Inspired by the Primal Recipes at Marks Daily Applethis Lamb Moussaka has been modified for local ingredients and the way I make it.
20-30 min preparation & cooking
2 large eggplants, peeled and cut into slices
2 400g cans diced tomatoes (no added sugar)
1 onion, finely chopped
2 garlic cloves, pressed or chopped
500g ground lamb (lamb mince)
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup chopped fresh dill
400g full-fat Greek yogurt
1/4 teaspoon nutmeg
grated parmesan cheese
olive oil, for sautéing
salt and pepper, to taste
After peeling and slicing the eggplant, place the slices in a colander. Sprinkle the slices liberally with 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 pan 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.
Heat a tablespoon of oil in a pan over medium heat and add onion and garlic. Sauté a few minutes then add meat, cinnamon and allspice. Stir, so the meat browns evenly. After five minutes add the dill and the cans of tomato.
Simmer until the sauce thickens. Salt and pepper to taste.
Whisk together eggs, yogurt and nutmeg.
Preheat the oven to 350 degrees F (180 deg C)
In a lightly oiled 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.