Today I’m sharing a recipe for moussaka. It’s not traditional in the sense that it’s not layered and that it doesn’t include a béchamel sauce. Variations of this dish are common in many cultures…Greece, Turkey, Egypt, etc. My sister-in-law gave me this recipe (which was given to her by her mother-in-law) back when Joe and I lived in a 400 square foot apartment and didn’t have an oven. Everything can be cooked on the stove. It’s become a favorite in our family, and even the girls love it. There’s a reason so many different people are making variations of this dish: it’s so incredibly comforting and full of flavor. Moussaka utilizes all the end of summer produce and helps get me in the mood for fall stews, soups, and roasted fall vegetables!
We’ve been receiving lots of eggplant, tomatoes, potatoes, and onions in our From the Farmer box, so I knew moussaka would be on the menu for us! I’ve so loved our weekly produce deliveries, and am so thankful for companies like From the Farmer who take care of produce shopping for me! The produce has been so incredibly fresh, and it’s been fun experimenting with whatever comes in our box each week! You can use the code ADAILYSOMETHING2016 for $20 off your first delivery!
1 tsp paprika
1/2 cup freshly grated parmesan (optional)
Sauté or oven bake potatoes until soft. Toss with 1 tbsp olive oil and salt and bake at 400 degrees for about 30 minutes. Line your baking sheet with parchment paper to save time washing dishes!
Sauté eggplant in 1 tbsp olive oil. Then brown beef and drain. Sauté onion and garlic, then add beef and tomatoes. Add oregano, basil, cayenne, cinnamon, salt, pepper, paprika, and let simmer for 10 minutes.
Add cooked potatoes, eggplant, and optional parmesan cheese. Mix to combine, then simmer for 15-30 minutes. Enjoy hot off the stove. Makes tasty leftovers.
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