Baked Eggplant
This is my husband’s recipe for a healthier, dairy free alternative to eggplant moussaka. Rather than frying the eggplant, steaming requires no oil but still results in tender eggplant. This is a dairy-free, gluten-free recipe that can be included in a variety of diets and lifestyles with only minimal changes.
Ingredients
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1 large eggplant, sliced in 1/3 inch pieces, then quartered
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1 tablespoon olive oil
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1 tablespoon garlic, minced
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¼ cup onion, diced
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½ pound ground beef
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2 tablespoons tomato or pepper paste
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½ teaspoon salt
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¼ teaspoon black pepper
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1 ½ cups water
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1 tomato
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2 hot peppers
Instructions
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Steam eggplant until soft, about five minutes.
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Layer the eggplant in a pie pan or baking dish.
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In a pan, heat olive oil over medium heat.
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Saute onions and garlic in oil until soft, but not brown.
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Add ground beef, paste, salt and pepper. Brown the beef.
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Add water to beef mixture.
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When the sauce starts to simmer, pour it over the eggplant in the baking dish.
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Bake about 20 minutes at 400F.