OVERVIEW
Whether you're talking about a baba ghanoush or our pecan smoked aubergine recipe, smoke and aubergine go together like peaches and cream. Which is why moussaka is a sure-fire winner on the Big Green Egg. You can control the intensity by choosing to only smoke the vegetables, as we've done here, or by smoking the entire finished dish.
SET UP YOUR EGG
Soak a handful of Apple Premium Woodchips – they can sit in water for anything from 20 minutes to overnight.
Load and light your EGG. Once the coals are good and hot, throw in the pre-soaked woodchips, then set up your EGG for indirect cooking. If you’re using the Dual Zone System, install the Dual Zone Basket with 2 x Half Moon Ceramic Deflectors at the lower level and 2 x Half Moon Stainless Steel Grids at the upper level. If you’re using the ConvEGGtor, install it in a legs-up position topped with the Stainless Steel Grid. The target temperature is 120˚C.
COOK YOUR VEGETABLES
Lightly oil the aubergine slices and place them on the grid. Place the whole onion and garlic in with them. Smoke for 30 minutes, then remove all of the vegetables and set aside.
MAKE THE MEAT SAUCE
Now switch your EGG to a direct setup by removing the Ceramic Deflectors or ConvEGGtor. Bring the temperature up to 180˚C. Finely chop the smoked onion and garlic (removing their skins before you do) and add to a Cast Iron Skillet with 2 tbsp olive oil. Cook until translucent. Add the cinnamon and oregano and cook for 5 minutes and then stir in the lamb. Turn up the heat to 220˚C and brown the lamb.
While the lamb is browning, grill the smoked aubergine slices on the Stainless Steel Grid, so they become caramelised and fully cooked through. You might need to do this in batches. Remove and put to one side. Stir the tin of tomatoes, tomato purée and wine into the Cast Iron Skillet with the lamb, bring to a simmer, then turn the heat down to 120˚C and cook for 30–40 minutes until most of the liquid has reduced. At this stage, stir in the parsley.
MAKE THE BÉCHAMEL
When the meat sauce is done, set it to one side and make your béchamel. Increase the temperature to 180˚C and bring the milk to just below boiling point in a pan. Melt the butter in another saucepan.
Stir the flour into the butter and cook for a couple of minutes, then gradually whisk in the hot milk. Cook until you have a thick sauce, then stir in the pecorino cheese until melted. Take off the heat and allow to cool slightly, then beat in the eggs, ricotta and about 1½ tsp of grated nutmeg. Salt to taste.
Arrange a third of the aubergines in the base of a Cast Iron Skillet and top with half the meat. Repeat these layers, then finish off with a layer of aubergine. Top with the béchamel sauce. Press the whole block of feta into the middle of the topping.
Bake in the EGG for about 45 minutes until well browned. Serve with a crisp green salad.
