Recipe: Moussaka with a Twist
Though a popular and well-known Greek dish, moussaka is said to actually originate from Turkey. During Ottoman rule, it spread far and wide, uniquely adapted to local flavors and ingredients all across the Middle East and into the Mediterranean. The basic premise is ground meat with eggplant, tomato, and warming spices, but you can find versions that include chickpeas, omit meat, or contain béchamel sauce. I love adding some creaminess to this dish, but opt for cheese as a welcome shortcut.
Ingredients:
•1 lb ground lamb (or beef)
•2 medium eggplants
•1/2 lb cheese, sliced (loving the A2 raw sharp cheddar from Origin Creamery. Mozzarella also works well! For DF, you can omit or use cashew mozzarella from Miyokos Creamery
•1 red onion, chopped
•4 cloves garlic, crushed (optional)
•1 can unsalted tomato sauce
•4 tbsp ghee / oil of choice
•1 tbsp RAS EL HANOUT ghee (if you don’t use this ghee add 1 tsp cumin + 1 tsp chili powder + black pepper to taste, to sauce)
•2 tsp paprika
•1.5 tsp salt
•1 tsp cinnamon
•chopped mint leaves or fennel fronds to garnish
Prepatation Method:
- heat oven to 375*
- melt 3-4 tbsp ghee / oil in a large baking dish
- slice eggplant about 3/8" thick
- line the eggplant on the baking dish, being sure to coat both sides well (you can do a second layer of eggplant or it's better to use 2 baking dishes). sprinkle salt on every slice of eggplant!
- put in oven for 30 mins if single layer, 35 mins if two layers
- MEANWHILE, add the RAS EL HANOUT ghee to a large pan, add chopped onion + stir
- once softened, add the ground lamb, tomato sauce, 1.5 tsp salt, and spices
- cook for 20 mins
- take out the eggplant and do 1 flat layer on your baking dish, then top with half the sauce
- layer half your cheese slices
- do a second layer of eggplant, sauce, and cheese
- bake @ 350* for 35 mins
- add garnish + ENJOY!!!
While I typically favor cooking easy and flavorful meals, sometimes it’s truly worth it to go all out!