Paleo Moussaka
Ingredients:
eggplant - 1 pound
zucchini squash - 1 pound
almond meal or flour - 1 1/2 cups
pastured eggs - 1-2
onion - 1 large, diced
garlic cloves - 2, minced
cooked lamb - 1 pound
chicken or beef stock - 1/2 cup
tomato sauce - 2 cups (I use Gabriel's Marinara.)
ground cinnamon - 1 tsp
allspice - 1/4 tsp
sea salt - to taste
freshly ground black pepper - to taste
flat-leaf Italian parsley - 1/4 cup, minced
coconut oil
Crust
blanched almond flour - 2 1/2 cups
pastured butter - 2 Tbsp, chilled
egg - 1
sea salt - 1/2 tsp
Preparation:
-Preheat oven to 400º F.
-Prepare two shallow rimmed baking sheets by coating them lightly with coconut oil.
-Peel the eggplant and cut into 1/2 inch slices. Season liberally with salt and place in a colander. Cover with an inverted plate and top with a heavy jar. Set in the sink to drain for 30-60 minutes. Squeeze any moisture drops from eggplant and wipe salt with a paper towel. Cut the slices into quarters.
-Peel the zucchini, remove seeds (if large), and cut into 1/2-inch thick slices. Leave the slices whole if the zucchini is small, or halve or quarter the slices if using a larger zucchini.
-In a small bowl, beat egg and about 1 Tbsp water with a fork until frothy. Place 1/2 cup almond meal or flour in another bowl.
-Dip each slice of zucchini and eggplant in the egg wash, then in the almond flour. Continue to add almond flour to the bowls, as needed. Place "breaded" vegetables on the baking sheets.
-Bake for 30 minutes or until golden. Remove from oven.
-Reduce heat to 350º F.
-While veggies cook, saute onion in a little coconut oil until translucent, add garlic and continue to saute until fragrant. Add broth, tomato sauce, parsley, and spices and simmer for 5 minutes.
-To make crust, add almond flour, butter, egg, and salt in bowl of a food processor, process until a soft dough forms. Transfer to a sheet of parchment and use your hands to form a ball.
-Top with another sheet of parchment, press down, and use a rolling pin to form dough to a 1/4-inch thick circle.
-To assemble, layer eggplant, lamb mixture, and zucchini in a deep-dish pie pan or casserole dish. Repeat layers until all ingredients are depleted. Flip the parchment so that the crust is on top of the layers (this is kind of tricky). Use your fingers to trim and press the edges. Cut a small slit in the center to vent the top.
-Bake for 30 minutes or until crust is golden. Remove from oven and let rest for 5 minutes before slicing.
Ingredients:
eggplant - 1 pound
zucchini squash - 1 pound
almond meal or flour - 1 1/2 cups
pastured eggs - 1-2
onion - 1 large, diced
garlic cloves - 2, minced
cooked lamb - 1 pound
chicken or beef stock - 1/2 cup
tomato sauce - 2 cups (I use Gabriel's Marinara.)
ground cinnamon - 1 tsp
allspice - 1/4 tsp
sea salt - to taste
freshly ground black pepper - to taste
flat-leaf Italian parsley - 1/4 cup, minced
coconut oil
Crust
blanched almond flour - 2 1/2 cups
pastured butter - 2 Tbsp, chilled
egg - 1
sea salt - 1/2 tsp
Preparation:
-Preheat oven to 400º F.
-Prepare two shallow rimmed baking sheets by coating them lightly with coconut oil.
-Peel the eggplant and cut into 1/2 inch slices. Season liberally with salt and place in a colander. Cover with an inverted plate and top with a heavy jar. Set in the sink to drain for 30-60 minutes. Squeeze any moisture drops from eggplant and wipe salt with a paper towel. Cut the slices into quarters.
-Peel the zucchini, remove seeds (if large), and cut into 1/2-inch thick slices. Leave the slices whole if the zucchini is small, or halve or quarter the slices if using a larger zucchini.
-In a small bowl, beat egg and about 1 Tbsp water with a fork until frothy. Place 1/2 cup almond meal or flour in another bowl.
-Dip each slice of zucchini and eggplant in the egg wash, then in the almond flour. Continue to add almond flour to the bowls, as needed. Place "breaded" vegetables on the baking sheets.
-Bake for 30 minutes or until golden. Remove from oven.
-Reduce heat to 350º F.
-While veggies cook, saute onion in a little coconut oil until translucent, add garlic and continue to saute until fragrant. Add broth, tomato sauce, parsley, and spices and simmer for 5 minutes.
-To make crust, add almond flour, butter, egg, and salt in bowl of a food processor, process until a soft dough forms. Transfer to a sheet of parchment and use your hands to form a ball.
-Top with another sheet of parchment, press down, and use a rolling pin to form dough to a 1/4-inch thick circle.
-To assemble, layer eggplant, lamb mixture, and zucchini in a deep-dish pie pan or casserole dish. Repeat layers until all ingredients are depleted. Flip the parchment so that the crust is on top of the layers (this is kind of tricky). Use your fingers to trim and press the edges. Cut a small slit in the center to vent the top.
-Bake for 30 minutes or until crust is golden. Remove from oven and let rest for 5 minutes before slicing.
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