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Writer's pictureRene Caruso

Moussaka

This is one of my absolute favorite casseroles to make when the weather turns colder.



Ingredients:

•  1-2 large eggplants, peeled (optional) and cut into 1/4-inch slices

•  1-2 large celery root, grated

•  1 bunch of kale, chewy lower stems cut off

•  1 28-ounce can diced tomatoes

•  1 onion, finely chopped

•  2 leeks, sliced

•  2 garlic cloves, pressed or chopped

•  1 pound ground meat (lamb is traditional)

•  1/4 teaspoon ground cinnamon

•  1/4 teaspoon allspice

•  1/4 cup chopped fresh dill

•  3 eggs

•  1 cup full-fat Greek yogurt or 1 can coconut cream

•  1/8 teaspoon nutmeg

•  1/4 cup grated parmesan cheese

•  olive oil, for sautéing

•  salt and pepper, to taste

 

Instructions:

Salting the eggplant is optional, but it will draw out moisture and prevent the eggplant slices from soaking up so much oil. After peeling (optional) and slicing the eggplant, place the slices in a colander. Sprinkle the slices liberally with kosher salt. Let the slices sit for 20-30 minutes until moisture appears on the surface. Rinse the eggplant thoroughly and blot dry.


Heat a few tablespoons of olive oil in a skillet over medium-high heat. Add several slices of eggplant to the hot oil at a time and sauté the eggplant slices, turning as necessary, until soft and just lightly browned. Continue heating oil and cooking the eggplant until all the slices are cooked. Set the eggplant aside.


Or – roast the eggplant in over at 350 degrees until browned, brush lightly with olive oil.

Boil the kale for 3 minutes. Puree the kale with the tomatoes and 1/2 cup of water in a food processor.


Heat a tablespoon of oil in a pan over medium heat and add onion, leeks and garlic until translucent. Saute a few minutes then add meat, cinnamon and allspice.   Then add kale and cover pan so it can steam a bit to soften. After five minutes add the dill and the tomato mixture.

Simmer until the sauce thickens, about 30 minutes. Salt and pepper to taste.



 

As the meat cooks, whisk together eggs, yogurt or coconut cream and nutmeg.

Preheat the oven to 350 degrees F.





In a lightly oiled 2-quart square baking dish, place a thin layer of eggplant then cover with the meat. Layer the remaining eggplant on top, then the yogurt. Top with additional grate cheese if desired.

 



Bake 45 minutes, or until the top is set and golden brown. Let rest 20 minutes before cutting into the Moussaka.




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