While I adore moussaka – the layers of roasted eggplant and the flavor influences of the Middle East and Greece, my main man – the mouth I feed the most – is not a fan of cinnamon nor nutmeg. Can you believe that? I drool at the aroma of sweet spices, and when mixed with savory flavors, my world is dazzled.
In any case, with the “idea” of moussaka in mind, I created this Mediterranean Lamb Babaganoush Layer Bake to feed the frenzy in our home. As you read the recipe, you’ll see the influence 🍆😍🇬🇷
Moussaka (/muːˈsɑːkə/, UK also /ˌmuːsəˈkɑː/, US also /ˌmuːsɑːˈkɑː/) is an eggplant– or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.
The best-known version in Europe and the Americas is the Greek variant created in the 1920s by Nikolaos Tselementes. Many versions have a top layer made of milk-based sauce thickened with egg (custard) or flour (béchamel sauce). In Greece, the dish is layered and typically served hot.
The versions in Turkey and the Middle East are quite different. In Turkey, mussaka consists of thinly sliced and fried eggplant served in a tomato-based meat sauce, warm or at room temperature. In the Arab countries, it is often eaten cold, but occasionally hot as well.
-LEFTOVERS (cold) are always good, in my opinion.
Mediterranean Lamb Baba Ganoush Layer Bake
4 lbs. red potatoes, peeled
8 Tbs. butter (yes, THAT much)
sea salt and pepper
1 lb. ground lamb
1 large shallot, minced
sea salt and pepper
2 Tbs. fresh dill, minced (+ additional for garnishing)
1 medium eggplant
1 clove garlic, minced
1 Tbs. lemon juice
2 Tbs. tahini
1/4 cup extra virgin olive oil (+ more for roasting the eggplant)
1/8 tsp. ground cumin
sea salt
8 oz. Swiss cheese, sliced
Bring a large pot of water to a boil and cook the potatoes until soft. Drain, reserving about 1/2 cup of the starchy water. Mash the potatoes with the starchy water, the butter, and sea salt and pepper until silky smooth.
In a separate pan, brown the lamb, shallot, and salt and pepper, stirring and breaking apart the ground meat. Once the lamb is cooked through, remove from heat and stir in the dill.
Meanwhile, preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
Halve the eggplant lengthwise, season with salt, and brush with oil. Roast with the oiled sides down for about 30 minutes, until withered. Remove from the oven and allow the halves to cool. Keep the oven running at 450.
Scoop out the eggplant insides, strain as much moisture from the cooked eggplant in a fine mesh strainer, and then transfer to a food processor.
Add the garlic, lemon juice, tahini, oil, and seasonings. Purée until smooth.
Next, spread 1/2 the mashed potato mixture evenly over the bottom of a square baking dish.
Top with the cooked lamb mixture.
Line the meat (top) with half the sliced Swiss.
Spread the baba ganoush over the top of the cheese.
Layer the second half of the potatoes on top of that, and finish with the final layer of cheese.
Bake for 20-25 minutes, until the cheese is bubbly.
Remove from the oven and allow to cool** before slicing and topping with extra dill.
**I like to cool in the fridge overnight and then slice and reheat each slice to serve – just to allow the layers to set better for presentation.
