 can (15 oz) fava beans, drained and rinsed
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/4 cup lemon juice
- Salt and pepper

For the béchamel sauce:

- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/4 tsp ground nutmeg
- Salt and pepper
To assemble the moussaka, start by preheating your oven to 375°F. In a large skillet, cook the lamb over medium-high heat until browned, breaking it up with a wooden spoon as it cooks. Add the onion, garlic, oregano, cinnamon, allspice, salt, and pepper, and cook until the onion is softened, about 5 minutes. Add the diced tomatoes and red wine, and simmer for 10 minutes. Stir in the parsley and set aside.
Meanwhile, brush the eggplant slices with olive oil and season with salt and pepper. Arrange them in a single layer on a baking sheet and roast in the oven for 20-25 minutes, until tender and lightly browned.
In a separate bowl, mix together the fava beans, parsley, mint, dill, lemon juice, salt, and pepper.
To make the béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, until lightly browned. Gradually whisk in the milk, nutmeg, salt, and pepper, and cook until thickened, about 5 minutes.
To assemble the moussaka, spread half of the lamb mixture in the bottom of a 9x13-inch baking dish. Top with a layer of eggplant slices, followed by the fava bean mixture. Repeat with another layer of lamb, eggplant, and fava beans. Pour the béchamel sauce over the top and smooth it out with a spatula.
Bake the moussaka for 45-50 minutes, until golden brown and bubbly. Let it cool for a few minutes before slicing and serving.
This Greek-style Lamb and Eggplant Moussaka with Fava Beans is a delicious and satisfying dish that is perfect for any occasion. The layers of tender eggplant, flavorful lamb, and creamy béchamel sauce are perfectly balanced by the bright and fresh flavors of the fava bean mixture. This dish is sure to impress your guests and leave them wanting more.
Type of dish: Casserole
Main ingredients: Lamb, Eggplant, Fava Beans