CALIFORNIA – PERFECT

Eggplant is a fruit that is not regularly used in many households. My mother would sometimes make eggplant when I was growing up, often moussaka, a dish that kids don’t usually like. I was forced to try it every time and I guess one day in my teenage years I decided it wasn’t so bad. Nowadays she cooks eggplant at least twice a month in many different ways: eggplant chips, fish covered with eggplant, filled eggplant, Eggplant Parmigiana, the list goes on.

I miss my mother’s cooking every day so I have decided to take my eggplant craving into my own hands. Being a mother of a 9-month-old I can’t take 25 minutes making a béchamel sauce for a moussaka. Preparing the original Greek dish can take around two hours plus 45 minutes of baking.

Lately I have found the most beautiful eggplants at the supermarket and I can’t help myself to buy one every time. Last night I made my own hybrid between Moussaka and Eggplant Parmigiana for dinner. It was good enough for Adam to have seconds and thirds! I want to share this quick and delicious recipe with you.

Ingredients:

1 large eggplant

1 onion

1-2 cloves of garlic

1/2 can of tomato sauce

1lb ground beef

1/2lb graded mozzarella

Parmesan cheese

1tbsp of olive oil

Spices: Bay leaves, thyme and oregano.

Salt and pepper

Cut the eggplant in 1/3″ rounds. Put the rounds in a large pan and add 1/2 cup of water. Steam the eggplant for about 5-10 minutes, try not to steam it for too long or it will fall apart. This is done so you don’t have to bake the dish for a long time (I have to admit I made this up but it works well.) Set aside. Meanwhile mince the onion and the garlic and cook them in medium heat with 1tbsp of olive oil. When the onion is translucent increase the heat to medium high and slowly add the ground beef . This is done to avoid the beef from boiling and because you want to caramelize the meat a little bit. I like to let the meat juices evaporate otherwise the dish might fall apart when you serve it. When the beef is pretty dry you can deglaze the pan with red wine if you happen to have one already open or you can just add the tomato sauce and the spices. In a small baking pan (mine is from Ikea and its the perfect size for two) start layering your dish.

First the eggplant, then the beef mix and then a little mozzarella, do it once more or until the layering reaches your pan’s height.

Finish with the mozzarella and add some graded parmesan on top. Bake for 15 minutes at 375 degrees and then raise the temp to 450 degrees and bake another 5 minutes or until your cheese broils. Let it rest for 20 minutes before serving.

I had too much eggplant leftover so I finished my layering with the eggplant. If you finish with the beef and mozzarella you will have a better looking dish.

Did I mention Alexander, my 9-month-old, loves it? I set aside some of the eggplant and beef (no cheese) and minced it for him. He also asked for seconds!