Moussaka

When I make Moussaka I have a more "you take what you have" than keeping strict to the recipe approach. I have used lamb, beef or chicken. I have used Mozzarella instead of Feta-cheese and if I don't have enough ricotta I replace some with milk or greek yoghurt. This means that it's never the same but to this date it has always tasted good if not totally authentic. I will give you my basic recipe and then you can use it as you please. Don't be afraid to improvise, it will most likely turn out good anyway.

Ingredients;


2 eggplants
1 squash (if very small use 2)
1 onion, chopped (red, white, yellow, use what you have)
3 cloves of garlic, minced
1 pound ground lamb (or beef or chicken..)
olive oil
salt/pepper/cinnamon/oregano/parsley
1 can chopped tomatoes
3 tbs tomato paste

16 oz ricotta cheese
1 cup crumbled feta cheese
1 egg
nutmeg

Cheese for sprinkling on the top (optional)

Preheat oven to 450 F. On a baking sheet toss slices of eggplant and squash (cut lengthwise) with olive oil, salt and pepper. Spread in a single layer and roast until soft.

In a large saucepan warm some olive oil and then add onion, garlic and ground meat. Cook until meat is browned stirring to prevent it from sticking. Add the spices, tomatoes and tomato paste. Simmer for 10-15 minutes. Taste it and if you want add some more spices. When it comes to the oregano and parsley you can use either fresh or dry. If you use dry add from the start, if you use fresh add at the end. I really like the cinnamon taste so I use at least 1 tsp or more, some use less. Taste is very much a matter of preference, you have to use enough spice for the dish not to be dull but then it's all up to you. Some find a specific taste to be to overpowering others just love that  (remember taking into account that it's not healthy to eat to much salt, I tend sometimes to forget that)

For the ricotta mixture just stir the ricotta, feta and egg then add some nutmeg, at least a good pinch, until blended.

To assemble the Moussaka use an ovenproof dish and start with a layer of eggplant/squash, then add the sauce and some cheese mixture. Repeat the process ending it with a layer of cheese mixture on the top and, if you want, sprinkle some extra cheese on top of that.

Bake at 400F for 45-60 minutes until top is golden and dish is warm and set all the way through.

I hope you like it.