Moussaka With Lamb Recipe

Directions

1. 1

   Prepare the Eggplant

   Slice the eggplants into 1/2 inch thick rounds, sprinkle with salt, and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.

2. 2

   Cook the Rice

   In a pot, cook the basmati rice according to package instructions and set aside.

3. 3

   Make the Lamb Filling

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and minced garlic, sauté until soft. Add ground lamb, cook until browned. Stir in tomato paste, diced tomatoes, cinnamon, paprika, salt, and pepper. Simmer for 10 minutes.

4. 4

   Fry the Eggplant

   In another skillet, heat the remaining olive oil. Fry the eggplant slices until golden brown on both sides. Drain on paper towels.

5. 5

   Assemble the Moussaka

   In a baking dish, layer half of the eggplant, followed by the lamb filling, then the remaining eggplant. In a bowl, whisk the eggs with crumbled feta cheese and parsley, then pour over the top layer.

6. 6

   Bake

   Preheat the oven to 180°C (350°F). Bake the moussaka for 30-35 minutes until golden and set.

7. 7

   Serve

   Let it cool for a few minutes before slicing. Serve warm with the cooked basmati rice.