Ike’s Moussaka

Who needs béchamel? With a blend of eggplant, tomato,
lamb, and spices, this dish is highly flavorful and very tasty
in its own right. SERVES 4

2 large eggplants

1 tablespoon extra virgin olive oil

1 small onion, diced

2 large plum tomatoes, seeded and chopped

2 garlic cloves, crushed

2 pounds ground lamb

1 teaspoon cinnamon

1 teaspoon ground nutmeg

Freshly ground black pepper, to taste

2 tablespoons chopped parsley

Preheat oven to broil. Cut eggplants in half and place cut
sides down in a glass baking dish with 1 inch of water.
Bake for thirty minutes, flipping halfway through. The
eggplant is done when the skin is easily pierced with a fork.

Remove eggplant from oven and cool for ten minutes, cut