Moussaka Rice

Moussaka Rice gives you everything you love about moussaka (spiced lamb, tender eggplant, cinnamon, tomato) with none of the layering, so perfect for weeknights! Lamb, roasted eggplant, and Yukon Gold potatoes cook with basmati in one pot of lemony beef broth, then get a cool garlic yogurt on top. Dinner for six, and only one pot and one sheet pan to wash.

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Course: Main Course

Cuisine: Mediterranean

Keyword: eggplant, moussaka

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 411kcal

Author: Lola Jay

Ingredients

Eggplant

1 eggplant cut into cubes
1 tablespoon extra virgin olive oil
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt

Moussaka rice

2 tablespoon extra virgin olive oil
1 medium onion diced
1 lb ground lamb or beef
4 garlic cloves crushed
3 tablespoon tomato paste
2 cups parboiled rice
½ cup crushed tomatoes
2 medium Yukon Gold potatoes peeled and chopped (about 1¾ cups)
4½ cups low sodium beef broth
½ tablespoon low sodium beef bouillon
⅓ cup fresh lemon juice
2 bay leaves
1 teaspoon garlic powder
2 teaspoon dried oregano
1 teaspoon ground cinnamon
¼ teaspoon allspice
½ teaspoon salt or to taste
½ teaspoon black pepper

Garlic yogurt

1 cup plain full fat Greek yogurt
1 garlic clove grated
1 tablespoon fresh lemon juice
Pinch of salt
¼ teaspoon black pepper

Instructions

Roast the eggplant

Preheat the oven to 450F. Cut eggplants in medium cubes.
Line a sheet pan with parchment. Toss the cubed eggplant with the olive oil, garlic powder, black pepper, and salt. Spread in a single layer and roast for 20 minutes, until golden and tender.
1 eggplant, 1 tbsp extra virgin olive oil, ½ tsp garlic powder, ½ tsp black pepper, ½ tsp salt

Cook the rice

Heat the 2 tablespoon olive oil in a large pot over medium heat. Add the onion and cook, stirring, until soft.
2 tbsp extra virgin olive oil
Raise the heat to medium high. Add the lamb, break it up, and cook until browned and cooked through.
1 medium onion, 1 lb ground lamb or beef
Reduce the heat to medium. Add the garlic and cook for 30 seconds. Stir in the garlic powder, oregano, cinnamon, allspice, salt, pepper, and tomato paste. Cook, stirring, for 2-3 minutes, until the paste darkens.
4 garlic cloves, 3 tbsp tomato paste, 1 tsp garlic powder, 2 tsp dried oregano, 1 tsp ground cinnamon, ¼ tsp allspice, ½ tsp salt, ½ tsp black pepper
Add the rice and crushed tomatoes. Toast for 2 to 3 minutes, stirring often.
2 cups parboiled rice, ½ cup crushed tomatoes
Add the potatoes. Dissolve the bouillon in the broth, stir in the lemon juice, and pour it into the pot. Drop in the bay leaves. Raise the heat slightly and bring to a boil.
2 medium Yukon Gold potatoes, 4½ cups low sodium beef broth, ½ tbsp low sodium beef bouillon, ⅓ cup fresh lemon juice, 2 bay leaves
Reduce the heat to medium, cover, and cook for 25 minutes without lifting the lid. Once cooked, remove the bay leaves.

Make the garlic yogurt

Stir together the yogurt, garlic, lemon juice, salt, and pepper.
1 cup plain full fat Greek yogurt, 1 garlic clove, 1 tbsp fresh lemon juice, Pinch of salt, ¼ tsp black pepper

Serve

Spoon the rice onto plates. Top with the roasted eggplant and garlic yogurt.

Notes

Nutrition facts are only estimates.

Storage

Store the rice and yogurt separately in the refrigerator for up to 3 days. Reheat the rice in a pot over medium-low heat with a splash of broth.

Nutrition

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