Lamb Moussaka Recipe

For those of you who do not know Moussaka, it is a aubergine - based dish. You can eat Moussaka either with pilaf or cacik. Time to try something different!




 Lean ground lamb1 Pound
 Eggplant1 Medium, cubed
 Potatoes6 Small, peeled and quartered
 Plum tomatoes with juice4 Cup (64 tbs)
 Onion1 Medium, minced
 Garlic2 Clove (10 gm), minced
 Oregano1⁄2 Teaspoon
 Cinnamon1 Dash
 Grated nutmeg1 Dash
 Skim milk1⁄2 Cup (8 tbs)
 Finely crumbled feta cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2436 Calories from Fat 1031

% Daily Value*

Total Fat 115 g176.2%

Saturated Fat 51.2 g256.2%

Trans Fat 0 g

Cholesterol 359 mg

Sodium 2916.9 mg121.5%

Total Carbohydrates 247 g82.2%

Dietary Fiber 43.6 g174.4%

Sugars 56.2 g

Protein 115 g230.2%

Vitamin A 135.4% Vitamin C 573.4%

Calcium 76.6% Iron 90.6%

*Based on a 2000 Calorie diet


Lightly brown the lamb in a medium-size no-stick skillet.
Drain and set aside.
Steam the eggplant for 10 minutes.
In a medium-size saucepan, boil the potatoes in water to cover until tender, 10 to 15 minutes.
Place the tomatoes in a blender and process on medium speed until finely chopped.
Place in a medium-size saucepan with the onions, garlic, oregano, cinnamon, and nutmeg.
Bring to a boil, reduce heat, and simmer 10 to 15 minutes, uncovered.
Drain the potatoes.
Mash with enough of the hot milk to make a loose mixture.
To assemble the casserole, place half the eggplant in the bottom of a 9 X 13-inch baking dish coated with no-stick spray.
Top with half of the meat, then half of the sauce.
Repeat with remaining eggplant, meat, and sauce.
Sprinkle with the feta cheese.
Spread the mashed potato mixture over the top of the casserole.
Bake, uncovered, at 325° for 1 hour.
Let stand about 15 minutes before cutting into serving pieces.