Grilled Eggplant Moussaka

Ingredients and Weight:

• 2 large eggplants (about 2 pounds)
• 1 tablespoon olive oil
• 1 onion, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 pound ground lamb
• 1 teaspoon ground cumin
• 1 teaspoon ground oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled

Preparation Time:

30 minutes

Cooking Time:

45 minutes

Difficulty Level:

3

Preparation Method Steps:

1. Preheat grill to medium-high heat.
2. Cut eggplants lengthwise into 1/2-inch thick slices. Brush with olive oil and season with salt and pepper. Grill for 5-7 minutes per side, or until tender and slightly charred.
3. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onion and cook until softened. Add garlic and cook for 1 minute more.
4. Add ground lamb, cumin, oregano, salt, and pepper to the skillet. Cook, breaking up the lamb into small pieces, until browned.
5. Stir in crushed tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the sauce has thickened.
6. In a 9x13 inch baking dish, spread half of the grilled eggplant slices. Top with half of the lamb sauce. Repeat with the remaining eggplant slices and lamb sauce.
7. Sprinkle with Parmesan cheese and parsley. Crumble feta cheese over the top.
8. Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Nutritional Information:

• Calories: 320 per serving
• Fat: 15g
• Protein: 25g
• Carbohydrates: 20g
• Fiber: 4g
• Sugar: 9g

Dish Characteristics:

• Savory and flavorful
• Creamy and rich
• Earthy and smoky
• Mediterranean-inspired
• Suitable for American taste buds

User Comments:

• "This is the best moussaka I've ever had! The eggplant is grilled to perfection and the lamb is so tender."
• "I love the combination of flavors in this dish. It's earthy, smoky, and savory."
• "This is a delicious and impressive dish to serve at a dinner party."
• "The feta cheese adds a nice tangy touch to this dish."
• "I would definitely recommend this recipe to anyone who loves Greek food."

Special Precautions and Tips:

• If you don't have a grill, you can roast the eggplant in the oven at 400°F for about 20 minutes, or until tender.
• To make this dish vegetarian, you can substitute ground lentils or tofu for the ground lamb.
• If you don't have crushed tomatoes, you can use diced tomatoes and blend them with an immersion blender or regular blender until smooth.
• Let the moussaka rest for 10 minutes before serving to allow the flavors to blend.