Marvelous Moussaka

Marvelous Moussaka

Serves 6 to 8
1 lb. “lean” ground lamb or beef (“grass-fed preferred)2       large fresh eggplants2       large eggs

1       large “finely chopped” onion

½      jar “chopped” sundried tomatoes in oil

¾      cup of tomato sauce of choice

¾      cup plain Greek yogurt

½      cup “shredded” Mozzarella Cheese (part-skim)

1       tablespoon extra-virgin olive oil

1       tablespoon “minced” fresh garlic (or 1 teaspoon of garlic powder)

1½    teaspoons kosher salt, divided

½      teaspoon dried oregano

½      teaspoon dried coriander

¼      teaspoon ground cumin

¼      teaspoon ground cinnamon

¼      teaspoon fresh ground pepper or to taste, divided

Olive oil cooking spray

Preheat oven to 500°F

After lining a baking sheet with foil, lightly spray it with cooking spray. Set the baking sheet aside.

The eggplants should be slightly peeled by leaving some unpeeled ribbons/bands running lengthwise. Cut into ½ inch thick ovals and place them on the baking sheet (do not stack). Lightly salt the tops and lightly spray with olive oil. Bake for 8 to 10 minutes before turning them over to bake the other side for the same time.

Over medium heat, use a large skillet to heat the olive oil (approx. 2 to 3 minutes). Stir in the meat and onions and sauté to brown the meat with periodic stirring (approx. 4 to 5 minutes). Then, stir in the garlic and cook for ½ minute.

Add oregano, tomatoes, cumin, coriander, cinnamon, ¼ teaspoon pepper, and ½ teaspoon salt. Stir to mix (and often) while cooking uncovered until all fluids evaporate (approx. 8 to 10 minutes).

Reduce the oven’s temperature to 375°F.

Spray a 2-quart oven-ready or flameproof casserole dish with olive oil. Make a bed of eggplant on the dish’s bottom. Spread a layer of the meat mixture over the eggplant and top with the remaining eggplant ovals (slightly press this layer down).

In a medium bowl, whisk together the eggs, ¼  teaspoon pepper, ½ teaspoon of salt, and yogurt. When milky, pour the mixture over the eggplant and top with cheese.

Cook for 35 to 40 minutes or until golden and set in the dish.

Once removed from the oven, any liquids in the dish must be poured out before allowing the dish to cool and firmly set. A wire cooling rack is perfect for this task, for serving it too hot will cause the Moussaka to be runny/drippy on the plate.

 Diva Tip:

  • Substituting ground beef for the lamb is equally delicious.
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