It’s all Greek to me!

My immediate apologies to anyone who has had authentic Greek food.

A friend of mine was telling me about some eggplant she had bought for a good price and how she planned to make Moussaka with it. All I could think about was the line from “My Big Fat Greek Wedding” about “Moose Caca!”, but she made it sound delicious, so I went home and looked it up. It turns out that Moussaka is a ground meat dish with tomatoes that is topped in a white sauce. I’m not personally a fan of the meat thing, but my husband loves it, and it sounded like we could modify the recipe to be good for him.

So, below is our version. Again, my immediate apologies to anyone who has had authentic Greek food. This is GAPS friendly, and used some substitutes based on what was in our cupboards, so it probably tasted nothing like the real thing. However – it was good!

GAPS Moussaka

2-3 large eggplants – slice in 1/4 inch round slices and salt with kosher salt. Let drain in a colander for an hour.

On the stove:

2 T olive oil

1 diced onion

2 cloves garlic

2 lbs ground beef (you can use lamb too if you are trying to be more authentic)

1.5 C diced tomatoes

1/2 cup red wine

2 T chopped parsley

pinch cinnamon

pinch salt

pinch pepper

Combine the olive oil, onion, garlic, and meat in a skillet and brown the meat, then drain any fat from the meat. Add the rest of the ingredients and simmer for 20 minutes.

Butter – 3T

Once you have the eggplant drained and the meat sauce made, start layering the two in a pan. Eggplant, then meat sauce, repeat.  Top off with the butter.  Cover and solar cook all afternoon.IMG_20140718_173809470

Rating: I only smelled it, but my hubby insisted it was delicious. Again, my immediate apologies to anyone who has had authentic Greek food. This recipe makes enough to feed about 6 people, so I would only try it if you have some extra room in your refrigerator or are having a party!

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