 | Mmmmmm... Moussaka! I just love the smell of those Middle Eastern spices that fill my home when it's baking in the oven. I make this quite a bit for a few of my clients. Sometimes, dairy free, sometimes onion/garlic free, or sometimes egg free... depending on the needs of the person I'm cooking for that day. Me, I like it with beef not lamb, goat dairy not cow, and without peppers. The version here is no peppers or onions, but it still tastes great if you take any one of these mentioned ingredients out. Great for a rainy day or big event with friends. |
| 1-2 lbs. Ground Beef or Lamb 1-2 cups of Onion 2-3 cloves of Garlic 1 can of diced Tomatoes 1 Zucchini or Summer Squash 1-2 Red Bell Peppers (optional) 1 cup Red Wine 2-3 Eggplants 1/4 cup Raisins (I prefer golden) Salt/Pepper Olive oil 1/2 tsp. Cinnamon 1/2 tsp. Ginger 1/4 tsp. Allspice 1/8 tsp. Cayenne | Béchamel Sauce: 1/2 cup GF flour (I prefer 2/3 rice,1/3 arrowroot) 2 1/2-3 cups Milk (I prefer goat or light coconut) 1/8 tsp. Nutmeg 2 Eggs (pasture raised) 1 large Goat Cheese Log 1 lemon zested |
 | Slice and bake eggplant on a cookie sheet with olive oil and salt for about 30 min or so till soft and starting to brown. 350 degrees. |
 | Mince garlic (and onions/peppers if using) and sauté with squash for 3-4 min. then add Beef and cook till almost done. |
 | Add the canned tomato, spices, raisins and S/P to taste. Stir over med flame for 1 min. Shut off burner. |
 | Line the bottom of your casserole dish with half of your eggplant. Then pour the beef mixture over this layer. |
 | Top with the remaining eggplant. |
 | For the Béchamel sauce: Dilute your flour in 1/2 cup of milk and mix till there are no lumps. Then add the egg and mix well. |
 | Add the nutmeg, zest and goat cheese to a pan with the rest of the milk and flour mixture. Stir constantly over med flame until it starts to thicken. Don't let it boil. Just stir, stir, stir. Should take about 3-5 min or so. |
 | Pour over the eggplant. Bake uncovered for 45min-1hr at 350, or until you see bubbles and the top starting to get brown. |
 | Try not to burn your tongue! The smells are intoxicating! You may try to eat while it's too hot! |
