Tomato Free Moussaka

Total Time: 1 hr 40 mins Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 1 medium eggplant
• 1 tablespoon olive oil
• 1/2 teaspoon italian seasoning
• 1 lb ground lamb, lean
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 (15 ounce) can pumpkin puree
• 1 1/2 cups water
• 1/2 teaspoon italian seasoning
• 1/4 teaspoon dried thyme
• 1 teaspoon balsamic vinegar
• 1/4 cup croutons (optional) or 1/4 cup breadcrumbs, mixed with little amt italian seasoning (optional)
• 2 tablespoons feta cheese, grated (optional)

Recipe

• 1 slice the eggplant lengthwise into 1/2 inch slabs. place on a nonstick cookie sheet, and brush tops of slices with 1 tbsp oil. sprinkle with italian seasoning.
• 2 bake at 400f for 12-15 minutes or until just tender.
• 3 in a large frying pan, saute ground lamb, onions and garlic in 1 tbsp oil until onions are soft and meat is no longer pink. add the pumpkin puree, water, italian seasoning, thyme and balsamic vinegar.
• 4 bring to a boil, stirring, then remove from heat.
• 5 crush croutons into crumbs with blender, food processor or plastic bag and mallet.
• 6 arrange half the eggplant slices in a single layer in a well-oiled 8 inch square baking pan. spread with half the meat mixture.
• 7 top with another layer of eggplant and then the remaining meat sauce. sprinkle with croutons or bread crumbs mixed with small amt of italian seasoning.
• 8 bake at 400f for 40 minutes or 350f for 50 minutes. cut into squares to serve.