![\"\"](\"http:\/\/realfoodhouston.com\/wp-files\/wp-content\/uploads\/2011\/06\/Moussaka_baking_dish-1024x621.jpg\" "\\"Moussaka\\"")
<\/p>\nI found some fresh eggplants at the farmers’ market this weekend which made me think of preparing moussaka. I had made a simple one-dish version several times before, but, this time, I wanted to upgrade my recipe a little.\u00a0 Sooo, of course, I did a Google search for moussaka recipes–and there are many on the web. Most of the recipes required multiple steps and\u00a0a long preparation time before the long baking time.\u00a0 Since I didn’t want to increase the preparation time significantly,\u00a0I settled on adding a custard topping baked on the moussaka, a variation included in several of the recipes.<\/p>\n
<\/p>\n
Here’s the recipe:<\/p>\n
1 large or\u00a02\u00a0medium organic eggplants, diced (about 4 cups) (local farmers’ market)
\n1 pound ground grassfed\u00a0beef (Law Family Ranch)
\n1 organic green pepper, diced (local farmers’ market)
\n1 medium organic onion, diced
\n2-3 tablespoons fat, more if meat is very lean (combination of Tropical Traditions Gold Label virgin coconut oil and Revival Market beef tallow)
\n1 14-15 oz. can diced organic tomatoes (Muir Glen)
\n1 14-15 oz. can organic tomato sauce (Muir Glen)
\n1 teaspoon salt (Celtic Sea Salt)
\n1\/4 teaspoon organic black pepper
\n1\/4 teaspoon each, nutmeg and allspice (organic Frontier)
\n1\/2 teaspoon cinnamon (organic Frontier)
\n1 teaspoon organic oregano, crushed
\n2 – 3\u00a0organic garlic cloves, minced (optional)
\n8 oz. grated Parmigiano Reggiano
\n1\/2 cup raw cream (Pure Milk Farms)
\n1\/2 cup raw milk
\n3 eggs (from pastured hens)
\n1\/2 teaspoon salt (Celtic Sea Salt)<\/p>\n
Preheat oven to 350 degrees F.<\/p>\n
In a large skillet over medium heat,\u00a0cook onion and green pepper in 2 tablespoons of fat for 3-4 minutes.\u00a0 Add ground beef and cook until almost done.\u00a0 Add more fat if meat is very lean, as grassfed beef often is.\u00a0Add eggplant to the skillet and cook about 5 minutes until beginning to soften.\u00a0 Stir in 1 teaspoon salt, black pepper, cinnamon, nutmeg, allspice, oregano, and garlic.\u00a0 Add the diced tomatoes and tomato sauce and cook for 5 more minutes.\u00a0 Put the mixture in a 9 X 13 baking dish.\u00a0 Sprinkle the Parmigiano Reggiano over the mixture.<\/p>\n
In a medium bowl, beat the eggs, milk,\u00a0cream, and 1\/2 teaspoon salt.\u00a0 Pour over the hot mixture in the baking dish.<\/p>\n
Bake for 40 to 45 minutes or until the topping is set and lightly browned.<\/p>\n
Lots of variations are possible.\u00a0\u00a0Many recipes for moussaka use ground lamb or pork.\u00a0 I did not include the garlic cloves, but most of the recipes I found\u00a0include\u00a0garlic.\u00a0 Also, the amount of each spice may be adjusted according to your taste.\u00a0 Many traditional recipes used a Bechamel sauce, cooked separately, as a topping.\u00a0 This custard topping was much easier and tasted pretty good too!<\/p>\n
![\"\"](\"http:\/\/realfoodhouston.com\/wp-files\/wp-content\/uploads\/2011\/06\/Moussaka_serving-300x228.jpg\" "\\"Moussaka_serving\\"")
Sources: The organic herbs and organic vegetables can be found in many farmers\u2019 markets, grocery or health food stores. Pastured eggs can be found at many farmers’ markets. For sources of grassfed, pastured meats and raw milk go the the Local Resources page<\/a> on the Houston-Galveston WAPF chapter website.<\/p>\n","protected":false},"excerpt":{"rendered":"