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Speedy Moussaka

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Food Gal
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gluten free low carb nut free greek mediterranean
Nutrition per serving    (USDA % daily values)


PS: I also whisked an egg and some onion powder into the topping mix. This topping reminded me of a recipe I used to have for Macaroni Beef Royale, which had a sour cream, egg and sauteed onion topping.
Bob Rinehuls   •  1 Jul   •  Report
I made this the other day and wondered why the ingredient list calls for 2 Tbls fresh oregano and 1/2 cup parsley, but directions only mention adding half these amounts. Also I only used !/4 tsp of cinnamon as 3/4 seemed like it would be too much. I bought a pretty decent sized eggplant and my slices were less than the 1/2 inch called for but I still didn't have enough to finish the top layer. I used a 4 liter Corningware casserole. I thought the finished dish was a little bland so served with marinara sauce.
Bob Rinehuls   •  1 Jul   •  Report
I just made this for dinner. It was pretty good, but here are a couple tips if you plan on making it: use less tomato paste, a small onion, and be sure to salt it well. It's lacking some taste but is a simple and fast alternative to traditional moussaka.
Misha Turner   •  31 Mar   •  Report
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Ingredients for 6 servings

1 x Eggplant

3 tbsp virgin olive oil

Kosher Salt

1 pound Ground Lamb, beef or turkey

1 x Onion

2 x garlic cloves,

2 tbsp oregano leaves

1/2 cup parsley leaves

1 cup Red Wine

1/4 cup Tomato Paste

3/4 tsp ground cinnamon

Ground Black Pepper

6 ounces Feta Cheese

15 ounces Whole Milk Ricotta Cheese

1/4 cup greek yogurt

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