An Easier Version of Moussaka
Here’s a fine recipe for a fall weekend meal, plus leftovers
There are countless versions of this lasagna-like Greek eggplant dish, but I’m not crazy about the kind with the custard on top. In Dinner For Everyone, I have recipes for mushroom and sweet potato moussaka, one with stewed lamb, and this one, below. Meat-eaters will be glad they decided to make it: All of the flavors and ingredients of the classic are captured without needing to cook and assemble a bunch of separate components. Read on for this weekend’s one-dish meal.
Miracle Moussaka
Makes: 4 servings
Time: 40 minutes
Ingredients
- 4 tablespoons olive oil
- 12 ounces eggplant, unpeeled, cut into 1-inch cubes
- Salt and pepper
- 1 red onion, chopped
- 1 tablespoon chopped garlic
- 1 14-ounce can diced tomatoes, drained
- 1 pound ground lamb or ground chuck
- 2 tablespoons flour
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- ⅔ cup milk
- 2 egg yolks