Summer Moussaka

If you are a fan of Moussaka, you will like this version for a quicker and/or warmer weather menu. We really love this because it eliminates the baking step and still tasttes great. We like it ove pasta, but have served it with rice, potatoes, and even grilled whole grain flatbread.

The recipe was created from the desire to make moussaka without using the oven as the temperatures in New York were well above 90 . And, in little Italy, though the air is fragrant with the yeasty aroma of bread and pizza dough rising, cookies baking, and garlic gently releasing its essence into warm olive oil;  all that cooking makes it even hotter!!!

You have 2 choices on the initial eggplant preparation. The eggplant can be diced and sauteed or it can be sliced and grilled, indoor or out, and then diced into the sauce. I like both ,but favor the grilled taste . When you saute this dish, it becomes a little more of a moussaka “stew’, and is a very nice alternative. Another way to prepare this is to make the sauce using a crock pot overnight , or the day before. Then grill your eggplant and add the spices to simmer for 15-20 minutes to finish.

We use Italian eggplants from the Arthur Ave market, whole oregano from Teitel Brothers, and imported pasta, also from the market. You must use very lean  beef for the healthiest version and the best flavor. A whole wheat pane di casa from Terranova was great for sopping up the extra sauce! As always, use judgement when selecting and cooking produce as moisture, flavor, and textures vary. Accordingly, seasoning and cooking times are approximate. Smell and taste before bringing it to the table.

White Sauce Want to cheat on this step? See my recommendation at the assembly stage)

1 1/2 cups of milk

1/2 stick of unsalted butter

3 tablespoons of flour

4 tablespoons of parmigiano

¼ teaspoon of whole nutmeg , grated right into the sauce to finish

Add butter to a saucepan. When melted, add flour , slowly and stir until completely lump free.

Add milk and bring to a low boil until thickened. Remove from heat , add cheese and grate nutmeg into the sauce.Set aside or cool and refrigerate if making ahead of time.

Eggplant Sauce

2 large Italian eggplants

12-16 ounces of very lean ground beef

1 large onion, minced

5-6  cloves of garlic, pressed

2 large bay leaves

1 tablespoon or more of oregano

1 teaspoon of cinnamon, or a half bark stick ( Don’t forget to remove the stick before serving!)

½ or more teaspoon of cloves

1 large can of diced Italian tomatoes packed in puree

Olive oil as needed

Heat a heavy skillet and 2 tablespoons of oil. Higher heat makes for better browning while preserving moisture. When haze rises, add meat all at once breaking up the chunks with a long handled fork. Stir frequently to assure a nice brown crust on the meat. Cut the eggplant into large dice if you are going to saute it. Remember the eggplant will shrink considerably when cooked as it releases its juices..

When the meat is almost done, add the onion , diced eggplant ,(if sauteing), and half the garlic, still stirring. When onion is light brown, add the can of tomatoes, add the Bay leaf, and cover tightly. Lower the heat.

Meanwhile, if you are grilling the eggplant, just leave your heat low and pot covered as you prepare the eggplant. Slice the eggplant a little on the thick side and place on a very  hot , well oiled grill. Sear and get those tasty grill marks. You must use enough oil and heat to avoid sticking. Turn over once and when the 2nd side is browned, remove to a large platter. With a knife and fork, or if you prefer a large scissor, cut into good sized chunks. Add to the meat sauce. Add the remaining garlic, oregano, pepper, cloves, and cinnamon. Cover and cook on a very low flame for about 15 minutes. Taste eggplant for doneness.

If using rice or pasta, prepare as directed. We have used Jasmine , basmati and just ordinary long grain; brown is always your healthiest choice though it takes a little longer to cook. If serving with bread, grill it with oil and garlic and definitely include a salad.

We have also used whole baked potatoes from the outdoor grill as a bed for the moussaka.

Our most recent recipe included an imported cut of pasta called “Ventagli” which resembled half moons of curly lasagna. It was interesting and made a nice presentation, but it’s best feature was having the sauce cling to it .

To serve . Heat the eggplant/meat sauce. Add the white sauce and stir until hot. Pour over  the rice , pasta, or potato. If you want to “cheat” and use jarred sauce, I highly recommend Barilla’s Roasted Garlic Alfredo. I also advise watering it down first with milk to reduce the fat/salt content .

Add a green salad  with chopped bell pepper, diced cucumber with a simple oil and vinegar dressing.  Top with Feta if you wish. Pass salt and pepper.