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Reinterpreted Moussaka

Moussaka

The other day at the grocery store I picked up two eggplants. I had no idea what I was going to make with them, I just saw that their aubergine skin was tight and they were very plump…in other words, they were in great shape and that is a rare thing around here (except of course in August when eggplant is in season and local). Some vegetables travel well and others don’t and I’m of the opinion that eggplants often don’t. Besides I was looking for anything SBF (south beach friendly).

Somehow between Monday when I bought them and yesterday I came up with the idea to make Moussaka; I have no idea where that idea came from other than I probably read the word bechemel somewhere and started drooling and fantasizing about bechemel, which then brought me to Moussaka, which usually has a bechemel sauce as one of it’s layers.

But of course bechemel isn’t SBF, is it? No. So I improvised and created a substitute with low fat ricotta and 2 egg yolks, plus salt and pepper. It actually worked pretty well if you don’t think of it as a bechemel…oh well. The final dish may not have much in common with a real moussaka but it was damn tasty, very satisfying, and SBF. The fenugreek, cinnamon, and nutmeg gave it an intriguing flavor.

SBF Moussaka
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2 eggplants
1 pound lean ground meat
1 onion, diced
1 tub of low fat ricotta
2 egg yolks
1/4 teaspoon ground cinnamon
1/4 teaspoon ground fenugreek
1/4 teaspoon grated nutmeg
salt/pepper
1/2 quart tomato puree
1/2 cup low fat mozzarella
olive oil

Preheat the oven to 375°.

Peel the eggplants, cut into 1/2 inch slices, salt, and set it to drain in a colander or on a rack. Do this first so it can drain while you do the other components.

Brown the meat over a medium flame, breaking it into bite-sized pieces and seasoning it with salt. When it’s cooked drain it in a colander. Sauté the onion until soft, then add the meat back to the pan. Add the cinnamon, nutmeg, and fenugreek and let this simmer on low for about 5 minutes. Stir and set aside.

In a small bowl combine the ricotta, the egg yolks, and salt and pepper. Set aside. Grate the mozzarella and set it aside.

Blot the eggplants dry with paper towels. Heat a heavy skillet up on a medium flam and add a thin shimmer of olive oil. Once the oil is almost smoking hot, add the eggplant and brown on both sides. Set aside and continue until all of it is browned.

Now for the fun part, layering the components. In a deep baking dish put the eggplant down as the first layer, then the meat, the ricotta, the pureed tomatoes, then the cheese. Pop it into the oven and let it bake until it’s bubbly and brown on top.

Makes 6 servings and warms up great in the microwave.

Moussaka

June 6, 2008 | Filed Under South Beach, eggs, cheese, dairy, food, gratins, stews, and stir-frys, low carb, low cal, quick and easy, recipe, vegetable 

comments

4 Responses to “Reinterpreted Moussaka”

  1. chennette on June 6th, 2008

    Those pictures are so delicious. Now I crave this, real bechamel or not. I always play around with moussaka - meat, eggplant, tomatoes and dairy…how wrong can it be :-)

  2. Kalyn on June 6th, 2008

    Love the sound of this!

  3. Lydia (The Perfect Pantry) on June 8th, 2008

    Great adaptation of the traditional moussaka. Seems strange to say, but this is one of my favorite summer picnic dishes.

  4. grace on June 9th, 2008

    moussaka–fun to say, even more fun to eat. i really have to make a conscious effort to slow down and savor when i have a plate of it in front of me. i tend to just inhale its deliciousness and not fully appreciate it. :)

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