Traditional moussaka is made with a rich creamy bechamel sauce. We all know bechamel sauce uses flour as a thickener and lots of butter and milk. Though I enjoy the last two ingredients I’ve laid off the flour. This recipe is derived from The Paleo Diet Cookbook, I’ve stuck to this recipe because it’s absoluately delicious! The only thing I change is that I add salt to my lamb as it cooks. This is a must recipe!
2 large eggplants
1 tablespoon evoo
1 organic onion, diced
2 roma tomatoes, seeded and diced
2 organic garlic cloves, crushed
2 pounds ground lamb
1 teaspoon cinnamon
1 teaspoon nutmeg
salt & pepper to taste
Cut eggplants in half, place meat side down in 1 inch of water. Broil for 30 minutes, flipping over halfway through.
Heat oil in cast iron skillet, sautee onion until soft, add tomatoes, and garlic cooking for two more minutes. Add lamb to skillet, cook until browned. Add cinnamon, nutmeg, salt and pepper. Remove meat from eggplants (keep the skins!), drain water, then add to lamb mixture.
Scoop lamb mixture into eggplant skins, cook in a 350 degree oven for 1 hour. I’ve run out of time and just ate the meat without the skins before, just as delicious!