Kosher Moussaka Recipes

MOUSSAKA

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• 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 of lemon juice, three tablespoons olive oil, two cloves minced garlic, shallot and one teaspoon cumin for at least an hour and up to one day.
• In a large pan, sauté chopped 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 degrees Fahrenheit.
• Spread meat mixture in a nine- x 12-inch Pyrex. Remove eggplant from marinade and spread over meat.
• Beat eggs with flour or potato starch and pour mixture over eggplant.
• Bake for 20 minutes covered and 15 minutes uncovered.

KOSHER MOUSSAKA (MEAT)

Steps:

• Heat the oven to 350 F. Coat a 9 x 9-inch-square baking pan with nonstick cooking spray. Set aside.
• Place the eggplant slices on a piece of paper towel. Sprinkle with salt. Top with a piece of paper towel. Place a pan or other weight on top. Leave for 20 minutes. This salting will draw out the bitterness of the eggplant and the salt will be drawn out with it.
• Meanwhile, heat the olive oil in a large skillet. Add the chopped onion. Saute for 4 to 5 minutes until beginning to soften. Add the ground beef, breaking it up with a fork. Sauté for 15 minutes.
• Add the tomato paste, wine, tomato sauce, parsley, oregano, cinnamon, and garlic powder. Simmer for 15 minutes, until the mixture is almost dry. Season with salt and pepper.
• Lay half of the eggplant slices in the bottom of the prepared pan. Pour the meat mixture over the eggplant. Top with remaining eggplant slices. Press down to compact.
• In a small pot, over medium-low heat, melt the margarine. Add the flour, whisking for 1 minute. Add in the soy milk, whisking until smooth. Simmer for 2 minutes, whisking constantly.
• Mix a small amount of the hot liquid into the eggs to temper them so they don't scramble. Add the egg mixture to the pot and bring to a low boil whisking constantly. As soon as you see small bubbles, remove custard from heat.
• Pour over the moussaka. Arrange the tomato slices over the top. Sprinkle with breadcrumbs.
• Cover loosely with foil and bake 1 hour. Uncover and cook for 10 minutes longer until golden brown and bubbling around the edges.

KOSHER MOUSSAKA

Steps:

• Brown eggplant in some oil. In a separate pan, saute onions and all but 1 clove of garlic until soft, and add to ground beef. Add seasonings. Combine reserved garlic with tomato sauce. In a 9x13 inch pan layer eggplant, meat, and tomato sauce ending with eggplant. Bae uncovered 1 hours at 350. Beat together eggs and lfour and spread on top of egglplant. Bake an additional 15 minute or as needed.