Time: 2 hours
Although Moussaka is a bit of work, it is such a hearty, delicious and healthy dish. The flavours are absolutely comforting, soul food. I’ve paired it with another version of Zorba’s dance. Enjoy.
Music Selection: Andre Rieu – Zorba’s Dance
3 large eggplants
1 large onion, diced
2 large cloves garlic, minced
2 lb lean ground lamb
1/3 cup red wine
2 Tbsp tomato paste
½ tsp cinnamon
Optional: dash of cumin
1 Tbsp fresh oregano, chopped
2 cups plain/natural Greek yogurt
1 cup grated mozzarella, or enough provolone slices to cover casserole dish
Preheat oven to 500 degrees. Line several (3) baking sheets with foil and brush generously with olive oil.
Peel the eggplants (you can leave a few thin strips of skin) and cut them in circles (about ¼ inch thick). Place on baking sheets and brush heavily with olive oil. Salt each. Place in oven for 10 minutes, then with a flipper, flip each one, salt and bake another 10 minutes. Remove from oven. Lower oven temperature to 350 degrees.
In large pot on stove, fry the lamb, onions and garlic, until meat is cooked and onions are soft. Add red wine, tomato paste, cinnamon and oregano. Heat until well mixed, but not too thick.
In a bowl, mix the yogurt and eggs.
Generously oil a large baking dish (casserole). Place a layer of eggplant (use 1/3 of your eggplant). Then top with ½ of the meat.
Then place another layer of eggplant (another 1/3). Cover with the yogurt mix evenly.
Place the final layer of eggplant. Top with remaining meat. Sprinkle/layer cheese on top.
Bake in oven for 50 – 60 minutes. Enjoy with dolmades!