Eggplant Musaka
There’s more than one way to Musaka… Not just potatoes! The name "Musaka" can be used for any vegetable prepared by layering with ground meat (basically Balkan casserole).
Eggplant Musaka is delicious and boasts:
•Protein packed (you can choose leaner ground meat, if you like)
•Low carb: 4.8 g carbs per 1 cup eggplant compared to 26 g carbs per 1 cup potato
•Fiber-full (keep veggies unpeeled for even more)
•Dairy-free: this version uses tomato based sauce instead of béchamel
•Gluten-free
It's delicious year round and pretty customizable; Add spicy heat if you like, double up the protein, or switch out the herbs. The recipe calls for ground beef but lamb or turkey will work beautifully too!
This hearty and delicious Eggplant Musaka is begging to get into your weekly dinner rotation. It’s easy and it looks pretty enough to bring to a potluck (just tell your neighbor Debbie it's a casserole.)
EGGPLANT MUSAKA (4-6 servings)
Ingredients
3 large eggplants
1/3 c olive oil for roasting eggplant
1 large onion, finely chopped
1 lb ground beef
2 garlic cloves, minced
1 tbsp tomato paste
1 tsp salt (or replace some with vegeta)
1/8 tsp black pepper
2 tbsp fresh parsley, chopped
1 tomato, sliced (for top)
1/2 c grated fresh tomato or canned crushed tomatoes
1/3 c water
Directions
Roast Eggplant: Preheat oven to 400 degrees.
Eggplant may be peeled fully, partially or not at all depending on your preference. Slice into 1/4 inch thickness.
Arrange eggplant slices evenly onto a large sheet pan lined with parchment paper.
Lightly drizzle or brush with olive oil.
Bake for about 5 minutes, flip, then bake additional 5 minutes. Eggplant should be fork tender and slightly browned. Depending on the size of your pan, this may be done in batches. Set aside to cool slightly.
Prepare Filling: In a skillet, sauté onions until translucent. Add ground meat, garlic, tomato paste, and seasoning; cook until ground meat is browned and fragrant. Remove from heat, mix in parsley.
Assemble: Lightly grease a 9x13 oven safe dish. Generously layer eggplant for bottom layer, reserving “prettier” pieces for the top layer.
Evenly spread prepared ground meat mixture over eggplant.
Arrange remaining eggplant over ground meat layer.
Add tomato slices decoratively.
Mix together grated (or crushed) tomatoes with water and pour evenly over Musaka.
Cover and bake for 20-25 minutes at 350 degrees until tomato sauce is reduced. Bake uncovered for additional 8-10 minutes.
AJDE, LET’S EAT! Tag me on IG if you try it @balkanbasics
