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  1. #1
    Sitara's Avatar
    Sitara is offline Junior Member
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    Primal Moussaka

    Primal Fuel
    I read the New York Times and this week they have a shortcut moussaka recipe in the Dining section. I read it and thought, pfft this can be made a primal recipe with no sweat.
    http://www.nytimes.com/2011/10/26/di...tml?ref=dining


    So I came up with one

    Primal Moussaka

    Time: 2 hours



    2 medium eggplant (about 2 pounds), cut into 3/4-inch cubes
    1 tablespoon plus 2 teaspoons kosher salt
    1/4 cup extra virgin olive oil

    Large head of cauliflower washed and broken into florettes
    2/3 cup sour cream
    1 T parsley flakes
    2 large eggs
    3/4 cup grated kefalotiri or Parmesan cheese
    4 tablespoons unsalted butter, at room temperature
    1/4 teaspoon grated nutmeg

    1 pound ground lamb (or beef)
    1 very large onion, finely chopped
    2 cinnamon sticks
    2 garlic cloves, finely chopped
    1/4 teaspoon ground clove
    1/3 cup fresh parsley chopped
    2 medium tomatoes, cored and chopped or a can of crushed tomatoes
    1/2 teaspoon pepper

    1. In a colander, toss the eggplant and 1 teaspoon salt. Drain in the sink

    for 15 minutes.

    2. Heat oven to 450 degrees Toss the eggplant with the oil and spread on

    a large baking sheet. Roast, turning occasionally, until golden and tender,

    about 40 minutes. Reduce oven temperature to 400 degrees.

    2. Bring 6 cups water, the cauliflower and 1 tablespoon salt to a boil in a

    large pot over high heat. Lower heat and simmer until cauliflower is

    tender, about 20 minutes; drain and put cauliflower in a food processor

    with beaten eggs and sour cream, 1/2 cup cheese, butter, 1/4 teaspoon

    salt and nutmeg. Pulse till pureed. Taste and adjust seasonings if

    needed.

    3. In a very large skillet over medium-high heat, brown the lamb, breaking

    it up with a fork as it cooks. Season with 1/4 teaspoon salt. Add the

    onions and cinnamon sticks to the skillet. Cook until the onions are soft,

    about 5 minutes. Stir the lamb back into the onions and add the garlic,

    parsley and ground clove. Cook 2 minutes more. Stir in the tomatoes, 1/2

    teaspoon salt, and pepper. Cook until tomatoes are soft and the mixture

    is thick, about 10 minutes. Remove the cinnamon sticks and stir in the

    eggplant.

    4. Spoon into a 9-inch baking dish. Spread the cauliflower mixture over

    the lamb. Sprinkle the remaining 1/4 cup cheese. Bake until top is golden

    brown and slightly crusty, about 30 minutes. Cool 10 minutes before

    serving.

    Yield: 6 servings.

  2. #2
    Sitara's Avatar
    Sitara is offline Junior Member
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    Quote Originally Posted by Sitara View Post
    I read the New York Times and this week they have a shortcut moussaka recipe in the Dining section. I read it and thought, pfft this can be made a primal recipe with no sweat.
    http://www.nytimes.com/2011/10/26/di...tml?ref=dining


    So I came up with one

    Primal Moussaka

    Time: 2 hours



    2 medium eggplant (about 2 pounds), cut into 3/4-inch cubes
    1 tablespoon plus 2 teaspoons kosher salt
    1/4 cup extra virgin olive oil

    Large head of cauliflower washed and broken into florettes
    2/3 cup sour cream
    1 T parsley flakes
    2 large eggs
    3/4 cup grated kefalotiri or Parmesan cheese
    4 tablespoons unsalted butter, at room temperature
    1/4 teaspoon grated nutmeg

    1 pound ground lamb (or beef)
    1 very large onion, finely chopped
    2 cinnamon sticks
    2 garlic cloves, finely chopped
    1/4 teaspoon ground clove
    1/3 cup fresh parsley chopped
    1 teaspoon dried marjoram
    2 medium tomatoes, cored and chopped or a can of crushed tomatoes
    1/2 teaspoon pepper

    1. In a colander, toss the eggplant and 1 teaspoon salt. Drain in the sink

    for 15 minutes.

