Beef and Lamb Moussaka

Ingredients

• 2 large eggplant
• 0.5 pound lamb
• 0.5 pound beef
• 2 tablespoons olive oil
• 1 large onion
• 3 cloves garlic
• 3 large tomatoes
• 2 cups almond milk
• 1 large eggs
• 2 tablespoons arrowroot powder
• 0.5 teaspoon nutmeg
• 1 teaspoon cinnamon
• 0.25 cup parsley
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Instructions

1. 1Preheat oven to 400°F (200°C). Slice eggplants into 1/4-inch thick rounds, salt lightly, and set aside for 20 minutes to sweat out bitterness.
2. 2Pat the eggplant dry with paper towels, brush both sides with olive oil, and place on a baking sheet. Roast for 20 minutes, flipping halfway through, until golden and softened.
3. 3While the eggplant is roasting, heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing until translucent.
4. 4Add ground lamb and beef to the skillet, breaking it apart with a spoon. Cook until browned.
5. 5Dice the fresh tomatoes and add them to the meat along with cinnamon, nutmeg, sea salt, and pepper. Simmer for 15 minutes, allowing the flavors to meld.
6. 6Prepare the béchamel sauce by whisking almond milk, arrowroot powder, and a beaten egg in a saucepan over low heat. Stir continuously until the sauce thickens.
7. 7Season the béchamel sauce with nutmeg, salt, and pepper to taste.
8. 8In a baking dish, layer roasted eggplant slices, meat mixture, and a sprinkle of chopped parsley. Repeat the layers, finishing with a layer of eggplant.
9. 9Pour the béchamel sauce over the top layer of eggplant, spreading it evenly.
10. 10Bake the moussaka in the preheated oven at 350°F (175°C) for 40 minutes, or until the top is golden and bubbling.
11. 11Let the moussaka rest for 10 minutes before serving to set the layers.
12. 12Garnish with fresh parsley before serving. Enjoy your nutrient-dense, heart-healthy Beef and Lamb Moussaka.