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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 669 calories
  • 45 min
  • 4 servings

Ingredients

  • 1 (5 oz) pkg baby arugula
  • 1 (4 oz) pkg crumbled feta cheese
  • 2 (14.5 oz) cans diced tomatoes
  • 2 eggplants
  • 4 cloves garlic
  • 1 small bunch Italian (flat-leaf) parsley
  • 1 ½ lb lean ground beef
  • 1 lemon
  • 1 medium yellow onion
  • black pepper
  • cinnamon, ground
  • Dijon mustard
  • extra virgin olive oil
  • salt

Instructions

  1. Wash and dry the fresh produce.
    • 2 eggplants
    • 1 lemon
    • 1 small bunch Italian (flat-leaf) parsley
    • 1 (5 oz) pkg baby arugula
  2. Preheat a skillet over medium heat.
  3. While the skillet warms up, peel and small dice the onion into ¼-inch pieces; transfer to a small bowl.
    • 1 medium yellow onion
  4. Add the ground beef to the skillet; cook, breaking apart with a spoon, until crumbly and browned, 2 to 4 minutes. Once done, transfer the beef to a bowl and leave the juices in the skillet.
    • 1 ½ lb lean ground beef
  5. While the beef cooks, peel and mince the garlic; transfer to a small bowl.
    • 4 cloves garlic
  6. Once the beef has been transferred, add the onion to the skillet; cook, stirring frequently, until softened, 3 to 5 minutes.
  7. While the onion cooks, trim and discard the ends of the eggplants; medium dice the eggplants into ½-inch cubes and transfer to a large bowl.
  8. Add olive oil to the skillet, followed by the garlic, eggplant, and diced tomatoes; season with cinnamon, salt, and pepper. Cook, stirring occasionally, until the eggplant is tender, 8 to 10 minutes.
    • 1 tbsp extra virgin olive oil
    • 2 (14.5 oz) cans diced tomatoes
    • 2 tsp cinnamon
    • 1 tsp salt
    • 1 tsp black pepper
  9. While the eggplant cooks, shave the parsley leaves off the stems; discard the stems and roughly chop the leaves.
  10. Juice the lemon into a small bowl.
  11. Add olive oil, Dijon, salt, and pepper to the lemon juice; whisk together.
    • 2 tbsp extra virgin olive oil
    • ½ tsp Dijon mustard
    • ¼ tsp salt
    • ¼ tsp black pepper
  12. Return the ground beef to the skillet and stir in half of the parsley (save the rest for garnishing).
  13. To serve, place the moussaka on a plate, sprinkle with the feta and remaining parsley, and season with additional salt and pepper to taste. Add the arugula on the side and drizzle with the dressing. Enjoy!

Nutrition per Serving

Calories
669
Fat
43g
Net Carbs
17g
Protein
42g

Cookware

  • can opener
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • measuring spoons
  • mixing bowls
  • salad spinner (optional)
  • stainless steel or cast iron skillet
  • stirring spoon
  • whisk or fork