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Heya,
I was cooking this for a cooking challenge somewhere else, then I realized everyone around here would probably enjoy it too. Moussaka can be a great, filling, and flavorful LC meal.
Ingredients:
2lbs beef, lamb, veal, pork, or mixture thereof
1 lb whole milk mozerella
2 medium-large eggplants
1 onion, chopped
3 cloves garlic
1 small can tomato paste (or like half a cup of LC pasta sauce, what I used)
1 can cured black olives (no pits)
2 tablespoons white or red wine vinegar
2 Tablespoons oregano
1 tablespoon crushed red pepper
1 tablespoon cinnamon
2 tsp fresh ground black pepper
1 tsp coriander seed
1 tsp ground clove
salt, and EVOO for eggplant slices.
Method:
Take your eggplants, score the sides (so that the peel will slice easier when serving), lightly coat with EVOO and salt, and toss into the oven at 400 degrees on a backing sheet. Leave them for around 20/30 minutes, or until golden brown, while they are in there, you can:
Chop up the onion, smash the garlic, and toss it in with everything else (except for the cheese) into a pot. Stir until the meet and onion are browned, the spices well blended, and most of the excess liquid gone.
In a casserole dish layer eggplant, meat, a layer of mozerella, more eggplant, more meat, more cheese, etc, until you get to the top. Add some parmesan or Feta to the top if you like.
Results:
[/img]
I was cooking this for a cooking challenge somewhere else, then I realized everyone around here would probably enjoy it too. Moussaka can be a great, filling, and flavorful LC meal.
Ingredients:
2lbs beef, lamb, veal, pork, or mixture thereof
1 lb whole milk mozerella
2 medium-large eggplants
1 onion, chopped
3 cloves garlic
1 small can tomato paste (or like half a cup of LC pasta sauce, what I used)
1 can cured black olives (no pits)
2 tablespoons white or red wine vinegar
2 Tablespoons oregano
1 tablespoon crushed red pepper
1 tablespoon cinnamon
2 tsp fresh ground black pepper
1 tsp coriander seed
1 tsp ground clove
salt, and EVOO for eggplant slices.
Method:
Take your eggplants, score the sides (so that the peel will slice easier when serving), lightly coat with EVOO and salt, and toss into the oven at 400 degrees on a backing sheet. Leave them for around 20/30 minutes, or until golden brown, while they are in there, you can:
Chop up the onion, smash the garlic, and toss it in with everything else (except for the cheese) into a pot. Stir until the meet and onion are browned, the spices well blended, and most of the excess liquid gone.
In a casserole dish layer eggplant, meat, a layer of mozerella, more eggplant, more meat, more cheese, etc, until you get to the top. Add some parmesan or Feta to the top if you like.
Results:
[/img]
I just decided to go with a nice melting cheese as opposed to the bechamel.
I'm gonna win this battle!
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