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Steve W. sent this in… he got it from

He tweaked some of the proportions of the spices just a little…


1-2 large eggplants and cut into 1/4-inch slices
1 bunch of kale, chewy lower stems cut off
1 28-ounce can diced tomatoes
1 onion, finely chopped
2 garlic cloves chopped
1 pound ground meat lamb
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/3 cup chopped fresh dill
4 eggs
1-1/4 cup natural or vanilla coconut milk yogurt
1/4 teaspoon nutmeg
olive oil, for sautéing


1) After slicing the eggplant, place the slices on a paper towel. Sprinkle the slices liberally with kosher salt. Let the slices sit for 20-30 minutes until moisture appears on the surface. Rinse the eggplant thoroughly and blot dry.

2) Heat a few tablespoons of olive oil in a skillet over high heat. Add several slices of eggplant to the hot oil at a time and sauté the eggplant slices, turning as necessary, until browned. Continue cooking the eggplant until all the slices are cooked. I found with a super hot nonstick pan (highest heat possible) you could cook the slices without oil but they burn fast so stay close. Set the eggplant aside.

3) Puree the kale with the tomatoes in a food processor. You can boil the kale for a bit before to soften up but it’s not exactly necessary.

4) Heat some of the olive oil in a pan over medium heat and add onion and garlic. Saute a few minutes then add meat, cinnamon and allspice. Stir, so the meat browns evenly. After five minutes add the dill and the tomato mixture. Simmer until the sauce thickens, about 30 minutes. As the meat cooks, whisk together eggs, yogurt and nutmeg.

5) Preheat the oven to 350. In a lightly oiled 2-quart square baking dish, place a thin layer of eggplant then cover with the meat. Layer the remaining eggplant on top, then the sauce mixture.
6) Bake 45 minutes, or until the top is set and golden brown. Let rest 20 minutes before cutting into the Moussaka”