Whole 30 Moussaka

From the Kitchen of Joanne Gonzalez

What You'll Need:

For Meat Filling:
1/4 cup dried currants (optional)
1/4 cup extra-virgin olive oil, divided
1 pound ground lamb
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon cayenne
Kosher salt and freshly ground black pepper
1 large yellow onion, halved and thinly sliced
1 red bell pepper, stemmed, cored, and thinly sliced
5 cloves garlic, finely chopped
2 tablespoons tomato paste
1 (28-ounce can) plum tomatoes, pureed until smooth with their juices
1/4 cup chopped fresh flat leaf parsley (optional)
2 tablespoons chopped fresh oregano optional)
2 eggplants (cut crosswise)
Coconut oil

For Custard "Cheese" Topping:
6 tablespoons ghee
½ cup Almond flour
2 ½ cups coconut milk (or any approved “milk”)
1 bay leaf
1/8 teaspoon freshly grated nutmeg
4 egg yolks + 1 egg
Salt and white pepper to taste
1 lemon, zested (optional)

What To Do:
1. For the lamb: If using currants soak the currants in warm water for 30 minutes. Drain.

2. Heat 1 tablespoon of the olive oil in a 6-quart saucepan over high heat. Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes. Transfer the lamb to a large strainer set over a bowl and drain; discard any liquid left in the pan. Return the pan to the heat and add the remaining 3 tablespoons olive oil and heat until it begins to shimmer. Add the onions and bell pepper and cook until soft, about 5 minutes. Add garlic and cook for 1 minute. Add the tomato paste and cook for 1 minute.

3. Return the lamb to the pan, add tomato puree and currants (if using currants) and bring to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Stir in the parsley and oregano and season with salt and pepper, if needed. Remove from the heat.

4. For the eggplant: Heat the coconut oil in a 12-inch skillet over medium-high heat. Season the eggplant slices on both sides with salt and pepper. Working in batches, add the eggplant slices and fry until tender and lightly golden brown on both sides, about 5 minutes. Transfer the eggplant slices to paper towels.

5. For the custard topping: Melt the ghee in a medium saucepan over medium heat. Add the almond flour and cook, whisking constantly, 2 minutes. Still whisking constantly, add the coconut milk and bay leaf and cook until thickened (will not thicken much like a traditional rue or béchamel). Season with salt, pepper, and nutmeg and discard the bay leaf. Let the sauce cool for 5 minutes. In a small bowl, whisk together the egg yolks, and lemon zest and whisk into the custard topping until smooth.

6. Preheat the oven to 400 degrees F. Butter a 3-quart baking dish or casserole dish.

7. To assemble: Put half the eggplant slices in the dish and cover with half the meat sauce. Top the sauce with the remaining eggplant slices, and then the remaining meat sauce. Pour the custard topping over the top of the meat sauce and spread evenly with a rubber spatula. Place the dish on a baking sheet, and bake until browned and bubbly, 45 to 50 minutes. Top with more chopped parsley, if desired. Let cool for at least 20 minutes before serving.