2 medium eggplants
3 tbsp lemon juice
3 + 4 tbsp extra virgin olive oil
5 garlic cloves, divided
1 shallot, peeled and chopped
3 tsp cumin, divided
1 large Spanish onion, chopped
2 inch piece of ginger, peeled and minced
2 lbs minced beef or veal or lamb
1/4 cup fresh parsley, chopped
2 tsp smoky paprika
2 tsp cinnamon
1 tsp cayenne pepper
1 tbsp curry powder
1/4 cup tomato purée or tomato sauce (I used @tuscaninifoods crushed tomatoes thanks to @kosherdotcom )
Salt and pepper
1 tbsp potato starch or flour
Preheat oven to 450°F.
Slice eggplant into 1/4 inch rounds. Brush lightly with oil, salt and pepper. Bake until nicely browned. Flip and bake until second side is also browned (not burnt). Marinate in mixture lemon juice, 3 tbsp olive oil, 2 cloves minced garlic, shallot and 1 tsp cumin for at least an hour and up to 1 day. .
Sauté onion, remaining garlic and ginger over medium heat until soft.
Add meat, parsley, remaining cumin, smoky paprika, cinnamon, cayenne, curry, salt and pepper. Cook over medium heat until meat is just cooked through. Add tomato and cook for an additional 10 minutes. .
Preheat oven to 350°F
Assemble moussaka – spread meat mixture in a 9×12 Pyrex. Remove eggplant from marinade and spread over eggplant.
Beat 2 eggs with flour or potato starch and drizzle mixture over eggplant.
Bake for 20 minutes covered and 15 minutes uncovered.
This freezes well.