Moussaka is an absolute favorite, but generally too much work and too heavy in the heat of the summer. This is still rich, but much easier!
1 pound penne rigate
5 tablespoons extra-virgin olive oil, divided
1 pound ground lamb or beef (or omit for a vegetarian option!) 4 garlic cloves, chopped
1 large onion, chopped
1/2 teaspoon allspice
2 pinches of cinnamon
1 teaspoon cumin
1 teaspoon dried oregano
Salt and black pepper
1 small eggplant, half-peeled and chopped into small dice
2 tablespoons butter
2 tablespoons flour
2 to 2 1/2 cups milk
1/4 teaspoon ground nutmeg
1/2 cup parsley chopped, about 2 handfuls
1/2 cup grated Parmigiano Reggiano cheese
Bring a large pot water to a boil, salt it and cook pasta to al dente.
Preheat a large, deep skillet over medium heat with 2 tablespoonsoil. Add the lamb and cook until brown, about 3-4 minutes; breaking it up into small pieces with the back of a wooden spoon. Add in the garlic and chopped onions, season with allspice, cinnamon, cumin, oregano, salt and pepper. Cook another couple of minutes while you chop eggplant.
Peel off half the skin of the eggplant, you want to leave a little skin on for texture and flavor. Chop the eggplant into a very small dice. Add the eggplant to the lamb and cook until it becomes soft, about 8-10 minutes.
In a saucepot, melt the butter and whisk in the flour. Cook for 1 minute then whisk in the milk and thicken, about 5 minutes. Bring this mixture up to a bubble and season with salt, pepper and nutmeg. Add this cream sauce (béchamel!)l into the meat skillet and stir to combine. Drain the pasta and add it to the skillet, giving it a toss to mix everything up. Add the chopped parsley and grated cheese, and stir to combine.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.