In the June edition of the OmegaZone, our intrepid restaurant reviewer Sherlock Zone promised to find clues about how to bring two popular Greek recipes into the Zone. Cleopatra, who with her husband, Panagiotis Drakopoulos, is spreading the word about the Zone in Greece, has developed these recipes for us. Sherlock approves.
Four 4 block meals
1 pound lean ground turkey (or beef)
4 ounces Gruyere cheese, shredded
1/2 cup tomato sauce
2 pounds eggplant, sliced lengthwise
1 1/2 cups onion, diced
2 cloves garlic – minced
1/2 teaspoon dried oregano
1 teaspoon cinnamon
1 cup low-fat milk
5 teaspoons olive oil
Salt and pepper to taste
1 apple for each person or any kind of low-density fruit
Cut off ends of eggplant. Slice 1/4 inch strips from top to bottom (not rounds). Lightly brush both sides of eggplant slices with 2 teaspoons of olive oil. On a grill pan over medium high heat cook eggplant on both sides until soft. Set aside. In a medium-size pan sauté onions in remaining olive oil (3 teaspoons) until translucent. Add ground meat, garlic and cook until meat is browned. Add in spices, salt and pepper and tomato sauce. Simmer for 10 minutes. Assemble moussaka in a 11x16-inch casserole dish. Begin with a thin layer of the meat mixture on the bottom of the dish. Then add layer of eggplant. Repeat procedure ending with meat mixture on top. Pour milk over top and then sprinkle with Gruyere cheese. Bake in oven at 350 degrees for 45 minutes or until well browned on top. Let set 20 minutes before serving. Have apple for dessert.