Greek Lahana Moussaka
A gluten-free twist on the classic Greek dish, featuring layers of tender lamb and flavorful lahana.
Ingredients
- ●2 medium fluffy eggplant
- ●1 pound, ground greek lamb
- ●1 head lahana (cabbage)
- ●8 ounces, crumbled moussaka cheese
- ●2 tablespoons olive oil
- ●to taste salt
- ●to taste black pepper
- ●2 tablespoons tomato paste
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cut the eggplant into 1/4-inch thick slices.
- 3
Brush both sides with olive oil and season with salt and black pepper.
- 4
Grill or broil the eggplant slices until tender and lightly browned.
- 5
In a large skillet, cook the lamb over medium-high heat, breaking it up with a spoon, until browned and cooked through.
- 6
Add the tomato paste to the lamb and cook for 1-2 minutes, stirring constantly.
- 7
Cut the cabbage into thin strips and add it to the lamb mixture. Cook until the cabbage is slightly softened.
- 8
In a large bowl, combine the cooked eggplant slices, lamb and cabbage mixture, and crumbled cheese.
- 9
Transfer the mixture to a 9x13 inch baking dish and smooth the top.
- 10
Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- 11
Serve hot and enjoy!