Lamb Eggplant Moussaka
I like to watch for ground lamb to go on sale. When it does I buy a few packages and put them in the freezer. This is the perfect autumn/winter recipe using seasonal eggplants, peppers and ground lamb
Ingredients
- 1 lb ground lamb
- 4 cups eggplant, diced
- 1/2 large onion, diced
- 3 cloves garlic, minced
- 2 celery stalks, sliced
- 2 tins ( 796ml) tomatoes
- 1 green or yellow pepper, diced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp black pepper
- 2 tsp sea salt
- grated sharp cheddar or use Daiya mozzarella shreds
- olive oil
- 1/2 green or purple cabbage, sliced
Directions
- In a bowl mix lamb, onions, garlic and seasonings. Cover and let sit in the fridge for the day
- Add a little olive oil to a large pot and cook lamb mixture for a few minutes. Add in peppers, eggplant, celery, and tomatoes.
- Bring to a boil and then simmer for 30 minutes
- In another pot steam cabbage until soft
- Drain cabbage and put in a large serving bowl topped with lamb and eggplant mixture and top with grated cheese
Original Recipe by Shirley Plant
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About Shirley
I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.
Shirley's Cookbooks
Finally... Food I Can Eat!
A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.
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Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.
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