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
- 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
- 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:
- /2 cup chopped parsley
- 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
- /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.
Nutrition Information:
Amount Per Serving: Calories: 0 Cholesterol: 0mg Sodium: 0mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g
Vick says
January 23, 2012 at 5:01 pmIf 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.
Dede says
February 1, 2014 at 5:02 pmI 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?
Priscilla says
December 20, 2014 at 1:27 amMmmmm! 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!