By Esther Boateng
Enjoy this simple version of moussaka made with butter-roasted eggplant, tender ground lamb, and a rich white sauce prepared with bone broth and savory sprouted cashews.
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Ingredients For Meat Mixture and Eggplant
Ingredients For White Cashew Sauce
Directions For Eggplant
Pre-heat oven to 425 degrees F.
Remove the eggplant stalk and slice 1/4 inch thick.
Put the slices in a bowl and fill the bowl with water to 3/4 full.
Add a sprinkle of baking soda to the bowl, and let it soak for at least 20 minutes or until you’re ready to use it.
Drain and rinse thoroughly before use. Pat dry.
Place slices on a baking tray lined with parchment paper and brush with melted butter.
Bake for at least 10 minutes on each side or until tender and golden brown.
Remove from the oven and set aside.
Directions For Meat Mixture
Adjust the oven to 375 degrees F.
Peel and crush garlic cloves. Let the garlic rest for about 10 minutes.
Peel and chop onion.
Add onion, garlic, and meat to a deep skillet on medium heat, and stir for a few minutes until the onions soften and the meat is no longer pink.
Add the milk and let liquid reduce.
The meat should be noticeably more tender.
