I’ve been craving Greek moussaka. You know that eggplant and tomato dish baked with bechamel on top. I planned to make moussaka and had found a recipe in the New York Times which looked like it was going to be a real winner. The problem?? I got started cooking dinner way too late! So this recipe was born from my craving and lack of time! However, it turned out well enough that I thought I would share it with you!

I grew up eating eggplant. Every summer at least a couple of times per season, my mom would fry slices of breaded eggplant. It’s a flavor that I’m familiar with and it’s a flavor that I really enjoy. As a weight-conscious adult, I stopped frying eggplant. Not that it’s not delicious that way, but who needs all that fat. Plus, since I really enjoy eggplant, it seems unnecessary to mask the flavor with breading and butter.

I like to include it on a platter of roasted vegetables or make baba ghanoush. At least once during prime harvest season, I like to make ratatouille to eat with just about anything from chicken or fish to pasta. The one problem that I’ve had in recent years with eating as much eggplant as I might like to eat, is finding ways to serve it to Brian that he will enjoy it.

I know it’s mostly a texture issue for him. Honestly, I don’t mind the slightly slimy texture eggplant gets when cooked without leaching out some of the water. That’s how my mom’s fried eggplant was. Even if the breading on the outside was crispy, the eggplant itself was generally mushy. The other issue for Brian with eggplant is that it can be slightly bitter. I’ve learned that taking time to prepare eggplant in advance will not only help to avoid the mushy texture but the salt will help take away some of the bitterness as well.

This is not to say that he’s asking me to make eggplant every week for him. That day will never come. But he does eat it when I serve it. With this dish, he wasn’t really sure what the eggplant was until he gave up and I told him. He actually guessed that it was some sort of squash. Which, I suppose, he was correct.

You could easily make this closer to authentic moussaka by baking it in a casserole with a bechamel. For that, you’ll need an additional 20-40 minutes of time. You could serve this on top of pasta or orzo or with some rice (cauliflower or traditional). It would be delicious with a spoonful of fresh ricotta or some Greek yogurt. We ate it like chili and found it to be hearty enough to satisfy us for the night.

We did enjoy a delicious bottle of Zinfandel from Frog’s Leap Winery with the dish. Brian reminded me that when we were at the winery tasting the wine, he compared it to a meatball — you know, hearty and juicy in the middle with some good spice. The wine is a little like this dish is too! Enjoy!

One-Pot Ground Lamb & Eggplant

Think Greek moussaka, or Greek bolognese, or Greek chili. Call it whatever you want! I'll call it tasty! This is a fast, fresh recipe that's packed with lots of flavors! Even Brian who doesn't prefer eggplant enjoyed this dish!

• Large Pot
• Wood Spoon
• Cutting Board
• Knife

• 2 medium Eggplant (see instructions below)
• 1 pound Ground Lamb
• 1 tbsp Olive Oil
• 1 large Onion (chopped)
• 1 large Red Bell Pepper (chopped)
• 3 cloves Garlic (minced)
• 1 bunch Parsley (chopped)
• 2 tbsp Cumin (ground)
• 1 tbsp Smoked Paprika
• 1/2 tbsp Coriander (ground)
• 1/2 tbsp Cinnamon (ground)
• 1/2 tbsp Oregano
• 1/2 tbsp Mint (dried)
• 1/2 tsp Crushed Chili Pepper
• 2 tbsp Tomato Paste
• 28 oz can Fire-Roasted Diced Tomatoes
• Salt
• Pepper

Eggplant Preparation

1. Cut the eggplant in 3/4 inch cubes (with or without the skin). Toss generously with kosher salt and set in a strainer for one hour before preparing.

2. After one hour, give the eggplant a quick rinse and dry with a towel.

Main Dish Preparation

1. Heat the olive oil in a deep skillet or Dutch oven over medium-high heat.

2. Add the lamb and cook through.

3. Drain all but 2 (or so) tablespoons of the grease from the pan.

4. Add the onion and the red bell pepper to the lamb and saute until soft (about 5 minutes).

5. Add the garlic and sautee for an addional 30-60 seconds.

6. Add the eggplant to the pan and saute, stirring frequently, until it starts to soften (about 5 minutes).

7. Add all of the spices including some salt and pepper to the lamb and vegetables. Saute for another 1-2 minutes, stirring well to mix,

8. Add the tomatoes and tomato paste to the pan.

9. Simmer on low heat for 15-20 minutes.

10. Taste for additional seasonings.

11. Add the chopped parsley and serve.

This dish is delicious on its own but would also be tasty served with rice or cauliflower rice on the side.  Have extra time and extra calories to eat?  You could also make a bechamel (with eggs, milk, and cheese) and bake it on top of this dish like a traditional moussaka.

Dinner, Lunch

Greek, Italian

one pot meal, onepot