On 09/03/2016 04:21 AM, George Shirley wrote:
On 9/3/2016 3:38 AM, T wrote:
On 08/20/2016 10:24 AM, George Shirley wrote:
Our three eggplants are still producing since early spring. I'm getting
tired of them anyway, already have several pans of moussaka in the
freezer and just how much deep fried eggplant can we eat? We generally
plant the long, slender, either green or black eggplant, mostly called
"Japanese" eggplant. American Beauty did well for us one year, large
round eggplant, then they went south the next time.

Moussaka !!! I LOVE moussaka.

Back in the 70's when I was in the service, my wife and
I toured Greece. We basically ate moussaka at every stop.
Each restaurant had its own recipe. They all were unbelievable.

I have been try to recreate it ever since. I came up
with a Prime recipe and it was okay. But it was so
hard to make, I only made it once. :'(


There are some excellent moussaka recipes online, both Greek and Arabic,
take a look.

Hi George,

I based mine of this Primal, diabetic friendly recipe:

http://www.marksdailyapple.com/primal-moussaka/

Ingredients:

1-2 large eggplants, peeled (optional) and cut into 1/4-inch slices
1 bunch of kale, chewy lower stems cut off
1 28-ounce can diced tomatoes
1 onion, finely chopped
2 garlic cloves, pressed or chopped
1 pound ground meat (lamb is traditional)
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup chopped fresh dill
3 eggs
1 cup full-fat Greek yogurt
1/8 teaspoon nutmeg
1/4 cup grated parmesan cheese
olive oil, for sautéing
salt and pepper, to taste


I am not sure "kale" (penicillin flavored oak leaves) are
actually edible.

Hmmm: full fat Greek yogurt. I though they made that
stuff by skimming the fat out. Huh.

Holy crap it is a lot of work to make!

I have been eating my eggplant from the garden raw.
Never done that before in my life. The stuff just
tasted good.

-T