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