Righteous Recipes

Eggplant “Moussaka” Cakes


Moussaka is a Balkan eggplant dish, most interpreted by Greece. Eggplants contain high amounts of fiber, a porous nutrient key to fighting colon cancer, especially the dark purple skin. As a mom of a three-year-old, I adore finger foods. Inspired to incorporate the cheesy goodness that I know Moussaka to be, I discovered a way that avoided the tomato sauce all over my daughter’s face. These aromatic (vegetarian) cakes are crunchy on the outside and crumbing on the inside, their cinnamon and nutmeg flavors coaxing the taste buds. They are filling by themselves, but partner well with a crisp (Greek?) green salad or atop spiced meat – go Greek!

Ingredients
olive oil
4 organic medium potatoes
2 organic eggplants of about 6″ (Can substitute one or both for zucchini)
1/2 cup organic yellow onion, chopped
1/4 cup organic fresh parsley, minced
1/2 Tsp Garlic Powder
1 Tsp Cinnamon
1 Tsp Nutmeg
1/2 cup shredded [Parmesan] cheese
black pepper
salt

Serve with tomato marinara sauce.

Preheat oven to 375 degrees F. Use a food processor to grate potatoes and eggplants, then spoon them out and wrap them into the center of a clean cloth to wring them of excess juices. Set into mixing bowl. Press the chopped onions of excess juices and add to bowl as well. Add parsley, garlic powder, cinnamon and nutmeg; mix. Blend cheese together with vegetable mixture. Sprinkle surface with black pepper. Salt to taste.
Shape the batter into flattened cakes, and let sit for 5 minutes. Heat oil in skillet over medium-low to medium heat. Place cakes into skillet. Cook and flip after they just begin to show a golden color, about 2 minutes per side. Transfer cakes to oiled baking sheet and bake in oven for 10-15 minutes. Remove from oven and place on serving plate. Serve aside an organic or homemade tomato marinara sauce!

If you’re not in the mood for cakes, all the same  ingredients would make a wonderful side dish minus the egg. Just cut everything into cubes instead of processing it, replace the garlic powder with garlic granules and simmer in the skillet with all the same seasoning! One of my favorite similar recipes while browsing around for ideas was this braised eggplant and potato dish.

Enjoy your food and health!
❤ Nellie Ann

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