Eggplant Wrapped Moussaka

Name: Eggplant Wrapped Moussaka
Yield: 6 to 8 portions
Ingredients: 1 cup homemade beef stock or canned broth; ½ cup chopped dried apricots; ⅓ cup dried currants; 3 tablespoons chopped fresh mint leaves; 1 acorn squash (about 1 pound), halved, seeded, and cooked until soft; ½ cup cooked white rice; 2 teaspoons fresh lemon juice; 1⅓ cups Minted Yogurt Sauce; 1 onion, chopped; 2 tablespoons olive oil; 1 large eggplant (about 1½ pounds), cut into ¼-inch-thick slices; ¼ cup milk; 1 cup homemade beef stock or canned broth; 1 can (16 ounces) crushed tomatoes; 1½ pounds ground lamb; ⅓ cup sliced almonds (with skins); 2 teaspoons ground cinnamon; 2 teaspoons paprika; 2 teaspoons ground ginger; 2 teaspoons ground cumin; Freshly ground black pepper, to taste; 1¾ teaspoons salt; ⅓ cup unbleached all-purpose flour; ½ teaspoon cayenne pepper

Preparation info

6 to 8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

We wrap our moussaka in eggplant slices and mold it in a round casserole. Apricots, currants, mint, and acorn squash add exciting new flavors to this dish, served with a Minted Yogurt Sauce.

Ingredients

2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoon

Main course
Spicy

Method

Preheat the oven to 375°F. Lightly grease two baking sheets and a 10 inch round, 2-inch-deep casserole (preferably glass).
Combine the cumin, ginger, paprika,