Moussaka!

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Moussaka - This particular recipe is adapted from the Nourishing Traditions version which makes an ENORMOUS amount of food and is far more complicated than I have the energy to deal with right now (peeling tomatoes? pffffffft. who has time for that?). My version is mom-of-two-young-children-friendly. :) #moussaka #eggplant #traditionalfoods #realfood #primal #grainfree #glutenfree #westonaprice #nourishingtraditions #wapf

Say it with me! MOUSSAKA!

Here’s a recipe that’s not only tasty and a favorite in our family, but it’s also fun to say…

Moussaka!

Any time B sees eggplant at the grocery store, the first words out of his mouth are a request for moussaka (he actually calls the eggplants “moussakas” but we’re working on that). I had never even heard of it until I started down this traditional foods path and it’s now one of my go-to recipes come eggplant season.

Bonus: it tastes even better the next day.

This particular recipe is adapted from the Nourishing Traditions version which makes an ENORMOUS amount of food and is far more complicated than I have the energy to deal with right now (peeling tomatoes? pffffffft. who has time for that?). My version is mom-of-two-young-children-friendly. 🙂

Ingredients

  • 1 eggplant
  • 1/4 cup extra virgin olive oil
  • 1 lb ground beef or lamb
  • 1 onion minced
  • 2 ripe tomatoes coarsely chopped or 1 cup jarred diced tomatoes
  • 1/4 cup chicken or beef stock
  • 1/4 tsp cinnamon
  • 1 tsp sea salt
  • 1 cup grated cheddar cheese

Instructions

  • About an hour in advance of cooking, peel and slice your eggplant into very thin slices. Layer the slices in a bowl, sprinkling each layer with salt, then let it rest for an hour.
  • When your hour is close to being up, you can start to brown the beef. While that's cooking, drain your eggplant slices in a colander and rinse them well. Lay them out in a single layer on a broiler-safe pan (I use a cast iron skillet) and brush them with plenty of extra virgin olive oil. Broil them until they're slightly browned (8 minutes for me, but your mileage may vary).
  • Meanwhile, once your beef has browned, add the onion, tomatoes, stock, cinnamon, and salt and simmer it all until most of your liquid has evaporated.
  • Brush a casserole dish (I use a 9-inch round dish) with extra virgin olive oil and put down a layer of eggplant slices. Top that with a layer of the beef/tomato mixture and repeat this process until you have no layers left. Top with the grated cheese and bake at 350 degrees for 20-25 minutes (or until cheese starts to turn golden).

Notes

Servings: 4
Linked on Thank Goodness It’s Monday.

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2 Comments

  1. Thank you for sharing! So yummy!

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