Moussaka

• porții: 6

Ingrediente

For the Eggplant:

2 (1 lb) eggplants, cut into 0.3-inch round slices

Kosher salt

Olive oil cooking spray

For the Cinnamon Beef Filling:

2 tsp extra-virgin olive oil

1 lb lean ground beef or lamb

1 medium yellow onion, diced

3 garlic cloves, minced

3 tbsp tomato paste

2 tsp dried oregano

3/4 tsp ground cinnamon

1/2 tsp ground cumin

1/2 tsp ground coriander

1 (14 oz) can crushed tomatoes

1 cup beef bone broth

Kosher salt and freshly ground black pepper

Pinch monk fruit sweetener (optional)

1 cup Kaizen lumache pasta, cooked and rinsed according to package instructions

For the Yogurt Topping:

2 cups nonfat plain Greek yogurt

1 cup crumbled feta cheese

2 tbsp arrowroot flour

2 large eggs

Kosher salt

2 tbsp freshly grated parmesan cheese

2 tbsp chopped fresh parsley, for garnish

1 tbsp chopped fresh mint, for garnish

Instrucțiuni

Place a wire rack inside a baking sheet. Lightly salt eggplant slices on both sides and set on the rack for 20 minutes to draw out moisture. Preheat oven to 425°F.

In a large sauté pan, heat olive oil over medium heat. Add beef and cook, breaking it up until browned, about 7 to 9 minutes. Add onion and garlic and cook 4 to 5 minutes until softened. Stir in tomato paste, oregano, cinnamon, cumin, and coriander. Cook 1 to 2 minutes until fragrant.

Add crushed tomatoes and bone broth. Season with salt and monk fruit if desired. Simmer for 10 to 15 minutes until thickened. Stir in the cooked pasta during the last few minutes of simmering.

Line two baking sheets with parchment paper. Lay eggplant slices in a single layer, pat dry, and spray lightly with oil. Roast for 20 to 25 minutes until golden and softened.

In a food processor, blend yogurt and feta until smooth. Add arrowroot flour, eggs, and salt, then pulse until combined.

Reduce oven to 350°F and lightly grease a 9x13-inch baking dish. Layer half of the eggplant slices on the bottom, top with the beef mixture, then layer the remaining eggplant. Spread the yogurt topping evenly and sprinkle with parmesan.

Bake for 30 to 35 minutes until golden and bubbling. Broil 2 to 4 minutes at the end for extra color. Rest 10 minutes before topping with parsley and mint.