Name: Feta Moussaka
Ingredients: 4 ounces (115 g) feta cheese, crumbled; 1 eggplant (about 1¼ pounds/570 g), peeled and cut into slabs ¼ inch (6 mm) thick; Olive oil; 1 onion, diced; 2 cloves garlic, chopped; 1 pound (455 g) ground lamb; Salt and freshly ground black pepper; 1 (6-ounce/170-g) can tomato paste; 2 small russet potatoes, peeled and thinly sliced; 1½ teaspoons dried mint; ½ teaspoon dried marjoram or oregano; 1 (14.5-ounce/411-g) can crushed tomatoes

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

It may be a little sloppy, and not as compact as a baked moussaka held together with béchamel, but this one has all the right flavors and (most of the) classic textures of tender layered potato slices and mint-scented lamb sauce. I’ve also made versions in which the feta is sprinkled atop each potato layer, but this method, with feta simply spread on top at the end of cooking, is simpler.