Quick Moussaka

Ingredients

• 2 ¹⁄₂ lbs (1.1 kg) eggplant, cubed
• 6 tbsp olive oil, divided
• 1 tsp Herbed Garlic Sea Salt Blend or sea salt, plus more to season
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, chopped
• 1 lb (450 g) lean ground beef or lamb
• 1 can (28 oz/798 ml) diced tomatoes, drained
• 2 tsp tomato paste
• 1 tbsp Greek Dressing Mix or Lemon Dilly Dip Mix
• 1 cup low-fat ricotta cheese
• ³⁄₄ cup low-fat feta cheese, crumbled
• 1 large egg
• Black Pepper, to taste

Preparation

1. Preheat oven to 425° F.
2. Lightly oil a 9’’x 13’’ baking dish.
3. On a Sheet Pan, toss eggplant with 5 tbsp olive oil and sea salt. Spread in a single layer, and roast until soft and lightly browned in spots, approximately 20 min. Transfer to baking dish, arranging in an even layer.
4. Meanwhile, in frying pan, warm remaining 1 tbsp olive oil over medium heat. Add onion, garlic, carrots, and ground meat.
5. Stir in tomatoes, tomato paste, and dressing mix. Simmer for approximately 15 min. Spread mixture evenly over the eggplant.
6. In a small bowl, mix ricotta, feta, egg, pepper, and additional sea salt, if you like. Pour mixture over casserole, spreading evenly to the edges.
7. Bake Moussaka until topping is browned in spots, approximately 5–10 min. Serve hot.