One Local Summer: Week 8 - Moussaka

Tonight's meal, Moussaka, is Core except for the bechamel on top, and at just 2 points per serving the bechamel doesn't make this too extravagent for as indulgent as it tastes. Jax ate a full serving and asked for seconds, and he's usually not an eggplant fan!

It's also completely local except for the cheese and spices. The vegetables are from Full Belly Farm, beef is from Chileno in Petaluma, milk and butter are from Clover in Mendocino, and flour is from our grain share. The recipe below has it baked in a 9"x13" pan, but I made it in two 8"x8" pans with one frozen for after the baby arrives. One more meal ready for the freezer, and one very tasty meal for this evening!

Moussaka
Serves 12

1 large eggplant, diced, salted for 30 minutes, and rinsed thoroughly
about 2 lb. potatoes, diced and boiled to al dente (not quite soft - they'll finish cooking in the oven)
1 T olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
2 medium zucchinis, diced
1 lb. lean ground beef (lamb would also be good)
salt and pepper to taste
1 t. cinnamon
1/2 t. nutmeg
1 T dry oregano
5 ripe tomatoes, diced

Bechamel Sauce
3 T butter
3 T flour
1 1/2 c. milk, heated
salt and pepper
1 c. parmesan cheese, divided

In a Dutch oven over medium-high heat, saute onion, garlic, bell pepper, and zucchinis until softened. Remove from the pan and cook ground beef until browned. Add the vegetables, spices, and tomatoes to the beef and simmer for 10 minutes or so for the flavors to combine.

While the beef mixture simmers, melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. Add 1/2 c. parmesan cheese and stir to combine.

In an oiled 9"x13" pan, layer eggplant, potatoes, beef mixture, and bechamel. Top with remaining parmesan cheese. Bake at 350 for 45 minutes or until the top is golden. Rest for 5-10 minutes and serve.