Moussaka for the Masses!

Moussaka is a great and easy casserole to prepare, rather like an eggplant lasagne. The dish is popular across the Middle East and The Mediterranean in various forms with myriad names. I first came across moussaka as a child in a NYC diner called The Viand on the Upper East Side of Manhattan, an eatery which is now sadly defunct. This is my relatively low carb version meant to satisfy the requirements of a ketogenic diet, so I forgo the more traditional bechamel sauce made with milk and flour in favor of a savory custard comprised entirely of dairy products, and make other small adjustments without sacrificing any of the lush luxuriant mouthfeel of the original.

Moussaka for the Masses!

A few notes: You can substitute any ground meat you like for the lamb, but the lamb is traditional and so yummy.

The cheese layer is basically a savory cheesecake, so you can substitute softened cream cheese for either the Greek Yogurt or the ricotta, and grated parmesan for the crumbled feta, but it is soooo much better with the Greek yogurt-ricotta-feta sauce. I don’t add additional salt to the cheese sauce because feta is already quite salty.

I roast the eggplant slices coating them in olive oil on a foil-lined large baking sheet in a preheated 350 degree oven while the lamb sauce is simmering and let them cool slightly before assembling the dish. You can broil or sauté them, but roasting is easier and requires less immediate attention.

I throw the baby spinach layer in raw. You can sauté it instead, but the casserole cooks long and slow so the spinach will cook in it and the excess moisture should evaporate. Sometimes I roast red peppers and add a layer of those, too, but I didn’t have any last night. Typically, moussaka will include potatoes (either white or sweet) but I substitute low carb things like spinach or red peppers instead. I wouldn’t use cauliflower, though I suppose you could - spinach and red pepper are more in keeping with Greek flavor profile of this dish - they are great with feta.

INGREDIENTS:

For the moussaka:

• 3 globe eggplants (the large Italian ones you typically find in the supermarket, not the smaller Asian varieties) - sliced into 1/3 inch slices, lengthwise
• 5 ounces baby spinach (one small bag)
• lamb sauce (recipe below)
• cheese sauce (recipe below)
• olive oil or avocado oil spray (for the eggplant)
• * large lasagne/roasting pan (9-1/2 x 13 inches)

For the lamb sauce:

• 1 lb of ground lamb
• 1 onion, finely chopped
• 3 cloves garlic, smashed and minced
• 1 Tablespoon of dried oregano
• 1-1/2 teaspoons ground cinnamon
• 1/4 teaspoon of ground cloves
• 1/2 teaspoon of ground nutmeg
• 1 teaspoon smoked paprika (or sweet)
• 28 oz of chopped boxed tomatoes (I use Pomi brand because it has no salt or sugar)
• 1 teaspoon of tomato paste
• a couple of splashes Extra virgin olive oil - for sautéing lamb
• 1/3 cup good red wine (I used the Pinot Noir I was drinking)
• salt and pepper to taste (I grate my salt freshly from a block of Pink Himalayan I’ve had forever and I also use freshly cracked black pepper from my pepper-mill)

For the cheese sauce:

• 1 cup of Greek Yogurt
• 2 cups of ricotta cheese
• 6 oz of crumbled feta
• 3 large eggs, room temperature, beaten
• a pinch of white pepper
• 1/4 teaspoon nutmeg (I grate mine fresh)

INSTRUCTIONS:

1. Preheat the oven to 350F. Heat a heavy sauce pan over medium heat, add enough olive oil to thinly coat bottom if pan, when oil is hot add ground lamb, breaking up the lamb with a wooden spoon as you saute. When the lamb is broken up and loses its raw look, add onions and garlic, sauté until translucent and fragrant, then add oregano & the rest of the spices. Saute for 2 minutes or so, incorporating everything evenly then add tomato paste being sure to coat all the meat. Let the paste coated meat cook for 2 minutes. Season with salt and pepper. Add chopped tomatoes. Stir in well. Add wine, being sure to scrape up all the pan fond (the little cooked bits that stick to the bottom of the pan are yummy), and stir until sauce looks homogenous, then lower heat to a bare simmer, simmer until sauce is thickened to taste and now prepare eggplant for roasting.

2. Line a large cookie sheet with foil and spray (or coat) it with olive oil. Add eggplant slices in a single layer, seasoning them on both sides with a little salt, pepper and a coating of olive oil. Place them in center of oven and roast from 10-15 minutes until softened and lightly goldened. Then remove and let cook enough so you can comfortably handle the slices for assembly. Leave oven on.

3. While lamb sauce is simmering and eggplant slices are roasting, prepare cheese sauce. Add Greek yogurt and ricotta in a bowl, whisk together well, until homogenous looking, then whisk in eggs, nutmeg, and white pepper until well-incorporated. Then stir in feta. Sauce will look slightly liquidy at this point which is fine. It will firm up as it cooks.

4. Now assemble the dish. Place the eggplant layer in first, allowing layers to overlap and cover the pan completely. Next dump all the lamb sauce atop the eggplant, being sure to smooth it evenly over the dish. Next layer the baby spinach leaves evenly atop the lamb sauce. Press them into meat sauce slightly. Then finish by pouring all the cheese sauce atop the spinach, smooth it out and place in the center of the oven. Bake for 1 hour, until cheese is firm. Let it rest 20 minutes before serving on warm plates. Enjoy!