Tasty Moussaka Recipe

If you harvested too much eggplant this year, this moussaka recipe is probably the best way to turn it into a healthy, delicious meal.

Moussaka Recipe Print A delicious way to utilize some of that great garden eggplant!

Ingredients

  • 2 large or 3 medium eggplants
  • 1lb lamb (or hamburger)
  • 2 T olive oil
  • 1 large onion, chopped
  • 2 large cloves garlic, minced
  • 1 14oz can tomatoes, with juice
  • 1 T tomato paste
  • rounded 1/4 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • 1/2 tsp sugar
  • 1 bay leaf
  • 1/2 cup hot water
  • salt and pepper to taste
  • 4 large eggs
  • 1 1/4 cups plain Greek yogurt, drained
  • pinch of paprika
  • salt and pepper

Instructions

  1. slice the eggplant lenghtwise in 1/3 inch thick slices.
  2. Salt generously, and lay out on a parchment lined baking sheet for about 30 minutes.
  3. Meanwhile, brown meat until meat is all cooked and has rendered it's fat.
  4. Add salt and pepper.
  5. Using a slotted spoon, spoon the meat out of a pan and into a bowl to reserve. Add the olive oil, and sweat the onions and garlice.
  6. Stir in remaining ingredients, and add the meat back in.
  7. Cover with the 1/2 cup of hot water, more or less if needed until just covered and simmer on low until thick and fragrant, about 45 minutes.
  8. Let cool slightly, then stir in:
  9. /2 cup chopped parsley
  10. large egg, well beaten
  11. Set aside while you cook the eggplant.
  12. Preheat the broiler
  13. Brush 2 baking sheets with olive oil.
  14. Rinse the eggplant slices and pat dry.
  15. Place on the baking sheets and brush with olive oil. Broil for approx 3-5 minutes, until softened and slightly brown.
  16. You can also bake in a 350° oven until soft and slightly browned.
  17. Leave oven to 350°.
  18. Grease a 3 qt baking dish, and place an even layer of eggplant, and spread meat mixture over the eggplant.
  19. Bake for 30 minutes.
  20. Meanwhile, beat together:
  21. large eggs
  22. /4 cups plain Greek yogurt, drained
  23. pinch of paprika
  24. salt and pepper
  25. cover the casserole with mixture, and top with 1/2 cup grated Parmesan cheese and return to the oven to bake for 30 more minutes, until golden.

Nutrition Information:

Amount Per Serving: Calories: 0 Cholesterol: 0mg Sodium: 0mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g © The Homesteading Hippy Cuisine: greek / Category: casseroles Have you tried this recipe? Did you try any variations to it? Let us know in the comments below.

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