Moussaka Inspired Bake with Ground Beef
4 - 6 people
00h 20
01h 00
This dish, combining the best flavours of moussaka with lasagna, hits all the flavour high notes. The roasted eggplant is a perfectly creamy backdrop for the savouriness of the ButcherBox.ca Angus lean ground beef moussaka inspired filling. Made on individual pieces of roasted eggplant for a "finished' presentation on each plate, this is a mouthwatering recipe that will have taste buds dancing.
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Ingredients and Method
Ingredients
- 1 lb ButcherBox.ca Angus lean ground beef
- 1/2 cup ButcherBox.ca 100% grass fed beef bone broth
- 6 tbsp extra virgin olive oil, divided
- 2 3/4 tbsp Kosher salt, divided
- 1 cinnamon stick
- 4 medium garlic cloves, minced
- 2 tbsp tomato paste, divided
- 2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/2 cup dry red wine
- 1 can (14.5 oz) crushed tomatoes
- 1 red sweet pepper, diced
- to taste shredded mozzarella cheese
- 3 - 4 medium eggplants, sliced lengthwise into 1/2" strips
Method
- Preheat oven to 475°F. Arrange eggplant slices evenly on 2 rimmed baking sheets - cook in batches, if needed, do not overcrowd the eggplant slices. Lightly brush both sides of eggplant slices evenly with 5 tablespoons oil. Sprinkle evenly with 1 teaspoon salt. Roast in preheated oven until tender, deeply browned, and charred in spots, about 25 minutes, flipping eggplant slices halfway through cook time. Remove from oven. Reduce oven temperature to 375°F.
- Heat remaining 1 tablespoon oil in a large saucepan over medium-high. Add ground beef, red sweet pepper and cinnamon stick; cook, stirring occasionally and breaking up ground beef, until ground beef just begins to brown, about 12 minutes. Using a slotted spoon, hold beef mixture in pan; pour off 1 tablespoon drippings, and discard.
- Add garlic, 1 tbsp tomato paste, oregano, and crushed red pepper to pan; cook, stirring often, until mixture is fragrant and garlic softens, about 2 minutes. Add wine; cook, stirring constantly, until almost completely reduced, about 30 seconds. Stir in crushed tomatoes and 1 1/4 teaspoons salt.
- Bring to a high simmer over medium-high. Reduce heat to medium; continue to simmer, stirring often, until mixture thickens, about 8 minutes. Remove from heat. Discard cinnamon stick.
- In a glass baking dish, place a single layer of roasted eggplant slices, with spaces in between. Add a generous helping of meat mixture, spread out evenly and shredded mozzarella. Add a second eggplant slice, along with more beef and cheese.
- Top with a final eggplant slice, more mozzarella. Combine 1 tbsp tomato paste with bone broth and pour around pan.
- Bake at 375 for about 15 - 20 mins, until cheese is golden brown and bubbling. Let rest for at least 5 minutes before serving.
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