Greek Moussaka – Lamb, Eggplant, Tomato/Cinnamon Sauce
A ‘short-cut’ version — But really tasty!! Moussaka is usually made as a layered/baked dish — Layers of sauteed Eggplant, with layers of Lamb/Tomato Sauce, with a top layer of a wonderful Cheese Sauce. Wonderful flavors — But so very time-consuming. I’ve developed a ‘short-cut’ version — No layering; no baking….
A Lamb/Tomato sauce seasoned with Cinnamon; balanced with nutty, cubed Eggplant and tangy Feta Cheese. Serve over Pasta or Rice, or even Greek Pita Bread.
Ingredients / Prep:
1 med/large Onion – Sliced or chopped
Garlic (plenty) – Peeled, minced or crushed
2 – 3 lb Ground Lamb (or Ground Beef)
1 tbsp. ground Cinnamon
2 – 3 Cans (14.5 oz) Diced Tomato
1 Can (6 oz) Tomato Puree
1 -2 Cans (8 oz) Tomato Sauce
Olive Oil – plenty
1 med/large Eggplant — Diced
1 tsp. ground Cinnamon
Cooked Pasta or Rice
Feta Cheese – Crumbled
Procedure / Assembly:
In heavy sauté pan, heat Olive Oil, sauté the Onion and (on lower heat) then the Garlic – Transfer to large sauce pan or Dutch Oven.
Add a bit more Olive Oil to sauté pan – On medium high heat brown the Ground Lamb (probably in two ‘batches’); Sprinkle each batch with some of the ground Cinnamon. Transfer each batch to same pan as the Onion.
Place larger pan (with Onion and Lamb) over medium/low heat – Add all Tomato ingredients. Mix well; simmer over low heat for 30 to 45 minutes. Meat sauce can be stored/refrigerated at this point, to be ‘finished/served’ later.
When ready to serve, cut Eggplant into small cubes. Heat Olive Oil in sauté pan; add Eggplant and sauté till cooked. Spoon desired amount of Lamb/Tomato sauce over Eggplant; mix and heat thoroughly. Serve over cooked Pasta or Rice; top with crumbled Feta Cheese.
Use remaining sauce for additional servings (with more sauteed Eggplant), or freeze for later use.