Red Meat Allergy Friendly Lamb & Eggplant Moussaka
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Learn more →Ingredients
6 servings
For the eggplant
- 2 large eggplants (about 2 lb total), sliced into ½-inch rounds
- 3 tbsp extra-virgin olive oil, for brushing
- ½ tsp salt
For the meat sauce
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 ½ lb ground lambChef's tipGround chicken is often leaner than ground lamb and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp dried oregano
- ¼ tsp black pepper
- ½ tsp salt
For the béchamel
- 3 tbsp extra-virgin olive oil
- 3 tbsp whole wheat flour
- 2 cups whole milk
- 2 large eggs
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¼ cup grated parmesan cheese (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the eggplant rounds in a single layer on a large baking sheet, brush both sides with the 3 tbsp olive oil, and sprinkle with 1/2 tsp salt. Roast for 20–25 minutes, flipping once halfway through, until the rounds are tender and golden at the edges.
- 2
While the eggplant roasts, heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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