Name: Skillet Eggplant, Beef & Feta Moussaka with Lemon Arugula Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 1 ½ (113 g) pkg crumbled feta cheese; 3 (398 ml) cans diced tomatoes; 3 eggplants; 6 cloves garlic; 1 ½ small bunches Italian (flat-leaf) parsley; 1.02 kg lean ground beef; 1 ½ lemons; 1 ½ medium yellow onions; black pepper; cinnamon, ground; Dijon mustard; extra virgin olive oil; salt

Skillet Eggplant, Beef & Feta Moussaka with Lemon Arugula SaladSkillet Eggplant, Beef & Feta Moussaka with Lemon Arugula Salad — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

1 ½ (113 g) pkg crumbled feta cheese

3 (398 ml) cans diced tomatoes

3 eggplants

6 cloves garlic

1 ½ small bunches Italian (flat-leaf) parsley

1.02 kg lean ground beef

1 ½ lemons

1 ½ medium yellow onions

black pepper

cinnamon, ground

Dijon mustard

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Preheat a skillet over medium heat.

While the skillet warms up, peel and small dice the onion into 6-mm pieces; transfer to a small bowl.

Add the ground beef to the skillet; cook, breaking apart with a spoon, until crumbly and browned, 2 to 4 minutes. Once done, transfer the beef to a bowl and leave the juices in the skillet.

While the beef cooks, peel and mince the garlic; transfer to a small bowl.

Once the beef has been transferred, add the onion to the skillet; cook, stirring frequently, until softened, 3 to 5 minutes.

While the onion cooks, trim and discard the ends of the eggplants; medium dice the eggplants into 1 ¼-cm cubes and transfer to a large bowl.

Add olive oil to the skillet, followed by the garlic, eggplant, and diced tomatoes; season with cinnamon, salt, and pepper. Cook, stirring occasionally, until the eggplant is tender, 8 to 10 minutes.

While the eggplant cooks, shave the parsley leaves off the stems; discard the stems and roughly chop the leaves.

Juice the lemons into a small bowl.

Add olive oil, Dijon, salt, and pepper to the lemon juice; whisk together.

Return the ground beef to the skillet and stir in half of the parsley (save the rest for garnishing).

To serve, place the moussaka on a plate, sprinkle with the feta and remaining parsley, and season with additional salt and pepper to taste. Add the arugula on the side and drizzle with the dressing. Enjoy!

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