    2. Heat oven to 450 degrees Toss the eggplant with the oil and spread on

    a large baking sheet. Roast, turning occasionally, until golden and tender,

    about 40 minutes. Reduce oven temperature to 400 degrees.

    2. Bring 6 cups water, the cauliflower and 1 tablespoon salt to a boil in a

    large pot over high heat. Lower heat and simmer until cauliflower is

    tender, about 20 minutes; drain and put cauliflower in a food processor

    with beaten eggs and sour cream, 1/2 cup cheese, butter, 1/4 teaspoon

    salt and nutmeg. Pulse till pureed. Taste and adjust seasonings if

    needed.

    3. In a very large skillet over medium-high heat, brown the lamb, breaking

    it up with a fork as it cooks. Season with 1/4 teaspoon salt. Add the

    onions and cinnamon sticks to the skillet. Cook until the onions are soft,

    about 5 minutes. Stir the lamb back into the onions and add the garlic,

    parsley, marjoram and ground clove. Cook 2 minutes more. Stir in the tomatoes, 1/2

    teaspoon salt, and pepper. Cook until tomatoes are soft and the mixture

    is thick, about 10 minutes. Remove the cinnamon sticks and stir in the

    eggplant.

    4. Spoon into a 9-inch baking dish. Spread the cauliflower mixture over

    the lamb. Sprinkle the remaining 1/4 cup cheese. Bake until top is golden

    brown and slightly crusty, about 30 minutes. Cool 10 minutes before

    serving.

    Yield: 6 servings.
    ok so I made this on Sunday and pretty much doubled the recipe and made a BIG casserole.
    I used feta and parmesan in the cauliflower puree, and I let the cauliflower cool just a bit before
    mixing in the eggs since I didn't want scrambled eggs. I used feta and parmesan in the cauliflower.

    This is really really delicious, I saw that Mark featured a primal moussaka where he used Greek yogurt as the topping. If you are trying to do less dairy the cauliflower is a perfect substitute and it's not quite as "tangy" as the yogurt. You can use greek yogurt in place of the sour cream in the cauliflower puree.

    I also added a teaspoon of dried marjoram to the lamb mixtue.
    I topped the casserole with feta chesse sprinkled over the top of the cauliflower.

    I must say this is as good a moussaka as you will find in a restaurant......if I did make it!!!

  3. #3
    Tneah's Avatar
    Tneah is offline Senior Member
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    I went shopping today and I have everything to make this recipe. Maybe tonight or tomorrow. I let you know how it goes.

  4. #4
    Sitara's Avatar
    Sitara is offline Junior Member
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    Yes please do. I'm really excited about this. I've become such a fan of cauliflower puree, it can be used for so many things..... to substitute for mashed potatoes on shepherds pie, just a great substitute for potatoes, period.

  5. #5
    breadsauce's Avatar
    breadsauce is offline Senior Member
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    I do a moussaka very like this, but one cinnamon stick which I grind to a powder and add in, and also with a teaspoon or two of oregano. I stopped pre-cooking the eggplant; it cooks perfectly well in the "stew" and I can't honestly taste any difference. It just saves me time!

    The topping I make is usually sour cream, cheese, and a couple of eggs beaten in . I shall try it with the cauli though - sounds a good alternative (and more nutrients).

  6. #6
    Tneah's Avatar
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    Quote Originally Posted by Tneah View Post
    I went shopping today and I have everything to make this recipe. Maybe tonight or tomorrow. I let you know how it goes.

    Okay, I made it finally! It is really yummy. I love it. I've always wanted to make Moussaka. I have nothing to compare to as I've never had this before, but even my hubby said was really good. Then I told him it had lamb in it. He hates lamb, but loved this. He also said he would not have known the cauliflower was cauliflower if he had not seen me steaming it.

    I could easily eat the stew part and just add steamed cauliflower and be totally satisfied.

    I took picture, so I'll post tomorrow as I have a busy day ahead of me.

    I used a orange/yellowish cauiflower. The color of it looks just like mac and cheese.

  7. #7
    Tneah's Avatar
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    These pictures got a bit dark.

  8. #8
    Sitara's Avatar
    Sitara is offline Junior Member
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    I am impressed. Looks fabulous ! I'm so glad it turned out well for you.

    You can use the cauliflower part to top shepherds pie too !!

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