I learned how to make this delicious greek casserole at the Culinary Institute of America & it is a perfect dinner during the colder fall and winter seasons. Despite how it might sound or look, it is actually easier to prepare than you would think!

I love the addition of kale & eggplant to the tender, aromatic beef {or ground turkey like I use} seasoned with the delicious sweet/savory combination of cinnamon & paprika. AND even better: it is all topped with a light & fluffy, yet rich & cheesy Bechamel sauce!

Don’t Eat Meat?
You can substitute meat with any roasted & chopped cashews, quinoa or tofu OR add your favorite vegetables.

Let me know in the comments if you have had this beautiful dish
or when you make it for your family!

Professional Tip:
You can make this casserole ahead of time, lasting up to 5 days in the fridge & up to several months {wrapped in plastic} in the freezer, if desired, for several months.

Ingredients:

1 bu Kale leaves, stems removed
1 eggplant, diced
1 # ground meat, lean (beef, lamb, turkey)
1 tsp salt, or to taste
¼ tsp ground black pepper
1 Tbsp Smoked paprika
1 Tbsp ground cinnamon
1 Tbsp Olive oil
1 C onions, chopped (can also use 1 Tbsp onion powder)
1 C parsley, chopped
1 Tbsp garlic, minced (can also use 1 Tbsp garlic powder)
1 Tbsp tomato paste, diluted in ¾ C water
5 Tbsp bread crumbs, fine

Bechamel Topping:

4 Tbsp Butter, Unsalted
¼ C All-Purpose Flour
3 C milk
1 C Sharp cheese like gruyere, grated
1/8 tsp Cinnamon
Pinch of Nutmeg
Salt, to taste
Ground Pepper, to taste
5 ea Eggs
1 C Yogurt

Instructions

1. Place eggplant on a large baking sheet.  Sprinkle a generous tablespoon of salt onto the pieces, to allow for the eggplant to sweat for about 10 minutes.  You will begin to see water droplets on the eggplant.  Either squeeze dry or use a kitchen towel to help remove the excess water. Set aside.

2. For the Bechamel Topping: Make bechamel by melting the butter over low heat.  Whisk in the flour until a paste, or roux, forms. Gradually whisk in the milk until smooth. Bring the sauce to a boil over moderately high heat, whisking, until thickened.  Add cheese off the heat.  Once melted, allow to cool.

3. Combine cooled bechamel with the eggs, yogurt and seasonings, beating well.  Set aside.

4. Meanwhile, in a large skillet over medium heat, add oil to heat.  Place the ground meat, salt, pepper, paprika, and cinnamon.  Brown gently for 10 minutes. 

5.  Add onions and prepared eggplant, cooking over medium heat until onions are almost translucent & eggplant begins to brown. Next add kale & begin cooking down (if necessary, add in batches).  4.Add garlic & cook for a minute. Add parsley. Once onions are soft & translucent, stir in the diluted tomato paste and bring to a boil, stirring. Remove from heat.

6. Taste and adjust seasoning, if necessary.

7. In a shallow baking dish, dust the bottom with bread crumbs.  Layer in the spiced meat and vegetable mixture.  Spoon the topping over the filling. 

8. Bake moussaka, uncovered, 25 minutes or until the topping is lightly browned.  Remove from heat, allow it to rest for 10 minutes, then cut in equal portions. Serve with a side salad, a baguette or a pieces of Spaghetti Squash Bread (recipe coming soon) & enjoy!

Let me know in the comments if you have had this beautiful dish or when you make it for your family!

¡Dalé Chica Dalé!

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