{Easy for Eight} Moussaka

To start, I’d like to apologize for the horrible photo quality- it was dark, it was in a dark galley (kitchen on a boat) and they were with my iphone. Now that I’ve gotten that out of the way—I LOVE this recipe, for a few reasons. First, even with the multiple steps involved, not as hard as it looks but it turns out pretty darn impressive. It is simple to prepare in that everything is done in succession, and it seems to be done in no time. And third? It serves eight, easily (or in my case, six very hungry crewmembers). How is that for an easy dinner party? Start with some hummus and pita, throw together a Greek salad like we did and call it a night.

I wish I had thought to share a few more of the recipes I threw together for my boat crew, as there were quite a few creative ones—but this one I think impressed the most. I was given a sideways glance more than once when the boys saw me sprinkling the eggplant with salt (what the heck is she going to do with that gross purple vegetable?!) but they were more than happy to gobble it up straight out of the oven.

Moussaka is a Greek/Mediterranean layered dish, almost comparable to a Greek lasagna, only using eggplant (or sometimes potatoes) instead of lasagna noodles. It is easily made gluten-free, as I did, by subbing the flour in the béchamel sauce for arrowroot flour or cornstarch (it was what I had, on hand). You can make it fancy schmancy by making your own red sauce, but as I know sometimes time doesn’t allow- use an all-natural bottled sauce doctored with your own favorite spices, if need be. This isn’t a ‘light’ recipe- it uses real butter, real milk and real cheese—but it’s flavorful and filling as can be, so just a little bit satisfies.

Gluten-free Moussaka
Serves 8

2 large eggplants, peeled and sliced thin
Sea salt, as needed
1 lb ground beef or lamb
2 tbsp olive oil
1 onion, diced
4 cloves garlic
1/2 tsp allspice
dash cinnamon
2 tbsp chopped fresh dill (or 2 tsp dried)
2 cups all natural tomato sauce (marinara, or pasta sauce work)
1 egg, beaten
1/4 cup butter
1/4 cup arrowroot or cornstarch
2 cups full-fat milk (organic, if you have it)
salt and pepper, to taste
1/2 cup grated parmesan cheese (the fresh, not dehydrated, kind)
nutmeg, to taste

1. Peel and slice eggplant. Layer in a colander and sprinkle slices with sea salt. Let sit for 30 minutes.

2. While eggplant is softening, brown meat in olive oil with a pinch of sea salt and pepper. Remove from heat and add onion and garlic to pan, sautee until translucent.

3. Return meat to pan, add dill, allspice, cinnamon and tomato sauce and stir. Let simmer for about 10 minutes to let flavors meld. Remove from heat and stir in beaten egg. Set aside.

4. While meat is simmering, make béchamel sauce. In a medium saucepan, heat butter into just bubbling, but not browned. When bubbling, whisk in starch until uniform with butter, making a thick roux. Add milk on top and whisk to combine. Simmer, uncovered, about 5-10 minutes to thicken slightly Season with salt and pepper and remove from heat to thicken further.

5. Preheat oven to 400 degrees. Drain eggplant and squeeze out as much moisture as possible.

6. Pan-fry eggplant in olive oil in a large pan or grill top until golden.

7. In a 9×12” baking dish, layer half of the eggplant. Top with ground meat mixture and sprinkle with 1/4 cup parmesan. Layer another layer of eggplant, followed by the other 2 tbsp parmesan. Top with bechamel sauce and remaining parmesan. Sprinkle with nutmeg.

8. Bake, covered, in preheated oven for 30 minutes until sauce is thickened and starts to brown slightly. If desired, remove covering and broil 2-3 minutes to brown top. Serve hot.

Kali Orexi! {Steph, is that right? I had to search that }