Submitted by: Sarah Mellington
Prep Time: 15 Minutes
Cook Time: 20 Minutes
A yummy version of moussaka that is great to dish up with a green leafy salad! It's a great dish if you have guests over but don't want to stray from your eating plan - they'll have no idea and LOVE it, too!
Preheat oven to 350ºF. Grease a baking sheet or line with parchment paper.
Slice the eggplant and layer on the baking sheet. Sprinkle the eggplant with a little olive oil and salt. Roast in the oven until tender and slightly golden.
Heat coconut oil in a frying pan over medium heat. Add diced onion, and sauté until soft. Add minced garlic, and cook for about a minute. Add ground beef and cook, stirring regularly. Once the meat is browned and the onion is translucent, add the spices. Deglaze the pan with the red wine, making sure to scrape all the goodness off the bottom. Stir in the tomato paste. Add the stock a little at a time until you get a good consistency. You may not need it all. It needs to be thick but still run easily off the spoon. Set aside to cool.
Prepare the sauce: Blend the cottage cheese so that it becomes a smooth paste. Melt the butter in a saucepan and add the flour. You need to watch that the flour doesn’t get lumpy - it takes a bit to mix it in. Once it is a smooth paste, add a little milk at a time as you would with any normal white sauce. Stir in the smooth cottage cheese, add the nutmeg, salt, and pepper to taste.
Assemble: Layer the roasted eggplant in the bottom of a greased casserole dish or lasagna tray. Cover the eggplant with the meat sauce. Pour the béchamel sauce over the top and cover it with grated cheese.
Place in the oven for about 20 minutes or so. You really only need to heat it through and turn the cheese into a golden bubbly sensation!