Moussaka

Source

Nourishing Traditions

Ingredients

Display units in Metric

8-10	large	eggplants
1	cup	extra virgin olive oil
4	pounds	ground lamb
3	medium	onions minced
8		ripe tomatoes peeled, seeded, and coarsely chopped, or 2 cans tomatoes, drained and chopped
1	cup	beef or lamb stock
1	teaspoon	cinnamon
		sea salt and pepper
2	cups	grated cheddar or parmesan cheese

*Note that this is for 12-18 servings!!*

"Moussaka makes a wonderful buffet dish, and it is a welcome and healthier alternative to lasagna. You will need a rectangular pan that is at least 2 inches deep -- a stainless steel baking pan will do nicely. Do not make the mistake of skimping on the eggplant -- that is what gives this dish its distinctive character.

Cut ends off eggplants and peel. Cut into 3/8-inch lengthwise slices. Salt and set aside, covered with a towel, fora bout 1 hour. Rinse slices well, dry off, and place on cookie sheets brushed with olive oil. Generously brush top sides with olive oil and grill under broiler until lightly browned. Meanwhile, cook the lamb in a large pan until crumbly. To peel tomatoes, see page 70. Add onions, tomatoes, stock, and cinnamon. Season to taste. Bring to boil, skim and simmer, uncovered, until most of the liquid has evaporated.

Oil the baking pan. Arrange a layer of eggplant on the bottom, then a thin layer of the meat. Repeat for at least two more layers to give at least three layers of eggplant -- but four is better. Sprinkle cheese on top. Bake at 350 degrees for 1 hour."

-Nourishing Traditions by Sally Fallon, page 360-361.

*Note that this is for 12-18 servings!!*
"Moussaka makes a wonderful buffet dish, and it is a welcome and healthier alternative to lasagna. You will need a rectangular pan that is at least 2 inches deep -- a stainless steel baking pan will do nicely. Do not make the mistake of skimping on the eggplant -- that is what gives this dish its distinctive character.
Cut ends off eggplants and peel. Cut into 3/8-inch lengthwise slices. Salt and set aside, covered with a towel, fora bout 1 hour. Rinse slices well, dry off, and place on cookie sheets brushed with olive oil. Generously brush top sides with olive oil and grill under broiler until lightly browned. Meanwhile, cook the lamb in a large pan until crumbly. To peel tomatoes, see page 70. Add onions, tomatoes, stock, and cinnamon. Season to taste. Bring to boil, skim and simmer, uncovered, until most of the liquid has evaporated.
Oil the baking pan. Arrange a layer of eggplant on the bottom, then a thin layer of the meat. Repeat for at least two more layers to give at least three layers of eggplant -- but four is better. Sprinkle cheese on top. Bake at 350 degrees for 1 hour."
-Nourishing Traditions by Sally Fallon, page 360-361.

Comments & Personal Notes

Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.

Try it FREE for 14 days! No credit card required!

Start my free 14-day trial

At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.