Moussaka- Paleo Style
Of all places- I came across a recipe for Moussaka in Julia Child's Mastering the Art of French Cooking (I admit to a bit of a cookbook fetish) that was almost Paleo without alterations!
(and keep in mind this is not for anyone following the Auto Immune Version as it does contain eggplant; and lots of it!)
-Roast halved eggplants tossed in olive oil until tender (30 mins or so). Remove pulp- save skins.
-Saute diced onion, shallots & mushrooms in a skillet- transfer to bowl.
-In same skillet, saute lean ground lamb til done- add rosemary, thyme & black pepper & a spoon or two of tomato paste- add to bowl.
-Add a few eggs to the bowl and a bit of chicken or beef broth (this step would be instead of the roux!)- you can opt for a spoon of potato flour as a thickener in lieu of flour in a roux.
-Use the skins of the eggplant to line a charlotte mold, then transfer the contents of the bowl into the mold, folded the ends of the eggplant on top.
-Bake for an hour and a half and serve with some homemade tomato sauce.
You won't miss the pasta that you'll find in some variations, nor the Bechamel that you may encounter in others. Serve on a bed of steamed kale, and you'll be golden!