Eggplant - Easy Moussaka

My first blog picture - very exciting - these are are Eggplants who were lucky enough to be involved in last night's dinner. I have adapted this recipe from a newspaper recipe. I actually made it harder to make, but healthier. The original called for a jar of roasted eggplant dip. I opted for fresh roasted eggplant. I like the small purple or lavender ones, as the skins are thinner and they don't have to be peeled. The smaller varieties are also less bitter.
I also use ground buffalo instead of ground beef. Buffalo is lower in fat, and are raised without use of hormones or antibiotics. They are also free to graze on their natural food - grass. That makes for healthier animals and healthier meat. My vegetarian girl won't eat the buffalo, so I made her some ravioli stuffed with red pepper (made in Old Saybrook and actually found at local supermarket)
Most moussaka recipes are time consuming and high in fat - (40 grams in a recipe I found) as there is more cheese, some milk, an egg and calls for frying the eggplant. This recipe cuts down the fat by roasting the egg plant, cutting back on the cheese and omitting milk, butter and egg.
This recipe is also gluten free, needing no thickening agent.

Easy Moussaka

1 tbsp olive oil
1 large yellow onion, diced
2 cloves garlic minced (can used jarred garlic)
1/2 tsp cinnamom
1/8 tsp allspice
1 tsp paprika
1 bay leaf
1 pound ground buffalo (or lean ground beef)
1- 14 ounce can diced tomatoes- no added salt
2 tbsp tomato paste
one large eggplant or 3 small (the more eggplant the better in my world)
pepper to taste
1/3 cup crumbled feta cheese

1. Spray eggplant with cooking spray or rub with olive oil. Spear a few slits in each with a knife.
Place on baking sheet and roast whole at 425 degrees for about 35 minutes or until soft through.
When cool, peel off skin and dice. You can do this with your hands. I do this earlier in the day or the night before.
2. In a large, skillet over medium high, heat the oil. Add the onion and saute until slightly browned. Add garlic, cinnamon, all-spice, bay leaf and paprika (this step smells so good).
3. Add the ground buffalo or beef and cook until the meat is just browned. Stir in the diced tomatoes, tomato paste and diced eggplant. Bring to a simmer, cover and reduce heat to low, cook for 10 minutes.
4. Preheat the broiler. Add pepper and salt to meat mixture to taste. Transfer meat mixture to 8x8 inch baking dish. Top with feta cheese.
Broil the moussaka for 1-2 minutes, until the cheese is slightly browned.
Serves 4-6. Serve with brown or white rice. Also good scooped up with corn tortilla chips.
Make a salad or side veggie.
I tried making this vegetarian by using crumbled tofu in place of the meat - need to work an that more. I am thinking that I could add a few more veggies - red peppers and zucchini and add some kidney beans.