My oldest daughter had Moussaka at day care the other week, and since then I haven’t been able to get it out of my head!
The only cure for not going insane was to make one…
Here’s the recipe:
| Prep time||20 minutes|
| Cook time||1 hour, 15 minutes|
| Total time||1 hour, 35 minutes|
| Compliance|| Primal|
| Meal type|| Main Dish|
| Main ingredient|| Beef|
Includes dairy...but no potatoes.
What you need:
- 2lb (1 kg) ground beef
- 2 eggplants (partially peeled in stripes and sliced)
- 3 onions (cut in half then sliced)
- 4 cloves of garlic (minced)
- 2 cups (5 dl) tomato paste
- 1 cup (2.5 dl) smetana
- 6oz (170 g) flavorful hard cheese (grated)
- 2 egg yolks
- full fat cream
- butter/clarified butter/ghee ((for frying))
- chopped fresh parsley (to taste)
- dried oregano (to taste)
- salt (to taste)
- crushed black pepper (to taste)
What to do:
| 1||About 40 minutes prior to when you plan to start cooking, put the eggplant slices in a colander and salt generously between each layer. Then place a plate upside-down on top of them, with a heavy jar as a weight on top of the plate.|
This will pull the water out from the eggplants, so you might want to put the colander in a tray of some kind, then place it in the fridge for an hour.
| 2||Set oven to 400F (200C).|
| 3||Heat up a little bit of butter/clarified butter/ghee in a large pot or deep skillet, and fry the onions over high heat until they’re soft and starts to get some color.|
| 4||Add the garlic. and fry for Another minute or so.|
| 5||Add the ground beef, some salt, and a generous amount of black pepper, oregano and parsley, and fry until most liquid is gone.|
| 6||Stir in the puréed tomatoes and let simmer on medium heat without lid for about 20 minutes, allowing it to reduce a bit.|
| 7||It should now have passed about an hour since you put the eggplants in the fridge.|
Take them out and rinse the slices thoroughly under running water, and pat them dry using paper towels.
| 8||Fry them in batches in a pan until they get nicely colored.|
| 9||While frying, put the smetana in a bowl and stir in cream until it has a nice, thick sauce texture and then stir in the egg yolks and grated cheese.|
| 10||Alternate layers of eggplant and the meat sauce (I got 3 layers of each, starting with eggplants and ending with meat) in a ceramic/glass oven safe tray, then pour the cheese/cream mixture on top of it and spreading it evenly.|
| 11||Put it in the oven and cook for about 30 minutes.|
…halfway through the layering.