Easy Mediterranean Moussaka
"Classic Moussaka is an eggplant or potato-based dish with ground meat, a staple of Mediterranean cuisine. Instead of using beef, lamb meat was used to add more umami flavor and to create a deeper flavor profile for this dish. You can also add some fresh dill or thyme to add more aroma to the dish. Oregano would also be nice. Lamb and tomato combinations can be paired with light red wines to compliment the acidity of the tomatoes without overpowering the flavors."
Serves4
Preparation Time20 min
Cooking Time1 hr 10 min
Cooking MethodCasserole, Skillet
Ingredients
- 1 pound ground lamb
- 3 ounce onions
- 3 ounce yellow bell pepper
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon ground cinnamon
- 3 pound canned tomatoes
- 1 tablespoon tomato puree
- 2 ounce eggplant
- 3 ounce Olive Oil
- 1 pound Yukon gold potatoes
- Rosemary sprigs
- 2 ounce butter
- 2 ounce plain flour
- 14 ounce almond milk
- 1 teaspoon grated nutmeg
- 1 ounce grated parmesan
- 1 cup vegetable stock
Instructions
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In a heated pan, add oil and saute minced onions until translucent.
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Add the ground lamb and saute until brown.
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Add the minced yellow bell pepper, bay leaf, dried oregano, ground cinnamon, and tomato puree. Mix well and let it cook for another minute.
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Add the canned tomatoes, rosemary sprigs, and vegetable stock, bring to a boil and reduce to simmer for 10 minutes.
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Using a mandoline cut the potatoes into thin slices.
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Using a knife, cut the eggplant into thin slices.
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To make a sauce, create a white roux by mixing butter and flour over low heat.
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Add the almond milk and continue stirring until thickened.
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In an ovenproof dish, layer the potatoes followed by lamb-tomato mixture, eggplant layer, white sauce and repeat the steps until done.
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Topped with parmesan cheese and baked in the oven for 1 hour at 300 degrees Fahrenheit.
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Serve hot.