I was able to grab some eggplant at the farmer’s market the other day, and found this awesome mousakka recipe to try! I had never had it before, and I figured why not?
And, the recipe looks very time consuming, but I tell you, it was easy to make.
Moussaka Recipe
A delicious way to utilize some of that great garden eggplant!
Ingredients
- 2 large or 3 medium eggplants
- 1 lb lamb or hamburger
- 2 T olive oil
- 1 large onion chopped
- 2 large cloves garlic minced
- 1 14 oz 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
- slice the eggplant lenghtwise in 1/3 inch thick slices.
- Salt generously, and lay out on a parchment lined baking sheet for about 30 minutes.
- Meanwhile, brown meat until meat is all cooked and has rendered it's fat.
- Add salt and pepper.
- 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.
- Stir in remaining ingredients, and add the meat back in.
- 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.
- Let cool slightly, then stir in: 1/2 cup chopped parsley and large egg, well beaten.
- Set aside while you cook the eggplant.
- Preheat the broiler.
- Brush 2 baking sheets with olive oil.
- Rinse the eggplant slices and pat dry.
- Place on the baking sheets and brush with olive oil. Broil for approx 3-5 minutes, until softened and slightly brown.
- You can also bake in a 350° oven until soft and slightly browned.
- Leave oven to 350°.
- Grease a 3 qt baking dish, and place an even layer of eggplant, and spread meat mixture over the eggplant.
- Bake for 30 minutes.
- Meanwhile, beat together: large eggs, 1/4 cups plain Greek yogurt, drained, pinch of paprika, salt and pepper.
- 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.
Heather’s homesteading journey started in 2006, with baby steps: first, she got a few raised beds, some chickens, and rabbits. Over the years, she amassed a wealth of homesteading knowledge, knowledge that you can find in the articles of this blog.
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If you peel the eggplant, slice it a little thinner and brown it in a little oil before using, it will have a totally different taste. That’s the way we like it.
I love eggplant but no one in my family will touch it. I’d need to make this in several small batches; do you think it will freeze well?
Mmmmm! You’re right — with that long list of ingredients it does look complicated. But I’ll take your word for it and try it because it just looks so scrumptious!