Eggplant is a wonderful vegetable that can be a bit baffling at times. It’s not quite as obvious what to do with it as, say, tomatoes and peppers. Nonetheless, eggplants are vital component of one of my favorite dishes, moussaka (moo-sah-KAH), which is popular all around the eastern Mediterranean, but especially in Greece. It’s a delicious, filling casserole that you can either eat now or prepare now and freeze until the weather’s a little less sweltering.
The recipe I’m linking is excellent, and though it features lamb, it can certainly be made with whatever sort of ground meat you have handy. It’s also a great way to use up tomatoes. Finally, there are a lot of ingredients, but don’t let the length of the list intimidate you – they’re mostly spices. In fact, the spices are really what set moussaka apart . You might not think that cinnamon belongs in a savory dish, but it’s my favorite part.
So, without further ado, ο μουσακάς!
(For those of you who are a little intimidated by this admittedly-complicated dish, here’s a simpler idea along the same lines.)