A delicious and Paleo-friendly version of the classic Greek dish, Moussaka. This recipe replaces traditional ingredients with Paleo-friendly alternatives, making it gluten-free and dairy-free while still retaining all the flavor and richness of the original.
Ingredients: 2 large eggplants, thinly sliced. 1 lb ground lamb. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 2 tbsp tomato paste. 1 tsp dried oregano. 1/2 tsp ground cinnamon. Salt and pepper to taste. 2 tbsp olive oil. Fresh parsley, chopped for garnish.
Instructions: Set oven temperature to 400F 200C. Arrange the eggplant slices on a baking sheet. Add a drizzle of olive oil and season with pepper and salt. Roast for 15 to 20 minutes, or until tender, in a preheated oven. Heat the olive oil in a skillet over medium heat. Add the minced garlic and onion, and saut until the ingredients are soft. Once in the skillet, add the ground lamb and cook until browned. When necessary, drain extra fat. Add the chopped tomatoes, tomato paste, ground cinnamon, dried oregano, salt, and pepper. Simmer until the sauce thickens, ten to fifteen minutes. Arrange half of the roasted eggplant slices in a baking dish. Place half of the lamb mixture on top. Proceed with the leftover eggplant and lamb blend. Bake for 30 minutes, or until golden brown and bubbly. Before serving, garnish with fresh parsley. Savor the delicious Paleo moussaka!
Prep Time: 20 minutes
Cook Time: 50 minutes
Jyotiri Maye