Moussaka

STORY

I made a bunch of Middle Eastern themed recipes for my Christmas tree-trimming brunch this year, and I had to share this Moussaka recipe I found in Lucy Knox’s World Encyclopedia of Meat and Poultry (which really is brilliant and should be in print). I tweaked the topping measurements a bit, and it was beloved by all.  I consider this the perfect recipe for freezing and rewarming on a cold day. It was the best thing to eat today, after I shoveled snow. Easy and so tasty, and I’d like to think a little more healthy than most comfort foods. Worth the time it’ll take. 🙂

RECIPE

• Prep Time: 10 minutes (active) and 30 minutes (inactive)
• Cook Time: 30 minutes (active) and ~40 minutes (inactive)
• Total Time: ~1 hour and 50 minutes

TOOLS

• 3 plates
• paper towels
• 1 saute pan or skillet
• 1 large, thick non-stick skillet (I like to use a cast-iron one)
• 2 wooden spoon
• 2 medium sized bowls
• tongs
• long casserole dish
• oven, preheated to 350°F  (180°C)

INGREDIENTS

2 lb eggplants (about 2)

2/3 cup olive oil

1 large onion, chopped

2-3 cloves of garlic

1 1/2 lb of lean ground lamb

1 tbsp of flour

14-oz can tomatoes, chopped

2 tbsp of fresh marjoram, chopped (substitute 1 tbsp of dried marjoram, though I don’t recommend it – it’s not as flavorful)

1 tbsp of dried oregano

salt and pepper

(topping)

2 cups plain yogurt

3 eggs

2 oz feta cheese, crumbled

1/2 cup Parmesan cheese, shreeded

METHOD

1. Slice eggplants into round slices, and salt.
2. Dry eggplants and stack on plates covered with paper towels, stacking the plates of covered eggplants on top of each other. Be sure to leave one plate empty. Leave sitting for 30 minutes to dehydrate the eggplants.
3. While eggplants are resting, add 1 tbsp of olive oil to the large saute pan and heat on medium-high.
4. Add onion to heated oil and saute until translucent.
5. Add the ground lamb to the saute pan and cook until brown.
6. Once lamb is browned, add one can of chopped tomatoes, 2 tbsp of fresh, chopped marjoram, and 1/2 tbsp of dried oregano.
7. Bring everything to a boil and then lower to a simmer, cooking on a low simmer for 20 minutes.
8. Salt and pepper the lamb to taste. (I like to add about 1/2 tbsp of salt to this recipe. Especially if I freeze it).
9. Remove the lamb mixture from the pan pouring it into a bowl.
10. While lamb is resting, bring a thick non-stick skillet to medium high, adding 1 tbsp of olive oil.
11. Remove eggplant from plates, and cook in batches until it’s golden brown on each side adding oil as needed using tongs to remove from heat.
12. Layer half of the eggplant on the bottom of the casserole dish (leaving enough for another layer).
13. Layer half of the meat on top of the of the eggplants.
14. Layer the remaining eggplants on top of the meat, and top the eggplants with the remaining meat.
15. In a medium sized bowl add two cups of plain yogurt, 3 eggs, 2 oz of crumbled feta cheese , and 1 cup of shredded Parmesan cheese and mix the topping together.
16. Pour the topping over the casserole and place moussaka in an oven preheated to 350°F  (180°C).
17. Bake for ~40 minutes.

Cool and enjoy!