Meddling with Moussaka

Jan 08, 2024

By Esther Boateng

Moussaka is a true labor of love recipe; it’s decadent, indulgent, and tastes delicious. Despite being labor intensive, it’s certainly worth the effort. If you’ve had your fair share of roasted potatoes this holiday season, get creative and switch out the potatoes for taro root. If you can’t consume your moussaka all at once, don’t worry; it tastes even better the next day.

Meddling with Moussaka

Rated 5.0 stars by 1 users

Servings

4-6

Ingredients

Ingredients For Meat:

1 medium onion, diced
6 garlic cloves, crushed
Dr. Cowan’s Garden A2/A2 Ghee or Extra Virgin Olive Oil (enough to coat wok or skillet)
2 lb. ground meat (lamb/bison/beef)
1 1/2 cups milk (for ground meat mixture)
3 Tbsp. Dr. Cowan’s Garden All Purpose Organ-Based Seasoning
1/4 tsp. Dr. Cowan’s Garden Pepper Salt
1 Tbsp. Dr. Cowan’s Garden Organic Three Beet Powder
1/2 tsp. Dr. Cowan’s Garden Organic Turmeric Powder
3 Tbsp. tomato puree or ketchup (optional)
3+ Tbsp. coconut aminos or Worcestershire sauce (optional)
1+ cup. bone broth
Salt, to taste
1 medium eggplant
2 medium potatoes or a few taro roots

Ingredients For Bechamel Sauce:

2 Tbsp. Dr. Cowan’s Garden A2/A2 Ghee or Dr. Cowan’s Garden Olive Oil
2 Tbsp. Dr. Cowan’s Garden Gluten-Free Flour
2 cups full fat milk
1/2 tsp. grated nutmeg
1/2 tsp. cinnamon
2 cup grated smoked seaside cheddar cheese or gruyere; save a small amount for sprinkling on top of the moussaka
1 egg yolk (optional)

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Directions

Directions For Meat Sauce:

Peel and thinly slice onion.
Peel and crush garlic cloves.
Add ghee or olive oil to a moderately heated wok or large skillet.
Add onion, garlic, and meat, and stir for a few minutes until the onions soften and the meat is no longer pink.
Add half the milk and let liquid reduce. Then, add the rest of the milk and let it reduce again.
The meat should be noticeably more tender.
Add All Purpose Organ-Based Seasoning, pepper salt, three-beat powder, turmeric powder, tomato puree or ketchup (optional), and coconut aminos or Worcestershire (optional) and continue to stir.
Add broth and let the meat mixture simmer on low heat for about an hour or until you’re ready to use it. Add salt, to taste, if needed.
Stir occasionally and add more broth if necessary.

Directions For Bechamel Sauce:

Add ghee to a moderately heated pan and let it melt.
Add flour, nutmeg, and cinnamon, and stir quickly.
Add milk in parts. Continue to stir quickly until all the milk has been added. The mixture should have a smooth custard-like consistency.
Add cheese and stir.
Remove from the heat and let the mixture cool slightly.
Add one egg yolk and whisk.

Directions For Eggplant:

Remove the stalk and slice 1/4 inch thick.
Put the slices in a bowl.
Fill the bowl with water until 3/4 full.
Add a sprinkling of baking soda to the bowl, and let it soak for at least 20 minutes or until you’re ready to use it.
Drain and rinse thoroughly before use.
Place slices on a baking tray.
Bake for at least 10 minutes on each side or until tender.
Remove from the oven and set aside.

Directions For Potatoes or Taro Root:

Wash and peel potatoes.
Thinly slice potatoes and place on a baking tray.
Drizzle potato slices with ghee or olive oil and bake for 15 minutes or until cooked.
Remove the roasted potato slices from the tray.
Arrange the potato slices on the bottom of a baking dish.
Add the ground beef mixture.
Layer eggplant slices on top.
Pour on bechamel sauce.
Sprinkle with cheese and bake for up to 30 minutes or until golden.
Serve with a side salad or cooked vegetables.

Recipe Note

Tips: To keep the moussaka from becoming too wet, I prefer to use puree or ketchup, Primal Kitchen is my favorite. Sometimes I like to keep the skin on the potatoes for added nutrition and to save time.

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Meddling with Moussaka

Meddling with Moussaka

Servings

Ingredients

Ingredients For Meat:

Ingredients For Bechamel Sauce:

Directions

Directions For Meat Sauce:

Directions For Bechamel Sauce:

Directions For Eggplant:

Directions For Potatoes or Taro Root:

Recipe Note

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