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No Eggplant Moussaka
February 25, 2010

Thanks for posting this...I hate to be one of the reviewers who changes everything and then gives a thumbs up but I just had to add 1 eggplant which I sliced and grilled/broiled with a little olive oil before adding! I used only 1 lb of lamb and 2 potatoes (which I sliced raw and pre-cooked), 1/2 of a 32 oz can of tomatoes. In the sauce I used mixed 3/4 cup 1% miilk and 3/4 cup non-fat half and half (to get richness without cholesterol) and sprinkled some ground nutmeg in. Because of pre-cooking the veggies, it only needed 30 minutes uncovered at 375. It turned out yummy, even though I forgot garlic! Next time I would drain the tomatoes before adding because it was a bit soggy. And maybe add some feta cheese on top of the meat mixture layer. Tip: Make sure you really drain all the fat and liquid after sauteing the lamb and onion, otherwise it would be too fatty and wet!

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